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Menchie's Frozen Yogurt

8705 109 Street NW Edmonton AB T6G 2L5 · Food - General

Official record from Alberta →

Inspection summary

Menchie's Frozen Yogurt has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 24, 2024. The most recent inspection, on October 9, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on September 22, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on September 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on September 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2026-09-22Dispensers not yet repaired._____________________2026-09-11The chemical dispensers (quat at the mop sink and chlorine at the dishwashing sink) were not functioning properly - no detectable sanitizer dispensed at either dispenser. The quat sanitizer spray bottle in the front retail area tested at 0ppm. Staff were instructed to manually dispense chemicals until repaired.ACTION REQUIRED: repair chemical dispensing units. Ensure the quat-based sanitizer is dispensed at a quantity of 200ppm and the chlorine-based sanitizer at 100ppm. Increase monitoring frequency of the dispenser functionality to daily (using test strips).
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 2026-09-22Weatherstripping had been purchased but not installed yet. __________________________2026-09-11Light was visible along the base of the front entrance door. ACTION REQUIRED: install weatherstripping - ensure all doorways are tightly sealed to prevent pest entry.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chemical dispensers (quat at the mop sink and chlorine at the dishwashing sink) were not functioning properly - no detectable sanitizer dispensed at either dispenser. The quat sanitizer spray bottle in the front retail area tested at 0ppm. Staff were instructed to manually dispense chemicals until repaired.ACTION REQUIRED: repair chemical dispensing units. Ensure the quat-based sanitizer is dispensed at a quantity of 200ppm and the chlorine-based sanitizer at 100ppm. Increase monitoring frequency of the dispenser functionality to daily (using test strips).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The mini fridge behind the front counter (used to store tea supplies) was maintaining an ambient temperature of 10C.ACTION REQUIRED: ensure all refrigeration is maintained at or below 4C. Consider implementing daily temperature logs.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Light was visible along the base of the front entrance door. ACTION REQUIRED: install weatherstripping - ensure all doorways are tightly sealed to prevent pest entry.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of what appears to be mold was observed on the walk-in cooler shelving. Ensure the indicated area is cleaned and sanitized.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed in the small whirlpool cooler in the front service area. Ensure the indicated cooler is equipped with a thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer test strips were observed without a color indicator chart to help indicate concentration. Please ensure new QUAT test strips with a color indicator chart are acquired.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No written pest control record is being maintained. The most recent pest control record was observed with a date of 2022. Ensure a written pest control record is completed and maintained onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of what appears to be mold was observed on the walk-in cooler shelving. Ensure the indicated area is cleaned and sanitized.
  7. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Facility is not maintaining written records of pest monitoring. A checklist has been provided to fill out monthly.

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