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Yiannis Taverna

10444 82 Avenue NW Edmonton AB T6E 2A2 · Food - General

Official record from Alberta →

Inspection summary

Yiannis Taverna has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on June 3, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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 2 times across 2 separate inspections, most recently on January 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 25, 2024. 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 once on January 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 11, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times on January 15, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution was measured at 0ppm. Ensure chlorine sanitizing solution is maintained at 100ppm and replaced as needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inappropriate thawing and cooling procedures were observed. Thawing of fish a and cooling a pot of soup at room temperature.Ensure food is thawed safely either by keeping food under running cold water OR in a cooler overnight OR in a microwave.Ensure cooling is completed rapidly by portioning food into shallow metal pans or in a ice bath with continuous stirring.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the kitchen handwashing sink. Ensure paper towel dispenser is filled. Ensure hand sink is fully equipped at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certification was observed on site.
  3. Monitoring 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?
      • -Valid permit is not displayed to the public. Action required:-Please ensure that your permit is easily visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The facility required additional cleaning especially,-the walk-in cooler shelves -preparation cooler's gaskets present in the main kitchen (food debris accumulation).
  4. 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?
      • A gap is noted at the receiving door which can be a potential entry point for pests. Ensure that the gap is sealed to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tiles are observed in the hallway adjacent to the kitchen and in the men's washroom in the basement. Ensure that the indicated ceiling tiles are replaced.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers are observed in the prep coolers in the main kitchen area. Ensure that coolers are equipped with thermometers.
    • 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?
      • A gap is noted at the receiving door which can be a potential entry point for pests. Ensure that the gap is sealed to prevent entry of pests.
    • 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 permit is not posted where it is visible to the public. Ensure that the food permit is displayed in a location where it is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tiles are observed in the hallway adjacent to the kitchen and in the men's washroom in the basement. Ensure that the indicated ceiling tiles are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of coffee powder is observed on the interior side of the prep cooler door on the prep cooler in the front bar area. 2. A buildup of what appears to be mold is observed on the metal shelving racks in the walk-in cooler in the basement. 3. A buildup of food debris is observed in the cooler gaskets on the prep coolers in the main kitchen area. 1-3. Ensure that the indicated areas are cleaned and sanitized.

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