Skip to content
Loading map…

The Gardens

10048 102 Street NW Edmonton AB T5J 0V6 · Food - General

Official record from Alberta →

Inspection summary

The Gardens has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on July 13, 2026, found no infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 3 times across 3 separate inspections, most recently on June 16, 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 July 14, 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 once on September 19, 2024. 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 34 times across 11 separate inspections, most recently on June 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 September 19, 2024. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was tested at 0ppm. Operator was prompted and a new solution was prepared. Ensure sanitizer concentration are checked regularly to allow for proper sanitization of surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls without proper handles were being used as scoops inside rice and flour containers and were stored directly within the food ingredients. Ensure that designated scoops with handles are used and stored outside of the food containers to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, debris were noted on the ceiling at the entrance of the kitchen. Ensure it is cleaned
  3. Monitoring Inspection

    6 infractions

    • 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 paper towel at the bar handwashing sink. Ensure hand sink is fully equipped.
    • 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 a gap beneath the back door. Ensure weatherstripping is completed exit doors are well sealed from pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • July 14, 2025;- Missing tiles observed in the floors opposite the dishwasher.- The corroded metal had been removed.- Floors by the stairs leading to the dry storage room were in disrepair.Ensure floors are repaired and maintained in a smooth, easy to clean and non-absorbent manner.---------There are missing/broken floor tiles inside the walk-in cooler.The floor underneath the dishwasher is not smooth and easy to clean. A corroded metal is installed on top of floor tiles.Replace or repair missing and broken floor tiles in the walk-in cooler.Remove the corroded metal beneath the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leak was noted from plumbing fixtures beneath dishwashing sinks. Repair all plumbing leaks with the dishwasher.
    • 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 lighting is poor/inadequate in the dry storage room. Ensure the room is well lit to ensure proper sanitation.2. The ventilation system in the kitchen was due for professional maintenance in April.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, debris were noted on hard-to-reach areas and beneath the dishwashing sink/dishwasher.Clean the above-mentioned areas in the food premise.
  4. 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?
      • There are missing/broken floor tiles inside the walk-in cooler.The floor underneath the dishwasher is not smooth and easy to clean. A corroded metal is installed on top of floor tiles.Replace or repair missing and broken floor tiles in the walk-in cooler.Remove the corroded metal beneath the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leak was noted from plumbing fixtures beneath dishwashing sinks. Repair all plumbing leaks with the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, debris and grease accumulation were noted on hard-to-reach areas (edges between the floor and walls in the kitchen and beneath the dishwashing sink/dishwasher.Flour and dough were noted on the floor and equipment/containers in the dough mixing area.Clean the above-mentioned areas in the food premise.
  5. Demand Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Black garbage bags were used to cover food (dough) inside a walk-in cooler.Use food grade packaging to handle and store food at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The lid of a white container used to store flour in the dough mixing area was cracked/broken.Replace the broken flour bin lid.Store all dried foods in pest proof containers with tightfitting lids/covers to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper reheating of food was noted during inspection. Foods in multiple steel inserts from a cooler were placed on a steam unit to be reheated. The temperature of foods on the steam unit range between 39C - 42C. All the foods on the steam unit were immediately removed and reheated on a stove to at least 74C and hot held at 60C or more.DO NOT USE THE STEAM TABLE TO REHEAT FOODS. FOOD MUST BE REHATED RAPIDLY TO 74C USING A BURNER/OVEN.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially, no sanitizer (zero ppm chlorine) was measured at plate level in the Sani cycle of the low temperature dishwasher.An old bleach container with degrade concentration connected to the dishwasher was immediately replaced with a new concentrated bleach container, the equipment was primed, couple of cycles ran and 100ppm chlorine was measured at plate level in the Sanitize cycle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leaks were noted from the dishwasher and plumbing fixtures beneath dishwashing sinks. Water leaks was equally noted from the glasswasher at the bar.Repair all plumbing leaks with the dishwasher and glasswasher.
    • 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 commercial canopy is due for cleaning. Contact a service provider to have the canopy with hoods clean.
    • 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 are missing/broken floor tiles inside the walk-in cooler.The floor underneath the dishwasher is not smooth and easy to clean. A corroded metal is installed on top of floor tiles.Replace or repair missing and broken floor tiles in the walk-in cooler.Remove the corroded metal beneath the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A circular white chopping boards observed on top of a line cooler had groves with black stains. The copping board needs to be refinished or replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough mixer is not being cleaned and sanitized after use.Clean and sanitize the dough mixer daily after it has been used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding equipment in the kitchen is not in proper working order.Repair or replace the hot holding unit. The equipment must maintain a temperature of 60C or more at all times when it is operational.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, debris and grease accumulation were noted on hard-to-reach areas (edges between the floor and walls in the kitchen and beneath the dishwashing sink/dishwasher.Flour and dough were noted on the floor and equipment/containers in the dough mixing area.Clean the above-mentioned areas in the food premise.
  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were left on counter tops in the kitchen.Store cleaning cloths in a bucket with sanitizer when they are not in use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A circular white chopping boards observed on top of a line cooler had groves with black stains. The copping board needs to be refinished or replace.
    • 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 are missing/broken floor tiles inside the walk-in cooler.Replace or repair missing and broken floor tiles in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A toilet in the women's washroom was locked and not in use due to a defect. There is work in progress to repair the toilet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, debris and grease accumulation were noted on hard-to-reach areas (edges between the floor and walls in the kitchen and beneath the dishwashing sink/dishwasher.Clean all hard-to-reach areas in the food premise.
  7. Risk Management Inspection

