EdmontonMILL WOODS TOWN CENTRE
519 - 2331 66 Street NW
Not in Compliance
8 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 5, 2026
- Staff was observed moving to food with same gloves used in completing other non-food activities. Gloves were removed, handwashing was completed and fresh gloves worn., , Ensure handwashing is completed before touching food and between glove changes.
- There was no thermometer in the cooler, ensure coolers have a functional thermometer and keep temperature records at least twice a day.
1. High risk food in the hot holding unit were measured between 40-47C using a probe thermometer. Food were rapidly reheated during inspection. , , Ensure high risk food is maintained above 60C or discard after every 2 hours. , , Reduce the food in the hot case to allow for better air circulation., , 2. High risk food was stored at room temperature, staff indicated they were prepared within an hour before inspection. , Ensure high risk food at room temperature is sold within 2 hours and the left over is discarded after every 2 hours., , 3. Frozen bags of minced pork and fish were observed being thawed on the counter of the dry storage/freezer room. Staff moved these into the cooler during inspection., , Ensure thawing is done safely by storing food in the cooler overnight OR under cold running water., , 4. Boxes of Chicken, beef and pork were observed on the floor of the storage room, temperatures were still acceptable, food was moved into the freezer during inspection., Ensure delivered high risk food is stored in a cooler/freezer as soon as possible.
The front service area's hand sink had no soap. Ensure all hand sinks have soap, running water and paper towels at all times.
- Food boxes were observed on the floor of the dry storage room, - Bulk bins were left open., - Food kept outside and on the hot holding unit were covered to prevent flies., , Ensure food is stored at least 6 inches above the floor, Ensure food bins are closed., Ensure food on display is covered and protected., Ensure
Chlorine test strips were not present., Ensure the chlorine strips are obtained and measures up to 100ppm.
Food safety certification was not available for reiview., Ensure someone is care and control of the facility completes an Alberta approved food safety certification. You can find more information about this on this link; https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The ceiling above the prep area in the kitchen and the floors of the dry storage room needs to be cleaned., , Ensure the indicated areas are cleaned and maintained in a sanitary manner at all times.
Bernardo Diner is in the MILL WOODS TOWN CENTRE neighbourhood. MILL WOODS TOWN CENTRE, Edmonton has 54 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 5, 2026, there are 48 (89%) 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.
Teapsy
MILL WOODS TOWN CENTRE
This restaurant has been inspected 8 times since September 1, 2023, with 2 in compliance, 6 not in compliance, and 0 closures on record.
8 violations
- Staff was observed moving to food with same gloves used in completing other non-food activities. Gloves were removed, handwashing was completed and fresh gloves worn., , Ensure handwashing is completed before touching food and between glove changes.
- There was no thermometer in the cooler, ensure coolers have a functional thermometer and keep temperature records at least twice a day.
1. High risk food in the hot holding unit were measured between 40-47C using a probe thermometer. Food were rapidly reheated during inspection. , , Ensure high risk food is maintained above 60C or discard after every 2 hours. , , Reduce the food in the hot case to allow for better air circulation., , 2. High risk food was stored at room temperature, staff indicated they were prepared within an hour before inspection. , Ensure high risk food at room temperature is sold within 2 hours and the left over is discarded after every 2 hours., , 3. Frozen bags of minced pork and fish were observed being thawed on the counter of the dry storage/freezer room. Staff moved these into the cooler during inspection., , Ensure thawing is done safely by storing food in the cooler overnight OR under cold running water., , 4. Boxes of Chicken, beef and pork were observed on the floor of the storage room, temperatures were still acceptable, food was moved into the freezer during inspection., Ensure delivered high risk food is stored in a cooler/freezer as soon as possible.
The front service area's hand sink had no soap. Ensure all hand sinks have soap, running water and paper towels at all times.
