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University of Alberta Hospital - Trendz Market

8440 112 Street NW Edmonton AB T6G 2B7 · Food - General

Official record from Alberta →

Inspection summary

University of Alberta Hospital - Trendz Market has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 22, 2025. The most recent inspection, on March 29, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 3 separate inspections, most recently on March 27, 2026. 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 once on March 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 23, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Corrections made:-Received a temperature log created for the vegetable display/ramen ingredients/pasta displays. Previous observations:-Cut vegetables in the vegetable display in the Market were stored on ice but not refrigerated. You must have a written record, such as a log or labels indicating the time that each perishable food item in this display has been placed out and they must be used within 2 hours or placed back in a refrigerator. Having a written record ensures that staff are able to keep track of the time the food has been in this unit for and prevents potential temperature abuse.-In the main kitchen grab and go prep area, the refrigerator in the corner was measured at around 9 degrees C. Move all perishable foods from this refrigerator to another unit. Do not use this unit until it can be verified it is able to maintain a temperature of 4 degrees C or less.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Cut vegetables in the vegetable display in the Market were stored on ice but not refrigerated. You must have a written record, such as a log or labels indicating the time that each perishable food item in this display has been placed out and they must be used within 2 hours or placed back in a refrigerator. Having a written record ensures that staff are able to keep track of the time the food has been in this unit for and prevents potential temperature abuse.-In the main kitchen grab and go prep area, the refrigerator in the corner was measured at around 9 degrees C. Move all perishable foods from this refrigerator to another unit. Do not use this unit until it can be verified it is able to maintain a temperature of 4 degrees C or less.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -The handwash sink at the sandwich are of the Market did not have hot or warm water at the time of inspection. It was indicated that several sinks take at least half an hour before hot water is available. Ensure that warm/hot water is available for all handwash sinks to allow for comfortable handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The exhaust canopy above the Alto Shaam in the hot prep kitchen had a build up of grease. Have this thoroughly cleaned to maintain proper function and prevent attraction of pests.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler containing sandwiches and salads tested 9C. Thermometer was not present inside the cooler. Coolers are to be tested more frequently during the day, to ensure they are being held at or below 4C.

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