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Palabok House / Sak's On 51st

10525 51 Avenue NW Edmonton AB T6H 0K5 · Food - General

Official record from Alberta →

Inspection summary

Palabok House / Sak's On 51st has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 17, 2023. The most recent inspection, on July 29, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 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 5 times across 5 separate inspections, most recently on July 29, 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 7, 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 July 22, 2026. 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 4 times across 3 separate inspections, most recently on July 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on July 22, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • 2026-07-22Not monitored at the time of inspection. __________________2026-01-07Light was visible coming through the back door between door frame and the hinges. Please ensure corrective actions are taken and door repaired/replaced to prevent the entry of pests.
  2. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A pair of used blue gloves were observed on a shelf above the two-compartment sink. CDI: discarded.ACTION REQUIRED: review glove use guidelines with all staff members. Ensure disposable gloves are not being re-used. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was thawing in stagnant water. CDI: cold water tap turned on. ACTION REQUIRED: thaw raw meat under cold running water or in the walk-in cooler. Review thawing procedures with all staff members.
    • 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?
      • 2026-07-22Not monitored at the time of inspection. __________________2026-01-07Light was visible coming through the back door between door frame and the hinges. Please ensure corrective actions are taken and door repaired/replaced to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Containers were being used as scoops in bulk dry goods bin such as cornstarch.ACTION REQUIRED: discontinue using containers as scoops. Store scoops in such a way that the handles are not in direct contact with the food product.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris on shelving in the walk-in cooler.ACTION REQUIRED: conduct deep clean of walk-in cooler shelving.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • Light was visible coming through the back door between door frame and the hinges. Please ensure corrective actions are taken and door repaired/replaced to prevent the entry of pests.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several recently cooked meat products and cooked rice were observed to be sitting at room temperature on the countertops. Informed staff who placed these products into the cooler. Please ensure proper cooling procedures are completed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The available chlorine test strips were expired. Please ensure valid test strips are ordered and available onsite.
    • 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?
      • Light was visible coming through the back door between door frame and the hinges. Please ensure corrective actions are taken and door repaired/replaced to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for the corn starch and baking flour in the bulk dry goods area were dirty and the handle observed touching the product. Please ensure scoop is either kept outside the container or upright to prevent any contamination.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bucket of bleach/chlorine sanitizer near the entrance to the kitchen was measured at 10ppm with bleach/chlorine test strips. Ensure that bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 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?
      • A gap was observed at the bottom of the receiving doors. Ensure that the indicated gaps are sealed to help prevent pests from entering the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A gap was observed between the handwashing sink and the counter located across from the walk-in cooler. Ensure that the indicated gap is sealed to render the surface smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the sliding doors of the Pepsi cooler.2. A buildup of grime was observed beneath the two-compartment sink. 1-2. Ensure that the indicated areas are cleaned and sanitized.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth bucket on the expo line tested <100ppm chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A garbage bag was being used to cover food in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food build-up noted under the 2-compartment sink on the walls, floors, and on the underside of the tables.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

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