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Momo Kitchen

11160 Ellerslie Road SW Edmonton AB T6W 1A2 · Food - General

Official record from Alberta →

Inspection summary

Momo Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 17, 2024. The most recent inspection, on September 17, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 17, 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 2 times across 2 separate inspections, most recently on November 25, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on November 25, 2025. 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 November 25, 2025. 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 3 times across 3 separate inspections, most recently on December 2, 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.

6 inspections

  1. Risk Management 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?
      • Pest control records are not being maintained and no traps or glue boards observed for pest control monitoring.
  2. 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?
      • Pest control records are not being maintained and no traps or glue boards observed for pest control monitoring.
  3. Risk Management Inspection

    2 infractions

    • 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 control records are not being maintained and no traps or glue boards observed for pest control monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dec 2, 2025:Black buildup still observed on the caulking behind the2 compartment dishwash sink.Nov 25, 2025:Grease accumulation observed on the exhaust hood canopy, the sides of the cooking equipment as well as the floor under this equipment. Black buildup noted on the caulking behind the 2 compartment dishwash sink.- Cleaning is required.
  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cans of paint observed stored next to containers of bulk dry foods in the back food storage area. - Paint cans relocated and will be removed from the facility.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaners are not labelled.- Ensure that all containers of cleaning supplies are labelled as to the contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods undergoing the cooling process are being tightly covered before the food reaches a temperature of 4C or colder.- Review proper cooling procedures with all staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishware that is manually washed at the 2 compartment dishwash sink is not being sanitized.- Proper manual dishwashing involves: Washing with soapy water -> Rinse-> Sanitize -> Air Dry. Review proper procedures with all staff.
    • 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 control records are not being maintained and no traps or glue boards observed for pest control monitoring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers without handles are being used and are being stored inside the containers in contact with the foods.- Use dispensers with handles and store in a holder or out of the food bin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation observed on the exhaust hood canopy, the sides of the cooking equipment as well as the floor under this equipment. Black buildup noted on the caulking behind the 2 compartment dishwash sink.- Cleaning is required.
  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on counter. - Immerse the cloths in a sanitizer solution in between uses. Corrected.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cooked chicken is being cut in the back dishwashing area. This area is not equipped with a handwashing sink.- Discontinue any food handling activities in this area.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The front kitchen area 2 compartment sink must be converted into a 1 compartment sink to meet handwashing sink requirements.
    • 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 wood shelf under the cooler in the service area is unfinished.- Paint or seal the wood to ensure a surface that can be properly cleaned.
  6. Initial Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The front kitchen area 2 compartment sink must be converted into a 1 compartment sink to meet handwashing sink requirements.

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