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Melt Town Grilled Cheese - EDM-598

16281 141 Street NW Edmonton AB T6V 1H6 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Melt Town Grilled Cheese - EDM-598 has been inspected 18 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on July 30, 2026, found no infractions.

11 of 18 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

The last 5 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 6 separate inspections, most recently on November 28, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on May 27, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on May 24, 2024. For example: Do food handlers at the facility have adequate food safety training?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

18 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bleach sanitizer bottle exterior was dirty. PHI directed Operator to clean and sanitize the bottle to reduce the risk of cross contamination. Corrected at the time of inspection.
  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit was warming up at the time of the inspection and measured 30-35C.The hot holding unit was reinspected prior to the start time of the event and measured 67C. Ensure the hot holding units maintain a temperature of 60C or above.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - facility required thorough cleaning: bus pans, the glass back wall, and flat top were filthy with a build up of grease and grime. The flat top had burned on grease so thick that it was no longer flat. Cleaning to occur before approval to handle food will be given.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Upright cooler's internal temperature was 15 degrees Celsius.No food on site yet.
  13. Demand Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Major grooves were noted in the cutting boards. Please resurface or replace cutting boards as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General Cleaning and organizing is required throughout the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  17. Demand Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • May 24, 2024 - This violation is still outstanding. Operator had the food safety basics training - not Section 31 recognized food safety training. ACTION: please ensure someone in care and control has adequate food safety training. Email proof of food safety training once completed. Resource: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Major grooves were noted in the cutting boards. Please resurface or replace cutting boards as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General Cleaning and organizing is required throughout the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  18. Monitoring Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator had the food safety basics training - not Section 31 recognized food safety training. ACTION: please ensure someone in care and control has adequate food safety training. Email proof of food safety training once completed. Resource: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2023-11-301. Food debris on exterior ledges of the french fry bins. ACTION: conduct thorough clean of all bins prior to food storage. Email photo of cleaned bins once completed. 2. Below cited violation outstanding: Operator stated they are looking to order a new white cutting board for the prep table cooler work surface. An small, moveable cutting board was available to place over top in the meantime. _______________________2023-08-02White cutting board was heavily grooved and stained - remove/replace.
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