112 - 11716 100 Avenue nw
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Bone Daddy's Smokehouse - Events is in the WÎHKWÊNTÔWIN neighbourhood. WÎHKWÊNTÔWIN, Edmonton has 229 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 20, 2026, there are 186 (81%) 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.
Banh Mi Day
WÎHKWÊNTÔWIN
This restaurant has been inspected 22 times since June 23, 2023, with 11 in compliance, 9 not in compliance, and 2 closures on record.
No violations
No violations
1 violation
Hot holding units were not turned on, and no food was stored in them at the time of inspection., , The fridge was not at the required temperature, no food was stored in them., Thermometer available.
No violations
No violations
1 violation
No Water available.
No violations
1 violation
The front handwash station did not have hot water. Operator fixed the issue during the inspection. Ensure that food handling staff have access to a fully operational handwash station.
1 violation
A special event vendor notification was not submitted to EPH 30 days prior to event. , Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
10 violations
Discussed the temperature abused potato salad and it had been moved to the unit cooler. He indicated it was for personal use. Required it be removed from the unit cooler. He indicated that they did not sell potato salad. It was removed from the unit cooler.
1. A sanitizing solution was not observed. , The operator indicated that they use bleach solution. Please ensure that a bleach solution at 100 ppm is present in the unit. , 2. Bleach test strips were not observed. , Please acquire bleach test strips.
Hot holding and cold holding units were not turned on. , Please turn on all hot and cold holding units and ensure they are maintained at appropriate temperatures.
8 violations
It was noted that units were sharing test strips and vial was almost empty. , Please acquire test strips.
1. Paper towel dispensers were not observed. , Please acquire paper towel dispensers., 2. Cold water was not observed by the front hand washing sink.
Discussed the non-potable water hose for the front hand sink.
All utensils and equipment needs cleaning., Please clean and sanitize all utensils and equipment.
No violations
10 violations
1. A sanitizing solution was not observed. , The operator indicated that they use bleach solution. Please ensure that a bleach solution at 100 ppm is present in the unit. , 2. Bleach test strips were not observed. , Please acquire bleach test strips.
Hot holding and cold holding units were not turned on. , Please turn on all hot and cold holding units and ensure they are maintained at appropriate temperatures.
The second unit that contains three compartment dishwashing sinks was not observed onsite. , Please ensure that the three compartment dishwashing sinks are available onsite for manual dishwashing.
9 violations
, Food was prepared for consumption in the mobile truck during a period where proper wastewater disposal was not available on Sep 7 / 8. Operator was ordered to discard all ready-to-eat foods prepared during this time.
, Operators had undertook food handling and prep. on Sep 7 and the morning of Sep 8, without proper availability of wastewater disposal from their sinks. Operators indicated that they had used hand sanitizers in lieu of handwashing and minimized their other water usage. As discussed, no food handling should occur without proper water supply and waste removal.
, The concentration of bleach water available for sanitizing food contact surfaces measured approximately 1000 ppm. , , Solution was remade and then concentration measured 200 ppm. If concentration of bleach water is too strong (greater than 200 ppm), a residue can be left on food contact surfaces which can then be transferred to food.
4 violations
, Food was prepared for consumption in the mobile truck during a period where proper wastewater disposal was not available on Sep 7 / 8. Operator was ordered to discard all ready-to-eat foods prepared during this time.
, Operators had undertook food handling and prep. on Sep 7 and the morning of Sep 8, without proper availability of wastewater disposal from their sinks. Operators indicated that they had used hand sanitizers in lieu of handwashing and minimized their other water usage. As discussed, no food handling should occur without proper water supply and waste removal.
, A water hose was being used for supplying water at the dishwashing sinks. As discussed, ensure that a proper water fixture / taps with potable hot and cold water are installed for use at the dishwashing sinks.
1 violation
Hammers used for breaking the frozen meat ribs during food preparation were rusted. , , Replace hammers.
2 violations
Hand soap was not present at the service area hand sink. When this was brought to the operator's attention, they retrieved a bottle of liquid hand soap and placed it at the handwashing station. , , Please ensure hand sinks are continuously supplied with soap and paper towel to accommodate frequent handwashing. ,
The following areas are insanitary: , -Chemical bin., -Round cooler., -Cutting board., , Please clean all indicated areas. , If the cutting boards cannot be cleaned, plane or replace them.
