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Under The Highwheel Inc.

101 - 8135 102 Street NW Edmonton AB T6E 4A4 · Food - General

Official record from Alberta →

Inspection summary

Under The Highwheel Inc. has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on May 4, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 3 inspections in a row found no infractions. 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 6 times across 4 separate inspections, most recently on November 21, 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 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 across 2 separate inspections, most recently on July 31, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 20, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on January 11, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on November 20, 2025. 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.

10 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. 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 dishwasher appears to not reach a sanitizing temperature. A sanitizing step was done onsite until dishwasher is repaired. A service call for the dishwasher was booked for today.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Whipping cream noted in the walk-in cooler with a BB date of October 22,2025 was noted. This was discarded during the visit by the operator.
    • 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 fresh solution was made onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher appears to not reach a sanitizing temperature. A sanitizing step was done onsite until dishwasher is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for some areas noted to be needed. Ceiling tiles around vents and wall across from the food preparation area noted to be needing cleaning. This task appears to have been scheduled for today.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Sanitizer solution was measured at 0ppm.-Staff members were not able to show the sanitizer solution bottle they use to prepare solutions.-Name of sanitizer not identified during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Bulk of raw chicken was stored out near the cooking line, measured at 20C.Action taken:-Education was provided to the staff not to leave high risk food at room temperature for longer periods.-Time and temperature abuse discussed with the staff.-Please take out the raw thawed chicken at room temperature when you are ready to cook/prepare it.
    • 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 for sanitizer were not present.
  9. Risk Management Inspection

    2 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 wall in the hallway to the dishwashing area is observed to be in disrepair and is no longer smooth and easily cleanable. Ensure that the indicated wall is repaired to be smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wooden board used for storing the ice scoop is observed with cracks and is no longer smooth and easily cleanable. Ensure that the wooden board is repaired or replaced.
  10. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach/chlorine sanitizer bottles are observed without labels. Ensure that bleach/sanitizer bottles are labelled. The operator labelled the sanitizer bottles during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The "Insigna" cooler in the front food prep area is observed without a thermometer. Ensure that the cooler is equipped with a thermometer.
    • 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 in the cafe is non-operational. Ensure that the high temperature dishwasher is repaired.
    • 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?
      • The food permit is not posted in an area where the public can view it. Ensure that the food permit is posted where the public can view it.
    • 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 wall in the hallway to the dishwashing area is observed to be in disrepair and is no longer smooth and easily cleanable. Ensure that the indicated wall is repaired to be smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wooden board used for storing the ice scoop is observed with cracks and is no longer smooth and easily cleanable. Ensure that the wooden board is repaired or replaced.

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