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Yan's Family Restaurant

151 - 4211 106 Street NW Edmonton AB T6J 6L7 · Food - General

Official record from Alberta →

Inspection summary

Yan's Family Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 7, 2024. The most recent inspection, on June 5, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on May 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?

  • 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 May 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on May 28, 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 4 times across 3 separate inspections, most recently on May 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Unclear and/or poor organization in the walk-in cooler. Pots of prepared foods (broth) were stored on the ground in the walk-in cooler. Foods had been repackaged into bags and were not labelled with production/repackaging dates. ACTION REQUIRED: conduct a deep clean/re-organization of the walk-in cooler. Ensure that foods rotation is being monitored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following foods were being held at room temperature at the time of inspection:-A bowl of egg, chopped onion, and chopped green onion (external temperature of 21C, IR thermometer)-A bowl of ground pork (external temperature of 16C, IR thermometer)-A bowl of cooked pork-A pan of cooked scrambled eggsBowls of cooked product were stored next to raw product - unclear workflow in the food processing area. Unable to locate a probe thermometer. The facility was equipped with an IR thermometer.ACTION REQUIRED: Keep high-risk foods in the cooler until ready to process. If cooling, keep foods in a designated cooling area and monitor duration of cooling using a digital timer. Keep raw meat away from ready-to-eat, cooked product. Obtain a probe thermometer.
    • 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 expired (2023) & had not been opened/used. ACTION REQUIRED: obtain new chlorine test strips. Ensure they are being used to monitor sanitizer levels in the cleaning cloth bucket and/or when manually washing dishes.
    • 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 self-maintained - operator was able to identify where traps were set. Please ensure pest control records are being maintained (not observed at the time of inspection).RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following sanitation concerns were noted:-The exterior of pots used for food storage in the cooler were visibly dirty with foods splatter and grease. -Food debris on shelving of the walk-in cooler-Flour and grease build-up on equipment in the dough making area -Food debris build-up on spice containers in the steam bun preparation areaACTION REQUIRED: conduct a deep, thorough clean of the facility. Ensure food containers are being scrubbed, washed, and sanitized between uses.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -The food items were directly stored on the ground in the walk-in freezer.Action required:-Every food item must be stored above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An egg dish wash at 17C. An unknown amount of time at room temperature. Dish was discarded.
    • 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 maintained. Action required:-Please conduct the pest monitoring and send us the picture of pest record via email.July 4, 2025- records are still not being maintained
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitation throughout the kitchen. Including food preparation surfaces, utensils (chopping knifes), storage areas and build up on the walk in cooler door.A "deep clean" of the kitchen is required.
  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -The food items were directly stored on the ground in the walk-in freezer.Action required:-Every food item must be stored above the ground.
    • 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 maintained. Action required:-Please conduct the pest monitoring and send us the picture of pest record via email.
  6. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Steamed eggs were observed at room temperature, measured at 28 °C. The staff member stated that eggs had been removed from the steamer to room temperature 50 minutes ago. 2. Boiled pork liver observed at room temperature, measured at 55C. Operator stated that it had been around 75 minutes since the boiled pork liver is left at room temperature. Actions taken:- The staff member was instructed to either put the steamed eggs in hot holding at 60 °C or move it to the cooler immediately. -The staff member was instructed to immediately transfer the pork liver into the big shallow container and constantly stir for rapid cooling and then move it to the cooler. -Education regarding time and temperature control was provided to the staff. Proper cooling-off methods were discussed with the staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - A big container was placed inside the handwashing sink. However, it was stocked with soap dispenser and paper towels. Action taken:-The handwashing sink was emptied immediately.-Education was provided to the staff that the handwashing sink must be accessible, supplied with hot/cold water, soap dispenser and paper towels at all times.
    • 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 maintained. -Manual pest control checklist will be provided to the owner via email.
    • 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 shelves underneath the preparation tables were lined with cardboards, which were dirty and oily. Action required:-Please discard the cardboards from the shelves as they are not easily cleanable and are absorbent, prone to absorbing dirt, oil etc.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Overall cleaning and sanitation of the facility were unsatisfactory. -Organization of the kitchen is required. Education was provided to the staff that the kitchen organization is essential for effective cleaning and sanitation of the facility. Action required:- Clean the floor, additional cleaning is required on the floor under the dough making area. There was a lot of flour spills. - Clean the walk-in cooler floor, the handle of the walk-in cooler had oil/grease buildup. -All the preparation counters require cleaning, there was food debris, and dirt present on the counters.-Clean the dough making machine, it had grease buildup. -Organize the kitchen, proper management of the garbage is required. Garbage collected inside the kitchen can harbor pest.-The cleaning and sanitation schedule was not present (will be provided via email).

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