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Rice to Go

6919 172 Street NW Edmonton AB T5T 5Y1 · Food - General

Official record from Alberta →

Inspection summary

Rice to Go has been inspected 9 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on September 29, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on August 13, 2025. 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 once on August 14, 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 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on August 12, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 3 separate inspections, most recently on August 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A whole raw chicken left in container of water. Proper thawing procedures were discussed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was obstructed by plastic pails. The operator was instructed to relocate the pails to ensure unobstructed access to the handwashing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several small utensils required additional cleaning, including a peeler and a couple of strainers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Operator was instructed to contact a qualified service technician to ensure the dishwasher is functioning properly. The unit had to be run approximately three to four times before sanitizer was detected. Excessive foaming was also observed during operation (area where reagents dispense into).
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • During the inspection it was found that the facility did not have a pest control service or a pest control checklist. The owner was doing his own pest control checks, but there were no records of the pest control checklists being completed. There was no pest evidence in the facility. Please ensure that regular checks for pest activity are conducted in the facility.
  6. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. During the inspection a whole raw chicken and tub of raw chicken juice was found above vegetables in the walk-in cooler. The owner moved the raw chicken to a different location in the walk-in cooler where it would not be above any produce or cooked foods. Please ensure that all food is protected from contamination at all times.2. During the inspection it was discovered that there was a handleless scoop and a scoop with its handle buried in food inside the bulk food bins.Please ensure that all food is protected from contamination at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • During the inspection an unlabeled spray bottle was found in the facility. When the operator was asked what was in the spray bottle, he responded that it was water. The operator then labeled the unlabeled spray bottle.Please ensure that all spray bottles in the facility are labeled correctly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • During the inspection the chemical dishwasher was found to have no chlorine present at the plate level. The 3 sink method of Wash, Rinse, Sanitize was required to continue operations. A dishwasher technician will be there the next day to assess the issue. Please ensure that the dishwasher is fixed so that there is chlorine present at the dish level.
    • 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?
      • During the inspection it was found that the facility did not have a pest control service or a pest control checklist. The owner was doing his own pest control checks, but there were no records of the pest control checklists being completed. There was no pest evidence in the facility. Please ensure that regular checks for pest activity are conducted in the facility.
  7. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler - observed a whole raw chicken stored above pails of sliced vegetables. Relocated to the lowest shelving - raw meat area
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed misc. cleaning supplies stored inside the kitchen handsink. Please keep handsink accessible for handwashing at all times.
  8. Demand Inspection

    0 infractions

  9. Initial Inspection

    0 infractions

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