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Mini Mango

1056 91 Street SW Edmonton AB T6X 0P2 · Food - General

Official record from Alberta →

Inspection summary

Mini Mango has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on September 1, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on June 25, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 1, 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 5 times across 2 separate inspections, most recently on July 8, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 4 times across 3 separate inspections, most recently on July 8, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 July 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inserts of prepared perishable items were left on counter by the cookline during service. Items were 12C. These must be maintained below 4C. Using ice and ice baths is not an appropriate long term solution.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - single use disposable dirty cardboard boxes in poor condition were observed to be re-utilized to store food. Immediately CEASE AND DESIST the RE-use of single use disposable cardboard to store foods in the freezer, the cooler, or in the shelves. All surfaces in a kitchen must be safe from contamination and constructed in a manner that is smooth, cleanable, non-absorbent and durable.** - single use disposable bags were observed being saved for re-use. Cease and desist the reuse of single-use disposable plastic bags to store food or other use within the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - dishwashing area silicone appeared to contain a mold like substance and/or was in poor condition. Please repair/replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - utensils were stored improperly: the eating/business end was open to contamination. Please ensure that utensils are stored in a sanitary manner with handles "up", and the eating/business end protected from touch.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a build up of grease, grime, and food was observed on the following items that includes but is not limited to: all containers, all lids, the weigh scales, the cutting boards, the rice cookers, all metal shelving, all wire rack shelving, all other shelving, small motorized equipment, microwaves, etc.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grime, filth, fluids, etc. was observed on the following in the washroom that includes but is not limited to: sink, toilet, toilet base, the door, the door edge, the light switch, the dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - written cleaning schedule is either not in use/does not contain all areas/inadequate to address facility and its required cleaning maintenance. Please revise the WRITTEN cleaning schedule to include all areas and equipment within the facility and retrain staff on its use to prevent poor sanitation occurring in the future. Provide the updated WRITTEN cleaning schedule to the Public Health Inspector for review via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grease, grime, fuzz, and filth was observed on the following items/areas that includes but is not limited to: ceilings, ceiling diffusers, ceiling grates, light fixtures, light switches, doors, door edges, door handles, walls, floors under equipment in hard-to-reach areas, the customer tables, the customer chairs, the child high chairs, the bench seating, the cashier area.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles in the front service area are observed with no labels. Ensure all chemicals are labelled. The operator labelled the spray bottles during the inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Previous year's permit posted on display. ACTION: post current food handling permit on public display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of the wall above the toaster oven is observed to be in disrepair and is no longer smooth, resistant to moisture and easy to clean. Ensure that the indicated area is repaired to be smooth, durable, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The clear storage container used to store bread on top of the toaster oven is observed with a buildup of grime. Ensure that the container is cleaned, removed, or replaced.
  6. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two chemical spray bottles were not labelled to indicate contents. CDI: labelled with a sharpie marker at the time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was not equipped with soap at the start of the inspection. CDI: soap dispenser refilled at the time of inspection. Discussed the importance of washing hands upon entering the kitchen & when changing tasks.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Previous year's permit posted on display. ACTION: post current food handling permit on public display.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Gasket on prep table cooler in the cookline is in poor repair: one piece was "repaired" with duct tape, another piece was falling down. ACTION: discontinue the use of tape to repair food equipment. Repair gasket on the indicated prep table cooler. 2. Two of the deep fryer baskets were in poor repair: wire pieces separating from the frame. ACTION: replace fryer baskets that are in poor repair.Please email photos of the above repairs once completed.

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