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Vetrina Cafe

10326 124 Street NW Edmonton AB T5N 1R2 · Food - General

Official record from Alberta →

Inspection summary

Vetrina Cafe has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 12, 2024. The most recent inspection, on October 2, 2026, found no infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 20 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food source, labelling and allergens.

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 9 times across 9 separate inspections, most recently on September 28, 2026. 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 3 times across 3 separate inspections, most recently on September 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on December 27, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on September 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 5 separate inspections, most recently on September 28, 2026. For example: 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?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 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?
      • There were no written monthly pest control records onsite.Ensure monthly pest control records are available onsite. This checklist can be utilized: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfSept 14, 2026: Pest control records were still not available. Records for pest control measures at the facility must be maintained and available for review during inspection.
    • 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?
      • Displayed food handling permit had expired. Ensure your current/valid food handling permit is displayed at a visible location.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • Displayed food handling permit had expired. Ensure your current/valid food handling permit is displayed at a visible location.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No approved sanitizer solution was prepared for use at the time of inspection.2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the front food preparation counter.100ppm chlorine sanitizer solution was prepared during inspection and cleaning cloths stored in the solution.Ensure an approved sanitizer is prepared daily for use and the required concentration maintained. Used cleaning cloths should be stored in the solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing procedure was observed during inspection. Frozen cooked chicken and seasoning were kept on the counter at room temperature to thaw. The operator moved the items into the cooler during inspection.Please note that frozen food can be thawed properly under cold running water or in the cooler.
    • 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?
      • There were no written monthly pest control records onsite.Ensure monthly pest control records are available onsite. This checklist can be utilized: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfSept 14, 2026: Pest control records were still not available. Records for pest control measures at the facility must be maintained and available for review during inspection.
    • 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?
      • Displayed food handling permit had expired. Ensure your current/valid food handling permit is displayed at a visible location.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • Not checked at this time - There were no written monthly pest control records onsite.Ensure monthly pest control records are available onsite. This checklist can be utilized: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  6. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - No soap or paper towel at the hand sink. Ensure hand sink is always stocked with soap and paper towel. This is required for effective handwashing.
    • 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?
      • Not checked at this time - There were no written monthly pest control records onsite.Ensure monthly pest control records are available onsite. This checklist can be utilized: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 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?
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep frying was being done although no exhaust canopy is present. This was discussed at the last inspection when owner also said oven was broken and that's why he was doing it.Please note: no deep frying is allowed at this facility. Deep frying cannot be used as a backup option at any point.
  7. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Outstanding* - the front hand sink was equipped with soap and paper towels, however, the water pressure was low and the base of the faucet was loose.
    • 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?
      • There were no written monthly pest control records onsite.Ensure monthly pest control records are available onsite. This checklist can be utilized: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 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?
      • Observed deep frying in an open pot being done. There is no exhaust canopy/ ventilation. Owner said it was because his ovens weren't working. Do not deep fry as there is no exhaust canopy/ ventilation. Even if equipment is not working, you are NOT permitted to deep dry in this facility. Contact City of Edmonton if you are interested in installing an exhaust canopy.
  8. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Outstanding - the front hand sink was equipped with soap and paper towels, however, the water pressure was low and the base of the faucet was loose.
    • 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?
      • Outstanding Mouse droppings were observed in various areas of the facility including but not limited to the floor in the corner under the front counter (by ice machine), the floor under the espresso machine, by the chest freezer, in the back area by the exterior door, etc.Ensure mouse droppings are properly removed and the area is disinfected. Place out traps. Repair any areas with unwanted open gaps, cracks, etc of foundation (walls, ceiling, floor). Implement heightened cleaning and sanitation of facility. Record activity using proper record keeping (see link for template). Keep open food stored in plastic bins with tight fitting lids.
  9. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink was equipped with soap and paper towels, however, the water pressure was low and the base of the faucet was loose.
    • 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?
      • Mouse droppings were observed in various areas of the facility including but not limited to the floor in the corner under the front counter (by ice machine), the floor under the espresso machine, by the chest freezer, in the back area by the exterior door, etc.Ensure mouse droppings are properly removed and the area is disinfected. Place out traps. Repair any areas with unwanted open gaps, cracks, etc of foundation (walls, ceiling, floor). Implement heightened cleaning and sanitation of facility. Record activity using proper record keeping (see link for template). Keep open food stored in plastic bins with tight fitting lids.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the public washroom had very poor lighting. The other washroom had adequate lighting and fully equipped with supplies. Please replace or repair light fixture.
  10. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Supplier list providedMenu list providedThere was a display cooler with food for take away. Ensure the take away products have a label with contact information, ingredients including allergens. This is a requirement under the Canadian Food Inspection Agency legislation.
    • 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 had no legend. Please obtain new chlorine test strips with a legend.
    • 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?
      • In house pest control monitoring will be conducted on a monthly basis.Some mouse droppings were found by the dishwashing area. Clean the area, investigate for entry points, repair or replace foundation.A can of pesticide was present by three compartment sink - it was discarded during inspection. Exterior back door had a gap at the bottom corner. Repair or replace door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was some buildup inside the ice machine. Please clean and sanitize.
  11. Initial Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Supplier list providedMenu list providedThere was a display cooler with food for take away. Ensure the take away products have a label with contact information, ingredients including allergens. This is a requirement under the Canadian Food Inspection Agency legislation.
    • 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 had no legend. Please obtain new chlorine test strips with a legend.
    • 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?
      • In house pest control monitoring will be conducted on a monthly basis.Some mouse droppings were found by the dishwashing area. Clean the area, investigate for entry points, repair or replace foundation.A can of pesticide was present by three compartment sink - it was discarded during inspection. Exterior back door had a gap at the bottom corner. Repair or replace door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was some buildup inside the ice machine. Please clean and sanitize.The wooden shelf for takeout utensils and trays was bare wood. Please ensure the shelf is smooth, impervious to moisture, easy to clean and in good repair.

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