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Roam Cafe

180 - 10130 112 Street NW Edmonton AB T5K 2K4 · Food - General

Official record from Alberta →

Inspection summary

Roam Cafe has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on June 24, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 4 separate inspections, most recently on June 24, 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 September 4, 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?

  • 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 once on December 21, 2023. 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?

  • 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 December 21, 2023. 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.

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of prepared Quat sanitizer solution in bowls was above 400ppm. 200ppm solution was prepared by the operator during inspection.Ensure the required 200ppm Quat sanitizer concentration is maintained. Use test strips at the facility to measure the concentration.
  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips were expired. Please obtain new test strips to verify the concentration of sanitizer solutions.
    • 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?
      • Fewer mouse droppings were noted in the area by the main kitchen window. Please continue to monitor and remove droppings.
  3. 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?
      • Fewer mouse droppings were noted in the area by the main kitchen window. Please continue to monitor and remove droppings. Ensure all paper/single use items are stored in bins with a tight-fitting lid. Please also do the same for utensils. This is to prevent access and reduce cross contamination.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher reached 65C after 5 cycle runs. Please have the unit serviced to ensure it reaches a minimum 71C 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?
      • Fewer mouse droppings were noted in the area by the main kitchen window. Please continue to monitor and remove droppings. Ensure all paper/single use items are stored in bins with a tight-fitting lid. Please also do the same for utensils. This is to prevent access and reduce cross contamination.
  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent and rinse, however, the maximum hot water temperature was at 64C after a few cycles. Please repair/replace the unit. Please ensure the hot water temperature reaches a minimum of 71C at the rinse cycle. Operator has a waterproof thermometer to verify temperatures. Two compartment sink and a one compartment were equipped with soap and QUAT.
    • 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 droppings were present by the large window area near the baseboard heaters, near the stainless-steel racks/shelves, inside the box of paper liners and utensil tray. Please thoroughly clean the area and discard any items that cannot be cleaned and sanitized. Please investigate and properly repair any unwanted gaps, cracks, etc. Hired pest control technician comes on a monthly basis. Sticky traps were in place.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are gaps between the floor and wall seams in the dish pit area (the rest of the facility has rubber baseboards). There are some gaps between FRP wall seams near the bottom in the dishpit area, as well.Ensure there are no gaps and the floors and walls are smooth, easily cleanable, non absorbent, and free of gaps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Dishwasher wash gauge does not show the temperature getting to 150F as per manufacturer's written directions on the unit- Chemicals have not been hooked up to the dishwasher yet.Ensure dishwasher is operating as per manufacturer's instructions.
  8. Demand Inspection

    0 infractions

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