4520 76 Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Edmonton Hotel and Convention Centre - Main Kitchen is in the WEIR INDUSTRIAL neighbourhood. WEIR INDUSTRIAL, Edmonton has 14 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 17, 2026, there are 11 (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.
The Toy Spot Daycare & OSC - Kitchen
WEIR INDUSTRIAL
This restaurant has been inspected 9 times since September 4, 2023, with 7 in compliance, 2 not in compliance, and 0 closures on record.
No violations
1 violation
Yes (corrected during inspection) - the expired version of the Food Handling Permit was posted (date of September 30, 2025) and the updated version was to be printed and posted in a conspicuous location, visible to the public. The operator is to keep a current version posted at the side wall in the front bar area (alongside the other posted documents), on continual display to the public.
No violations
4 violations
Yes (corrected during inspection) - there were no records being kept of the daily food safety temperature monitoring. , , A copy of the AHS 'daily food safety checklist' will be provided to the operator by email, for review and use, as necessary.
Yes (corrected during inspection) - there was gravy in a stainless steel insert on the grill at about 36-40 degrees Celsius. The operator was advised and the gray was quickly re-heated to 74 degrees Celsius before being added to the hot-holding unit. All staff are to be reminded to ensure re-heating of food products is conducted via a cooking method (and hot-holding units are not used as a re-heating cooking method)., , All cold-holding refrigeration units were at 4 degrees Celsius, or lower, and all freezer units were at -18 degrees Celsius (with stored foods frozen solid). All other hot-holding food equipment in use was at minimum of 60 degrees Celsius.
No violations
1 violation
, Line shelves were unclean. ,
No violations
No violations
2 violations
Operation was required to have soap and papertowels at their handwash sinks. ,
Operation was required to refrain from storing knives counter gaps.
Yes (corrected during inspection) - there was 0ppm concentration of chlorine sanitizer in the final sanitizing rinse of the commercial dishwasher. Note that the ordered product was on-site in the delivery storage area, and was added at time of inspection.
Yes (corrected during inspection) - the most recent updated Food Handling Permit (expiry date of September 30, 2025) was not posted in a conspicuous location, visible to the public. This was corrected at time of inspection.