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Pleasantview Place - Kitchen

5210 110 Street NW Edmonton AB T6H 5K1 · Food - General

Official record from Alberta →

Inspection summary

Pleasantview Place - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on September 22, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 across 2 separate inspections, most recently on September 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 22, 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 January 4, 2024. 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?

  • 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 September 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on September 22, 2026. 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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer was not available in the freezer section of the refrigerator located in the dining room. Ensure thermometer is available to monitor the temperature. Completed after inspection, photos were provided via email.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cleaning and sanitizing required for the following areas and equipment:-shelving in the walk in cooler - mould like substance. Completed after inspection, photos were provided via email. -microwave - food splatter – completed during inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation noted on the AC unit above the food preparation area. Clean the unit and ensure this task is incorporated into the routine cleaning schedule. Completed after inspection, photos were provided via email.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Mould was found on the rolling rack cover used to cover desserts. Discontinue the use of the cover and clean/sanitize. Ensure only clean covers are used. Corrected: cover was removed, and desserts were covered with food wrap.*Mould was found on the shelving of the rolling rack used to hold desserts. Clean the rack and ensure the task is included in the routine cleaning schedule. *A buildup of sticky residue was observed on the juice machine nozzles, along with visible dust and debris in the hard-to-clean areas behind the nozzles. Clean nozzles/hard to reach areas and add to cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation found on the AC unit above the food prep area and the white fan by the dishwashing. Clean the AC unit and fan and ensure the tasks are included in the routine cleaning schedule.
  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure bulk product is protected from contamination. A spoon was observed in a salt container. Ensure spoons, scoops are cleaned and sanitized in between use and kept outside of bulk product. This was corrected onsite.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing buckets in kitchen verified at 0-50 ppm. Solution replaced during inspection. Ensure that staff checking concentration of solutions and replacing on a regular basis.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in hot holding unit was measured to be at 33-39C. This was immediately corrected.
  7. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Boxes with food were observed to be stored on the floor in the dry storage area. Ensure food is always stored adequately and protected from contamination. This was corrected during 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?
      • *Wheaterstripping was observed to be in disrepair. Gaps between the door and floor were observed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Wall was observed to be in disrepair. Exposed drywall was observed. Ensure all areas impervious to moisture and easily cleanable.

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