10588 109 Street NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 20, 2026
Currently facility is only able to perform Intermediate food handling. , This means, that soups, meats, other foods cannot be cooked, cooled and reserved. , All food to be prepared for consumption with no service of food pre-prepared by the facility. , , Remove menu items that require pre-cooking, or apply for a permit that allows for additional food preparation steps.
Atlas Cafe is in the QUEEN MARY PARK neighbourhood. QUEEN MARY PARK, Edmonton has 162 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 9, 2026, there are 122 (75%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) 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.
Mesob Habesha Fusion
QUEEN MARY PARK
This restaurant has been inspected 8 times since November 21, 2023, with 2 in compliance, 6 not in compliance, and 0 closures on record.
1 violation
Currently facility is only able to perform Intermediate food handling. , This means, that soups, meats, other foods cannot be cooked, cooled and reserved. , All food to be prepared for consumption with no service of food pre-prepared by the facility. , , Remove menu items that require pre-cooking, or apply for a permit that allows for additional food preparation steps.
4 violations
Bleach was being mixed with soap to prepare sanitizer solutions. , , Use unscented, no fabric protection, bleach to prepare chlorine sanitizer solution. Do not add additional products.
The glass refrigerator was being used to cool items, which was raising the temperature of the refrigerator. , , Ensure that items are cooled rapidly, but in a way that will not raise the temperature of the refrigerator. , , Use Methods such as:, • Dividing food into smaller portions or pieces. Large food items take longer to cool., • Using a quick-chill unit, an ice water bath, or stirring with a frozen ice wand., • Storing food in pre-chilled shallow pans and placing them on the upper shelves of the fridge. Cover the pans after the food has cooled.
Test strips were not available for testing sanitizer solution concentrations.
Currently facility is only able to perform Intermediate food handling. , This means, that soups, meats, other foods cannot be cooked, cooled and reserved. , All food to be prepared for consumption with no service of food pre-prepared by the facility. , , Remove menu items that require pre-cooking, or apply for a permit that allows for additional food preparation steps.
No violations
1 violation
- The high-temperature dishwasher had not been repaired yet. Operator said due to Christmas time, they were not able to contact the technician. The staff was using the back kitchen compartments for manually wash-rinse and sanitize the dishes., Actions taken/required:, -IMMEDIATE ACTION IS REQUIRED., -Please call the technician immediately and get the servicing. , -Meanwhile, the staff was instructed to use single-use disposable cups and plates for the customers to decrease the dishwashing load since the facility has 2 compartment sinks and using the 3-sink method in 2 sinks i.e., wash in first sink- rinse in second and then decontaminate (wash/scrub and sanitize) the first sink again to do final "sanitize" step. , -For the kitchen cooking and serving equipment and utensils, staff was allowed to use 2 compartment dishwashing method.
1 violation
The high-temperature dishwasher was not heating up at the time of inspection. Dishwasher must be serviced immediately to ensure it reaches a minimum final rinse temperature of 82C (180F) at the gauge. Dishes and utensils are to be manually washed and sanitized at the two-compartment sink until further notice.
No violations
2 violations
The final rinse temperature of the dishwasher is only reaching 63C at dish level- it must reach a minimum of 71C inside the machine at dish level (or 82C/180 F at the gauge/manifold)., Servicing is required immediately to ensure the dishwasher is reaching the required final rinse temperature.
The hot water faucet handle was not working and/or the hot water was turned off at the kitchen hand sink., Servicing required to ensure that hot and cold water is availale at the kitchen hand sink.
1 violation
The hot water faucet handle was not working and/or the hot water was turned off at the kitchen hand sink., Servicing required to ensure that hot and cold water is availale at the kitchen hand sink.