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Tiki-Tiki on Whyte

10037B 82 Avenue NW Edmonton AB T6E 1Z2 · Food - General

Official record from Alberta →

Inspection summary

Tiki-Tiki on Whyte has been inspected 21 times by Alberta Health Services (Environmental Public Health) since September 5, 2024. The most recent inspection, on October 16, 2026, found no infractions.

1 of 21 inspections on record found no infractions at all. In the past 12 months there were 12 inspections with 32 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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 27 times across 17 separate inspections, most recently on August 5, 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?

  • 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 10 times across 9 separate inspections, most recently on October 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on July 10, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5, 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 14 times across 10 separate inspections, most recently on October 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

21 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dish machine does not appear to have an available sanitizer step. 0 ppm tested with test strips. Manual sanitizing step to be used until dishwasher is fixed. It appears that parts are on order.
  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available food surface sanitizer was noted. This was corrected onsite. A chlorine sanitizer was made and tested to show 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dish machine does not appear to have an available sanitizer step. 0 ppm tested with test strips. Manual sanitizing step to be used until dishwasher is fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washrooms noted to require more cleaning. Areas discussed onsite.Clean utensils were observed. Three pieces of equipment (two forks and one knife) were observed to have what appears to be food debris. This was corrected onsite.
  4. 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?
      • Outstanding from a previous visit:No written pest control documentation was available. Please ensure written pest control documentation is completed and available.
  5. Demand Inspection

    2 infractions

    • 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?
      • Outstanding from a previous visit:No written pest control documentation was available. Please ensure written pest control documentation is completed and available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It appears that a leak behind ice machine was present. Water noted around the bar area. Please investigate and address the water leak. It appears parts for fixing are on order.
  6. Risk Management Inspection

    2 infractions

    • 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?
      • No written pest control documentation was available. Please ensure written pest control documentation is completed and available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwashing machine appears to be experiencing a leak and may require inspection
  7. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical supply for the dish machine was replaced. 0 ppm detected for sanitizer. It appears that no chemical is detected, mechanical dish machine appears to have been primed. Please ensure a sanitizing step is in place.The dishwashing machine appears to be experiencing a leak and may require inspection
    • 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?
      • No written pest control documentation was available. Please ensure written pest control documentation is completed and available.
  8. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical supply for the dish machine was empty. 0 ppm detected for sanitizer. It appears that chemical supply arrives on March 20. Please ensure a sanitizing step is in place.The dishwashing machine appears to be experiencing a leak and may require inspection
    • 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?
      • No written pest control documentation was available. Please ensure written pest control documentation is completed and available.
  9. Risk Management Inspection

