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The Heart and Plate

8157 112 Avenue NW Edmonton AB T5B 0G1 · Food - General

Official record from Alberta →

Inspection summary

The Heart and Plate has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 5, 2026. The most recent inspection, on August 18, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on July 8, 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 2 times on July 8, 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?

  • 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 March 5, 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.

4 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?
      • Chlorine sanitizer was measured at 0ppm . Operator prepared a new solution when prompted. Ensure all sanitizer solutions are at the appropriate concentration to allow for optimal sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink by the stove was observed to be blocked by a mop bucket and cleaning supplies. Operator removed when prompted. Ensure hand sinks are accessible at all times to facilitate proper handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food handler onsite had food safety certification.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was 1000pm, which is higher than the approved concentration of 100ppm. Corrected during inspection. PHI coached Operator on mixing 100ppm Chlorine sanitizer.Action Required:Ensure sanitizer are kept at approved concentrations (100ppm Bleach or 200ppm QUATs or 12.5-25ppm Iodine, not higher as that increases the likelihood of contamination of food contact surfaces or lower as that prevents effective cleaning and sanitizing procedures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the shelving inserts of the upright cooler and freezer were rusty. Repair or replace rusty or damaged inserts. Ensure all surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures. Correct by March 12, 2026, and email PHI photo evidence of corrective actions.

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