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Swiss Chalet

2203 99 Street NW Edmonton AB T6N 1J7 · Food - General

Official record from Alberta →

Inspection summary

Swiss Chalet has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on November 27, 2025, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 5 separate inspections, most recently on November 27, 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?

  • 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 4 times across 2 separate inspections, most recently on March 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on March 28, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 6 times across 5 separate inspections, most recently on November 17, 2025. 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 6 times across 3 separate inspections, most recently on June 17, 2024. 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.

9 inspections

  1. Demand Inspection

    1 infraction

    • 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?
      • 27th Nov 2025: Small flies were still observed in the bar area and back of house. The manager stated that the pest control company now provides weekly treatments, increased from the previous bi-weekly schedule.____________________________________Small flies were observed in the bar service area and back of house. The facility has a pest control company providing biweekly service; ensure all pest control recommendations are followed.Clean and sanitize all food contact surfaces and ensure that all food, drink and alcohol dispensers/spouts are covered to prevent fly access.
  2. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member in the main kitchen was observed changing gloves without washing their hands and was instructed to wash them immediately. Handwashing must be done before wearing gloves, when changing to a new pair of gloves, and after removing gloves to ensure proper hygiene and prevent food contamination.
    • 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?
      • Small flies were observed in the bar service area and back of house. The facility has a pest control company providing biweekly service; ensure all pest control recommendations are followed.Clean and sanitize all food contact surfaces and ensure that all food, drink and alcohol dispensers/spouts are covered to prevent fly access.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were observed in three storage bins, but the bottoms of the bins had an accumulation of food particles. All items were sent for washing to ensure proper sanitation.The cooler used for storing glassware at the bar had a buildup of grime in its interior. This was cleaned and sanitized during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - a staff member adjust their glasses with gloves on (kitchen) then move their beard net around, before going to handle more food - no handwashing or changing of gloves. PHI had to request that the staff member change their gloves and wash their hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooking of chicken observed
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk foods were stored at room temperature for extended periods of time when not in use
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk foods were stored above the fill line in the counter coolers** - salad cooler door could not be closed and hung open
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - glasswasher had no detectable sanitizing solution measured. No sanitizer was installed on the glasswasher that was in use.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the vegetable prep cooler is observed to be in disrepair and is no longer smooth, durable and easily cleanable. Ensure that the indicated cutting board is repaired to be smooth and easy to clean and/or replaced.
  7. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the front service area near the ice cream freezer is not functional. Ensure that the indicated paper towel dispenser is repaired and/or replaced with a working dispenser.
    • 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?
      • Light was visible at the base of the exterior back door. ACTION REQUIRED: ensure all doorways are tightly sealed to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The wooden shelving unit above the mop sink is observed to be in disrepair and is no longer smooth, easily cleanable and resistant to moisture. 2. A hole in the wall is observed above the mop sink. 1. Ensure that the indicated shelving unit is repaired and/or replaced. 2. Ensure that the indicated hole is sealed to render the surface smooth, resistant to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the vegetable prep cooler is observed to be in disrepair and is no longer smooth, durable and easily cleanable. Ensure that the indicated cutting board is repaired to be smooth and easy to clean and/or replaced.
  8. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer is measured at 100 ppm with QUAT test strips directly from the sanitizer pump. Ensure that the QUAT sanitizer pump is serviced to ensure QUAT sanitizer is produced at 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine/bleach concentration at the dishwasher is measured at 0 ppm with chlorine/bleach test strips. Ensure that the concentration of chlorine/bleach is maintained at 100 ppm. The operator worked in conjunction with advice from Ecolab during the inspection to repair the dishwasher to produce a concentration of 100 ppm chlorine/bleach at the dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the front service area near the ice cream freezer is not functional. Ensure that the indicated paper towel dispenser is repaired and/or replaced with a working dispenser.
    • 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 written pest control record is observed. Please provide a written pest control record to the inspector.
    • 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?
      • Light was visible at the base of the exterior back door. ACTION REQUIRED: ensure all doorways are tightly sealed to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The wooden shelving unit above the mop sink is observed to be in disrepair and is no longer smooth, easily cleanable and resistant to moisture. 2. A hole in the wall is observed above the mop sink. 1. Ensure that the indicated shelving unit is repaired and/or replaced. 2. Ensure that the indicated hole is sealed to render the surface smooth, resistant to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the vegetable prep cooler is observed to be in disrepair and is no longer smooth, durable and easily cleanable. Ensure that the indicated cutting board is repaired to be smooth and easy to clean and/or replaced.
  9. Demand Inspection

