Skip to content
Loading map…

The Bedouins/Tripolitania Cafe

12832 137 Avenue NW Edmonton AB T5L 4Y8 · Food - General

Official record from Alberta →

Inspection summary

The Bedouins/Tripolitania Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 15, 2026. The most recent inspection, on August 27, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 5 times across 3 separate inspections, most recently on August 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 15, 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?

  • 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 2 times across 2 separate inspections, most recently on August 27, 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 once on June 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure that staff are preparing sanitizing sink at all times. First thing in the morning prepare 100 ppm chlorine solution in sink (2.5ml per 1000 L of water). Test solution every two hours and change as needed. Ensure that the sink is full and ready to sanitize at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After multiple runs dishwasher was only able to achieve a rinse cycle temperature of 69 at the dish level.Operator was instructed to manually sanitize all dishes and utensils until dishwasher is reaching appropriate temperatures.
  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure that staff are preparing sanitizing sink at all times. First thing in the morning prepare 100 ppm chlorine solution in sink (2.5ml per 1000 L of water). Test solution every two hours and change as needed. Ensure that the sink is full and ready to sanitize at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After multiple runs dishwasher was only able to achieve a rinse cycle temperature of 69 at the dish level.Operator was instructed to manually sanitize all dishes and utensils until dishwasher is reaching appropriate temperatures.
  3. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use plastic cups were being used as scoops and stored directly inside bulk food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After multiple runs dishwasher was only able to achieve a rinse cycle temperature of 69 at the dish level.Operator was instructed to manually sanitize all dishes and utensils until dishwasher is reaching appropriate temperatures.
    • 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?
      • Pest control monitoring devices were not in place. Ensure that monitoring devices such as sticky traps or tin cats are in place to monitor for pest activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the prep cooler was heavily rutted. Repair or replace the cutting board on the prep cooler.

Nearby inspected facilities

Own this business? Add a badge to your website