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Moonganori

10347 82 Avenue NW Edmonton AB T6E 1Z9 · Food - General

Official record from Alberta →

Inspection summary

Moonganori has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 5, 2024. The most recent inspection, on February 4, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 January 29, 2026. 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 January 15, 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?

  • 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 September 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 3 separate inspections, most recently on January 29, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 separate inspections, most recently on January 29, 2026. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available food surface sanitizer was noted for the kitchen area. A sanitizer that appeared to be low noted for the front area. Ensure an approved food surface sanitizer is available at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink in the back kitchen appears to not have both hot and cold water available. Warm water appears to be available (around 42 C measured with a probe thermometer). Hansink appears to be hard to drain. Hansink was noted to be used for storing a dishwashing tray with equipment that appears to be cleaned. This was moved during the visit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification not available for the staff members onsite. Please ensure food safe course is obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning appears to be needed in some areas. Area next to the back door/exit door appears to be cluttered. Ensure area is cleaned and organized to allow for pest monitoring. Areas discussed with the operator.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available food surface sanitizer was noted. No test strips were observed. Ensure test strips are available to use onsite and ensure an approved food surface sanitizer is available at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure food is not stored in the ground. Bulk supply of food noted on the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink in the back kitchen not operational.Paper towel dispenser in disrepair.Ensure handsink is operational and supplies with soap, paper towel and available hot/cold water.
    • 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 observed for the month of October. Please ensure monthly monitoring is completed. Copy of self-monitoring pest control checklist will be sent with this report.
    • 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?
      • Expired food handling permit noted to be posted. Please ensure a copy of the valid permit is posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification not available for the staff members onsite. Please ensure food safe course is obtained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Burnt bulb light noted. Please ensure adequate lighting levels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strainer in disrepair. Loose metal pieces noted. Ensure all equipment is in good repair. This was corrected onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning appears to be needed in some areas. Areas discussed with the operator.Sanitation program not in place. Please ensure written sanitation program is in place.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Bowls were being used inside the storage containers to scoop out the food ingredients.Action taken:-Staff was instructed to remove the bowls from the storage containers and use scoops with handles, ensure that handles should face upwards not touching the ice.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Some chemical bottles were unlabeled.Action taken:-Staff was instructed to label all the chemical bottles appropriately with their names to avoid chemical misuse/contamination.
    • 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?
      • -Small gap was observed on the edges of the back door. Action required:-Please ensure that the backdoor is completely sealed with no gaps to avoid pest entry. -Please seal the gaps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Some broken equipment (metal pieces were coming out) observed in the cleaned utensil storage section. Action taken:-Staff was instructed to discard the damaged equipment as those are not easily cleanable and also poses physical hazard (metal pieces can enter the food and can cause choking, throat injury.

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