No violations
No violations
3 violations
The fridge temperature is noted at 11.4 degrees Celsius (verified 3 times). , , Please ensure the fridge temperature is maintained at 4 degrees Celsius or below. , The operator lowered the fridge temperature during the inspection. ,
The seal on the door fridge was in disrepair., , Please repair the seal. , The operator repaired the seal during the inspection.
The following areas are insanitary: , -Chemical bin., -Round cooler., -Cutting board., , Please clean all indicated areas. , If the cutting boards cannot be cleaned, plane or replace them.
1 violation
Hot holding was not adequate at time of inspection. Please ensure all hot holding is at 60C/140F at all times.
1 violation
Hot water was not adequate. Ensure hot water has a temperature of 45.0C. , , Hot water temperature was adjusted during inspection.
There was no soap present by the hand sink in the back of the unit.
Discussed the non potable water hoses for the hand sink and for the hose nozzle at the three compartment sink.
All utensils and equipment needs cleaning., Please clean and sanitize all utensils and equipment.
General cleaning and organizing is required throughout the facility (equipment, finishes, etc.), Please clean, sanitize and organize the facility.
Various plumbing components were not connected to the waste water holding tank. There were open containers with waste water not being properly contained, The unit was not connected to wastewater tank. , Please connect the unit to wastewater tank.
Walls and ceiling were not observed in the back prep area. , Please install all walls and ceiling in the back prep area.
A special event vendor notification was not submitted to EPH 30 days prior to event. , Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
General cleaning and organizing is required throughout the facility (equipment, finishes, etc.), Please clean, sanitize and organize the facility.
Various plumbing components were not connected to the waste water holding tank. There were open containers with waste water not being properly contained, The unit was not connected to wastewater tank. , Please connect the unit to wastewater tank.
Walls and ceiling were not observed in the back prep area. , Please install all walls and ceiling in the back prep area.
A special event vendor notification was not submitted to EPH 30 days prior to event. , Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
1. A hand washing sink in the back food prep area not present. , Please install a hand washing sink in the back prep area., 2. Hand washing supplies (soap, paper towel, hot and cold running water) were not observed. , Please stock all hand washing sinks with appropriate hand washing supplies. , 3. Hand washing sink was not connected to water and wastewater and was not operational. , Please connect the hand washing sink to water and wastewater.
The unit was not connected to water line. , Please connect the unit with water line and ensure that hot and cold running water is available at the unit.
All utensils and equipment needs cleaning., Please clean and sanitize all utensils and equipment.
General cleaning and organizing is required throughout the facility (equipment, finishes, etc.), Please clean, sanitize and organize the facility.
The unit was not connected to wastewater tank. , Please connect the unit to wastewater tank.
Walls and ceiling were not observed in the back prep area. , Please install all walls and ceiling in the back prep area.
A special event vendor notification was not submitted to EPH 30 days prior to event. , Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
, A water hose was being used for supplying water at the dishwashing sinks. As discussed, ensure that a proper water fixture / taps with potable hot and cold water are installed for use at the dishwashing sinks.
, One compartment dishwashing basin was available for dishwashing., , At least a two compartment sink which is properly plumbed into water and wastewater is required for manual dishwashing.
, The handsink in use at the back of the mobile truck was a temporary portable set-up with a small (about 20 L) water container and tap, and with waste water being poured into an open container below. Operator indicated that they would manually fill the container with water for handwashing and manually empty out the wastewater container once full., , Operator was told to provide a proper handwashing set-up, plumbed with hot and cold water and properly plumbed in waste water disposal.
Hammers used for breaking the frozen meat ribs during food preparation were rusted. , , Replace hammers.
, No gray water disposal was available for food prep and handling on the day prior to the event (Sep 7). No gray water disposal was available during the initial walkthrough at Sep 8.
, All sinks in the facility did not have adequate plumbing to drain wastewater in a safe manner. Used gray water from Sep 7 and morning of Sep 8 (from dishwashing and handwashing use) was being collected in a partially exposed blue rubbermaid container and sitting stagnant at the time of the inspection. The gray water was not being pumped out from the rubbermaid container for removal due to the lack of a gray water handling pump / storage / truck., , All waste water system components must be properly plumbed in and fully enclosed.
Hammers used for breaking the frozen meat ribs during food preparation were rusted. , , Replace hammers.