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Taste of Ukraine Restaurant

40 - 516 St. Albert Trail St. Albert AB T8N 5Z1 · Food - General

Official record from Alberta →

Inspection summary

Taste of Ukraine Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on March 19, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 June 27, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 12 times across 5 separate inspections, most recently on June 28, 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?

  • 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 5 times across 3 separate inspections, most recently on June 28, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on March 19, 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?

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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were three sauces being hot held at 45C. Operator stated they would be heated further when sued in meals. Education provided on the danger zone, i.e., between 4C and 60C, and the fact that foods can only remain between there for 2 hours maximum, then must be discarded. Sauces were reheated to 74C at the request of the PHI before being returned to hot holding at 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the kitchen handwashing station. This was corrected at the request of the PHI.
  2. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The countertop where bar glassware is being stored is constructed of wood. There are chipped sections, and the water has begun to absorb into the wood and a black film has developed. Replace surfacing with something smooth, impervious to moisture and easy to clean and/or move the glassware.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar pop dispenser is visibly dirty and in need of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation hoods are visibly dirty with grease and dust accumulation. Sticker shows they were due for cleaning/maintenance in February of 2024.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket was found to have a slime mould growth and had no available chlorine at testing. A new sanitizer solution was made.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Nalysnyky cheese and crepe rolls were being hot held at 50C. These items arrive frozen, are thawed, and then are warmed to 50C before being served. The facility did not want to heat them at 60C as this causes the cheese to melt. Explained sufficient hot holding temperatures and alternate solutions including labeling and disposing of those not sold past the 2 hour mark or heating to a minimum of 74 prior to being served. Previously cooked foods must be reheated to 74 prior to serving.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher was tested three times and was found to have a concentration of 10 ppm or less. Operator was instructed to use dishwasher only for washing, with a manual chemical sanitizing step. Of note - the facility does not have a bar dishwasher so all glassware was being washed here as well.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The countertop where bar glassware is being stored is constructed of wood. There are chipped sections, and the water has begun to absorb into the wood and a black film has developed. Replace surfacing with something smooth, impervious to moisture and easy to clean and/or move the glassware.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar pop dispenser is visibly dirty and in need of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation hoods are visibly dirty with grease and dust accumulation. Sticker shows they were due for cleaning/maintenance in February of 2024.
  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are expired since 2020.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors throughout the facility require a deep clean, with special attention to corners. Once all items are moved up and off the floor, a proper deep cleaning can occur.
  5. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are expired since 2020.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is not enough storage for all items required for operation, both within the kitchen space, and in the walk-in.The following criteria should be applied to all storage areas:i) adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Shelving which isn't sealed to the floor should have a clear vertical space of at least 20 cm (8 in.) between the bottom shelf and the floor to facilitate cleaning. (Extra-wide shelving will need more space.) Shelving should be at least 5 cm (2 in.) from the walls to allow for access, and permit easier visual inspection;ii) areas should be located in a dry, pest-free location; andiii) they must be constructed of materials which are durable, non-absorbent and easily cleaned. Unsealed wood is not an acceptable finish for shelves, ceilings and walls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a large section of exposed ceiling directly over a food preparation area. Ceilings in food handling areas must be smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors throughout the facility require a deep clean, with special attention to corners. Once all items are moved up and off the floor, a proper deep cleaning can occur.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation grates throughout the facility, including in the walk-in cooler, are dirty and have a buildup of grease and dust. Cardboard is inserted in two grates to direct the flow of air and must be removed.
  6. Monitoring Inspection

    6 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is not enough storage for all items required for operation, both within the kitchen space, and in the walk-in.The following criteria should be applied to all storage areas:i) adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Shelving which isn't sealed to the floor should have a clear vertical space of at least 20 cm (8 in.) between the bottom shelf and the floor to facilitate cleaning. (Extra-wide shelving will need more space.) Shelving should be at least 5 cm (2 in.) from the walls to allow for access, and permit easier visual inspection;ii) areas should be located in a dry, pest-free location; andiii) they must be constructed of materials which are durable, non-absorbent and easily cleaned. Unsealed wood is not an acceptable finish for shelves, ceilings and walls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a large section of exposed ceiling directly over a food preparation area. There is also a buildup of grease and dust in this area. Ceilings in food handling areas must be smooth, impervious 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?
      • High touch surfaces require deep cleaning, including handles, switches, etc.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors throughout the facility require a deep clean, with special attention to corners. Once all items are moved up and off the floor, a proper deep cleaning can occur.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation grates throughout the facility, including in the walk-in cooler, are dirty and have a buildup of grease and dust. Cardboard is inserted in two grates to direct the flow of air and must be removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Upper walls and ceilings are dirty and have a buildup of grease and debris. Deep cleaning must occur.

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