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Sahabah Restaurant

10715 107 Avenue NW Edmonton AB T5H 0W6 · Food - General

Official record from Alberta →

Inspection summary

Sahabah Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on April 22, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 5 times across 4 separate inspections, most recently on April 1, 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 April 22, 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?

  • 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 once on January 30, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 4 times across 4 separate inspections, most recently on April 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on April 1, 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?

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. Risk Management Inspection

    2 infractions

    • 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?
      • There was a large gap at the bottom of the back door. Repair or replace weather stripping.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards being used have become heavily rutted. Refinish or replace cutting boards.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The glass refrigerator at the end of the cook line measured an ambient temperature of 10 - 13 degrees Celsius. Perishable food items were moved other refrigeration. Do not store hot foods in the refrigerator and ensure they are properly cooled so they do not raise the temperature of the refrigerator.• Dividing food into smaller portions or pieces. Large food items take longer to cool.• Using a quick-chill unit, an ice water bath, or stirring with a frozen ice wand.• Storing food in pre-chilled shallow pans and placing them on the upper shelves of the fridge. Cover the pans after the food has cooled. Do not stack the pans, so that cold air can move freely around them.
    • 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?
      • There was a large gap at the bottom of the back door. Repair or replace weather stripping.
    • 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 prep counter adjacent to the prep sink is not well sealed to the wall.Seal the counter to the wall so that all surfaces are smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards being used have become heavily rutted. Refinish or replace cutting boards.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as scoop for the flour. Do not use a bowl or a cup, use a scoop with a handle and store in a way so that the handle is not stored inside the bulk food item.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The glass refrigerator at the end of the cook line measured an ambient temperature of 10 - 13 degrees Celsius. Perishable food items were moved other refrigeration. Do not store hot foods in the refrigerator and ensure they are properly cooled so they do not raise the temperature of the refrigerator.• Dividing food into smaller portions or pieces. Large food items take longer to cool.• Using a quick-chill unit, an ice water bath, or stirring with a frozen ice wand.• Storing food in pre-chilled shallow pans and placing them on the upper shelves of the fridge. Cover the pans after the food has cooled. Do not stack the pans, so that cold air can move freely around them.
    • 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?
      • There was a large gap at the bottom of the back door. Repair or replace weather stripping.
    • 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 prep counter adjacent to the prep sink is not well sealed to the wall.Seal the counter to the wall so that all surfaces are smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards being used have become heavily rutted. Refinish or replace cutting boards.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff indicated that they do not have a probe-style thermometer for monitoring cooking/cooling/hot-holding temperatures of foods. A probe-style thermometer is required for monitoring food temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips currently on-site expired in 2020. Please obtain new chlorine test strips for measuring the bleach water/sanitizing solution concentration (100 ppm chlorine is the required concentration for use on 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?
      • Some flies were noted in the kitchen.Pest control records were not being maintained.You are required to have a pest control program in place for monitoring for insects, mice and other pests. Ensure that you implement monitoring/control devices in your facility and check them regularly. Complete the AHS Pest Control Checklist once a month and keep these lists on-site for me to review at future inspections.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff indicated that they do not have a probe-style thermometer for monitoring cooking/cooling/hot-holding temperatures of foods. A probe-style thermometer is required for monitoring food temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat sauce measured at 38C in pot sitting on the stove. Foods must be maintained at 60C or higher when in hot-holding. Instructed the staff to re-heat to 74C, and then ensure the sauce is kept at 60C or hotter.
    • 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?
      • January 25, 2024: Facility is operating without a valid Food Handling Permit. Payment for the outstanding invoice is due today in order to avoid a Closure Order.Noted in Feb. 2023: Facility was operating without a valid Food Handling Permit. Please ensure the facility is operating with a valid permit at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical ventilation hood had grease buildup and may be due for servicing. The last service was completed in June 2022.

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