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Rigani Greek Infused Kitchen

31C Perron Street St. Albert AB T8N 1E6 · Food - General

Official record from Alberta →

Inspection summary

Rigani Greek Infused Kitchen has been inspected 12 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on September 10, 2026, recorded 3 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on September 10, 2026. For example: Is the facility free of a pest infestation?

  • 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 on March 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 20 times across 11 separate inspections, most recently on September 10, 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?

  • 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 14 times across 9 separate inspections, most recently on September 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 10 times across 8 separate inspections, most recently on September 8, 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?

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.

12 inspections

  1. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • ***live and dead adult cockroaches were observed in the facility. Discussed with operator that pest control was to be retained to eliminate the vermin. Records were to be sent to [email protected].
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Investigate and ensure that the canopy ventilation system is effective. The amount of grease present may indicated that the unit is not pulling the grease laden air from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Thorough deep clean was required to remove any and all vermin food sources from the facility. Soiled utensils are not to be left overnight. Unused/unneeded equipment is to be removed to facilitate cleaning. Grease and debris build up on the equipment (lip of the canopy, handle of the oven, sides and lower portion of the drawer cooler, exterior of the food containers, etc) and surfaces (top of the drawer cooler, bottom of the pony wall, baseboards, etc) are to be cleaned and maintained in a clean condition.
  2. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***There was grease dripping down the commercial canopy and accumulating on the fire suppression nozzles.***There was a build up of grease and debris on the non food surfaces. The commercial canopy was greasy and there was oil running down the insides and dripping off the fire suppression system and onto food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sep 2, 2026***The hand sink was not operational. Plumber indicated there was still work to be done and he would be back tomorrow to work on it.Sep 1, 2026***Hand washing sink was not working. Operator opted to remain closed.
    • 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 expired Food Handling Permit was posted in the restaurant (exp Mar 31). Confirmed that they had paid the invoice for the upcoming year (they had). Operator indicated there was a printer problem but he would print off the FHP and post.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of grease and debris on the non food surfaces (walls, equipment etc.). The commercial canopy was greasy and there was oil running down the insides.***The high touch surfaces (exterior of the front upright cooler, the handles on the cooler drawers had an accumulation of dirt and debris present.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***There was grease dripping down the commercial canopy and accumulating on the fire suppression nozzles.***There was a build up of grease and debris on the non food surfaces. The commercial canopy was greasy and there was oil running down the insides and dripping off the fire suppression system and onto food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sep 2, 2026***The hand sink was not operational. Plumber indicated there was still work to be done and he would be back tomorrow to work on it.Sep 1, 2026***Hand washing sink was not working. Operator opted to remain closed.
    • 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 expired Food Handling Permit was posted in the restaurant (exp Mar 31). Confirmed that they had paid the invoice for the upcoming year (they had). Operator indicated there was a printer problem but he would print off the FHP and post.
    • 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 washroom door was not being closed between the washroom and the food area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of grease and debris on the non food surfaces (walls, equipment etc.). The commercial canopy was greasy and there was oil running down the insides.***The high touch surfaces (exterior of the front upright cooler, the handles on the cooler drawers had an accumulation of dirt and debris present.
  4. Demand Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***The records stopped Mar 13, 2025. Discussed that the records were to be kept up to date and were to be done at least once daily.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***There was grease dripping down the commercial canopy and accumulating on the fire suppression nozzles.***There was a build up of grease and debris on the non food surfaces. The commercial canopy was greasy and there was oil running down the insides and dripping off the fire suppression system and onto food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Hand washing sink was not working. Operator opted to remain closed.
    • 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 commercial canopy cleaning through to the roof had been scheduled April 16, 2025. ***The commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Oct 2024).
  5. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***The records stopped Mar 13, 2025. Discussed that the records were to be kept up to date and were to be done at least once daily.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***There was grease dripping down the commercial canopy and accumulating on the fire suppression nozzles.***There was a build up of grease and debris on the non food surfaces. The commercial canopy was greasy and there was oil running down the insides and dripping off the fire suppression system and onto food contact surfaces.
    • 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 commercial canopy cleaning through to the roof had been scheduled April 16, 2025. ***The commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Oct 2024).
  6. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***There was a build up of grease and debris on the non food surfaces. The commercial canopy was greasy and there was oil running down the insides and dripping off the fire suppression system and onto food contact surfaces.
    • 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 commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Oct 2024).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The high touch surfaces (exterior of the front upright cooler, the handles on the cooler drawers had an accumulation of dirt and debris present.
  7. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***There was a build up of grease and debris on the non food surfaces. The commercial canopy was greasy and there was oil running down the insides and dripping off the fire suppression system and onto food contact surfaces.
    • 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 commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Oct 2024).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The high touch surfaces (exterior of the front upright cooler, the handles on the cooler drawers had an accumulation of dirt and debris present.
  8. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***temperature logs were not present. Operator indicated he had removed them from the facility. Records are to be available for review.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***There was a build up of grease and debris on the non food surfaces. The commercial canopy was greasy and there was oil running down the insides and dripping off the fire suppression system and onto food contact surfaces.
    • 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?
      • *** No current Pest control records available. Pest control records are to be completed monthly and kept onsite for review.
    • 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 expired Food Handling Permit was posted in the restaurant (exp Mar 31, 2024). Confirmed that they had paid the invoice for the upcoming year (they had). Both the current FHP and the upcoming FHP were sent to the operator during the inspection.
    • 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 commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Oct 2024).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The high touch surfaces (exterior of the front upright cooler, the handles on the cooler drawers had an accumulation of dirt and debris present.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • April 3, 2024***Temperature logs were not being maintained. Discussed options for record keeping.Mar 15, 2024***temperature logs were not present. Discussed and will provide sample templates with this report.
    • 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?
      • ***Facility was operating without a valid Food Handling Permit. Discussed with the operator who indicated he would pay for the permit right away.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Previously discussed that the ventilation canopy was to be in operation when the facility was open. Discussed again during this inspection. Again this was corrected during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • April 3, 2024***The canopy cleaning through to the roof had not been completed. Operator indicated that the company used was busy. Discussed the importance of the maintenance and indicated a follow up for this item would be done the beginning of May.Mar 15, 2024***The commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Aug 2023).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • April 3. 2024***There was a build up of grease and debris present. -On the shelf beside the hand sink there was grease with flies trapped in it. -There was a build up of grease on the floor. Discussed that this may be a consequence of not having the ventilation system on when the deep fryer was on.-There was a build up of grease and debris present in the hard to reach areas and -There was a build up of grease and debris present on the sides of the cooking equipment.Mar 15, 2024***There was a build up of grease and debris on the non food surfaces. The floor, in corners and around equipment legs and there was a buildup of dirt around the ceiling vents, there was grease dripping down the commercial canopy.
  11. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***temperature logs were not present. Discussed and will provide sample templates with this report.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The front hand sink was not in proper operating condition. The sink was not properly draining. Operator indicated that a plumber had already been called. As a temporary measure one of the basins for the three compartment sink could be set up for hand washing. The staff washroom hand sink is not an acceptable alternative.
    • 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?
      • *** No current Pest control records available. Pest control records are to be completed monthly and kept onsite for review.
    • 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 commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Aug 2023).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of grease and debris on the non food surfaces. The floor, in corners and around equipment legs and there was a buildup of dirt around the ceiling vents, there was grease dripping down the commercial canopy.
  12. Monitoring Inspection

