3338 Parsons Road NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Il Poom Restaurant is in the PARSONS INDUSTRIAL neighbourhood. PARSONS INDUSTRIAL, Edmonton has 58 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 28, 2026, there are 50 (86%) 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.
McDonald's
STRATHCONA INDUSTRIAL PARK
This restaurant has been inspected 8 times since September 25, 2023, with 3 in compliance, 3 not in compliance, and 2 closures on record.
No violations
5 violations
** Chlorine sanitizer solution in kitchen measured at 0 ppm. Sanitizer solution was discarded and remade while PHI were on site. Reviewed correct chlorine concentration of 100 ppm with staff.
** Soup stock observed on milk crate by stove. The stock had an external temperature of 27 degrees celsius. When asked, food handlers indicated that it was taken out of the refrigerator to be reheated. Soup stock was discarded. Discussed with food handlers that refrigerated items should be kept in the cooler until they are ready for processing. , , ** Improper thawing of frozen dumplings observed on counter, with an external temperature of - 2.1 degrees celsius. Discussed with food handlers that frozen items must remain frozen until they are used or must be placed in the refrigerator for thawing. Please choose one method of safe thawing practices to use: 1. In an ice bath 2. Under cold running water. 3. In the microwave 4. In the cooler overnight.
** food and/or food equipment was stored on the dirty floor. Please ensure all food and/or food items are stored off of the floor and stored in a sanitary manner. , , ** A black garbage bag was being used to store dried food items. Garbage bags are not made of food-safe materials. Staff were reminded that all food items are to be stored in food safe containers, bags or wraps.
** Mouse dropping were observed in maintenance room. The presence of pests may result in the contamination of food, equipment and food contact surfaces. Ensure immediate pest control measures are implemented: , - Remove potential sources of food, water and harbourage. , - Clean and sanitize all areas affected by pest activity. , - Seal any gaps and other entry points. , - Ensure all food is stored in tightly sealed containers.
*** Dirty single use disposable cardboard was re-used for shelving cover/food storage. All surfaces in a kitchen/food area should be food-grade, smooth, cleanable, non-absorbent, and durable.
1 violation
** - raw meat was stored above and beside vegetables/ready-to-eat foods/cooked foods in the walk-in cooler. Please ensure no other foods are stored under or next to raw meat - except for other raw meat products. Corrected during inspection.
No violations
7 violations
** - newspaper was observed covering items in the cooler - do not use dirty newspaper to cover foods or food equipment as the ink is not food-grade and the newspaper may be contaminated.
** - food and/or food equipment was stored on the floor - not permitted, must be stored off of the floors. Floors cannot be used as food countertops.
** - improper cooling observed: do not just turn off the heat from large pots of cooked broth - divide into smaller amounts to cool quickly.
1 violation
1) As this inspection is a part of the approval process, there is no permit available. Ensure when the facility is approved that the invoice is paid, the permit is printed and displayed at the facility.
2 violations
1) As this inspection is a part of the approval process, there is no permit available. Ensure when the facility is approved that the invoice is paid, the permit is printed and displayed at the facility.
1) Unfinished wooden shelves were found in the front service area. Finish the wood so that the surface is easy to clean, impervious to moisture and smooth. , , 2)Holes were found around pipes by front food prep cooler and in the dining area around air vent conduits. Ensure that gaps around pipes are sealed to allow for easy cleaning. , , 3) Incomplete baseboard was found near the front food prep cooler and rubber baseboard in the kitchen was improperly attached to the wall. Ensure that baseboards are in place and proper installed.
5 violations
1) Large pots were found onsite that could not fit in the dishwasher or the sink in the dish pit. The operator was told not to use these pots since they cannot be cleaned and sanitizer appropriately. Replace the large pots with others that can fit in the dishwashing sink and the dishwasher.
1) As this inspection is a part of the approval process, there is no permit available. Ensure when the facility is approved that the invoice is paid, the permit is printed and displayed at the facility.
1) Unfinished wooden shelves were found in the front service area. Finish the wood so that the surface is easy to clean, impervious to moisture and smooth. , , 2) Wooden supports under a handwash sink were unfinished. Ensure that wooden surfaces are finished such that they are smooth, easy to clean and impervious to moisture., , 3) Holes were found around pipes by front food prep cooler and in the dining area around air vent conduits. Ensure that gaps around pipes are sealed to allow for easy cleaning. , , 4) Incomplete baseboard was found near the front food prep cooler and rubber baseboard in the kitchen was improperly attached to the wall. Ensure that baseboards are in place and proper installed.
** - cooked vegetables and cooked fish cake were stored at room temperature in the waitress area and was measured and verified to be 18'C (discarded during inspection). Please retrain staff to ensure that high risk foods are stored hot at 60 degrees Celsius or more, or stored cold at a temperature of 4 degrees Celsius or less (not on the counter)
** - scoops were observed stored with the dirty handle in direct contact with the food ingredient.
** - test strips to test sanitizing chemical were not accessible or provided upon request
** - duct tape was observed on food equipment. Unfinished or raw wood surfaces observed. All surfaces in a kitchen must be smooth, cleanable, non-absorbent, and durable.
1) Wooden utensils were found at the facility. Ensure that utensils in the facility are easy to clean and durable. The wooden utensils were discarded during the inspection.
1) Openings were found in the walk in cooler. Ensure that surfaces are smooth, easy to clean and impervious to moisture. Seal the unit., 2) Supports in food prep coolers were open. Ensure that the supports are sealed to prevent food accumulation. ,