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Pip / Pals

10335 83 Avenue NW Edmonton AB T6A 3N9 · Food - General

Official record from Alberta →

Inspection summary

Pip / Pals has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on September 9, 2026, recorded 3 infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 3 times across 2 separate inspections, most recently on September 6, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 9, 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?

  • 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 November 29, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 9, 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 3 times across 2 separate inspections, most recently on September 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops/bowls were noted to be stored in the containers with the bulk supply. Ensure supply is protected from contamination at all times.
    • 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?
      • Exit door next to the mechanical dishwasher area noted to be open. Please ensure all doors are closed to prevent vermin entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry storage areas noted to be needing additional organization. Please ensure all area are organized and clean.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Cleaning/wiping clothes observed on the counters.Action taken:-Staff was instructed to always put the wiping clothes in the sanitizer buckets.
  7. Risk Management Inspection

    0 infractions

  8. 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?
      • Dec 6: Door is awaiting repairs. Operator stated they would notify the inspector once repairs had been completed.Nov 29: The door to the walk-in cooler in the kitchen had exposed wood and the finish had come off on the interior side. Ensure the door is repaired or replaced so it is smooth, durable and easy to clean.
  9. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Readily available containers of sanitizer solutions were not present in all food handling areas. The operator prepared solutions and set them out in the food handling areas during the inspection. Ensure that sanitizer solutions are present and accessible in the different food handling areas of the facility.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were used cleaning cloths left out on food prep surfaces and hung off employee's uniforms. The rags were placed in sanitizer and the employee was instructed by the operator to ensure cleaning rags are stored in sanitizer between uses.Ensure that all reusable cleaning cloths are either kept in sanitizer or laundered between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employees were hanging cleaning rags on their uniforms and regularly wiping their hands on them during food handling. The operator educated his employees on the importance of proper hand hygiene while food handling and the proper storage of cleaning cloths. Ensure employees are regularly washing their hands and storing cleaning rags in sanitizer between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Trays of bread were being stored on the floor in the basement storage area. The operator moved these trays, so they were no longer on the ground during the inspection. Ensure that food is not stored on the ground to protect it from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles containing sanitizer were being used in the facility with no label indicating what was inside. The operator labelled the bottles during the inspection.Ensure all bottles of sanitizer are labelled to clearly identify their contents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The door to the walk-in cooler in the kitchen had exposed wood and the finish had come off on the interior side. Ensure the door is repaired or replaced so it is smooth, durable and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic measuring cups with visible damage were being used in the kitchen. Operator discarded these cups during the inspection.Ensure all equipment used in the kitchen is in good repair and in suitable condition for food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board in the kitchen had been heavily used on both sides and was in need of replacement or repair.Ensure food surfaces are maintained and replaced or repaired when needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A general cleaning of the facility was required in a few areas. -The vents in both kitchens had a buildup of dust and required cleaning.-There was a buildup of food debris which needed to be cleaned under several shelves in the storage areas both in the basement and the main kitchen. -Food such as tomatoes and potatoes were scattered under the shelves and needed to be removed.Ensure dust accumulation and debris is regularly cleaned in the facility to prevent food contamination and pest harbourage.
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