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Yemeni Palace

10704 97 Street NW Edmonton AB T5H 2L8 · Food - General

Official record from Alberta →

Inspection summary

Yemeni Palace has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 1, 2025. The most recent inspection, on August 19, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 4 times across 3 separate inspections, most recently on August 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 17, 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 once on August 12, 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 5 times across 4 separate inspections, most recently on August 17, 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 across 2 separate inspections, most recently on August 12, 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.

6 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 maintained and up to date. Please ensure records are documented and completed and traps available onsite for self monitoring.
    • 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 exhaust hood scheduled service and cleaning was overdue. Please ensure corrective actions are taken and exhaust hood cleaned and serviced.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several wet cloths were observed on the kitchen countertop surfaces. Requested operator place wet dirty cloths into a sanitizer pail.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer was damaged with the tip section falling off. Please ensure a new functional probe thermometer is available onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The onsite chlorine sanitizer test strips were expired. Please ensure new valid chlorine test strips are available.
    • 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 and up to date. Please ensure records are documented and completed and traps available onsite for self monitoring.
    • 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 exhaust hood scheduled service and cleaning was overdue. Please ensure corrective actions are taken and exhaust hood cleaned and serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used for to serve the hot held food products in the kitchen were stored on top of the hot holding table. Requested operator place all utensils in a sanitizer solution to prevent contamination and growth of pathogens. Please ensure all utensils are properly stored.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management 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)?
      • Low temperature dishwasher was not adequately sanitizing. 0 ppm detected in final rinse solution. Repair dishwasher to ensure its sanitizing as required (100ppm Bleach or 200ppm QUATs or 12.5-25ppm Iodine). Please notify PHI when mechanical dishwasher is adequately sanitizing to prompt an onsite inspection.Action required:Use the mechanical dishwasher only for washing and rinsing. After that, sanitize dishes manually by immersing them in an approved sanitizer solution for at least 2 minutes, then allow them to air dry. During the inspection, signage was posted on the dishwasher indicating that it is for washing and rinsing only and that manual sanitizing is required. Alternatively, you may use the two or three sink compartment manual dishwashing procedures as per guidance via links below.1. three compartment and 1, two compartment sink in place.Resources:AHS 3 Sink Dishwashing Method:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdfAHS 2 Sink Dishwashing Method:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdfDishwashing Requirements-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Small areas of the kitchen wall and ceiling surfaces were visibly dirty.Action Required:Thoroughly clean the affected surfaces by December 2, 2025. Ensure all wall, floor and ceiling surfaces are maintained in a clean and sanitary condition to allow for sanitary food handling and to prevent conditions that may promote harborage of pests. Written sanitation procedures were available onsite at the time of inspection.
  6. Initial Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature dishwasher was not adequately sanitizing. 0 ppm detected in final rinse solution. Repair dishwasher to ensure its sanitizing as required (100ppm Bleach or 200ppm QUATs or 12.5-25ppm Iodine). Please notify PHI when mechanical dishwasher is adequately sanitizing to prompt an onsite inspection.Action required:Use the mechanical dishwasher only for washing and rinsing. After that, sanitize dishes manually by immersing them in an approved sanitizer solution for at least 2 minutes, then allow them to air dry. During the inspection, signage was posted on the dishwasher indicating that it is for washing and rinsing only and that manual sanitizing is required. Alternatively, you may use the two or three sink compartment manual dishwashing procedures as per guidance via links below.1. three compartment and 1, two compartment sink in place.Resources:AHS 3 Sink Dishwashing Method:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdfAHS 2 Sink Dishwashing Method:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdfDishwashing Requirements-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front of hand sink did not have a paper towel holder. Action Required: Please have in place a paper towel holder to keep paper towels clean and facilitate sanitary hand washing procedures. Correct by December 2, 2025, and email PHI photo evidence.3 hand sinks onsite had hot and cold potable running water and were adequately stocked with single-use disposable paper towel and easy to dispense liquid soap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the kitchen's fluorescent light covers was broken. Action Required:Replace broken light cover and email PHI photo evidence by December 2, 2025. Ensure all lights in food preparation and storage areas are shatterproof of have covers to prevent physical contamination of food and food surfaces in case of light breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1 of 2 walk in cooler, steel storage units were rusty.Action Required:Repair or replace damaged storage unit by Dec 6, 2025, and email PHI photo evidence. Ensure all surfaces are made of material that is smooth, durable, impervious, easily cleanable and maintained in good repair to facilitate effective cleaning and sanitizing procedures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Small areas of the kitchen wall and ceiling surfaces were visibly dirty.Action Required:Thoroughly clean the affected surfaces by December 2, 2025. Ensure all wall, floor and ceiling surfaces are maintained in a clean and sanitary condition to allow for sanitary food handling and to prevent conditions that may promote harborage of pests. Written sanitation procedures were available onsite at the time of inspection.

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