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New York Fries 70

171 - 8330 82 Avenue NW Edmonton AB T6C 0Y6 · Food - General

Official record from Alberta →

Inspection summary

New York Fries 70 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on April 23, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 across 2 separate inspections, most recently on October 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 6, 2024. 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 once on January 11, 2024. 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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - the tap faucet of the set of 3-compartment sinks had been removed and replaced with a single long garden hose attached/clamped at the water pipe outlet. Note that the tap faucet must be re-installed, as this must be present to ensure adequate manual washing, rinsing, and sanitizing of all food equipment and utensils.
  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - the tap faucet of the set of 3-compartment sinks had been removed and replaced with a single long garden hose attached/clamped at the water pipe outlet. Note that the tap faucet must be re-installed, as this must be present to ensure adequate manual washing, rinsing, and sanitizing of all food equipment and utensils.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No - during the entire inspection time, the upright refrigeration unit in the rear area was at an ambient temperature range of 8 to 12 degrees Celsius, with storage of some perishable food products including packaged frozen gravy (i.e. being thawed) and cheese curds (which were still cold and were removed and immediately stored in other functional refrigeration units at 4 degrees Celsius).Operator was advised to have a licensed technician examine and repair the refrigeration unit (so as to ensure stable ambient air temperature of 4 degrees Celsius, or lower). At this time, staff were advised to not use the refrigeration unit for any perishable food products, and only for whole vegetables, sauces not requiring refrigeration, etc.All hot-holding food equipment was functional at minimum 60 degrees Celsius.
  8. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Freezer doors and exhaust panels need cleaning (grease on the exhaust panels- freezer doors were sticky and hand marks on them)

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