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Tiptop Foods - Food Manufacturer

152 - 550 Clareview Road NW Edmonton AB T5A 4H2 · Food - General

Official record from Alberta →

Inspection summary

Tiptop Foods - Food Manufacturer has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on August 13, 2025, found no infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on March 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?

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

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 1, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 10 times across 5 separate inspections, most recently on April 4, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 5 times across 3 separate inspections, most recently on April 1, 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water faucet for the 3-compartment sink is in disrepair
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food storage in the walk-in cooler needs to be organized
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water faucet for the 3-compartment sink is in disrepair
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in a sanitizer solution when not in use
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food storage in the walk-in cooler needs to be organized
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • paper towels not available at the hand sink
    • 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 are not being maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water faucet for the 3-compartment sink is in disrepair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The main kitchen area is not being maintained in a clean condition, EVER. Food equipment is dirty, shelves are dirty, food containers are dirty.Failure to keep a food prep area clean will result in further action being taken. General sanitation violations continue to be cited in this facility.
  5. Risk Management Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Observed staff member pick and and attempt to use food that had fallen on the floor.Only after the intervention of the Public Health Inspector, did the staff member throw the food out.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed raw chicken smeared ALL over the front counter.This was cleaned and sanitized only after the Public Health Inspector pointed it out.
    • 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 are not being maintained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff are not knowledgeable about Food Safety.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is STILL an excessive amount of boxes of food stored directly on the floor.Continue to remove unnecessary items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is STILL an excessive amount of boxes of food stored directly on the floor.Continue to remove unnecessary items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The main kitchen area is not being maintained in a clean condition, EVER. Food equipment is dirty, shelves are dirty, food containers are dirty.Failure to keep a food prep area clean will result in further action being taken. General sanitation violations continue to be cited in this facility.
  6. Monitoring Inspection

    6 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?
      • Pest control records are not being maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler in the kitchen area is dirty again. The inside of the unit is dirty, the handles are dirty, the front doors are dirty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler in the kitchen area is dirty again. The inside of the unit is dirty, the handles are dirty, the front doors are dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is STILL an excessive amount of boxes of food stored directly on the floor.Continue to remove unnecessary items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is STILL an excessive amount of boxes of food stored directly on the floor.Continue to remove unnecessary items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The main kitchen area is not being maintained in a clean condition, EVER. Food equipment is dirty, shelves are dirty, food containers are dirty.Failure to keep a food prep area clean will result in further action being taken. General sanitation violations continue to be cited in this facility.

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