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Olive Garden 4343

4110 Gateway Boulevard NW Edmonton AB T6J 6S7 · Food - General

Official record from Alberta →

Inspection summary

Olive Garden 4343 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 22, 2025. The most recent inspection, on November 12, 2025, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 November 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 9 times across 5 separate inspections, most recently on November 12, 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 3 times across 3 separate inspections, most recently on June 6, 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.

5 inspections

  1. 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?
      • Significant amounts of grout are missing from the floors in the dishwashing area and along the cook line, which may create conditions that support pest infestation. The culinary managers reported that a service request has been submitted to address this issue.
  2. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strip for the QUAT sanitizer solution is expired. Please obtain a valid test strip to ensure proper sanitizer concentration is being achieved.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Significant amounts of grout are missing from the floors in the dishwashing area and along the cook line, which may create conditions that support pest infestation. The culinary managers reported that a service request has been submitted to address this issue.
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - significant amounts of grout is missing in the dishwashing area and on the cook line on the floors which may lead to the conditions that support pest growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - food equipment shelving were observed in a dirty condition with a build up of grime, grease, and food debris observed.Progress towards cleaning was observed June 5** - bar area requires more thorough cleaning in the hard-to-reach areas
  4. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - significant amounts of grout is missing in the dishwashing area on the floors which may lead to the conditions that support pest growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - food equipment shelving were observed in a dirty condition with a build up of grime, grease, and food debris observed.Progress towards cleaning was observed May 30.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - fecal matter from insect activity was observed on wall, ceiling, door, door jambs, fixtures, shelves, etc. throughout the kitchen, storage areas, utility rooms, and the bar. Some areas were heavily contaminated.Progress towards cleaning was observed May 30.
  5. Initial Inspection

    5 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - significant amounts of grout is missing in the dishwashing area on the floors which may lead to the conditions that support pest growth.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - water was observed pooling on the cook line while a fryer was in the process of being cleaned, please ensure the location of the leak from the hose is identified and remedied if continuously leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - food equipment doors, fronts, knobs, handles, edges, sides, shelving, sinks, dispensers, containers and lids, burners, etc. were observed in a dirty condition with a build up of grime, grease, and food debris observed.** - the ice machine inside and out, the ice trolley/cart, the ice cart lid were very dirty and a build up of grime was observed on the surfaces. This leads to direct contamination of the ice - there is no "kill" step such as cooking or chemicals to prevent illness or undesirable substances entering the ice/food chain. Please train staff to wash hands thoroughly before obtaining ice, and ensure that no one uses containers or carts for ice unless properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - fecal matter from insect activity was observed on the majority of wall, ceiling, door, door jambs, fixtures, shelves, etc. throughout the kitchen, storage areas, utility rooms, and the bar. Some areas were heavily contaminated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - all washrooms, staff and public, were not maintained in a sanitary condition: toilets, sinks, doors, stall doors, urinals were observed with build up of grime and organic material.

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