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Mimi's Pub

11403 40 Avenue NW Edmonton AB T6J 0R4 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The measured temperature for the final rinse cycle of the high temperature diwasher was only 61C at the plate level after multiple cycles were run. Discussed with staff to have technician assess and service. Informed to use dishwasher to wash and rinse and use the compartment sink to sanitize.**Jan 6, 2026 - The measured temperature for the final rinse cycle was only approximately 65C.**Jan 16, 2026 - The measured temperature for the final rinse cycle was still <71C after servicing had been completed. Discussed with operator to verify and confirm repair and send me a picture from the technician demonstrating that dishwasher had been tested and temperature requirements met prior to the next reinspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The water line valve for the handwashing sink by the exhaust hood vent was turned off during inspection by staff due to concern about a leaky faucet. Observed small drip onsite when valve was turned back on. Please ensure corrective actions are taken and faucet repaired.
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The measured temperature for the final rinse cycle of the high temperature diwasher was only 61C at the plate level after multiple cycles were run. Discussed with staff to have technician assess and service. Informed to use dishwasher to wash and rinse and use the compartment sink to sanitize.**Jan 6, 2026 - The measured temperature for the final rinse cycle was only approximately 65C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The water line valve for the handwashing sink by the exhaust hood vent was turned off during inspection by staff due to concern about a leaky faucet. Observed small drip onsite when valve was turned back on. Please ensure corrective actions are taken and faucet repaired.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The measured sanitizer concentration for the sanitizer pails and spray bottle was 0ppm. Observed that the sanitizer dispenser in the rear kitchen area was not mixing and dispensing properly. Sanitizer solution was added to pails and spray bottles directly from the container and measured concentration was acceptable (200ppm).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The measured temperature for the final rinse cycle of the high temperature diwasher was only 61C at the plate level after multiple cycles were run. Discussed with staff to have technician assess and service. Informed to use dishwasher to wash and rinse and use the compartment sink to sanitize.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The water line valve for the handwashing sink by the exhaust hood vent was turned off during inspection by staff due to concern about a leaky faucet. Observed small drip onsite when valve was turned back on. Please ensure corrective actions are taken and faucet repaired.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available sanitizer solution was observed. Ensure that a 100ppm bleach/chlorine or 200ppm QUAT sanitizer solution is readily available at all times. The operator prepared a 200ppm QUAT sanitizer during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips were observed. Ensure QUAT test strips are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was observed at the handwashing sink behind the ice machine. Ensure that the indicated handwashing sink is equipped with soap in a dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris was observed beneath the food prep cooler across from the grill line. Ensure that the indicated area is cleaned.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The sanitizer bucket in the preparation counter and the sanitizer bottles in the front bar area were measured at 0ppm Quats. Action taken:-Staff was instructed to prepare new sanitizer solution in both locations. -New solution was prepared, which was again measured at 0ppm Quats. There was a default in the automatic sanitizer mix machine. - Sanitizer solution was then prepared manually by the staff member, which was measured at 200ppm. Note: Please repair the automatic sanitizer mix.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Both the handwashing sinks in the kitchen did not have the soap. The soap dispenser bottles were empty. Action taken:- Staff was instructed to refill the soap bottles immediately.-Education was provided that all the handwashing sinks must be supplied with hot/cold water supply, soap solutions and paper towels at all times.
    • 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?
      • - Pest reports were not available at the time of the inspection.Action required:-Please send us the pest control record via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Some damaged cutting boards were observed with the surface having deep cuts filled with dirt.Action taken:-Staff was instructed to discard the cutting boards as those were not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Cleaning behind the cooking line is required. There were lot of food debris deposited behind it.- The can opener, present near to the dishwasher, had grease buildup. -Dirt and food debris were accumulated above the low temperature dishwasher.-In the front area of the kitchen, besides the cooking line, a duct tape was observed on the wall. The staff stated that there was no crack or damage behind the tape. Please remove the tape, all the walls must be smooth, easily cleanable.Action required:-Please clean above mentioned areas.