    11 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***temperature logs were not present. Discussed and will provide sample templates with this report.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***the front cooler was being left open when the unit was not being used. This could allow debris to fall into the foods. The lid was closed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ****the front cooler was being left open when the unit was not being used. The temperature of the perishable foods in this area was 9C. The lid was closed and the temperature had gone down to 5C by the end of the inspection. Ensure lids are closed to help maintain safe temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***there were potatoes in oil and lemon sitting at room temperature. Discussed that unless testing was done for shelf stability, perishable foods are to be stored below 4C or above 60C. The tray was moved the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Thawing procedures were not being followed. Shrimp was being left in standing water. Discussed proper thawing procedures under running water and demonstrated the set up.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The front hand sink was not in proper operating condition. The sink was not properly draining. Operator indicated that a plumber had already been called. As a temporary measure one of the basins for the three compartment sink could be set up for hand washing. The staff washroom hand sink is not an acceptable alternative.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***There was no paper towels present by the hand sink. Corrected during the inspection and the dispenser was restocked.
    • 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?
      • *** No current Pest control records available. Pest control records are to be completed monthly and kept onsite for review.
    • 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 commercial canopy ventilation system was not being maintained. There was grease dripping down and the cleaning through to the roof was overdue (due Aug 2023).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The canopy was not on at the start of the inspection. The canopy is to be on at all times when the facility is in regular operation. This may be part of the source of the build up of grease on the floors and non food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of grease and debris on the non food surfaces. The floor, in corners and around equipment legs and there was a buildup of dirt around the ceiling vents, there was grease dripping down the commercial canopy.
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