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Zymo

10166 100A Street NW Edmonton AB T5J 0R6 · Food - General

Official record from Alberta →

Inspection summary

Zymo has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 9, 2025. The most recent inspection, on May 12, 2026, recorded 1 infraction.

2 of 5 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, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on May 12, 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 3 times across 2 separate inspections, most recently on May 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on May 7, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 4 times across 2 separate inspections, most recently on May 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on April 20, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

    1 infraction

    • 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 monitoring records were not available. Ensure pest control monitoring is completed monthly. The operator opted to do the monitoring themselves. A copy of the AHS checklist will be sent with this report.
  2. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ensure label includes facility name, contact information, product name, date and temperature requirements if applicable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened bag of rice was observed in the bulk food area. Ensure opened bags of food and stored in a bucket with lid or bag is resealed tightly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The milk cooler in the bar had no thermometer. Ensure a functioning thermometer is present in all coolers at all times.2. The temperature dial of the walk-in cooler was in disrepair. Ensure a functional thermometer is available in the cooler and replace dial.
    • 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 monitoring records were not available. Ensure pest control monitoring is completed monthly. The operator opted to do the monitoring themselves. A copy of the AHS checklist will be sent with this report.
  3. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The packaged sauerkraut in the display cooler had no acceptable label. Ensure label includes facility name, contact information, product name, date and temperature requirements if applicable.Sauerkraut should not be sold until approval of food safety plan is completed.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Facility prepared sauerkraut was observed in the cooler and ice bath. They were being served in store and prepackaged food for sale. Ensure sauerkraut is not served until a food safety plan has been submitted and approved.2. No food safety records were maintained for Sauerkraut, no date on the food buckets in the walk in cooler and the Sous vide.Ensure food safety records are maintained as required. A copy of the sous vide monitoring sheet will be provided.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat slicer was unclean. Food was observed on and behind the blades.Ensure slicer is cleaned and sanitized after each use. Take our parts for thorough cleaning and sanitizing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened bag of rice was observed in the bulk food area. Ensure opened bags of food and stored in a bucket with lid or bag is resealed tightly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Sauerkraut in the ice bath was measured at an internal temperature of 7C using a probe thermometer. Food had been in the bath for over 2 hours. Food was discarded by the staff during inspection.Ensure ice bath can maintain high risk food below 4C or move into a functional cooler within 2 hours.2. Frozen chicken was observed on the counter, chicken was moved into the cooler during inspection. Ensure thawing is completed safely either via;- Thaw overnight in the bottom shelf of the refrigerator/cooler- Under cold running water- In a microwave and cook immediately
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The milk cooler in the bar had no thermometer. Ensure a functioning thermometer is present in all coolers at all times.2. The temperature dial of the walk-in cooler was in disrepair. Ensure a functional thermometer is available in the cooler and replace dial.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The kitchen hand sink had no paper towel in the dispenser. Paper towel was provided during inspection. Ensure dispenser is refilled always.2. The designated hand sink at the bar had no soap. Soap was provided during inspection. Ensure the sink used for handwashing only and fully equipped at all times.
    • 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 monitoring records were not available. Ensure pest control monitoring is completed monthly. The operator opted to do the monitoring themselves. A copy of the AHS checklist will be sent with this report.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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