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Mirage Banquets

360 - 8170 50 Street NW Edmonton AB T6B 1E6 · Food - General

Official record from Alberta →

Inspection summary

Mirage Banquets has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on May 4, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 2 times on March 31, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 10 times across 7 separate inspections, most recently on April 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 31, 2026. For example: 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?

  • 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 once on May 2, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • No (update) - the floor section under the ice machine has been washed (as there was accumulation of dust/dirt and food spillage). Also, the inside middle plastic section of the large ice machine has been washed (as there was 'mould-like' accumulation).The floor section in the adjacent dry food storage room was still to be washed, as there was accumulation of dust/dirt and food spillage. Also, the operator has scheduled repair work to replace sections of worn/damaged flooring, etc. (to allow for ease of cleaning, with flooring to be smooth, washable, durable, and non-absorbent).Staff are to ensure the hard-to-reach areas are washed as often as necessary to maintain a sanitary condition in the food premises.
  3. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - there was insufficient chlorine sanitizer concentration in the final rinse cycle, with no sanitizer injection evident from the plastic tubing into the well. The operator is to contact a licensed technician to conduct maintenance and repairs, as necessary. There must be at least 100ppm concentration of chlorine sanitizer in the final rinse cycle. Note that the temperature of the wash cycle was functional, at 60 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No - there were no chlorine test strips available (i.e. the previous packet was empty). The operator is to ensure chlorine test strips are available at all times in the dishwashing area.
    • 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?
      • No - the expired version of the Food Handling Permit (dated September 30, 2025) was posted at the front bar area, and the operator must ensure to keep the updated version continually posted in a conspicuous location at all times. The operator is to print and post the current Food Handling Permit forthwith.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - a section of wood shelving in main kitchen (at a hand-wash sink) was observed with 'peeling' surface material requiring repair or re-surfacing. Also, the exhaust hood canopy and filters in the side prep room area of the main kitchen were soiled with grease/oil requiring washing (with professional cleaning of the exhaust hood canopy to be scheduled).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - floor sections in the side storage room and under the adjacent ice machine require more frequent cleaning, as there was accumulation of dust/dirt and food spillage. Staff to ensure the hard-to-reach areas are washed as often as necessary to maintain a sanitary condition in the food premises. Also, the inside middle plastic section of the large ice machine is to be washed more regularly, as there was accumulation of 'mould-like' material along this equipment item.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was one light bulb cover missing in the walk-in cooler. Also, a section of adjacent wood shelving was observed with 'peeling' surface material requiring repair or re-surfacing. Also, the exhaust hood canopy and filters in the side room area of the main kitchen were soiled with grease/oil requiring washing (with professional cleaning of the exhaust hood canopy scheduled). Also, floor sections under the main front bar were in disrepair, with 'peeling' laminate/linoleum floor covering (with repairs required to ensure all floor sections in the bar and food prep areas are smooth, washable, durable, and non-absorbent).Note: scheduled cleaning of exhaust hood canopy to be conducted within two weeks, along with installation of one light bulb cover, re-surfacing or replacement of the indicated worn shelf in main kitchen, and repair of floor section in front bar area.
  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was a light bulb cover missing in the walk-in cooler. Also, some sections of adjacent wood shelving were observed with 'peeling' surface material requiring repair or re-painting. Also, the exhaust hood canopy and filters in the side room area of the main kitchen were soiled with grease/oil requiring washing (with professional cleaning of the exhaust hood canopy scheduled shortly). Also, floor sections under the main front bar were in disrepair, with 'peeling' laminate/linoleum floor covering (with repairs required to ensure all floor sections in the bar and food prep areas are smooth, washable, durable, and non-absorbent).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was insufficient lighting in the main kitchen, side corridor, dishwashing area, and food storage areas (including the dry food storage room), with some missing sections of (or 'burnt out') fluorescent light tubes. Also, operator is to ensure there are adequate light tube covers or protective shields at each of the fluorescent light tube fixtures.
  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was a light bulb cover missing in the walk-in cooler. Also, some sections of adjacent wood shelving were observed with 'peeling' surface material requiring repair or re-painting. Also, the exhaust hood canopy and filters in the side room area of the main kitchen were soiled with grease/oil requiring washing (with professional cleaning of the exhaust hood canopy scheduled shortly). Also, floor sections under the main front bar were in disrepair, with 'peeling' laminate/linoleum floor covering (with repairs required to ensure all floor sections in the bar and food prep areas are smooth, washable, durable, and non-absorbent).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was insufficient lighting in the main kitchen and side corridor and storage areas, with some missing sections of (or 'burnt out') fluorescent light tubes. Also, operator is to ensure there are adequate light tube covers or protective shields at each of the fluorescent light tube fixtures.
  7. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - the main kitchen hand-wash sink piping was in disrepair, with hot and cold running water valves switched off, as plumbing repairs in progress to repair damaged piping under the sink. Staff were advised to use the hand-wash sink located at the opposite end, near entrance to main kitchen at the walk-in cooler and freezer storage area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was a light bulb cover missing in the walk-in cooler. Also, some sections of adjacent wood shelving were observed with 'peeling' surface material requiring repair or re-painting. Also, the exhaust hood canopy and filters in the side room area of the main kitchen were soiled with grease/oil requiring washing (with professional cleaning of the exhaust hood canopy scheduled shortly). Also, floor sections under the main front bar were in disrepair, with 'peeling' laminate/linoleum floor covering (with repairs required to ensure all floor sections in the bar and food prep areas are smooth, washable, durable, and non-absorbent).
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operation was required to clean fire extinguisher, walk-in freezer door, handwash sink area, line splash areas, and tabletop canopener.
  10. Monitoring Inspection

    0 infractions

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