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Seitans

11219 Jasper Avenue NW Edmonton AB T5K 0L5 · Food - General

Official record from Alberta →

Inspection summary

Seitans has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 21, 2025. The most recent inspection, on June 23, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on June 18, 2026. 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 once on June 18, 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 once on June 18, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on June 18, 2026. 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the kitchen food preparation surface. The cloth was stored in a 200ppm Quat sanitizer solution during inspection. Ensure used cleaning cloths are stored in a sanitizer solution when not in use.2. The concentration of Quat sanitizer solution in a spray bottle was above 400ppm. The solution was diluted to 200ppm during inspection. Please ensure the required 200ppm Quat sanitizer solution is maintained at all times. Use Quat test strips at the facility to measure the concentration. Contact your chemical service provider to properly calibrate your sanitizer dispenser as discussed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of gravy and sauce in the hot holding unit was measured to be at 38 degrees C. The staff stated that the food items were moved from the cooler to the hot holding unit less than 2 hours before inspection. The PHI instructed the staff to reheat the food items quickly up to 74 degrees C before storing them in the hot holding unit and temperature maintained above 60 degrees C. This was completed during inspection. Note that the hot holding unit cannot be used to reheat previously cooked food items from the cooler. Food must be quickly reheated up to 74 degrees C before being stored in the hot holding unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the food preparation area was not accessible. The sink was blocked by a shelf. Re-arrange the facility and ensure the handwashing sink is accessible for proper handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Dry storage containers at the back area were unclean. Dirt and debris accumulation were observed. - The handwashing sink at the back area was unclean.Clean all storage containers, hand washing sink and ensure all equipment and utensils at the facility are maintained in a sanitary condition.
  3. Initial Inspection

    0 infractions

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