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Normand's

11639A Jasper Avenue NW Edmonton AB T5K 0M9 · Food - General

Official record from Alberta →

Inspection summary

Normand's has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on October 1, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 once on October 1, 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 once on March 6, 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 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 7 times across 4 separate inspections, most recently on October 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on February 11, 2025. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 23, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer solution in spray bottles was too strong, measured to be above 200ppm. 100ppm solution was prepared during inspection.Ensure the required 100ppm chlorine sanitizer concentration is maintained. Use test strips at the facility to measure the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl of shrimp was left open in the walk-in freezer. The facility staff covered the bowl during inspection.Food items should be protected from contamination during storage.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Oct 01, 2026: Food safety certificate for someone in a managerial position was not observed. Please ensure someone in a managerial position completes a course that meets section 31 of the Alberta Food Regulation as discussed. A list of recognized courses will be sent with this report. FEB 11,2025: Ongoing violationSomeone in care and control is required to have a food safety training course. Please provide proof of completion. Here is a list of approved courses: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
  2. Monitoring Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • FEB 11,2025: Ongoing violationSomeone in care and control is required to have a food safety training course. Please provide proof of completion. Here is a list of approved courses: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirt buildup waand brown stain was observed on the floor of the under-counter cooler. Conduct thorough cleaning and sanitization of the effective equipment.
  3. Monitoring Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • FEB 11,2025: Ongoing violationSomeone in care and control is required to have a food safety training course. Please provide proof of completion. Here is a list of approved courses: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Feb 11,2025: Ongoing violation.The paint is wearing away on the shelves in the back storage room behind the dishwasher making them not smooth anymore.Ensure equipment is smooth, impervious to moisture and easily cleanable.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Foods were stored directly on the ground in the walk-in cooler, including vegetables in cardboard boxes.- Bowls of food were stacked on top of one another without a barrier, with the food touching the bottom of the bowls. - Potatoes were being stored on a damp cloth that had marks/ stains on it while it was being preppedEnsure foods are stored off the ground to protect from contamination. Ensure there is a barrier between containers to protect food from contamination. Do not put food on damp cloths as bacteria can grow and be transferred to the food - a better alternative would be a dry paper towel.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The single basin sink by the dishwasher which is to be designated for handwashing when food prep is being done was blocked as a staff member had dishes inside of it and was doing a load of dishes. There were potatoes being prepped at this time.As discussed previously, this sink must always be accessible and free of obstruction for handwashing when food handling is being done in this space. A designated hand sink may be required to be installed if this cannot be done.
    • 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 were not available upon request.Ensure written monthly pest control reports/ records are onsite upon request.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Someone in care and control is required to have a food safety training course. Please provide proof of completion. Here is a list of approved courses: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
    • 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 paint is wearing away on the shelves in the back storage room behind the dishwasher making them not smooth anymore.Ensure equipment is smooth, impervious to moisture and easily cleanable.
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