Yee's Spring Roll House
1 - 12011 111 Avenue NW Edmonton AB T5G 0E7 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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 Food Handling Permit currently posted expired on Sept. 30, 2025. REQUIRED ACTION: print and post the current Food Handling Permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and grease accumulation was noted on the commercial canopy filters above the cooking equipment.REQUIRED ACTION: canopy filters must be cleaned thoroughly.
- 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?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cardboard pieces were found lining the lid of the pails of bulk dry foods (e.g. pail of flour).REQUIRED ACTION: remove the cardboard lining the lids used to cover pails of food. All food containers and packaging must be made of food-grade materials, and be easy to clean and sanitize.
- 09. Are chemicals stored and handled in a safe manner?
- A can of Raid was found in a drawer inside the back storage room of the facility. The can was removed during the inspection.REQUIRED ACTION: do not use any chemicals for pest control in your food facility. These chemicals are only permitted to be used by licensed pest control operators.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The probe-style thermometer for monitoring food temperatures could not be located.REQUIRED ACTION: obtain a probe-style thermometer for use to monitor cooking, hot-holding and cooling temperatures of foods.
- 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 Food Handling Permit currently posted expired on Sept. 30, 2025. REQUIRED ACTION: print and post the current Food Handling Permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water was found to be leaking from the p-trap below the two-compartment sink.REQUIRED ACTION: have the plumbing beneath the two-compartment sink serviced so that the leak is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A scoop was found sitting in a pail of flour with the handle directly in contact with the flour.REQUIRED ACTION: ensure scoops are stored such that then handle does not contact the food, in order to prevent contamination of food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and grease accumulation was noted on the commercial canopy filters above the cooking equipment.REQUIRED ACTION: canopy filters must be cleaned thoroughly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Some areas of the concession are very cluttered making it difficult for proper cleaning and inspection. Removal of all unused items and organization is required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operator was not following the proper 2-sink method for washing, rinsing and sanitizing dishes and utensils (a small bowl of 0 ppm chlorine was sitting in one of the sinks and was used to wipe down the dishes after they had been washed with detergent). **All dishes and utensils must be washed with detergent in the first compartment, rinsed under fresh running water, and then soaked in 100 ppm chlorine solution for 2 minutes, removed and then left to air-dry. Use your test strips to ensure a 100 ppm chlorine solution is used.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Accumulation of dust noted on the filters of the commercial canopy. Filters require cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?