10177 107 Street NW
Not in Compliance
8 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 21, 2026
1. Food in the walk-in cooler is not labelled., Ensure food in the cooler is labelled with food name and a date (either prepared date or best before date)., , 2. Ensure temperature, dishwasher and sanitizer records are maintained.
- Rice bowls were observed at room temperature. Food was moved into the cooler during inspection., -The sauces in the ice tray measured 8–9°C at the top and 3°C at the base using a probe thermometer. Water was added to the ice, and the sauce inserts were properly seated in the ice bath. , , Ensure high risk food is maintained below 4C/40F and monitor temperatures every 2 hours.
- Boiled milk in a very large pot was observed at room temperature. , Ensure food is chilled so that the temperature drops to 20°C (68°F) within 2 hours and then to 4°C (40°F) within another 4 hours by ;, , 1. Using an ice bath, 2. Ice wand and stir frequently, 3. Portion food into shallow metal containers, 4. Large pieces of food can be divided into smaller portions before refrigerating.
The hand sink at the bar had no paper towel., Ensure sink is fully equipped at all times
- The bulk food bin needs cleaning., - Scoop handles are kept in food, - Plastic bowls with no handles were found in the bins., - Food in the walk-in cooler was not covered., - Bulk food in the bins in the dry storage room , , Ensure food is always covered, only scoops with handles are used and keep handles out of food.
The food handling permit was not posted. Ensure a valid food handling permit is posted at a visible location in the facility.
Food safety training certification was not available. Ensure an Alberta approved food safety training is completed.
Damaged and discolored cutting boards were observed in the kitchen and bar. Ensure the cutting boards are discarded and replaced.
Khazana Restaurant is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 585 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 399 (68%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) 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.
Tee Pee Treats Indigenous Cuisine
DOWNTOWN
This restaurant has been inspected 5 times since October 16, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
8 violations
1. Food in the walk-in cooler is not labelled., Ensure food in the cooler is labelled with food name and a date (either prepared date or best before date)., , 2. Ensure temperature, dishwasher and sanitizer records are maintained.
- Rice bowls were observed at room temperature. Food was moved into the cooler during inspection., -The sauces in the ice tray measured 8–9°C at the top and 3°C at the base using a probe thermometer. Water was added to the ice, and the sauce inserts were properly seated in the ice bath. , , Ensure high risk food is maintained below 4C/40F and monitor temperatures every 2 hours.
- Boiled milk in a very large pot was observed at room temperature. , Ensure food is chilled so that the temperature drops to 20°C (68°F) within 2 hours and then to 4°C (40°F) within another 4 hours by ;, , 1. Using an ice bath, 2. Ice wand and stir frequently, 3. Portion food into shallow metal containers, 4. Large pieces of food can be divided into smaller portions before refrigerating.
The hand sink at the bar had no paper towel., Ensure sink is fully equipped at all times
- The bulk food bin needs cleaning., - Scoop handles are kept in food, - Plastic bowls with no handles were found in the bins., - Food in the walk-in cooler was not covered., - Bulk food in the bins in the dry storage room , , Ensure food is always covered, only scoops with handles are used and keep handles out of food.
The food handling permit was not posted. Ensure a valid food handling permit is posted at a visible location in the facility.
Food safety training certification was not available. Ensure an Alberta approved food safety training is completed.
Damaged and discolored cutting boards were observed in the kitchen and bar. Ensure the cutting boards are discarded and replaced.
No violations
4 violations
- No sanitizing solution was available during food prep., Bleach solution at 100ppm was prepared during inspection., - Wet cleaning clothes were on the counter . Cleaning clothes were moved to the sanitizer solution during inspection.
Staff were observed washing hands with either no soap , just water or washing hands with gloves on., , Ensure handwashing is completed with soap, running water and paper towel. Discard glove before handwashing and replace with a new glove as needed.
-High risk food on the cold table were observed to be at 7-8C internally at the top but, 3C at the base closer to the ice. Staff added water to ice and immersed food pans better in the ice., , Ensure food is well immersed in the ice or reduce food quantity in order to maintain a temperature of at least 4C in the food on the ice table. Monitor food temperature every 2 hours.
2 violations
A spray tank filled with chemical was noted in the basement dry storage room. Staff onsite acknowledged using the chemical to kill cockroaches in the facility directed by a pest control officer., All staff were instructed to cease the application of any pesticide in the food establishment and to remove the spray tank pesticide from the facility., , ONLY A LICENSED PEST OFFICER CAN APPLY PESTICIDES IN A FOOD PREMISE.
7 live cockroaches were noted on traps in the food premise., , - Pest treatment will be performed by a pest professional., -Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination by pest., - Do not leave garbage and dirty dishes overnight in the food premise., -Remove items that are not in use/required and keep the boxes/food containers 6 inches of the floor to enable proper cleaning and pest management.
5 violations
There is no thermometer available to measure cooking, reheating and cooling temperatures., Acquire a probe thermometer.
Test strips are not available to measure the concentration of sanitizer., Acquire chlorine sanitizer test strips
A gap/hole was noted on the back exit door of the food premise., Install weather stripping on the front entrance doors to prevent mice entry., When a weather stripping is properly installed, light from outside should not be seen while inside the , facility.
Dishes and utensils were observed in the kitchen handsink. Ensure hand sink is only used for hand washing and accessible at all times., , - There was no paper towel in the front handwashing sink. Single cloth towel was being used for hand drying. Ensure towels are replaced after each use or use a paper towel each time hand washing is completed.
A dead mouse and dead roaches (~30) were noted on traps in the food premise., Request pest control to replace all traps with dead roaches. Discard the dead mouse observed in the bar area., -Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination by pest., -Remove items that are not in use/required and keep the boxes/food containers 6 inches of the floor to , enable proper cleaning and pest management., -Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry , into the facility.
The dry storage rooms are unclean. , Clean food particles noted on the floor in the dry storage rooms.