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Monsoon Bistro and Bar

4485 Gateway Boulevard NW Edmonton AB T6H 5C3 · Food - General

Official record from Alberta →

Inspection summary

Monsoon Bistro and Bar has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 4, 2024. The most recent inspection, on September 17, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 2 separate inspections, most recently on July 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on June 7, 2024. 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?

  • 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 July 30, 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 6 times across 5 separate inspections, most recently on September 1, 2026. 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?

  • 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 3 times on June 4, 2024. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Cutting board noted to have holes in it (i.e. hard to clean and sanitize). Please ensure all equipment is in good repair.
  3. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sleeping supplies that appeared to be arranged for sleeping noted in the attic (i.e. mattress, linen, pillows). This was removed during the visit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cutting board noted to have holes in it (i.e. hard to clean and sanitize). Please ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas noted to be needing extra cleaning (included and not limited to common touch areas such as cooler and walk in cooler handles, ceiling tiles above food preparation areas, canopy hood vents noted to be with grease)
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cloths were observed on the counter when not in use. Ensure cleaning cloths are kept within sanitizer or placed in the laundry when not in use. The operator placed the indicated cloths in the laundry during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A QUAT sanitizer solution in a red bucket was measured at 0ppm with QUAT test strips. Ensure QUAT sanitizer is maintained at a concentration of 200ppm. The operator prepared a 200ppm QUAT sanitizer solution during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two prep coolers across from the grill line were observed without thermometers. Ensure that the indicated coolers are equipped with thermometers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A shelf in the walk-in cooler was observed with a buildup of what appeared to be mold. Ensure the indicated shelving unit is cleaned and sanitized.
  6. 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?
      • The weatherstripping of the back exit door behind the kitchen and the patio door is in disrepair. Repair/replace so that there is no gap of light shining through.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles in dish area are in disrepair and there is water pooling in the cracks. Replace tiles.
  7. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple uncovered foods in the walk-in cooler. Ensure food is covered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Disposable bowls are stored in food storage bins. Only use scoops with handles.2. Scoop was buried in the flour. Ensure scoops are stored upright.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unable to be located.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at handwash station is not in a dispenser.
    • 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?
      • The weatherstripping of the back exit door behind the kitchen and the patio door is in disrepair. Repair/replace so that there is no gap of light shining through.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles in dish area are in disrepair and there is water pooling in the cracks. Replace tiles.

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