11203 Jasper Avenue NW
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 24, 2026
1. Used wet cleaning cloths were not being stored in a sanitizer solution. Wet cleaning cloth was observed on a food preparation counter. , , 2. No approved sanitizer solution was prepared for use at the time of inspection. , , The operator prepared 200ppm Quat sanitizer solution during inspection and had cleaning cloths stored in the solution.
Coffee making utensils and equipment were stored too close to the handwashing sink at the kitchen area. The operator was instructed to move the utensils away from the handwashing sink to prevent contamination.
An Chay Restaurant is in the WÎHKWÊNTÔWIN neighbourhood. WÎHKWÊNTÔWIN, Edmonton has 226 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 179 (79%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Blue Orchid
WÎHKWÊNTÔWIN
This restaurant has been inspected 5 times since December 19, 2023, with 4 in compliance, 1 not in compliance, and 0 closures on record.
2 violations
1. Used wet cleaning cloths were not being stored in a sanitizer solution. Wet cleaning cloth was observed on a food preparation counter. , , 2. No approved sanitizer solution was prepared for use at the time of inspection. , , The operator prepared 200ppm Quat sanitizer solution during inspection and had cleaning cloths stored in the solution.
Coffee making utensils and equipment were stored too close to the handwashing sink at the kitchen area. The operator was instructed to move the utensils away from the handwashing sink to prevent contamination.
No violations
1 violation
1. Two metal strainers were found to be in disrepair. The operator discarded them on site., , 2. The countertop oven had a buildup of residue. The operator was instructed to clean the oven.
No violations
4 violations
- Temperatures of coolers, freezer and hot holdings were appropriate except for the raw sliced salad items, such as sliced tomatoes (measured at 7.2 °C), sliced cucumber (measured at 7.6 °C). The mint leaves, stored in cold water container was measured at 4.3 °C., - It was observed that the salad item containers were placed on the ice bar tray. , , Actions taken: The staff was advised to use ice cubes rather than a big ice bar so that the salad containers can be dipped in as much of the ice as will help to maintain the temperature below 4 °C., -Staff was also advised to regularly change the ice cubes after every hour. , - Operator onsite put the ice cubes into the tray and inserted containers of raw salad in it. The container with mint leaves was moved to the cooler., A label was put on the ice tray, mentioning the next time the ice needed to be replaced., -The temperatures were measured again, using a probe thermometer, to be below 4 °C.
- 2 compartment dishwashing sinks and a chemical-based dishwasher were observed., - The sanitizer concentration inside the dishwasher was measured at 0 ppm at dish level., , Action taken: , - The operator was advised to fix the machine as it was not pouring chlorine into the dishwashing machine., - The operator examined the dishwasher and indicated that there was a plugging of chlorine powder in the sanitizer pipe. He fixed this issue., - A new dishwash cycle was run, and the chlorine concentration was again measured; this time, the concentration was 100 ppm chlorine at dish level., , , ,
-Two cutting boards in the food preparation area were found to be deteriorated, had deep cuts, and looked dirty., , Action taken: The operator discarded those cutting boards and replaced them with new ones in the preparation area., ,
-Some portions of the ceilings above the food preparation area were found to be dirty (dirt and dust was accumulated)., , Action required: The operator was advised to clean the ceilings., ,