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Remedy Cafe

10479 82 Avenue NW Edmonton AB T6E 3R7 · Food - General

Official record from Alberta →

Inspection summary

Remedy Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on February 13, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 3 times across 3 separate inspections, most recently on February 12, 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 2 times across 2 separate inspections, most recently on October 1, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 1, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on February 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 February 12, 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine lid noted to be broken (from the hinges). Ensure all equipment is in good repair.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in one of the food preparation/storage cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine lid noted to be broken (from the hinges). Ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas noted to be needing extra sanitation. Areas discussed with the operator.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in one of the food preparation/storage cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strainer noted in disrepair. Loose metal pieces noted. Ensure all equipment is in good repair. This was corrected onsite by the operator.Ice machine lid noted to be broken (from the hinges). Ensure all equipment is in good repair.Broken grey bin noted to be taped with electrical tape for holding of the ice for the ice bath. Ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas noted to be needing extra sanitation. Areas discussed with the operator.
  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The sanitizer solution was measured at 0 ppm Quats.-Some wet cleaning clothes were observed sitting at the counters.Action taken:-Staff was instructed to prepare new solution, which was measured at 200 ppm. -Education was provided to regularly monitor the strength of the sanitizer with Quats test papers.-Staff was instructed to always store the wet cleaning clothes inside the sanitizer buckets to avoid cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • -The sanitizer solution bucket was not labeled.Action taken:-Staff was instructed to label the sanitizer bucket.
  5. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • -Some of the chemical bottles were unlabeled.Action required:-Please label all the bottles with the name of chemicals to avoid chemical misuse/contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Glasswasher iodine-based (sanitizer) supplies were running out. There was no sanitizer in the supplies.Action required:- The staff was instructed to redo all the glass washing using the high temperature dishwasher.-Please get the supplies and while operating the machine, monitor the strength of the iodine by a test paper.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -One of the ceiling tiles in the main kitchen was in disrepair.Action required:-Please repair the ceiling.
  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Samosas were held in a bus pan on top of the panini grill. External temperature ~35C. CDI: removed from panini press to cool, staff indicated they would be placed in the cooler and re-heated upon customer order. ACTION: provide further training to staff regarding holding procedures for samosas. If hot holding, the product must be kept at or above 60C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Glass washer in the barista area was not maintained in working condition - only chemical available for the cycle was a rinse agent. Staff noted the machine was just serviced and was not in use yet. Discussed that it would not be capable of sanitizing dishes without a sanitizing agent. ACTION: ensure all chemicals are restocked prior to using the glasswasher in the barista area. 2. Large dishwasher in the back kitchen had a sign instructing staff not to use due to flooding issues. Staff indicated that the machine is going to be replaced/repaired. ACTION: continue with plans to replace/repair large dishwasher. Until completed, continue using the undercounter dishwasher in the back kitchen to sanitize all dishware.

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