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The Bro'kin Yolk

1641 102 Street NW Edmonton AB T6N 0B1 · Food - General

Official record from Alberta →

Inspection summary

The Bro'kin Yolk has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 27, 2025. The most recent inspection, on September 11, 2026, recorded 1 infraction.

1 of 4 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 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 3 times across 3 separate inspections, most recently on September 11, 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 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 on August 25, 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 once on August 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times on August 25, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

4 inspections

  1. Risk Management 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?
      • ** - Repleta flies were observed in the garbage area by the back door, and in the back food preparation area around the dishwashing machine.
  2. Risk Management 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?
      • ** - Repleta flies were observed in the garbage area by the back door, and in the back food preparation area around the dishwashing machine.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - staff member was processing raw meat with no sanitizing solution for the wet used cleaning cloths in the vicinity to sanitize surfaces after prepping the meat.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff member with long unbound hair was at the front making shakes.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - staff member was processing raw meat on the same surface next to cooked rice, batter or white sauce, and smoked salmon
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty high touch handle in direct contact with the food ingredient within (multiple dry food goods). Please retrain staff
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **- too many projects were lined up for two people: 2 large amounts of raw meat was being processed, smoked salmon (external 20 'C / internal 15'C), batter (21'C external), and cooked rice were all awaiting processing. DO NOT store high-risk foods at room temperature awaiting future tasks. Please keep high risk foods stored in the cooler / freezer and remove once the staff member is ready to immediately process it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling of foods was observed: cooked rice was observed stored at room temperature. The external temperature was 20'C, internal 25'C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - handwashing sink at the front shake/coffee station was blocked and inaccessible from use due to food equipment stored on the sink. Please retrain staff ** - the handwashing sink at the back food preparation sink was blocked by foods from use to ensure proper and frequent handwashing.
    • 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?
      • ** - Repleta flies were observed in the garbage area by the back door, and in the back food preparation area around the dishwashing machine.
  4. Initial Inspection

    0 infractions

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