    2 infractions

    • 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 invoice has not been paid.Make payment to the outstanding food permit invoice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Replace or repair all missing and broken floor tiles in the walk in cooler and the dishwashing area.
  8. Demand Inspection

    2 infractions

    • 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 invoice has not been paid.Make payment to the outstanding food permit invoice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Replace or repair all missing and broken floor tiles in the walk in cooler and the dishwashing area.
  9. Risk Management Inspection

    6 infractions

    • 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 invoice has not been paid.Make payment to the outstanding food permit invoice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Replace or repair all missing and broken floor tiles in the walk in cooler and the dishwashing 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?
      • The kitchen canopy and hoods are overdue for cleaning.Contact a service professional to have the canopy and hoods clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture in the kitchen above the food handling area is missing a protective cover.Replace the missing protective cover on a light fixture in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer is not in proper working order.Repair the defective walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, dirt, and food particle accumulation were noted on the floor beneath cooking equipment in the kitchen.Clean the floor beneath cooking equipment in the kitchen.
  10. Demand Inspection

    6 infractions

    • 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 invoice has not been paid.Make payment to the outstanding food permit invoice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Replace or repair all missing and broken floor tiles in the walk in cooler and the dishwashing 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?
      • The kitchen canopy and hoods are overdue for cleaning.Contact a service professional to have the canopy and hoods clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture in the kitchen above the food handling area is missing a protective cover.Replace the missing protective cover on a light fixture in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer is not in proper working order.Repair the defective walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, dirt, and food particle accumulation were noted on the floor beneath cooking equipment in the kitchen.Clean the floor beneath cooking equipment in the kitchen.
  11. Risk Management Inspection

    6 infractions

    • 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 invoice has not been paid.Make payment to the outstanding food permit invoice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Replace or repair all missing and broken floor tiles in the walk in cooler and the dishwashing 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?
      • The kitchen canopy and hoods are overdue for cleaning.Contact a service professional to have the canopy and hoods clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture in the kitchen above the food handling area is missing a protective cover.Replace the missing protective cover on a light fixture in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer is not in proper working order.Repair the defective walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, dirt, and food particle accumulation were noted on the floor beneath cooking equipment in the kitchen.Clean the floor beneath cooking equipment in the kitchen.
  12. Monitoring Inspection

    4 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?
      • Replace or repair all missing and broken floor tiles in the walk in cooler and the dishwashing 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?
      • The kitchen canopy and hoods are overdue for cleaning.Contact a service professional to have the canopy and hoods clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer is not in proper working order.Repair the defective walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, dirt, and food particle accumulation were noted on the floor beneath cooking equipment in the kitchen.Clean the floor beneath cooking equipment in the kitchen.

Nearby inspected facilities

Own this business? Add a badge to your website