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XIX Nineteen

5940 Mullen Way NW Edmonton AB T6R 0S9 · Food - General

Official record from Alberta →

Inspection summary

XIX Nineteen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on August 24, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 8 times across 3 separate inspections, most recently on February 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 3 separate inspections, most recently on February 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 February 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 on March 27, 2024. 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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bar: Wiping cloth was not fully immersed in the sanitizer solution. The operator was instructed that the cloth must remain fully submerged to ensure adequate and effective sanitation.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer concentration was measured at 100 ppm. The operator was instructed to manually prepare the sanitizer to achieve a concentration of 200 ppm and to use it at this strength until the dispenser is adjusted by maintenance.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items were observed on food counters. The operator was instructed not to store any personal items in food handling areas. All personal items were removed during the inspection
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar: It came to the attention of the PHI that the operator was using a cloth to dry glassware after the sanitation step when asked to demonstrate the glass‑washing procedure. The PHI advised that glassware must be air‑dried after mechanical sanitizing and that cloth drying is not permitted, as it may introduce contamination
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bar: No testing was being conducted for the glassware sanitizer, and no test strips were available on site. The operator was instructed to verify sanitizer concentration regularly and obtain appropriate test strips to ensure proper sanitation monitoring.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats and Chlorine test strips were found to be expired. Operator was instructed to obtain valid one.
    • 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 was available at the handwashing sink in the frying area. The operator was instructed to restock the soap to ensure proper handwashing practices are maintained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was demonstrated that the operator did not have adequate knowledge of how to check sanitizer concentration. PHI provided education to the operator on the proper procedure for checking sanitizer concentration
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in cooler ceiling was observed to have accumulated dust and debris. The operator was instructed to clean the affected area to maintain proper sanitation.
  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff member's cell phone and beverage were stored on a food prep counter.- All staff personal belongings are to be stored out of the food handling areas, away from foods, food equipment, food prep surfaces.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 50 ppm quats sanitizer detected in several solutions, needs to be at minimum 200 ppm.- New sanitizer solutions were prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal beverages stored on the shelf above the food prep cooler.- Store staff personal beverages in one area away from open foods, food prep surfaces etc.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing cleaning supplies stored hanging above a food prep counter.- All chemicals are to be stored below and away from foods, food equipment, food prep surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine detected in the glasswasher sanitizer rinse cycle, needs to be at minimum 100 ppm chlorine.- Glassware will be sent to the kitchen dishwasher until the glasswasher is dispensing 100 ppm chlorine in the rinse cycle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: the south kitchen wall has dust accumulation, the back kitchen entrance floor and area, several cupboard interiors and areas of shelving where food particle have accumulated.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions measured at 50 ppm, need to be at minimum 200 ppm.- Staff must check the sanitizer solution concentration on a daily basis, ensure that the automatic dispenser is properly calibrated. Manually prepare the 200 ppm quats solution in the meantime.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A frayed metal strainer was noted hanging in the clean utensil storage area.- Strainer was removed from use/discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dust accumulation noted on ice machine vents and black buildup noted on several of the dishwasher racks.- Cleaning required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The wall area by the dry storage shelving unit and by the back kitchen entrance have an accumulation of dust.2. The ceiling tiles by the back kitchen entrance and by the walk-in cooler door have dust accumulation around the air vents.- Cleaning required

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