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Royal Five Restaurant

9156 23 Avenue NW Edmonton AB T6N 1H9 · Food - General

Official record from Alberta →

Inspection summary

Royal Five Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 2, 2025. The most recent inspection, on December 29, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 on March 2, 2025. 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 4 times on March 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on December 16, 2025. 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 3 times across 2 separate inspections, most recently on December 16, 2025. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 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?
      • ** - the mop sink faucet is leaking water consistently. The faucet in the customer washroom is not functional. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - remove manufacturing sales labels from food equipment, thoroughly clean the equipment again before use. Do not leave item sales labels on food equipment as it may contaminate the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cease and desist the practice of storing food and/or food equipment on the floor, observed during inspection
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food and/or food equipment was stored on the floors
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty handle/high touch surface in direct contact with a food ingredient.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper thawing of high-risk foods at room temperature on the counter was observed
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - storage of cooked potato, cooked rice, and other cooked starches was observed. Cease and desist storing cooked starches such as cooked taro, cassava, potato, cooked rice, and/or plantain at room temperature when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - hanksink was not accessible for use in the kitchen
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - no soap was available for proper handwashing by the handsink in the kitchen
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • ** - no water was available for handwashing properly in the staff washroom
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - maintenance for the ventilation canopy required: ensure that the oil on the interior surfaces does not build up enough to drip or burn - degreasing required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Improper storage of utensils was observed: ensure that eating utensils are stored with the handle accessible - do not store in a manner in which the eating/business end of the utensil may be contaminated by hands.

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