100 - 10119 100A Street NW · DOWNTOWN
24 avril 2026
Non conforme1. Mice droppings were observed under the sinks in the back prep area, under behind the freezer and heat register in the walk-in cooler room., , 2. Pest control monitoring records were not available. Ensure pest control monitoring is completed monthly., , , Ensure mice droppings are cleaned and floors disinfected with 100ppm bleach solution. Contact a certified pest control operator for guidance on control measures. , Store all food securely and above the ground, seal all entry points., , - Pest monitoring should be completed at least once a month and records kept on site.
The mechanical ventilation system has build-up of dirt on the buffers; there was also no evidence of professional maintenance., , Ensure mechanical vent is cleaned and routinely serviced.
- The ceiling around the vent above the cook line needs to be cleaned., - Hard to reach areas under the sinks, near the dishwashing sink needs to be organized and cleaned.
Aroma Cafe & Snacks Bar se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 585 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 461 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 4 fois depuis le 13 juin 2025, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
1. Mice droppings were observed under the sinks in the back prep area, under behind the freezer and heat register in the walk-in cooler room., , 2. Pest control monitoring records were not available. Ensure pest control monitoring is completed monthly., , , Ensure mice droppings are cleaned and floors disinfected with 100ppm bleach solution. Contact a certified pest control operator for guidance on control measures. , Store all food securely and above the ground, seal all entry points., , - Pest monitoring should be completed at least once a month and records kept on site.
The mechanical ventilation system has build-up of dirt on the buffers; there was also no evidence of professional maintenance., , Ensure mechanical vent is cleaned and routinely serviced.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
- The ceiling around the vent above the cook line needs to be cleaned., - Hard to reach areas under the sinks, near the dishwashing sink needs to be organized and cleaned.
- Low temperature dishwasher was measured at 0ppm of chlorine. Chemical was present but not registering. Ensure dishwasher is able to achieve 100ppm of chlorine at the end of the cycle., Ensure dishes washed in the dishwasher are sanitized in 100ppm of chlorine solution for at least 2 minutes in a clean sink of the 2-compartment sink until dishwasher is adequately sanitizing.
1. Mice droppings were observed under the sinks in the back prep area, under behind the freezer and heat register in the walk-in cooler room., , 2. Pest control monitoring records were not available. Ensure pest control monitoring is completed monthly., , , Ensure mice droppings are cleaned and floors disinfected with 100ppm bleach solution. Contact a certified pest control operator for guidance on control measures. , Store all food securely and above the ground, seal all entry points., , - Pest monitoring should be completed at least once a month and records kept on site.
The mechanical ventilation system has build-up of dirt on the buffers; there was also no evidence of professional maintenance., , Ensure mechanical vent is cleaned and routinely serviced.
- The ceiling around the vent above the cook line needs to be cleaned., - Hard to reach areas under the sinks, near the dishwashing sink needs to be organized and cleaned.
- Low temperature dishwasher was measured at 0ppm of chlorine. Chemical was present but not registering. Ensure dishwasher is able to achieve 100ppm of chlorine at the end of the cycle., Ensure dishes washed in the dishwasher are sanitized in 100ppm of chlorine solution for at least 2 minutes in a clean sink of the 2-compartment sink until dishwasher is adequately sanitizing.
1. Mice droppings were observed under the sinks in the back prep area, under behind the freezer and heat register in the walk-in cooler room., , 2. Pest control monitoring records were not available. Ensure pest control monitoring is completed monthly., , , Ensure mice droppings are cleaned and floors disinfected with 100ppm bleach solution. Contact a certified pest control operator for guidance on control measures. , Store all food securely and above the ground, seal all entry points., , - Pest monitoring should be completed at least once a month and records kept on site.
The mechanical ventilation system has build-up of dirt on the buffers; there was also no evidence of professional maintenance., , Ensure mechanical vent is cleaned and routinely serviced.
- The ceiling around the vent above the cook line needs to be cleaned., - Hard to reach areas under the sinks, near the dishwashing sink needs to be organized and cleaned.