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Selam Restaurant

10636 98 Street NW Edmonton AB T5H 2N7 · Food - General

Official record from Alberta →

Inspection summary

Selam Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on August 19, 2026, recorded 5 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on August 19, 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 August 19, 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 once on August 19, 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?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 31, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 August 19, 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.

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared or available onsite. Operator obtained a chlorine sanitizer container and prepared a fresh solution. Measured concentration was acceptable (100ppm). Please ensure a sanitizer solution is available onsite, prepared prior to the start of operations, and measured concentration is acceptable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The preparation cooler temperature measured approximately 13C using a probe thermometer. Requested operator remove the cut vegetable products and place them into the standing upright cooler. Please ensure corrective actions are taken and cooler is in good working condition and maintaining an acceptable temperature of 4C or under.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A stainless steel bowl with detergent was observed to be stored in the handwashing sink basin. Requested operator remove bowl and ensure handwashing sink is accessible at all times.
    • 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?
      • No pest control reports were available onsite for review. Please ensure documents are available and routine monitoring is conducted.
    • 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 exhaust hood was dirty and cleaning and servicing was overdue. Please ensure the exhaust hood is serviced.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer present. Ensure a bleach or quat solution is available.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Preparation surface on prep cooler had food residue on it. After food handling this surface must be washed and sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing supplies were not available at hand sink.Ensure soap and paper towels are always available at hand sink
    • 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?
      • Food handling permit is not posted in area which is visible to customers.Ensure permit is posted by August 29, 2025
  4. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There was injera bread with a label indicating, "Muna's Injera". This facility does not appear to have a Food Handling Permit. The owner was instructed to stop obtaining and using food from this business and to only obtain foods from approved/permitted facilities. The operator agreed to this.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There was a missing ceiling tile. Have this replaced to allow for easier cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The exhaust hood above the stove had a build up of grease/dust. Have this cleaned to prevent attraction of pests and to ensure the ventilation system is properly maintained.
  5. Demand Inspection

    1 infraction

    • 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?
      • Invoice will be e-mailed to you with instructions on how to pay. Once paid, a food handling permit will be e-mailed to you. Once received, print off the permit and place in an an area of the facility that is visible to the public.

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