Olive Turkish Cuisine
12432 167A Avenue NW Edmonton AB T5X 0K4 · Food - General
Inspection summary
Olive Turkish Cuisine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on February 24, 2026, found no infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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.
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 4 times across 4 separate inspections, most recently on January 12, 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?
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 3 separate inspections, most recently on January 12, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on January 12, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 3 times across 3 separate inspections, most recently on January 12, 2026. For example:
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?
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 3 separate inspections, most recently on January 12, 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.
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Outstanding - The two prep coolers were missing internal monitoring thermometers. Please ensure both prep coolers are equipped with internal monitoring thermometers to verify temperature.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Outstanding - The facility was not equipped with test strips to monitor sanitizer concentration of the dishwasher and surface sanitizer. ** Provide suitable test strips to monitor the sanitizer concentration. Since the facility uses household bleach, chlorine test strips are the appropriate testing equipment.
- 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?
- Outstanding - Operator noted that routine pest inspections are conducted internally, but no records were available to prove such. ** Have documentation in place showing the pest control measures conducted in your facility. AHS - pest control checklist fulfills this requirement (copy will be attached 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?
- Outstanding - A valid food handling permit was not available or displayed at a location visible to customers. ** Print and display AHS-food handling permit at a location visible to customers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Outstanding - The panini grill area had a buildup of grease and food debris. Please clean and maintain.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Hand washing was not observed when changing gloves. Please note that hands must be washed and dried thoroughly: Before wearing gloves, when changing to a new pair of gloves, and after removing the gloves. Education was provided.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The two prep coolers were missing internal monitoring thermometers. Please ensure both prep coolers are equipped with internal monitoring thermometers to verify temperature.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Outstanding - The facility was not equipped with test strips to monitor sanitizer concentration of the dishwasher and surface sanitizer. ** Provide suitable test strips to monitor the sanitizer concentration. Since the facility uses household bleach, chlorine test strips are the appropriate testing equipment.
- 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?
- Outstanding - Operator noted that routine pest inspections are conducted internally, but no records were available to prove such. ** Have documentation in place showing the pest control measures conducted in your facility. AHS - pest control checklist fulfills this requirement (copy will be attached 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?
- Outstanding - A valid food handling permit was not available or displayed at a location visible to customers. ** Print and display AHS-food handling permit at a location visible to customers.
- 23. Is the facility maintained in a clean and sanitary condition?
- The panini grill area had a buildup of grease and food debris. Please clean and maintain.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
3 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 facility was not equipped with test strips to monitor sanitizer concentration of the dishwasher and surface sanitizer. ** Provide suitable test strips to monitor the sanitizer concentration. Since the facility uses household bleach, chlorine test strips are the appropriate testing equipment.
- 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?
- Operator noted that routine pest inspections are conducted internally, but no records were available to prove such. ** Have documentation in place showing the pest control measures conducted in your facility. AHS - pest control checklist fulfills this requirement (copy will be attached 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?
- A valid food handling permit was not available or displayed at a location visible to customers. ** Print and display AHS-food handling permit at a location visible to customers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring 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?
- Facility discontinued the routine pest control inspection from the external company, no recent records were available for review. Operator will start conducting monthly in house pest control inspection utilizing the AHS - Checklist. ** Conduct monthly pest-control inspection and ensure records are available for review onsite, upon request.
- 23. Is the facility maintained in a clean and sanitary condition?
- The panini grill was observed with accumulation of grease and debris. Food products are placed directly on the equipment. ** Conduct a deep cleaning of the unit/equipment. Have a routine cleaning schedule in place.
- 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?