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SoDo on Jasper

3 - 11011 Jasper Avenue NW Edmonton AB T5K 0K6 · Food - General

Official record from Alberta →

Inspection summary

SoDo on Jasper has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 26, 2024. The most recent inspection, on January 8, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on February 11, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on January 8, 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 6 times across 4 separate inspections, most recently on January 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on January 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on February 11, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inside the prep cooler, a bowl of raw chicken was stored on the top shelf. Operator was asked to relocate the meat. Ensure raw meats are stored below low risk/ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler was at 7C (the digital temperature read 6C). Unit should have an analog thermometer inside the unit. High risk foods were relocated to another cooler at 4C.The syrup cooler was at 10C. Items such as opened juice were relocated.Ensure all coolers are at 4C before high risk foods can be returned to the units.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer had buildup of dried food. Please clean.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • FEB 11 2025: 1. Ongoing violation- the high temperature dishwasher was measured at 49C/120.2F after several cycles. Technician was called during inspection to setup repairs ASAP.2. The glasswasher was measured at 0pppm of chlorine after 4 cycles. The sanitizer in the jar was bleach- based.Ensure glassware, dishes and utensils are sanitized in 100ppm of bleach solution in the 2-compartment sink for at least 2 minutes, after running them through the dishwasher. Continue this until the glasswasher can maintain 100ppm of chlorine and the dishwasher can achieve 180C on the rinse cycle. The mechanical dishwasher was non operational still and waiting for repairs. Operators will be manually washing in the interim. Iodine test strips were present.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** Opened food bag and some other items were stored by the kitchen hand sink making the sink inaccessible. Food and items were moved during inspection.** Paper towel were stored on the shelf because the dispenser was in disrepair. Ensure paper towels are stored in a dispenser at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Inside the prep cooler and under the dry storage shelf needs to be cleaned .
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was non operational still and waiting for repairs. Operators will be manually washing in the interim. Iodine test strips were present.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen staff was asked to complete food safety training course as the operator will be the main food handler.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle contained vinegar. Operator was instructed on how to prepare a 100ppm bleach sanitizer during inspection. Ensure sanitizer bottles/pails are labeled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Unprotected bread was placed into the freezer. Please wrap up food before placing them for storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator failed to reheat properly during inspection. There was food being reheated using the hot holding unit. Operator was instructed to reheat using the stove or microwave. Operator also did not know what temperature to reheat foods to before placing into hot holding unit. Operators failed to describe how to cool properly when asked cooling procedure. It was stated that foods would not be cooled for more than 3 hours at room temperature. This was incorrect. Coolers were at 4C or less.No longer serving Sous Vide products.Please obtain thermometers for the coolers and for probing food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was non operational. The two compartment sink was equipped with detergent, bleach and chlorine test strips. However, for manual dishwashing, operators failed to list the three steps dishwashing method correctly. It was indicated that vinegar was used as sanitizer step. Vinegar is not an approved sanitizer for a food establishment. Always wash in hot soapy water, rinse with hot water and sanitize after using an approved sanitizer (discussed during inspection) for a minimum 2 minutes before air drying. Do not mix soap and sanitizer together unless instructed to. Glasswasher was equipped with detergent, however, the iodine jug was empty. It was replaced during inspection. Concentration of iodine was at 25ppm. Iodine test strips were unavailable. Please obtain iodine test strips. Ensure only beverage cups/glass are placed in the glasswasher. All items such as knives, cutting boards, etc are to go through the main dishwasher or manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A set of pliers was used to control the hot water handle. Repair or replace sink. Soap and paper towels were present. Access to the hand sink was obstructed with mop, pail, broom, etc. Ensure access to the hand sink is unobstructed and accessible 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?
      • Change of ownership took place in December 2023. Operators did not notify office of change. Permits are non transferrable whenever there is a change of ownership. Complete new Food Handling Permit application.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen staff was asked to complete food safety training course as the operator will be the main food handler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used knives were placed on the magnetic knife strip.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas such as the corners, edges of the floor, around equipment had buildup of food/debris. Please clean.Please organize the kitchen. Should there be items that are no longer needed in the facility, remove them from the main kitchen. A cleaning schedule is required to ensure facility is generally clean.

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