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One01 Bistro

10508 101 Street NW Edmonton AB T5H 2R8 · Food - General

Official record from Alberta →

Inspection summary

One01 Bistro has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on February 13, 2026, found no infractions.

2 of 5 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 Pests.

The last 2 inspections in a row found no infractions. 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 January 16, 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)?

  • 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 January 16, 2025. 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 4 times across 2 separate inspections, most recently on January 16, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on March 27, 2024. 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?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • -Used gloves were observed on kitchen counters.Action taken:-Staff was instructed to discard gloves immediately after use in the garbage. Gloves must be discarded after single use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -The raw meat was stored on the above the raw vegetables, sliced cucumbers inside the walk-in cooler.Action taken:-Staff was instructed to store raw meats at the below shelves and the raw vegetables, ready to eat foods on the above shelves to avoid cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Personal belongings (cigarettes and lighters) were stored on the kitchen counter. Action taken:-Instructions were provided to the staff to store personal belongings in the staff designated areas and not to smoke inside the kitchen/premises.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for chlorine were present onsite. However, test papers for Iodine were still required to monitor the strength of sanitizer in the iodine glasswasher.Action required:-Please purchase iodine test papers *Ensure the reference paper have the range of 12.5- 25 ppm.
    • 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 monitoring and record keeping were not being done from last 3-4 months. Old records showed no pest activity, and the facility has discontinued to hire pest control professional. Operator claimed that since they do not have pest issue- pest control monitoring and record keeping was stopped. Action taken:-Education was provided to operator to do the pest control monitoring and record keeping on a regular basis regardless of pest activity.-AHS pest control checklist will be provided along with the report. Operator was instructed to manually conduct the pest control monitoring and keep the records on site for review.
  4. Initial Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The 2 compartment dishwashing sink in the kitchen did not have soap or paper towel. It was indicated that dispensers were available.Install the soap and paper towel dispensers and ensure they are filled and properly functioning to allow for proper handwashing in the kitchen.
    • 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?
      • -An invoice will be e-mailed to you. Follow the instructions on how to pay. Once payment is received, you will be e-mailed the food handling permit. Print this off and post it in an area visible to customers.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • -An invoice will be e-mailed to you. Follow the instructions on how to pay. Once payment is received, you will be e-mailed the food handling permit. Print this off and post it in an area visible to customers.

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