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Sareng Restaurant

326 Saddleback Road NW Edmonton AB T6J 4R7 · Food - General

Official record from Alberta →

Inspection summary

Sareng Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 7, 2025. The most recent inspection, on May 6, 2026, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 3 times across 3 separate inspections, most recently on May 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 April 22, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on April 22, 2026. 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 5 times across 2 separate inspections, most recently on May 6, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 April 22, 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

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 2026-05-06Chlorine test strips were obtained; however, the facility was using a quat sanitizer. ACTION REQUIRED: obtain quat test strips as well.___________________2026-04-22Unable to locate chlorine test strips.ACTION REQUIRED: obtain chlorine test strips.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 20. Do food handlers at the facility have adequate food safety training?
      • 2026-05-06Staff onsite were unsure if someone had completed the food safety training._____________________2026-04-22The staff and/or owner in care and control of the kitchen did not have recognized food safety training. ACTION REQUIRED: ensure at least one individual in care and control of the kitchen (who is onsite regularly) has completed recognized food safety training (see resource below).RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
  2. Demand Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper handwashing/glove use observed: Staff did not change gloves or wash hands between touching raw beef and handling a personal phone. When instructed to wash hands, the staff member washed his/her gloves. Corrected during inspection: instructed to take off gloves and wash hands.ACTION REQUIRED: review glove use guidelines & handwashing requirements with all staff members. RESOURCES:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-personal-hygiene-poster.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag of Durum Atta and containers were stored on the ground in the dry storage area. Canned food and bags of rice were stored (in the closet next to the back door) on the floor and next to chemicals. Discussed storing all food and food equipment off the floor and separate from chemicals.2. An employee cell phone and a used piece of paper towel was left on a food contact surface after use.
    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical spray bottle stored in the dishwashing area was not labelled to indicate contents. Staff stated the bottle contained sanitizer (bleach/water) - the bottle tested at 0ppm chlorine. ACTION REQUIRED: ensure all chemical bottles are accurately labelled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Three bags of beef were thawing at room temperature in stagnant water. External temperature was 12-14°C. Discussed acceptable thawing procedures. Corrected during inspection: moved to cooler.ACTION REQUIRED: review acceptable thawing procedures. Discontinue thawing meat at room temperature.2. The prep table cooler and the front display cooler were not equipped with refrigeration thermometers. The front display cooler (containing a green condiment/sauce & non-perishable drinks) was found to be 6-8°C.ACTION REQUIRED: equip all coolers with refrigeration thermometers or obtain an IR thermometer to quickly monitor cooler temperatures. Ensure all coolers containing potentially hazardous foods are maintained at or below 4°C.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unable to locate chlorine test strips.ACTION REQUIRED: obtain chlorine test strips.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The faucet in the women's washroom was not functional - unable to access water (automated sensor seemed to be in disrepair). 2. The paper towel dispenser at the server hand sink was empty - no paper towel was available.ACTION REQUIRED:1. Repair the women's washroom faucet. 2. Ensure all hand wash stations are equipped with soap & paper towel at all times.
    • 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?
      • The food handling permit was not posted on public display. Corrected during inspection: printed and posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff and/or owner in care and control of the kitchen did not have recognized food safety training. ACTION REQUIRED: ensure at least one individual in care and control of the kitchen (who is onsite regularly) has completed recognized food safety training (see resource below).RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-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?
      • The plumbing under the two-compartment sink (dishwashing area) was leaking - the facility had placed a catch basin under the plumbing to collect dripping water. ACTION REQUIRED: Repair the two-compartment sink plumbing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The exhaust canopy filters were greasy, dusty, and overdue for professional cleaning.2. Minor debris/dust observed on top of the mechanical dishwasher.3. Food debris in the interior of the microwaves.4. Light switches for the bathrooms were visibly dirtyACTION REQUIRED:1. Schedule a professional cleaning for the exhaust canopy.2. Clean the above indicated areas.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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)?
      • No bleach/chlorine test papers were observed. Ensure that bleach/chlorine test strips are acquired.
    • 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 wooden pallet under the dough mixer in the kitchen is unfinished.

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