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Tiny Hoppers River Valley - Kitchen

104 - 9707 110 Street NW Edmonton AB T5K 2L9 · Food - General

Official record from Alberta →

Inspection summary

Tiny Hoppers River Valley - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 12, 2024. The most recent inspection, on December 16, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 on November 18, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 18, 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 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 3 times across 2 separate inspections, most recently on December 3, 2025. For example: Do food handlers at the facility have adequate food safety training?

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. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • A copy of an advanced food safety certificate was not observed. An individual that has care and control of the facility/kitchen (Program Director and/or kitchen staff) requires an advanced food safety certificate. These are in the process of being completed.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle measured at 1000 ppm chlorine. 100ppm chlorine is required in the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge was measuring at 7-8C. The fridge appeared to be set to 6C. The temperature was lowered to 4C during the inspection. Ensure the fridge is maintaining temperatures at or below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was unable to be located. Ensure a probe thermometer is available and is being used to confirm temperatures of cooked foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in 2020 and appear to not be used. Please purchase new chlorine test strips and ensure they can measure from 0-1000 ppm chlorine.
    • 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 appeared to have no hot water.Handwashing sink faucet is not secure to the base.
    • 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?
      • Pest control records were not observed. Monthly pest control records are required. If a pest control company isn't hired, the AHS Pest Control checklist must be filled out monthly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A copy of an advanced food safety certificate was not observed. An individual that has care and control of the facility/kitchen (Program Director and/or kitchen staff) requires an advanced food safety certificate. All staff in the facility have the basic food course.
  4. Monitoring Inspection

    0 infractions

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