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Safartas Mediterranean Food

12110 161 Avenue NW Edmonton AB T5X 5M8 · Food - General

Official record from Alberta →

Inspection summary

Safartas Mediterranean Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on March 2, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 25 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 6 separate inspections, most recently on February 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on February 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 9, 2026. 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?

  • 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 May 14, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 7 separate inspections, most recently on February 9, 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was missing. Ensure a probe thermometer is available for temperature verification.
    • 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 waiting for repairs, there was no soap in the detergent jug. Operator was instructed on three step dishwashing method.
    • 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?
      • Pest control records were unavailable at the time. Ensure records are available upon request.
    • 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?
      • Old AHS Food Handling Permit (2023) was posted. Please post current permit and replace annually.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall by prep table was in poor repair, paint was coming off. Operator indicated that it would be repaired soon.
  3. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the double door cooler (in the back kitchen), several packages of raw meat were stored above ready to eat or low risk foods. Always store high risk foods below ready to eat/low risk foods.Outstanding, during inspection, there were many bags of raw meat stored on the top shelves and there were containers of food on the bottom of the double door cooler. Owner was warned about the concern with cross contamination, and the issue needs to be addressed quickly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of frozen chicken was observed to be defrosting on the shelf. The bag was sitting on top of cookware items. It was corrected during the inspection. A probe thermometer was missing. Ensure a probe thermometer is available for temperature verification.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher had two lines connected to an empty jug of detergent. Operator was explained to have only the detergent line connected to a detergent jug. Please replace detergent jug. The maximum hot water temperature eventually reached 70C after several cycles. Please ensure the unit reaches a minimum of 71C at the dish level. Three compartment sink was equipped with dish detergent and bleach. Discussed three step dishwashing method with operators.
    • 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?
      • Pest control records were unavailable at the time. Ensure records are available upon request.
    • 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?
      • Old AHS Food Handling Permit (2023) was posted. Operator showed electronic version for the current permit. Please post current permit and replace annually.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall by prep table was in poor repair, paint was coming off. Operator indicated that it would be repaired soon.The caulking around the three compartment sink was showing mold/mildew growth. Remove mold/mildew and ensure the area is smooth, impervious to moisture, easy to clean and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical ventilation canopy had buildup of grease. Please clean the filters. A weekly cleaning of the filters should be implemented.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor had buildup of debris/food in hard to reach areas. Cardboard was used to line floor. Please discontinue using cardboard and clean the floor.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Pail of sanitizer solution in the three compartment sink contained bleach and soap solution. Operator was instructed to prepare two separate solutions for soap and bleach. New chlorine solution was at 200ppm. Discussed keeping used cloths in the solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the double door cooler (in the back kitchen), several packages of raw meat were stored above ready to eat or low risk foods. Always store high risk foods below ready to eat/low risk foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of frozen chicken was observed to be defrosting on the shelf. The bag was sitting on top of cookware items. It was corrected during the inspection. A probe thermometer was missing. Ensure a probe thermometer is available for temperature verification.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher had two lines connected to an empty jug of detergent. Operator was explained to have only the detergent line connected to a detergent jug. Please replace detergent jug. The maximum hot water temperature eventually reached 70C after several cycles. Please ensure the unit reaches a minimum of 71C at the dish level. Three compartment sink was equipped with dish detergent and bleach. Discussed three step dishwashing method with operators.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink requires a paper towel holder/dispenser. A bottle of hand soap with pump and a roll of paper towel were brought over during the inspection.
    • 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?
      • Pest control records were unavailable at the time. Ensure records are available upon request.
    • 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?
      • Old AHS Food Handling Permit (2023) was posted. Operator showed electronic version for the current permit. Please post current permit and replace annually.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall by prep table was in poor repair, paint was coming off. Operator indicated that it would be repaired soon.The caulking around the three compartment sink was showing mold/mildew growth. Remove mold/mildew and ensure the area is smooth, impervious to moisture, easy to clean and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical ventilation canopy had buildup of grease. Please clean the filters. A weekly cleaning of the filters should be implemented.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor had buildup of debris/food in hard to reach areas. Cardboard was used to line floor. Please discontinue using cardboard and clean the floor.
  5. Demand 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)?
      • Facility is not equipped with test strips to monitor the concentration of the sanitizer. ** Provide appropriate test strips.
    • 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?
      • Outstanding - AHS permit was not available. ** Print and display the AHS permit at a location visible to customers
  6. Risk Management 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)?
      • Facility is not equipped with test strips to monitor the concentration of the sanitizer. ** Provide appropriate test strips.
    • 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?
      • AHS permit was not available. ** Print and display the AHS permit at a location visible to customers
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scented bleach was used during the inspection. Bleach was also mixed with soap. ** Provide an aprroved sanitizer.** Do not mix bleach with soap.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer container was not labelled. Once notified, the container was properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic sauce (high risk) was kept at room temperature overnight. Staff onsite noted that the cooler is routinely turned off overnight, and food products are kept inside. High risk foods kept in the danger zone for more than 2 hours were discarded during the inspection** Ensure the cooler can achieve temperatures of 4°C and below before using it for temperature control storage. ** If the cooler is turned off, ensure all high risk foods are moved to a cooler than can achieve temperatures of 4°C and below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility is not equipped with test strips to monitor the concentration of the sanitizer. ** Provide appropriate test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station was not equipped with paper towel. Once notified, temporary paper towel were provided at the station. ** Provide a suitable dispenser for the paper towel.
    • 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?
      • Facility has not been conducting monthly pest control inspection. Previous records were also not available for review. ** Conduct monthly pest control inspection, and ensure records are available onsite for review. (An AHS template will be attached.)
    • 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?
      • AHS permit was not available. ** Print and display the AHS permit at a location visible to customers
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 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 not equipped with a valid permit. ** Display valid permit at a location visible to customers, once available.

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