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The Bowl Factory

16934 107 Avenue NW Edmonton AB T5P 4C3 · Food - General

Official record from Alberta →

Inspection summary

The Bowl Factory has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on March 3, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on February 27, 2026. For example: Is the facility free of a pest infestation?

  • 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 2, 2026. 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 2 times on February 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on February 27, 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?

  • 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 February 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?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All coolers in the food establishment used for food storage are not in proper working order. The preparation cooler was maintaining a temperature of +13C and the back cooler +15C. Both coolers were being used to store potentially high-risk food items (processed vegetables, sauce, deli meat) for an extended period of time.- Discard all potentially high-risk food items subjected to temperature-time abuse from the facility. - Repair the coolers and ensure they are in good working order and able to maintain a temperature of 4 C or below.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer concentration was measured at 50 ppm. The operator was instructed to manually prepare the sanitizer to achieve a concentration of 200 ppm and to use it at this strength until the dispenser is adjusted by maintenance.
    • 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 maintained and not available for review at the time of inspection. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of cheese was measured at 12.2°C in the front cooler at the food service area, and meats was measured at 13°C in the back cooler. Operator was instructed to use ice as a temporary measure until the cooler is repaired by maintenance and to continue monitoring internal food temperatures to ensure food safety.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired test strips for sanitizer (expired February 2023) were found. Operator was instructed to obtain valid test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap was available at hand washing sink in food handling areas the soap dispenser was not functioning. The operator was advised to provide a temporary handwashing setup until the dispenser is repaired by maintenance.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were observed on the floor under the racks in the walk-in cooler, which was not operational and was being used to store packaging items for a different store. Mouse droppings were also found in the storage area, specifically in corners and under empty boxes in the dry storage area. Pest control inspection records were reviewed, and the most recent report (February 26, 2026) did not indicate any pest activity. Operator was instructed to clean the affected areas and arrange a thorough pest inspection of the entire facility.
    • 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 observed coming through underneath the back exterior door. Operator was instructed to repair or replace the door strip to prevent potential pest entry into the facility.
    • 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 food handling permit was not displayed in the facility. Operator was advised to locate and post the valid permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The men’s washroom garbage bin was found overflowing, and used paper towels were observed on the floor. The operator was instructed to monitor the affected area to ensure ongoing cleanliness.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring 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 / sanitization records not available and not maintained. Please create and maintain these records for safe and sanitary operation of the facility.
    • 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?
      • There is gap under the exterior back door which could allow pest access. Repair / add appropriate striping be added to prevent pest entry.

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