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Spring Roll Kitchen

1 - 2395 111 Street NW Edmonton AB T6J 5E5 · Food - General

Official record from Alberta →

Inspection summary

Spring Roll Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on February 9, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 4 separate inspections, most recently on January 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 15, 2025. 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?

  • 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 July 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 separate inspections, most recently on January 27, 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?

  • 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 2 times across 2 separate inspections, most recently on January 26, 2026. For example: 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?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towels were available for the front counter bar area handwashing station. Please ensure soap and paper towels are available.**Jan 26, 2026 - Soap was now available, but paper towels were still outstanding.
  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towels were available for the front counter bar area handwashing station. Please ensure soap and paper towels are available.**Jan 26, 2026 - Soap was now available, but paper towels were still outstanding.
    • 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?
      • The posted food handling permit was expired. Please ensure a valid food handling permit is posted onsite.**Jan 26, 2026 - No valid permit was posted.
  4. Demand 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)?
      • The measured concentration of the low temperature chlorine chemical dishwasher was 0ppm when tested. Multiple tests were performed. Please ensure corrective actions are taken and a technician assesses and repairs the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towels were available for the front counter bar area handwashing station. Please ensure soap and paper towels are available.
    • 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?
      • The posted food handling permit was expired. Please ensure a valid food handling permit is posted onsite.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach/chlorine sanitizer solution was measured at 10ppm with bleach/chlorine sanitizer test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed to be stored inside the ice machine with the handle of the scoop in direct contact with the ice. Ensure that scoops are stored in a manner that helps to prevent potential contamination of food. The operator placed the indicated scoop inside a clean container during the inspection.
    • 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?
      • 1. A gap was observed at the front double-door which may permit the entry of pests into the facility. 2. No written pest control record was available. 1. Ensure that the indicated gap is sealed.2. Ensure a written pest control record is completed and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed inside the Jieljiegao upright two-door cooler. 2. The counter beneath the plat storage and security TV was observed to be disorganized and cluttered. 1-2. Ensure that the indicated areas are cleaned and/or organized.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Wet cleaning clothes observed on the preparation counters.Action taken:-Staff was instructed to dip the wiping clothes inside the sanitizer bucket.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw packaged meats were directly stored on the ground inside the walk-in freezer.2. Open flour bags were observed stored on the below shelves under the preparation area. Action required:-Please store all the food items above the ground. -Appropriately store the storage items such as flour in a food-grade containers with a lid on it.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Sanitizer bucket was not labeled.Action taken:-Staff was instructed to label the sanitizer container to avoid chemical misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -One of the handwashing sinks at the back area was blocked with the empty containers. Action taken:-Staff member emptied the handwashing sink onsite. -Education was provided that handwashing sinks must be accessible, supplied with soap and paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The walk-in cooler's ceiling, fan and the walls had black spots, dirt. -Some of the cooler's handles were oily.-Organize the dishwashing area and the front area (area where food permit is pasted).Action required:-Clean the indicated areas.
  9. Demand 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)?
      • Dishwasher tested 0ppm sanitizer. It was found that the sanitizer was empty. Replaced and tested 100ppm chlorine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some cleaning cloths located around the kitchen were torn and in poor condition. Discarded.

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