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Yemeni House Restaurant

12413 118 Avenue NW Edmonton AB T5L 2K3 · Food - General

Official record from Alberta →

Inspection summary

Yemeni House Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 5, 2025. The most recent inspection, on April 30, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on April 16, 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?

  • 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 2 times on April 10, 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 on April 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on April 16, 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 on April 10, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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 for review during the inspection. The AHS pest control checklist will be provided through email. Please maintain monthly pest control records.- Back door weatherstripping in disrepair with light coming through. Please repair.
    • 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 stand under the mixer is constructed of unfinished wood. Please remove or properly seal to provide a smooth, non-absorbent, and easily cleanable surface.
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - No sanitizer solution was readily available. Ensure that an approved sanitizer solution is available at all times for active cleaning and sanitation. Maintain chlorine bleach sanitizer solutions at 100 ppm. A 100-ppm chlorine bleach sanitizer solution was prepared and labelled during the inspection.- Several visibly contaminated cleaning cloths were stored on top of closed cream cans. Do not store contaminated cleaning cloths on food or food containers. The cloths were removed from the area and discarded. Education was provided.- No sanitizer was readily available to sanitize table where raw chicken was taking place. A bleach sanitizer solution was prepared. Operators were instructed to remove all items from the table, then wash and sanitize the surface.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A serving spoon used for cooked foods was stored on a table where raw chicken was being prepared.Ensure all utensils, equipment, and surfaces used for cooked or ready-to-eat foods are kept separate from areas where raw chicken or other raw meat is handled to prevent cross-contamination.The spoon was removed for washing. Education was provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - No probe thermometer could be located during the inspection. Ensure that a probe thermometer is available to monitor and verify food temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The two stand cooler temperatures were measured at >4C. Operators were instructed that all meat and perishable items to be moved to another cooler. Foods were being transferred to a properly functioning cooler during the inspection.- A container of cooked onions and a cooked piece of chicken were stored at room temperature. The operators indicated that the foods were intended for disposal. Do not store high-risk foods at room temperature. Keep high-risk foods <4C or >60C. The food was discarded onsite.Education was provided.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - A three-compartment sink with detergent was available; however, bleach was not readily available for the sanitizing step.All dishes, equipment and utensils must be sanitized using an approved sanitizer solution following washing and rinsing of dishes, equipment and utensils. Keep bleach sanitizer near sinks and soak all utensils/equipment in a 100-ppm sanitizer solution after washing.Bleach was obtained. Education was provided. Reviewed three-sink dishwashing method with operators.
    • 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 for review during the inspection. The AHS pest control checklist will be provided through email. Please maintain monthly pest control records.- Back door weatherstripping in disrepair with light coming through. Please repair.
    • 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 stand under the mixer is constructed of unfinished wood. Please remove or properly seal to provide a smooth, non-absorbent, and easily cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two stand coolers were measured >4C. Internal monitoring thermometers were also reading >4C. Please monitor and repair the stand coolers as required. Ensure all coolers are maintained at or below 4C at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The following equipment require immediate attention: - Stand coolers - inside and outside surfaces, shelves, and sliding door track - unsanitary surfaces noted with heavy-buildup of dust/dirt and food debris.- Chest freezer surfaces - Food splashes noted.- Stand mixer in detail - Food debris noted.2. Drying/storage racks near the dishwashing sinks contain clean utensils stored with unsanitary utensils. Keep unsanitary items separate from sanitary items to prevent contamination.Please thoroughly clean and maintain all equipment, dishes, and utensils in a sanitary condition. Please organize all utensils and equipment. Remove items not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Dusty ceiling tiles in kitchen.Please clean and maintain in sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require attention:- All floors including corners - Please clean thoroughly.- Bottom shelf under stainless steel table where meat preparation takes place - Please clean thoroughly.- Shelves/racks near dishwashing area - Please clean thoroughly.- Dishwashing area - on and around grease trap - Please clean thoroughly.- Scattered unused equipment/items and food containers in kitchen areas - Please remove items not in use. - Stand under mixer - Please clean or remove.- Sinks - Please clean thoroughly.Please conduct a deep cleaning and maintain the facility in a sanitary condition. Organize all areas and remove items not in use.2. No written cleaning schedule or checklist was available for review. Please maintain a written cleaning schedule. A template will be provided through email.
  4. Initial Inspection

    0 infractions

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