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The Voice

10018 105 Street NW Edmonton AB T5J 1C3 · Food - General

Official record from Alberta →

Inspection summary

The Voice has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 25, 2025. The most recent inspection, on November 21, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 November 20, 2025. 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 November 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 March 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - A pot containing meat broth/soup was measured internally between 11C-12C using a probe thermometer. High risk food in the cooler had been in the cooler for over 12hours. Food was discarded during inspection.- Education on the proper cooling of bulk high risk food was completed.- The temperatures of 2 of the coolers were between 7-9C, cooler thermostats were adjusted and temperature dropped during inspection.- Thermometers were not available in the coolers. Ensure a thermometer is present in the coolers and daily temperature monitoring is completed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at 0ppm of chlorine sanitizer on several cycles. All chemical buckets were full. Operator called the technician during inspection.- Facility opens in the evening, options given included; sanitizing in the sink with 100ppm bleach solution after washing in the dishwasher or serve with only single use utensils until dishwasher can dispense 100ppm of chlorine.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups with no handles were found in the bulk food. Ensure scoops with handles are used and keep scoop out of the food.

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