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Spring Hot Pot

434 Mistatim Way NW Edmonton AB T6V 0M8 · Food - General

Official record from Alberta →

Inspection summary

Spring Hot Pot has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 10, 2026. The most recent inspection, on October 5, 2026, recorded 2 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on October 5, 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?

  • 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 February 10, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 5, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on February 10, 2026. For example: Have plans for construction or alteration of this facility been submitted for approval?

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.

4 inspections

  1. Demand Inspection

    2 infractions

    • 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?
      • Food safety records are not being maintained and kept up to date. During the inspection, food safety records were not available for review.Please develop, maintain, and regularly update written food safety records. Food safety records are essential for monitoring critical food handling and processing activities, verifying that food is prepared and handled safely, and documenting corrective actions when deviations occur. Maintaining accurate and current records helps demonstrate that food processes are conducted in a manner that ensures food is safe for consumption.A commercial food establishment must have written procedures and records designed to ensure its safe and sanitary operation and maintenance. Ensure that all required food safety records are completed, retained, and readily available for review upon request.
    • 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?
      • A pest control program must be implemented and maintained to prevent the presence of pests within the food establishment. The program may be carried out by a professional pest control service provider or by the operator. Regardless of who performs the pest control activities, written records of inspections, monitoring, pest sightings, treatments, and corrective actions taken must be maintained and be available for review upon request.Please ensure that an effective pest control program is in place and that all pest control measures are documented and kept up to date. These records help demonstrate that appropriate steps are being taken to prevent pest infestations and to protect food, equipment, and food-contact surfaces from contamination.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Initial 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)?
      • -No sinks available for manual dishwashing.-Please plan the location of sink for dishwashing.-Submit the floor plan for review and approval prior to construction.-Install an appropriate two- or three-compartment sink in close proximity to the dishwasher to meet operational requirements.
    • 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?
      • Please ensure appropriate pest monitoring kits are installed in the facility.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The facility is not constructed as per approved floor plan.

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