- Food boxes were observed on the floor of the dry storage room, - Bulk bins were left open., - Food kept outside and on the hot holding unit were covered to prevent flies., , Ensure food is stored at least 6 inches above the floor, Ensure food bins are closed., Ensure food on display is covered and protected., Ensure
Chlorine test strips were not present., Ensure the chlorine strips are obtained and measures up to 100ppm.
Food safety certification was not available for reiview., Ensure someone is care and control of the facility completes an Alberta approved food safety certification. You can find more information about this on this link; https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The ceiling above the prep area in the kitchen and the floors of the dry storage room needs to be cleaned., , Ensure the indicated areas are cleaned and maintained in a sanitary manner at all times.
No violations
2 violations
Hot holding chest was set to 130F. Hot foods must be stored above 160F.
facility has run out of hot water. Operator must ensure adequate tank size. , , Food handling must stop if hot water is not available.
2 violations
Storage room cooler was 8C. Please ensure foods are maintain below four Celsius., , Do not store or display perishable foods above steam table. , , Hot holding chest was set to 130F. Hot foods must be stored above 160F.
facility has run out of hot water. Operator must ensure adequate tank size. , , Food handling must stop if hot water is not available.
4 violations
A product labeled Julie's Pork Chili Garlic Sauce was being offered for sale. This product was not prepared in an approved facility. Improper canning procedures and no storage information was available. Do not sell this product.
Multiple bins of meat were on prep table. Do not bring out more food than can be processed in 30 minutes. Ensure food contact surfaces are sanitized between different meat products. Chicken and beef should not be handled at the same time. A bin of Chicken was sitting directly on top of a bin of utensils, which can lead to cross contamination.
1. Food in hot holding chest was 36-47C, which is too low. , , 2. A tray of food was in the oven that was not turned on. Food was 37C. , , 3. Cooked rice was on the stove, with the burner turned off. 38C. , , 4. Eggs were being stored at room temperature in the back storage room and the kitchen. , , 5. The deli table was overfilled. Foods above the fill line will not be properly cooled. , , 6. High risk foods were being stored above the display case, including puto, ube rice pudding, fried bananas and skewers. , ,
3 violations
Multiple bins of meat were on prep table. Do not bring out more food than can be processed in 30 minutes. Ensure food contact surfaces are sanitized between different meat products. Chicken and beef should not be handled at the same time. A bin of Chicken was sitting directly on top of a bin of utensils, which can lead to cross contamination.
1. Food in hot holding chest was 36-47C, which is too low. , , 2. A tray of food was in the oven that was not turned on. Food was 37C. , , 3. Cooked rice was on the stove, with the burner turned off. 38C. , , 4. Eggs were being stored at room temperature in the back storage room and the kitchen. , , 5. The deli table was overfilled. Foods above the fill line will not be properly cooled. , , 6. High risk foods were being stored above the display case, including puto, ube rice pudding, fried bananas and skewers. , ,
4 violations
Facility was selling foods that were prepared in a home kitchen. Ensure foods from other sources are properly labeled and are prepared in a facility with a valid food handling permit.
Multiple bins of meat were on prep table. Do not bring out more food than can be processed in 30 minutes. Ensure food contact surfaces are sanitized between different meat products. Chicken and beef should not be handled at the same time. A bin of Chicken was sitting directly on top of a bin of utensils, which can lead to cross contamination.
1. Food in hot holding chest was 36-47C, which is too low. , , 2. A tray of food was in the oven that was not turned on. Food was 37C. , , 3. Cooked rice was on the stove, with the burner turned off. 38C. , , 4. Eggs were being stored at room temperature in the back storage room and the kitchen. , , 5. The deli table was overfilled. Foods above the fill line will not be properly cooled. , , 6. High risk foods were being stored above the display case, including puto, ube rice pudding, fried bananas and skewers. , ,
No violations
Kitchen hand sink was being used as a drying rack.
Kitchen hand sink was being used as a drying rack.
Kitchen hand sink was being used as a drying rack.