    2 infractions

    • 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?
      • Mouse droppings observed in the boiler room on the main floor.
    • 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?
      • No written pest control documentation was available. Please ensure written pest control documentation is completed and available.
  10. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No soap or rinse-aid were observed to be hooked up to the dishwasher. Ensure soap and rinse-aid are hooked up to the dishwasher to allow for proper washing, rinsing and sanitizing of dishes.
    • 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?
      • Mouse droppings observed in the boiler room on the main floor, and throughout the entire storage area upstairs. Nesting material noted under the furnace on main floor.Pellet-like material (possibly used for making a mouse nest) observed behind oven near back door and in boiler room.
    • 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?
      • No written pest control documentation was available. Please ensure written pest control documentation is completed and available.
  11. Risk Management Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was measured at 62 degrees Celsius after running 8 cycles. The detergent container was also observed to be empty. Ensure the dishwasher is repaired to maintain a minimum temperature of 71 degrees Celsius at the dish level and is supplied with a new detergent container.
    • 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?
      • The following structural deficiencies are observed that may encourage the harbourage of mice in the facility and requires repair:-mouse hole in baseboard/wall on the right of the dough mixer - ask pest control if hole should be sealed or treated first-hole upstairs outside of bathroom-gaps need to be sealed along heater areaSpray foam is a temporary solution. Holes should be sealed properly with the same material the wall finishing is from (tile, painted drywall, etc).
    • 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?
      • Mouse droppings observed in the boiler room on the main floor, and throughout the entire storage area upstairs. Nesting material noted under the furnace on main floor.Pellet-like material (possibly used for making a mouse nest) observed behind oven near back door and in boiler room.
    • 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?
      • No written pest control documentation was available. Please ensure written pest control documentation is completed and available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires better organization and a deep decluttering of items that are not needed for the business to prevent pests, specifically in the upstairs storage area. Items should be moved from the perimeter of the upstairs storage area to allow for identification of mouse holes, mouse droppings and for more mouse traps.Customer bathrooms require better cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris was observed beneath the upright coolers and freezers in the back food storage area. 2. A buildup of mouse droppings was observed on the floor and equipment upstairs in the storage area. 3. A buildup of food debris was observed on the floor in the corners of the dish storage room. 4. Several dishes and utensils upstairs were observed with food debris and grime. 5. The floor beneath the bar counters was observed with a buildup of grime. 1-5. Ensure the indicated areas are cleaned and sanitized.
  12. Demand Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Drinks are stored directly on the floor in the upstairs storage area. Ensure all food and drinks are stored at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Improper covers for food were observed on the bulk rice storage containers. 2. Spices in cardboard boxes were observed to be stored on the floor in the upstairs storage area. 1. Ensure proper containers with lids or proper covers are provided to help prevent potential contamination of food.2. Ensure the indicated spices are stored a minimum of six inches off the floor or are discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was measured at 62 degrees Celsius after running 8 cycles. The detergent container was also observed to be empty. Ensure the dishwasher is repaired to maintain a minimum temperature of 71 degrees Celsius at the dish level and is supplied with a new detergent container.
    • 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?
      • The following structural deficiencies are observed that may encourage the harbourage of mice in the facility and requires repair:-mouse hole in baseboard/wall on the right of the dough mixer - ask pest control if hole should be sealed or treated first-hole upstairs outside of bathroom-gaps need to be sealed along heater areaSpray foam is a temporary solution. Holes should be sealed properly with the same material the wall finishing is from (tile, painted drywall, etc).
    • 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?
      • Mouse droppings observed in the boiler room on the main floor, and throughout the entire storage area upstairs. Nesting material noted under the furnace on main floor.Pellet-like material (possibly used for making a mouse nest) observed behind oven near back door and in boiler room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic container with a buildup of food debris on the interior surface was observed to be stored with clean storage containers in the back dish storage room. Ensure dirty dishes are cleaned and sanitized before being stored with clean dishes. The operator placed the indicated container in the 2-compartment dishwashing sink during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires better organization and a deep decluttering of items that are not needed for the business to prevent pests, specifically in the upstairs storage area. Items should be moved from the perimeter of the upstairs storage area to allow for identification of mouse holes, mouse droppings and for more mouse traps.Customer bathrooms require better cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris was observed beneath the upright coolers and freezers in the back food storage area. 2. A buildup of mouse droppings was observed on the floor and equipment upstairs in the storage area. 3. A buildup of food debris was observed on the floor in the corners of the dish storage room. 4. Several dishes and utensils upstairs were observed with food debris and grime. 5. The floor beneath the bar counters was observed with a buildup of grime. 1-5. Ensure the indicated areas are cleaned and sanitized.
  13. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Drinks are stored directly on the floor in the upstairs storage area. Ensure all food and drinks are stored at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Owner admitted to using mouse poison (covered). Only a licensed pest control operator can apply pesticide in a commercial food establishment.
    • 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?
      • The following structural deficiencies are observed that may encourage the harbourage of mice in the facility and requires repair:-baseboard along fridge is peeling off - repair/replace-mouse hole in baseboard/wall on the right of the dough mixer - ask pest control if hole should be sealed or treated first-hole upstairs outside of bathroom-gaps need to be sealed along heater areaSpray foam is a temporary solution. Holes should be sealed properly with the same material the wall finishing is from (tile, painted drywall, etc).
    • 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?
      • Mouse droppings observed in the boiler room on the main floor, and throughout the entire storage area upstairs. Nesting material noted under the furnace on main floor.Pellet-like material (possibly used for making a mouse nest) observed behind oven near back door and in boiler room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires better organization and a deep decluttering of items that are not needed for the business to prevent pests, specifically in the upstairs storage area. Items should be moved from the perimeter of the upstairs storage area to allow for identification of mouse holes, mouse droppings and for more mouse traps.Customer bathrooms require better cleaning.
  14. Demand Inspection

