Skip to content
Loading map…

Whistling Kettle Cafe

13022 50 Street NW Edmonton AB T5A 4V9 · Food - General

Official record from Alberta →

Inspection summary

Whistling Kettle Cafe has been inspected 8 times by Alberta Health Services (Environmental Public Health) since September 27, 2024. The most recent inspection, on May 14, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on May 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on August 27, 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?

  • 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 5 times across 4 separate inspections, most recently on January 19, 2026. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer pail solution only measured 50ppm when initially tested. Requested staff remake the solution. Retested and concentration was acceptable (100ppm).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several eggs were observed sitting on the kitchen countertop. Measured temperature was approximately 15C. Requested operator place product back into the cooler. Please ensure all high risk food products are refrigerated when not in use.
    • 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 posted food handling permit was hidden in a corner beside the kitchen grill. Please relocate the food handling permit and post it in a location visible to the public.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizer was 50ppm. Corrected during inspection. PHI coached operator on mixing an approved sanitizer, 100ppm Chlorine sanitizer.Ensure approved sanitizers (100ppm Bleach or 200ppm Quats or 12.5-25ppm Iodine) are readily available when in operation, to facilitate effective sanitizing of food contact surfaces.2. Observed single-use, disposable paper towels mounted on a food contact surface below the ventilation canopy. Corrected during inspection. Soiled paper towels discarded and soiled cleaning cloths removed from countertops, food contact surfaces wiped with an approved sanitizer, 100ppm Chlorine.Action Required:Do not store wet, used paper towels or cleaning cloths on food contact surfaces. Discard soiled paper towels and ensure cleaning cloths are stored in approved sanitizers at all times, to prevent contamination of food contact surfaces.Resources:1. AHS guidance on how to mix an approved sanitizing solution emailed with inspection report. -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf2. AHS guidance on wiping cloths emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 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 kitchen fluorescent light covers was broken and missing a small piece.Action Required: Please install a fluorescent light cover or replace current lights with shatterproof ones to prevent contamination of food and food contact surfaces in case of light bulbs breaking. Correct by January 21st, 2026, and email PHI photo or video evidence.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler storage shelving was starting to rust. Action required: Repair or replace rusty shelving units by February 9, 2026, to facilitate sanitary food storage and easy cleaning and sanitizing procedures.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls and floor under and around the cooking area had accumulated food residue and dirt and was visibly dirty. Thoroughly clean the affected area. Ensure floors, walls and ceiling are maintained in a clean and sanitary manner to ensure sanitary food handling and to prevent conditions that may promote harborage of pests.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet, used cleaning cloths mounted on countertops. Corrected during inspection. Please keep wet, used cleaning cloths in approved sanitizers when not in use, to prevent cross contamination of food contact surfaces.2. Bleach sanitizer was 0ppm as per Chlorine test strips. Corrected during inspection. Please have an approved sanitizer (100ppm Bleach, 200ppm Quats, 12.5 - 25ppm Iodine) when in operation to ensure effective sanitizing procedures.
    • 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 were not available onsite. Please have available Chlorine test strips to verify the concentration of your Bleach sanitizer.Chlorine test strips were ordered during inspection.
    • 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 were not available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in 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?
      • Observed carboard lining food storage shelving. Corrected during inspection. Please ensure all food contact surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed multiple scoops stored in bulk food containers (chicken broth, beef broth, etc.), in direct contact with food. No visible evidence of contamination noted. Corrected during inspection. Scoops removed from bulk containers and put away for washing. Do not store scoops in bulk food containers to reduce the risk of cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls and floor under and around the cooling area had accumulated food residue and dirt and was visibly dirty. Thoroughly clean the affected area. Ensure floors, walls and ceiling are maintained in a clean and sanitary manner to ensure sanitary food handling and to prevent conditions that may promote harborage of pests.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility did not have a probe thermometer. ACTION REQUIRED: obtain a probe thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt build-up on the floor around equipment, particularly in the back area around the staff dining table & dishwashing sinks. ACTION REQUIRED: conduct a deep, thorough clean of out-of-the-way areas.

Nearby inspected facilities

Own this business? Add a badge to your website