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Yella Kunafa - EDM-1607

511 Mistatim Way NW Edmonton AB T6V 0M9 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Yella Kunafa - EDM-1607 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 5, 2025. The most recent inspection, on May 5, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 April 17, 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 September 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 6 times across 5 separate inspections, most recently on May 5, 2026. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 2 times across 2 separate inspections, most recently on September 22, 2025. 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?

  • 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 once on April 17, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The two compartment sink had warm water and cold water. However, hot water is required.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The two compartment sink had warmer water and cold water. However, hot water is required. Please obtain a drinking water hose, the green garden hose is unsuitable for drinking water purposes.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cold holding units were missing thermometers. Please equip units with thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink contained a stack of napkins and hand soap. Please refill bottle of soap as soon as possible.Sink had no hot water.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water for the hand sink. The two compartment sink had warm and cold water. Operator was instructed to use the two compartment sink for handwashing and cleaning in the interim. Operator was receiving new parts next week. Cleaning consisted of small plates. There was no food prep. Take out containers used to serve the dessert. In the interim, operator will boil water to add to the cleaning sink when cleaning. Water sample result was satisfactory (results on April 15, 2026)- GoodOperator refills water tank using the outside tap from the ICON building. However, the hose used was a green garden hose. Operator was provided information on obtaining a potable water hose.
  5. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test strip for the sanitizer is not available in the facility. -To check the correct concentration of chemical sanitizer, appropriate sanitizer test kits/strips should be obtained and stored for convenient use.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water sample report came back as unsatisfactory. Please re-submit water sample. Until satisfactory water sample report is obtained, please use bottled water.
    • 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 is not displayed in an easily viewed location in the facility. Please print and have the permit at appropriate location in the facility so the patrons can easily see and read the permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kunafa prep dish are not washed immediately after use and stored. Please wash and store kunafa prep dishes safely to prevent potential contamination and to ensure food safety.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitization of appropriate areas required for safe and sanitary operation of the facility.
  6. Demand Inspection

    2 infractions

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No water sample report available for the food truck. Please have a copy of satisfactory water sample report.
    • 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 is not displayed in an easily viewed location in the facility. Post the permit so the patrons can easily see and read the permit.
  7. Initial Inspection

    0 infractions

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