    4 infractions

    • 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?
      • Cat carrier and a bowl with cat food was observed in the upstairs storage area where garlic and other food or food items are stored. Staff admitted that another staff member brough in her cat/kittens. It was discussed that animals are not allowed inside a food facility and that the only exception is service animals, or pets on the outdoor patio (on a leash/in a cage).
    • 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?
      • Mouse droppings observed in the boiler room on the main floor, and throughout the entire storage area upstairs. Nesting material noted under the furnace on main floor.
    • 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?
      • The following structural deficiencies are observed that may encourage the harbourage of mice in the facility and requires repair:-baseboard along fridge is peeling off - repair/replace-mouse hole in baseboard/wall on the right of the dough mixer - ask pest control if hole should be sealed or treated first-hole upstairs outside of bathroomSpray foam is a temporary solution. Holes should be sealed properly with the same material the wall finishing is from (tile, painted drywall, etc).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires better organization and a deep decluttering of items that are not needed for the business to prevent pests, specifically in the upstairs storage area. Items should be moved from the perimeter of the upstairs storage area to allow for identification of mouse holes, mouse droppings and for more mouse traps.
  15. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not dispensing any chlorine. Corrected onsite. Ensure the dishwasher is tested with test strips daily and is measuring at 100 ppm chlorine.Dishwasher is leaking at the top - repair.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings observed in kitchen under dishwasher and around the dough mixer area, and in the upstairs storage area and boiler room. Recommend requesting pest control to put out more mouse traps in the upstairs storage area and exterior of the building.
    • 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?
      • The following structural deficiencies are observed that may encourage the harbourage of mice in the facility and requires repair:-baseboard along fridge is peeling off - repair/replace-mouse hole in baseboard/wall on the right of the dough mixer - ask pest control if hole should be sealed or treated first
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires better organization and a deep decluttering of items that are not needed for the business to prevent pests, specifically in the upstairs storage area. Items should be moved from the perimeter of the upstairs storage area to allow for identification of mouse holes, mouse droppings and for more mouse traps.
  16. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • Mouse droppings appeared to be cleaned up on dishwasher line and upstairs, however a significant amount of fresh/new mouse droppings were observed on the floor along the entire dish line and all over the upstairs storage area. Old mouse droppings were also observed in the mechanical room (main floor and upstairs) and in the dough mixer.
    • 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?
      • The following structural deficiencies are observed that may encourage the harbourage of mice in the facility and requires repair:-hole near rear entry door needs to be properly sealed with a finishing that is smooth, easy to clean, and impervious to moisture (such as stainless steel panel, tile, painted drywall)-baseboard along fridge is peeling off - repair/replace-second floor perimeter heater area requires sealing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires better organization and a deep decluttering of items that are not needed for the business to prevent pests, specifically in the upstairs storage area. Dough mixer from the kitchen should also be removed from the facility if not in use.
  17. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were noted throughout the facility including: mechanical room, in the dough mixer (not in use), in the waffle maker (not in use), along shelving in the kitchen, throughout the upstairs storage area. Dead mouse observed in mechanical room on main floor. Clean up all mouse droppings regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Decluttering of items not needed for the business is required, particularly in the upstairs storage area.
  18. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food and food equipment are stored on the floor in the upstairs storage area. Ensure all food and food equipment are stored at least 6 inches off the floor.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were noted throughout the facility including: back kitchen door area, mechanical room, floor along the walls in the kitchen along the dishwasher line and on the right of the handwashing sink, on shelving storing clean equipment in the dish area, throughout the entire upstairs storage area including the mechanical room upstairs. Dead mouse observed in mechanical room on main floor. Clean up all mouse droppings regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bar cooler is measuring at ~7C.
  19. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above produce in a cooler. The produce was moved into another cooler during the inspection. Ensure raw meat is stored below produce and ready to eat foods at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food and food equipment are stored on the floor in the upstairs storage area. Ensure all food and food equipment are stored at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two unlabeled spray bottles were observed. Both spray bottles were labeled during the inspection. Ensure all chemicals are labeled with their contents.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were noted throughout the facility including: back kitchen door area, mechanical room, floor along the walls in the kitchen along the dishwasher line and on the right of the handwashing sink, on shelving storing clean equipment in the dish area, throughout the entire upstairs storage area including the mechanical room upstairs. Dead mouse observed in mechanical room on main floor. Clean up all mouse droppings regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bar cooler is measuring at ~10C.
  20. Demand 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?
      • The mechanical ventilation servicing was overdue. (next servicing supposed to be completed by February 2024). Staff member indicated that this is scheduled for October 24.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler across cook line and beverage cooler in the bar area are both leaking/pooling water. Please repair both coolers so that there is no pooling of water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The floor on the bar area require cleaning.-There were some glasses breakage observed below the shelves in the bar area. -Floor in kitchen around dishwasher and below shelving racks requires cleaning.Action required:-Please clean the indicated area.
  21. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperature of one of the preparation coolers, present in opposite to the cooking line was measured at 10C. -The internal temperature of the potentially hazardous food stored inside was measured at 8C. Action required:-Staff was instructed to repair the cooler as it is not maintaining the required temperature (4C or below). -Please do not use cooler until get repaired/serviced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers present onsite (chlorine) were expired, the labeling was damaged and even the reference to compare color change on the label was also damaged.Action required:-Please purchase new test papers for chlorine.
    • 15. Is the facility free of a pest infestation?
      • -Significant mice droppings observed on the floor under the dishwashing sink. Action required:-Please continue to work with pest control management to eliminate the pest from 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?
      • -Valid permit not displayed to the public.Action required:-Please paste the valid permit on a location through which it is easily displayed to the public.
    • 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. In the main kitchen area, one of the light covers was missing.2. One of the light covers above the food preparation area was in disrepair.3. The mechanical ventilation servicing was overdue. (next servicing supposed to be completed by February 2024). Action required:-Please cover all the lights with shatterproof covers.-Replace the light cover (for damaged cover).-Please get the ventilation servicing done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The floor on the bar area require cleaning.-There were some glasses breakage observed below the shelves in the bar area. Action required:-Please clean the indicated area.

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