10166 114 Street NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Hanjan Oliver is in the WÎHKWÊNTÔWIN neighbourhood. WÎHKWÊNTÔWIN, Edmonton has 219 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 164 (75%) 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.
Evo
WÎHKWÊNTÔWIN
This restaurant has been inspected 9 times since July 12, 2024, with 1 in compliance, 8 not in compliance, and 0 closures on record.
No violations
6 violations
Chlorine sanitizer was tested at 0ppm. Operator was instructed to prepare a new solution. Ensure sanitizer is changed regularly to allow for proper sanitization of surfaces and utensils.
* Thermometer not available in the cooler on the left side of the kitchen entrance. Ensure all coolers have thermometers to allow for proper temperature monitoring., ** The display cooler in the front area measured 7C and had oats milk inside. Operator instructed to move the oats milk into another cooler. Ensure all high-risk food ingredients are cooled at below 4C to prevent contamination.
Scoops were observed to be stored inside the flour and sugar container allowing for possible contamination of bulk source. Ensure all scoops are kept outside of the food ingredient to prevent contamination.
Violation Outstanding:, Mouse droppings noted on the floor in the dry storage area. Ensure all mice droppings are cleaned and the area sanitized.
Pest control records from BugsnPest company indicates that monitoring is done only once in 3 months. The regulatory requirements stipulate a monthly monitoring and record keeping for pest. Ensure this is done on a monthly basis.
The following areas/ equipment requires deep cleaning: , The walls and ceiling close to the kitchen entrance and around the cook line, The stainless-steel cooler opposite the dishwashing area., , Written Sanitation record not available.
3 violations
Mouse droppings noted (appear to be old): , - Back prep area underneath 2 comp sink, back corner of floor under table, and hand sink, - Back storage area: Bottom shelves in the corners and behind equipment, - Behind chest freezer with red panel , - Dish pit at the very back corner, - Frint area by hand sink, , Although no cockroaches were observed, pest control report from January indicates there are cockroaches present in the front area as well as identifying mice/ catching a mouse. Feb pest control report not available during inspection., , The kitchen and front areas need a deep clean and sanitization. Please remove mouse droppings. Ensure you wear gloves and a mask when cleaning. After the deep cleaning, please check for any fresh mouse droppings. Attempt to identify harborage points and ensure any information is communicated to pest control so they can assist you. Ensure all pest control reports are onsite. Work with the pest control company (ie. if they recommend treatment).
Outstanding (Currently a bag is covering this area and it is taped to seal it) - Ceiling beam across from the bar area is in repair. Drywall is broken. The paint is extremely bubbled and there’s water damage to this area., , Please replace and repair the materials in this area. Remove any water damaged materials.
4 violations
Chemicals are being stored in bottles without a label. A bucket labelled as sanitizer is not holding sanitizer, so it is incorrectly labeled., , Ensure any containers holding chemical chemicals are properly labelled with its contents
Ceiling beam across from the bar area is in repair. Drywall is broken. The paint is extremely bubbled and there’s water damage to this area., , Please replace and repair the materials in this area. Remove any water damaged materials.
Outstanding (there currently is no water at the hand sink when the faucet is turned on) - Staff bathroom hand sink was leaking water at the faucet even when it is turned off. Repair or replaced and ensure that the water is fully off when the tap is closed. Ensure plumbing is in good repair., , Corrected - Ceiling in the front of the restaurant is leaking by a post (no tables impacted at this time). No leaking in the kitchen. Ensure the root cause of the issue is addressed. Wash and sanitize the impacted area.
5 violations
- No sanitizer available back of house and the front of house measured 0ppm Quat. Dispenser measured 0ppm Quat. Ensure sanitizer is a 200 to 400 ppm Quat. , , - Sanitizer not being checked and staff did not know how to check sanitizer. Train staff so they know how to check the sanitizer. Ensure sanitizer is checked at least daily.
- Both hand sinks appeared to be dry. Staff said they washed hands at two compartment sink but there are no handwashing supplies here. , , Ensure staff are doing lots of handwashing throughout the day. Handwashing needs to be done at hand sinks where there are handwashing supplies.
- Empty soap container at the front hand sink. , , Ensure hand sinks, always stuck with soap and paper towel to ensure proper handwashing is done.
2 violations
Staff washroom hand sink was still in poor repair. Staff indicated that the washroom was not in use. If that is the case, please ensure there is signage to indicate "do not use"
Need QUAT test strips.
7 violations
Two bottles of QUAT sanitizer sprays were at 300ppm. However, a bin with a clear solution (and towel) had a concentration of 0ppm of Chlorine/QUAT. Please ensure towels are stored in sanitizer solutions when not in use.
The hand sink in the food prep area was obstructed by a stack of pails/box. Also, the soap (designed to be placed into dispenser) was difficult to pump on its own. Ensure the hand sink is always unobstructed and soap can be easily pumped/obtained., , The staff hand sink faucet was in poor repair.
Test strips could not be located at the time of inspection.
