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Sakaw Terrace - Kitchen

5815 Mill Woods Road South NW Edmonton AB T6L 0B1 · Food - General

Official record from Alberta →

Inspection summary

Sakaw Terrace - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on December 31, 2025, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 19, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 3 separate inspections, most recently on July 2, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on June 27, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 3 times across 3 separate inspections, most recently on June 27, 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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • X There is a buildup of grime / sticky residual throughout the kitchen (dishwashing area, food prep area, storage areas, under equipment, etc.). X Food debris noted under dish-pit area next to garbage can & behind dry storage bins next to stand up cooler.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Food stored in the walk-in cooler is not properly covered (items on the speed rack, cut vegetables, cut fruits, etc.)
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Scoops were stored in the dry storage bins with their handles in the product they were stored in. These were removed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The speed rack cover in the walk-in cooler is damaged.X The speed rack cover in the freezer is dirty.X There is food splatter / debris caked on the underside of the industrial mixer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X There is a buildup of grime / sticky residual throughout the kitchen (dishwashing area, food prep area, storage areas, under equipment, etc.). X Food debris noted under dish-pit area next to garbage can & behind dry storage bins next to stand up cooler.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • X There are several dented cans of pitted prunes in the dry storage area. These were removed to be discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Industrial can opener and holster have dried on food splatter. The can opener was cleaned during the inspection. X There was mold growth on the walk-in cooler fan covers. These were cleaned and sanitized during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X There is a black grime / residual on the flooring throughout several areas of the kitchen requiring deep cleaning.X Splatter from the grease interceptor noted on the walls behind in the dishwashing area.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The faucet for the hand washing sink closest to the back entrance of the kitchen does not work. Staff to use the other hand washing sinks in the kitchen until this has been repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The speed rack cover in the walk-in cooler was dirty and damaged. This was replaced during the inspection with a new cover.

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