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Sir Winston's Fish & Chips - EDM-582

10505 51 Avenue NW Edmonton AB T6H 0K5 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Sir Winston's Fish & Chips - EDM-582 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 8, 2025. The most recent inspection, on August 18, 2026, found no infractions.

8 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Food temperature control.

The last 5 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.

  • 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 8, 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 May 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

10 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemical spray bottle labels were worn/removed - operator emailed photo of relabeled bottles immediately after the onsite inspection.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The gravy in the crock pot was above 60C.**Two other containers of gravy were observed at room temperatures. The operator said he did not want to store them in the fridge because it will take long to reheat when needed. The operator was directed to store the extra gravy in the cooler until it is needed.- The operator was using the crock pot to reheat the gravy, which takes a long time to heat.RECOMMENDATION:1) I strongly recommend a hot plate in the food truck for faster reheating of food items like gravy.
  9. Demand Inspection

    0 infractions

  10. Initial Inspection

    0 infractions

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