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Sahara

110 - 10807 Castle Downs Road NW Edmonton AB T5X 3N7 · Food - General

Official record from Alberta →

Inspection summary

Sahara has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 21, 2024. The most recent inspection, on December 19, 2025, found no infractions.

1 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: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on March 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on December 12, 2025. 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 2 times across 2 separate inspections, most recently on March 11, 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 5 times across 3 separate inspections, most recently on December 12, 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 2 times across 2 separate inspections, most recently on December 12, 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

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vegetables (4 bowls) were observed stored above the fill line in the prep cooler at the entrance of the kitchen. it was temped at 7C, and operator was asked to return them promptly to the cooler. Ensure all potentially hazardous food are stored below the fill line to facilitate proper temperature control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food storage surfaces (mounted shelving) in the back kitchen with aluminum foil, were observed to be rough. 12/12/2025The aluminum foil has been removed but the wood surface appears unfinished.** Provide smooth and easy-to-clean surfaces, especially in areas intended for food processing and storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken sieve with chipped ends was observed around the dishwashing area. Operator discarded the sieve when informed of the physical hazards it could pose. Please check utensils periodically to ensure they are safe for use.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer was not ready while food preparation was occurring. Once notified, a bleach solution of 100ppm was prepared. ** Please ensure a sanitizer is readily available while food preparation is happening.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops and their respective handles were stored in bulk containers with direct contact to food products. Once notified, scoops were properly stored. 2. Ice scoop was stored with incompatible items such as screwdriver and screws. Once notified the scoop was moved to proper location. ** Please ensure food products and utensils are protected from contamination while in storage. Different options to maintain bulk foods and proper scoop storage practices were discussed with kitchen supervisor and staff onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple coolers in the kitchen and bar areas were not equipped with thermometers to monitor food storage temperatures. ** Provide thermometers to monitor each cooler unit.
    • 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?
      • 1. A gap was observed at the bottom of the received door. ** Repair or replace weatherstripping to properly seal the backdoor. 2. Pest control inspections are now conducted in house, using the AHS checklist.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food storage surfaces (mounted shelving) in the back kitchen with aluminum foil, were observed to be rough. ** Provide smooth and easy-to-clean surfaces, especially in areas intended for food processing and storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** 1. Outstanding March 11/25: The wall near in the dishwashing area is still in poor condition. Areas of the back kitchen areas were also observed with unfinished wood. ** Please ensure all surfaces (walls) in the kitchen area have a smooth, non-absorbent, and easy-to-clean finish. ------Wall near the dishwashing area was not in good repair and unfinished. ** Repair wall to have a surface that is smooth, non-absorbent, and easy-to-clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The dishwashing racks storing clean utensils were observed with accumulation of grime and debris. ** Have clean and sanitary dishwashing racks. 2. Ice cream scoop was observed with accumulation of debris, which appeared to potentially be scaling or rust. Staff decided to discard the scoop and provided a new one. ** Have a clean and sanitary utensils for the ice cream area.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff onsite were using vinegar as a sanitizer during the inspection. Once notified, a chlorine solution of 100ppm was prepared. ** Please note that vinegar is not an approved sanitizer. While food preparation is occurring an approved sanitizer should be readily available. ** Sanitizing cloths should also be submerged into the approved sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility was not equipped with test strips to monitor the strength of the sanitizer. ** Provide suitable test strips to monitor the sanitizer currently used in the facility.
    • 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 not available for review during the inspection. If available, send a recent copy to PHI for review. ** Have monthly pest control measures in place, and ensure records are readily available for review 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?
      • ** March 21/2024: Outstanding Action Required: Print and display food handling permit at a location visible to customers. Food handling permit was not on public display.Corrective action: post permit on display.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff onsite showed poor knowledge of safe food handling practices. ** I strongly recommend staff to complete the Food Safety Training. List of approved coursed can be found on the AHS-EPH Website. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-food-safety-training-requirements-in-alberta.pdf
    • 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 near the dishwashing area was not in good repair and unfinished. ** Repair wall to have a surface that is smooth, non-absorbent, and easy-to-clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The drink distributor in the bar areas was not kept in clean and sanitary manner. ** Clean and sanitizer the area listed above, ensure a routine cleaning schedule is in place. 2. Facility was not equipped with a written clean and sanitation schedule during the inspection. ** Develop a detailed cleaning and sanitation schedule and ensure staff are trained to implement it.

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