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Reinette Cafe & Patisserie

301 Woodvale Road West NW Edmonton AB T6L 3A7 · Food - General

Official record from Alberta →

Inspection summary

Reinette Cafe & Patisserie has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on July 6, 2026, recorded 3 infractions.

4 of 8 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 and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on September 18, 2025. 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 2 times across 2 separate inspections, most recently on July 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 6, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 July 6, 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.

8 inspections

  1. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was measured between 65-67C after 6 cycles using both the PHI''s and facility's probe thermometers. Sanitizing in the a food grade sanitizer for at least 2 minutes in the cleaned 2-compartment sink after dishwasher cleaning was discussed.Ensure sanitizing in completed in the sink until dishwasher can maintain a minimum of 71C at dish level.
    • 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 lights in the dry storage room were missing covers. Ensure covers are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The indicated areas/ utensils were unclean;- The utensil storage bins and drawer were unclean. - The dishwasher- The stove.Ensure the indicated utensils and equipment are cleaned and maintained in a sanitary manner.2. The wood board beneath the dishwasher was in disrepair. Ensure wood board/base is repaired/replaced and maintained in a smooth, easy to clean and non-absorbent condition.
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was measured between 65-67C after 6 cycles using both the PHI''s and facility's probe thermometers. Sanitizing in the a food grade sanitizer for at least 2 minutes in the cleaned 2-compartment sink after dishwasher cleaning was discussed.Ensure sanitizing in completed in the sink until dishwasher can maintain a minimum of 71C at dish level.
    • 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 lights in the dry storage room were missing covers. Ensure covers are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The indicated areas/ utensils were unclean;- The utensil storage bins and drawer were unclean. - The dishwasher- The stove.Ensure the indicated utensils and equipment are cleaned and maintained in a sanitary manner.2. The wood board beneath the dishwasher was in disrepair. Ensure wood board/base is repaired/replaced and maintained in a smooth, easy to clean and non-absorbent condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small white cooler in the front service area was observed without a thermometer. Ensure that the indicated cooler is equipped with a thermometer.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front of house small fridge recorded 11C. The inside of this small fridge had formed a large ice block.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front of house small fridge lacked a functional thermometer.

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