    9 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?
      • Staff were unfamiliar with required internal temperature for rotisserie chicken. Facility has inadequate procedures in place to ensure the proper internal temperature is reached. ACTION REQUIRED: train all kitchen staff regarding safe internal temperature for whole chickens. Train all kitchen staff where to measure the internal temperature of a whole chicken. It is highly recommended that the facility start using audible timers to gauge the cooking time of the rotisserie chickens and verify an adequate internal temperature was reach in one chicken of the batch using a probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small cooler in the drive through area was found to be 11C. Majority of products were non-perishable pops. Instructed management to move salads to an alternative cooler until repaired. REQUIRED ACTION: repair or replace the indicated cooler. Ensure coolers maintain temperature at or below 4C.
    • 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?
      • Light was visible at the base of the exterior back door. ACTION REQUIRED: ensure all doorways are tightly sealed to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) A dry storage area that contains the mop sink had an accumulation of water that created a nuisance. An odour was detected in the room. There was obvious damage to the drywall in the mop sink area and along the lower parts of the walls in the dry storage area. The water softener drain hose had leaked water onto the floor. Ensure that the wall in the dry storage area and the mop sink area are repaired so that they are smooth, impervious to moisture, and easy to clean and do not lead to mould growth. Ensure that hoses including the one for the water softener are secured to prevent water pooling on the floor that can allow the growth of pests and mould. Clean and sanitize the area such that pooled water does not remain on the floor. 2) Drywall damage was observed in the bar area. Repair the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The caulking in the dishpit area was in disrepair and allowing the accumulation of food debris. The operator mentioned that the dishpit area would be renovated in the next month. Ensure that the dishpit area has surfaces that are smooth, easy to clean and impervious to moisture. Clean, sanitize, and repair the dishpit area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Server area counter was in poor repair - linoleum was separating from countertop.2) Ice cream freezer lid was in poor repair and "fixed" with tape. Please note tape is not washable and not a suitable method of repair in a commercial kitchen.3) Tiles were missing and/or cracked in the back kitchen.4) Faucet on the hand wash stink was wobbly & not secured in place.ACTION REQUIRED: please repair the above noted areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A shelf in a cooler unit was rusted. Ensure that surfaces where food is stored are smooth, easy to clean and impervious to moisture. Repair the shelf.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gravy ladle was stored outside of the gravy at room temperature on a plate on top of the hot holding unit. ACTION REQUIRED: Obtain a proper lid for the gravy hot holding unit so that the base of the gravy ladle can also be held at or above 60C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unsatisfactory sanitation noted in the following areas:-Dirt build-up on exterior back door and vent-Glue residue and dirt on the wall behind the handwashing sink-General filth build-up around base of walls particularly by entrance way of dry storage area-General filth build-up on the wall across from rotisserie chicken ovens (where probe thermometer is stored)-General filth build-up on thermometers-General filth build-up on walls and the floor drain in the back corner of the kitchen (close to the dry storage area & ovens). Note: this area also smelled like rancid fat.-Grease build-up in the deep-fryers that were not in useACTION REQUIRED: Conduct a deep, thorough clean of the facility with a focus on the above noted areas. Remove any unused equipment.

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