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Public Safety & Emergency Services

1568 Hector Road NW Edmonton AB T6R 2H2 · Food - General

Official record from Alberta →

Inspection summary

Public Safety & Emergency Services has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 3, 2024. The most recent inspection, on September 24, 2026, found no infractions.

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

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.

  • 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 3 times across 3 separate inspections, most recently on August 31, 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 2 separate inspections, most recently on August 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 24, 2026. 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 7 times across 4 separate inspections, most recently on August 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    0 infractions

  2. 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?
      • There is a gap at the bottom of the receiving doors.- All exterior doors must have tight seals to prevent the possible entry of pests.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on the counters and no readily available sanitizer solution present in the food handling areas.- Staff were instructed to prepare the Quat sanitizer solutions and immerse the cloths in the solution after each use. The Quat sanitizer solution prepared was initially measured at 400 ppm, needs to be at 200 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of cleaner was stored on a shelf above the salad/cold table prep counter.- Corrected
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Many containers of food were thawing in an empty sink.- Thaw foods in the cooler, under cold running water or in a microwave if being immediately cooked.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat sanitizer test papers onsite expired January 2025.- Obtain new Quat test papers.
    • 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?
      • There is a gap at the bottom of the receiving doors.- All exterior doors must have tight seals to prevent the possible entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation noted on the floor under the cook line equipment.- Cleaning is required
  4. 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?
      • A section of wall paneling in the dishwash area is loose and needs to be repaired.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Trays of cooked vegetables left on a rack in the kitchen were measured at 18C. Staff informed that the food had been cooked and were going to be used for the upcoming lunch service. Foods to be reheated to >74C/165F. - High risk foods must be held at less than 4C or greater than 60C. A pot of gravy on the stove top was measured at 52C. The heat source had been turned off. Gravy to be reheated to>74C.- High risk foods must be held at less than 4C or greater than 60C.
    • 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?
      • 1. Pest control reports were not available for review.2. The back delivery door is being left open.- Keep this door closed to prevent the possible entry of pests.
    • 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?
      • The Food Handling Permit was not available.- Locate the Permit and display it where the public can view it.
    • 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 section of wall paneling in the dishwash area is loose and needs to be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk dry ingredient dispensers are being stored with the handle in contact with the foods and containers without handles are being used as dispensers.- Use dispensers with handles and store in such a manner that does not contaminate foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation noted on the ceiling and walls by the air vents.- Cleaning is required.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially no premade sanitizer solution was available in the food handling areas.- Staff prepared a100 ppm bleach-water solution
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered trays of cooked granola mix were cooling in the back storage room.- Store only covered foods in this area. The foods were relocated to the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the wall under the dishwash counter.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls are being used to dispense bulk dry foods.- Use dispensers with handles to dispense foods and store utensils in such a manner that the handles do not come into contact with the foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning records/schedules available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food particle buildup noted under the potato/onion storage stand.- Cleaning required.2. Sticky/dried food spills note din eth drawers in the baking area.- Cleaning required.

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