1 violation
Facility self monitors for pest control. No records were onsite. Ensure pest control records are kept onsite. There must be a plan in place for regular monitoring., , Mouse droppings found behind the chest cooler and in the storage room. Ensure all affected areas are thoroughly cleaned. Increase pest control measures. , , The shed outside was better organized, however, the items still need to be about 6 inches stored off the ground and at least 2 inches stored away from the wall. Mouse droppings were still present in the shed. Clean area to remove droppings.
7 violations
A used glove was placed in prep cooler. Explained to operator that used gloves must be discarded after use. Handwashing must be completed before and after using gloves. It was corrected during inspection. , , Both staff working in the kitchen has over one year experience. Good.
No temperature logs for the week, however, there were temperature logs for previous weeks. Staff was aware of cooler temperature requirement and reported no issues with cold holding units., , The silver refrigerator had no thermometer inside the unit. Place thermometer inside unit. , , White cooler holding the pork dumplings was at 2C, thermometer present. The unit held raw meat only. The pork dumplings were made fresh daily., , Mandu includes frying the dumpling in the deep fryer for a few minutes. The dumplings were uniform in size., , The prep cooler holding cooked, beef, zucchini, bean sprout, eggs was at 5C and the cover was open. Keep the cover closed as much as possible. , Other prep cooler held raw meat and temperature was at 4C., , Additional prep cooler was used on weekends, reported by staff, however, the cooler was at >4C. Corrective action is required, all coolers must be at 4C at all times., , The front end rice warmer was at 55C and was re-stocked greater than 2 hours. All pre-portioned rice was discarded, and setting was increased. Informed operator to ensure that hot holding is at a minimum 60C and to place a thermometer inside the unit to verify.
Outstanding (bleach sanitizer is currently being used, but the plan is for quat dispenser to be used still ) - The quat dispenser is measuring 0ppm Quat., , Repair this dispenser if it will continue to be used. Ensure staff know how to make and check sanitizer concentration.
Outstanding (bleach sanitizer is currently being used, but the plan is for quat dispenser to be used still ) - The quat dispenser is measuring 0ppm Quat., , Repair this dispenser if it will continue to be used. Ensure staff know how to make and check sanitizer concentration.
- Staff hand sink was leaking water at the faucet even when it is turned off. Repair or replaced and ensure that the water is fully off when the tap is closed. Ensure plumbing is in good repair., , - Ceiling in the front of the restaurant is leaking by a post (no tables impacted at this time). No leaking in the kitchen. Ensure the root cause of the issue is addressed. Wash and sanitize the impacted area.
The quat dispenser is measuring 0ppm Quat., , Repair this dispenser if it will continue to be used. Ensure staff know how to make and check sanitizer concentration.
Mouse droppings were observed in the following areas, but not limited to:, -by the chest cooler and staff washroom, -in the dessert prep area, -by the dishwashing area, There was improvement noted in the dry storage room, , Some flies were noted in the dishwashing area. , , Fly strips were located in improper areas. Ensure the strips are stored away from food or food contact surfaces.
Lighting in the staff washroom was dim. Please increase lighting., , Baseboards should be installed in areas where there is a gap between the walls and the floor.
Handles of equipment, drawers, doors, etc had buildup of dried food. Please clean all high touch areas., , The microwave had buildup of food and grease., , The white plastic drawers in the food prep area, had buildup of dried food. Please clean.
The floor by the door of the walk in cooler had dried spill, please clean., , The floor in the cookline area had buildup of food and grease in the hard to reach areas., , Flooring in the dessert prep area had some buildup of food/debris. Please clean.
Hand wash sink by the dishwasher had no paper towels in the holder, , Staff washroom soap dispenser had low volume of soap left, please refill very soon.
No chlorine test strips were present. Please obtain chlorine test strips., pH test strips were present, however, not applicable for QUAT or chlorine. Ensure the applicable test strips are available for the right chemical being used.
Facility self monitors for pest control. No records were onsite. Ensure pest control records are kept onsite. There must be a plan in place for regular monitoring., , Mouse droppings found behind the chest cooler and in the storage room. Ensure all affected areas are thoroughly cleaned. Increase pest control measures. , , The shed stored extra takeout containers, pails, etc. Mouse droppings were present in the shed. Clean area to remove droppings. Keep all food contact items stored off the ground (minimum 6 inches off floor and 2 inches away from walls). Add pest control measures to this area.
The silver refrigerator handle had buildup of food debris., The cornstarch container had buildup of dried food., The clear storage bins had buildup of food and grease., Microwave handle had buildup of food., Please clean these areas., , The liners for the two wooden crates in the cookline area were in poor repair. Please replace to ensure it is smooth, impervious to moisture, easy to clean and in good repair., , Mechanical canopy had buildup of grease. Operator indicated that it will be cleaned on the weekend.
An improvement is needed with the cleaning schedule. Please adjust your schedule accordingly to ensure targeted areas are cleaned more regularly.