8803 118 Avenue NW · PARKDALE
Koultures Afro-Continental Restaurant is in the PARKDALE neighbourhood. PARKDALE, Edmonton has 46 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 30 (65%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 7 times since November 19, 2024, with 7 passes and 0 closures on record.
2025-10-07, A written sanitation program was still not available onsite at the time of inspection. Please implement an effective sanitation program and have in place a written documentation reviewed at least once every month. Email PHI a copy of your written sanitation program by October 16, 2025., , , 2025-10-02, A written sanitation program was not readily available onsite at the time of inspection. Please implement an effective sanitation program and have in place a written documentation reviewed at least once every month. Email PHI a copy of your written sanitation program by October 16, 2025., , Resources:, AHS Cleaning Schedule checklist emailed with inspection report. Please customize as per your facility requirements., -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pd
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Observed a wet, used cleaning cloths mounted on a countertop throughout the kitchen. Corrected during inspection. Cloth removed from countertop and surface cleaned and sanitized with 100ppm Bleach sanitizer. Please store cleaning cloths in sanitizer solutions when not in use to prevent contamination of food contact surfaces., , Bleach sanitizer was 500ppm as per Chorine test strips. Corrected during inspection. 500ppm solution dumped by Chef. PHI coached Chef on making 100ppm Bleach sanitizer solution prepared. Please ensure bleach sanitizer is maintained at the approved concentration of 100 ppm to prevent contamination of food, food contact surfaces, and food equipment., , Resource:, AHS guidelines for using wiping cloths emailed with inspection report. , -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf, , AHS guide on mixing approved sanitizing solutions emailed with inspection report., -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
2025-10-07, Hand sink was still not equipped with a paper towel holder. Proof of purchase of paper towel holder received October 2025. , , Action Required: Please install a paper towel holder to facilitate sanitary dispensing of paper towel and effective handwashing procedures. Correct by October 8, 2025. Email PHI photo evidence of installed paper towel holder., , 2025-10-02, Hand sink was not equipped with a paper towel holder. Please install a paper towel holder to facilitate sanitary dispensing of paper towel and effective handwashing procedures. Correct by October 3, 2025. Email PHI photo evidence of installed paper towel holder., , Kitchen hand sink was not stocked with easily dispensable, liquid soap. Corrected during inspection. Pump style liquid soap added by hand sink. Ensure hand sinks are fully stocked with single-use, disposable paper towel and easily dispensable, liquid soap to facilitate sanitary handwashing procedures.
2025-10-07, A written sanitation program was still not available onsite at the time of inspection. Please implement an effective sanitation program and have in place a written documentation reviewed at least once every month. Email PHI a copy of your written sanitation program by October 16, 2025., , , 2025-10-02, A written sanitation program was not readily available onsite at the time of inspection. Please implement an effective sanitation program and have in place a written documentation reviewed at least once every month. Email PHI a copy of your written sanitation program by October 16, 2025., , Resources:, AHS Cleaning Schedule checklist emailed with inspection report. Please customize as per your facility requirements., -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pd
Observed multiple wet, used cleaning cloths mounted on countertops throughout the kitchen. Corrected during inspection. Cloths removed from countertops and surfaces clean and sanitized with 100ppm Bleach sanitizer. Please store cleaning cloths in sanitizer solutions when not in use to prevent contamination of food contact surfaces., , Resource:, AHS guidelines for using wiping cloths emailed with inspection report. , -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
Observed raw beef in a bowl mounted on a countertop without temperature control. Internal temperature was 21°C as per probe thermometer. External temperature was 19.9°C. PHI determined the meat had been in the danger zone (between 4°C and 60°C) for greater than 2hrs. Corrected during inspection. PHI directed Owner to discard the meat at the time of inspection., , Ensure cold foods are kept cold at 4°C or lower and hot foods are kept hot 60°C or higher. Between 4°C and 60°C, disease causing bacteria can quickly grow and produce toxins in potentially hazardous foods such as raw meat., , Resource:, Important Temperatures for Safe Food Handling Poster emailed with inspection report., -https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
Hand sink was not equipped with a paper towel holder. Please install a paper towel holder to facilitate sanitary dispensing of paper towel and effective handwashing procedures. Correct by October 3, 2025. Email PHI photo evidence of installed paper towel holder., , Kitchen hand sink was not stocked with easily dispensable, liquid soap. Corrected during inspection. Pump style liquid soap added by hand sink. Ensure hand sinks are fully stocked with single-use, disposable paper towel and easily dispensable, liquid soap to facilitate sanitary handwashing procedures.
A written sanitation program was not readily available onsite at the time of inspection. Please implement an effective sanitation program and have in place a written documentation reviewed at least once every month. Email PHI a copy of your written sanitation program by October 16, 2025., , Resources:, AHS Cleaning Schedule checklist emailed with inspection report. Please customize as per your facility requirements., -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pd
1. Chicken was thawing in the three-compartment sink. External temperature was 12C. Discussed approved thawing methods. Recommended thawing in the walk-in cooler 2-3 days in advance (put the chicken in a bus pan on the lowest shelf - away from ready-to-eat items). , , ACTION REQUIRED: revise thawing procedures for all high-risk foods., , 2. Unable to locate probe or refrigerator thermometers. , , ACTION REQUIRED: obtain a probe thermometer for the cookline & equip the walk-in cooler with a refrigerator thermometer.
Hand sink was blocked with equipment at the start of the inspection & not stocked with soap or paper towel. , , CDI: equipment moved. A large bottle of hand soap & loose paper towel was put at the sink as a temporary measure. , , ACTION REQUIRED: ensure the hand sink is always accessible. Emphasize the importance and required times for handwashing to staff. Ensure the hand sink is equipped with soap & paper towel that is easily dispensed - install a soap & paper towel dispenser.
Personal items such as an employee purse were stored in the cookline on top of food equipment. , , ACTION REQUIRED: re-train staff regarding storage of personal items & ensure they have a separate space to store personal items.
Facility manually wash all dishes (no mechanical dishwasher) in a three-compartment sink., , 1. Unable to locate drain plugs at the time of inspection., , ACTION REQUIRED: obtain drain plugs for all three compartments of the dishwashing sinks. , , 2. Unable to locate sanitizer test strips at the time of inspection. Note: facility uses bleach/chlorine as sanitizer. , , ACTION REQUIRED: obtain chlorine test strips. Ensure they are chlorine test strips for a restaurant (not a pool/hot tub).