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Rice Bowl Deluxe

8924 149 Street NW Edmonton AB T5R 1B8 · Food - General

Official record from Alberta →

Inspection summary

Rice Bowl Deluxe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on March 3, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 February 9, 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 February 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 9 times across 4 separate inspections, most recently on February 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on February 20, 2026. For example: 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?

  • 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 February 9, 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

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 could not be located. The manager stated it was posted on the wall the previous day. Please ensure it is posted where customers can see it.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Dirty wiping cloths were observed on counter surfaces in the main kitchen. Staff were instructed to remove the cloths and sanitize the affected surfaces. Used wiping cloths must be stored in a sanitizer solution between uses, and soiled cloths awaiting laundering must be kept in a designated dirty-linen bin.2. Sanitizer solutions in the facility were measured above 1000 ppm, which is too high for food-contact surfaces. A demonstration was provided on how to properly prepare a chlorine sanitizer solution at 100–200 ppm. Please ensure adequate concentrations are maintained for all surface sanitizers to ensure safe food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of food, including sauces and soups, were observed stored directly on the floor in the main kitchen. All food items must be stored at least 6 inches above the floor on pallets, shelves, or racks to prevent contamination from moisture, pests, and dirt.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff member’s jacket was observed hanging on the dry storage shelf, touching food items. All staff personal belongings must be stored away from food, food equipment, and food preparation areas to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. An opened can of milk labeled “refrigerate after opening” was observed stored at room temperature at the tea station at approximately 18 °C for more than three hours, as confirmed by staff. The product was discarded. High-risk foods must be kept below 4 °C or above 60 °C at all times to prevent bacterial growth.2.Containers of cut vegetables were observed stored above the fill line in the prep cooler, with temperatures ranging from 9 to 12 °C. The cook was instructed to reduce the portions. Food must not be stored above the fill line to maintain temperatures below 4 °C.
    • 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 towel in the front service area is not stored in a dispenser. Please ensure it is stored in a suitable dispenser to prevent contamination of the roll.
    • 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 found placed in a cupboard. Please ensure it is posted in a conspicuous location where customers can easily see it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The interior of the dishwasher had grime buildup and requires thorough cleaning.2. The interior of all prep coolers in the main kitchen requires cleaning to remove food debris and dirt.
  4. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • * Observed a bag of panko directly on the floor (by back kitchen handsink). Operator re-assured to PHI he will re-train staff. Please ensure all food items need to be kept off the floor at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • * A plastic jug noted directly in the back kitchen handsink. Operator re-assured to PHI he will re-train staff. Please ensure handsink being used for handwashing only.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed staff backpack stored on top of a bag of dry food in kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed a plastic drink jug stored directly inside the handsink in back kitchen.Please ensure handsink used for handwashing and accessible at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink side prep area lacking cold water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Small ice cream pail size filled with clean utensils stored by cookline - a couple utensil with food debris and some inside the pail.
  6. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed a bag of dry food stored directly on the floor by kitchen handsink. Please keep all food items off the floor.
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Back kitchen - observed following items left out potentially to be thawed at room temperature ->Medium size blue container filled with packaged raw pork on top of stacked Capri brand oil.-> 2 compartment sink with bags of raw chicken and a blue bag with raw chicken or pork bones.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please purchase QUAT test strips to be able to measure the concentration of the surface sanitizer (must be 200 ppm QUATs).Chlorine test papers required (must be 100ppm)*Repeat violation 3/14/2024

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