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Remedy Cafe 4

100 - 10310 124 Street NW Edmonton AB T5N 1R2 · Food - General

Official record from Alberta →

Inspection summary

Remedy Cafe 4 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on July 30, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on July 22, 2026. 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 4 times across 4 separate inspections, most recently on July 22, 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?

  • 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 19, 2025. 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 October 30, 2023. 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 9 times across 6 separate inspections, most recently on July 30, 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. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the two dishwashers were not working. Please repair. Ensure the dishwasher reaches a temperature of at least 71C at dish level.July 22, 2026: One of the dishwashers in the facility was still in disrepair. Repair the dishwasher to offer back up for washing re-usable customer utensils if the operational dishwasher breaks down as the facility has only a single compartment sink.
  2. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of buckets of Quat sanitizer solution at the facility was measured to be less than 50ppm. Fresh 200ppm solution was prepared during inspection.Ensure the required 200ppm Quat sanitizer concentration is maintained. Use test strips to measure the concentration.
    • 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?
      • Pest control records were not available for review. Ensure pest control measures are in place. Maintain pest control records.July 22, 2026: Pest control records were still not observed. Monthly pest check/control is required. Records should be maintained at the facility for review during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The line cooler at the front service area was missing a thermometer. Ensure the cooler is equipped with a thermometer for proper temperature monitoring.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Fabric chairs at the dining area appeared unclean, dirt and grease accumulation were observed on the fabrics. Some chairs that appeared to have leather surfacing were torn, exposing the foam material inside. Clean or replace the fabric on the chairs. Repair the damaged chairs. Chairs that are smooth and easy to clean are recommended.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A microwave in the kitchen had a damaged handle held together with glue. Repair/replace the microwave. Food equipment must be in good repair and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - One microwave was in disrepair, with an internal part detaching. Please remove equipment or repair to ensure safe handling of food and allow for proper cleaning.July 22, 2026: A microwave with the internal roof detaching was still observed. This is an on-going violation and should be addressed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - A panini grill handle was wrapped in cloth and tied.- A rice cooker handle was wrapped in cloth and tied.Ensure all equipment is maintained in good repair and is easily cleanable. Please repair or replace the equipment.- One of the two dishwashers were not working. Please repair. Ensure the dishwasher reaches a temperature of at least 71C at dish level.July 22, 2026: 1. The handles of a panini grill and rice cooker were still held with fabric and tape. This is an on-going violation and must be corrected.2. One of the dishwashers in the facility was still in disrepair. Repair the dishwasher to offer back up for washing re-usable customer utensils if the operational dishwasher breaks down as the facility has only a single compartment sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Vents at the kitchen area and ceiling tiles around them were unclean. Dirt and debris accumulation were observed at these areas.Clean the vents and ceiling tiles.
  3. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer detected in the two containers with wet cleaning cloths near the coffee machine. Please wash the cloths before soaking in sanitizer. Ensure QUAT sanitizer is maintained at 200 ppm.The cloths were washed and placed in new sanitizer solutions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The sink mainly used for handwashing was the dishwashing sink where utensils and dishes were stored. Dishes and utensils should not be stored in a sink used for handwashing. Please use the other sink for handwashing. Education was provided.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap was available at the hand sink. Ensure handwashing sinks are supplied with soap at all times. Soap was obtained during the inspection. **Please obtain more hand soap.
    • 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?
      • Small flies were observed around the beverage area/syrups.Pest control records were not available for review. Ensure pest control measures are in place. Maintain pest control records.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Monitoring thermometer missing from display cooler. Ensure all coolers are equipped with monitoring thermometers to verify temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - A panini grill handle was wrapped in cloth and tied.- A rice cooker handle was wrapped in cloth and tied.Ensure all equipment is maintained in good repair and is easily cleanable. Please repair or replace the equipment.- One of the two dishwashers were not working. Please repair. Ensure the dishwasher reaches a temperature of at least 71C at dish level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - One microwave was in disrepair, with an internal part detaching. Please remove equipment or repair to ensure safe handling of food and allow for proper cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - Corners and edges were not clean, and the hand dryer was visibly soiled in one washroom. Please clean and maintain all washrooms. - improvement noted
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two cleaning cloths were soaked in a solution with no sanitizer detected. Ensure that sanitizer solutions are changed regularly. Corrected during the inspection. The staff replaced the solution. QUAT was detected at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers were at 4C and below, however, two coolers near the coffee machine were not equipped with thermometers. Ensure all coolers are equipped with thermometers to verify and monitor temperatures.*Please do not over stock coolers as this may impede proper air flow.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink had no soap. Corrected during the inspection. Staff obtained soap. Please ensure the hand sink is supplied at all times to ensure proper hand washing.*Ensure the dedicated hand sink is used for hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor dust observed on vents in the food preparation area. Please clean and maintain vents. *Ensure there is enough ventilation in the area where heating food takes place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -There was a leak from one of the dishwashers. Cloths were placed on top to absorb the leaking water. Please repair.-One microwave was in disrepair, with an internal part detaching. Please remove equipment or repair to ensure safe handling of food and allow for proper cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corners and edges were not clean, and the hand dryer was visibly soiled in one washroom. Please clean and maintain all washrooms.
  5. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Note: A friendly reminder to all staff to refrain from conducting personal tasks while in the middle of food preparation. Please take calls away from the kitchen and upon returning, to wash hands.A fur like scarf was near the food prep area, please keep all personal items in a designated staff area.
  6. Risk Management Inspection

