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RJ Tasty Bites

9711 107 Avenue NW Edmonton AB T5H 4H2 · Food - General

Official record from Alberta →

Inspection summary

RJ Tasty Bites has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 7, 2024. The most recent inspection, on May 4, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 4 times across 3 separate inspections, most recently on October 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 September 5, 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 May 7, 2024. 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 once on May 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on May 4, 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A hard plastic bin of whole onions was observed sitting on the floor in the walk-in cooler. Requested operator place bin on the shelving. Please ensure food products are stored at least 15cm off the floor on racks, shelves, or pallets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several scoops were observed with the handle touching dry stock product within the kitchen. Requested operator wash, rinse, and sanitize scoops. Please ensure scoops are stored with either the handle upright or outside the container to prevent contamination of dry product.
  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were purchased and available. Previous violation was corrected.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizing solution was measured to have a concentration of a least 400ppm.Ensure QUAT sanitizing solution are at 200ppm.Used wiping cloths were not being kept in sanitizing solution. Once the cloth become soiled it must be kept in sanitizing solution to prevent microbial growth or it must be laundered.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Did not have QUAT test strips present to verify concentration of the sanitizing solution.Ensure test strips are purchased.
    • 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?
      • Mouse dropping were found on the floor beside a chest freezer.Ensure all dropping are cleaned and actively monitor to determine extent of pest control issue.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some high-risk foods were held at room temperature (large frozen piece of protein/meat and container of cooked chicken & eggs). CDI: moved to cooler. ACTION REQUIRED: Review thawing requirements with staff. Do not remove food from the cooler unless it is actively being process/prepared.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips available for testing sanitizer (facility uses a quat-based sanitizer). ACTION REQUIRED: acquire test strips appropriate for your chosen sanitizer.
    • 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?
      • 2024-05-07Below violation remains outstanding. Operator noted they previously fixed the issue; however, the building shifts requiring continuous repairs. ______________________2022-05-31-There was a gap along the bottom of the back exterior door. Gaps must be sealed so that no light is visible along the bottom when door is closed to prevent entry of pests.
    • 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?
      • 2024-05-07Posted permit was outdated. ACTION REQUIRED: post current food handling permit on public display. _________________________ 2022-05-31Invoice for food handling permit will be e-mailed to you. Once paid for, you will receive a separate e-mail with the food handling permit. Print this out and display in an area visible to the public.

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