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Under The Highwheel Inc.

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

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.