    4 infractions

    • 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?
      • Not checked at Nov 7, 2023 inspection - Up to date pest control records are not available.Recent pest control reports were not available onsite. Ensure pest control reports are kept onsite for review at inspections.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING - The raw wooden shelves in the parkade storage area do not appear to be sealed. Ensure all raw wooden shelves are smooth, easily cleanable and non absorbent. If using a sealant on the wood, please have information on the product available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • OUTSTANDING - Right side dishwasher was not working. Staff were aware and said it would get repaired and was not being used. There is another commercial dishwasher that is sanitizing >71C with a probe thermomter. Ensure the dishwasher gets repaired and sanitizes as per manufacturer's instructions. Discussed with staff that if both dishwashers do not work, then they need to close as there is no way to manually wash the dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • CORRECTED (Nov 7, 2023) - Ceiling has food splatters and dush/ debris on it in areasOUTSTANDING - Storage area in the parkade needs additional cleaning: all floors, especially in the back corner where the recycling is usually kept as there are spills here, remove recycle bags and ensure they are in a proper container going forward until they are removed, dust/ dirty accumulation on all shelves
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Wet cloths were on the counter and not in a sanitizer solution or put for launder.- Sanitizer containers at the espresso bar area measured 0-100ppm Quat. Ensure that cloths are put for launder or placed in a sanitizer bucket when they become damp/ wet or even slightly dirty. Sanitizer needs to be at the correct concentration (ie. 200ppm Quat).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the parkade storage area, paper towel and drink trays were noted to be open and not covered.Ensure food/ food related items stored in this area are always protected while in storage. They cannot be stored without a covering/ protection due to the location of this storage area.
    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer bottle did not have a label identifying its contents.Ensure are chemical containers have a label identifying its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is an IR thermometer available, however, no probe thermometer to check internal food temperatures. Ensure there is an accurate probe thermometer onsite.
    • 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?
      • Up to date pest control records are not available.Recent pest control reports were not available onsite. Ensure pest control reports are kept onsite for review at inspections.
    • 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 raw wooden shelves in the parkade storage area do not appear to be sealed. Ensure all raw wooden shelves are smooth, easily cleanable and non absorbent. If using a sealant on the wood, please have information on the product available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Right side dishwasher was not working. Staff were aware and said it would get repaired and was not being used. There is another commercial dishwasher that is sanitizing >71C with a probe thermomter. Ensure the dishwasher gets repaired and sanitizes as per manufacturer's instructions. Discussed with staff that if both dishwashers do not work, then they need to close as there is no way to manually wash the dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Ceiling has food splatters and dush/ debris on it in areas- Storage area in the parkade needs additional cleaning: all floors, especially in the back corner where the recycling is usually kept as there are spills here, remove recycle bags and ensure they are in a proper container going forward until they are removed, dust/ dirty accumulation on all shelves

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