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Pinoy Avenue Store and Food Services

10119 157 Street NW Edmonton AB T5P 2T9 · Food - General

Official record from Alberta →

Inspection summary

Pinoy Avenue Store and Food Services has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 20, 2024. The most recent inspection, on December 11, 2025, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Chemicals and toxic substances.

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.

  • 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 on December 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 3, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 3, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on December 3, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3, 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No food labels noted for 5-6 small bags of dried fish.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed a spray bottle not label with the content inside.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front of the house steam table - 4 small containers of individual wrapped sticky rice measured at 19C (probe 2x) and operator indicated been out since opening (over 1.5 hours). Discarded at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Following food items noted to be left out at room temperature:- small bowl of cooked intestine- small tubber ware of stew or soup- small insert of dice raw pork or chicken- small insert of cooked pork/veggie stewPlease keep in refrigerate if not ready to cook them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink lacking soap. Please ensure all designated handsinks equipped with running hot and cold water, soap and paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen - all utensils under main prep table require additional cleaning. Observed a plastic spatula and metal slotted spatula with food debris or grease on it.Please keep clean or remove out of the kitchen if not in use.
  3. Initial Inspection

    0 infractions

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