10183 186 Street NW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 25, 2026
Not in Compliance-The potato wedging machine was found unclean and had not been properly cleaned since its last use. , -Failure to clean and sanitize food equipment immediately after use can lead to contamination and increase the risk of foodborne illness. , -The manager arranged for the equipment to be cleaned and sanitized during the inspection. , -Ensure all food contact equipment is thoroughly cleaned and sanitized immediately after each use, and maintain a regular cleaning schedule to prevent recurrence.
-A long hose from the potato wedge storage bin was directly inserted into the floor drain for draining purposes., -This practice creates a potential risk of backflow and contamination of food from wastewater present in the floor drain (e.g., residual water in the trap)., -Please discontinue this draining method immediately. , -Ensure an appropriate air gap is maintained to prevent backflow contamination. , , -The manager removed the hose during the inspection., , Please educate all staff involved in potato wedging on proper drainage and food safety practices to prevent contamination.
The dishwasher final rinse cycle is not reaching the required sanitizing temperature of 71°C at dish level., , Insufficient final rinse temperature may result in improper sanitization of utensils and equipment., , Adjust and service the dishwasher as needed to ensure it consistently reaches a minimum of 71°C at dish level during the final rinse cycle. Until such time as the dishwasher is properly adjusted or serviced, the machine may be used for washing; however, manual sanitization using an approved sanitizer must be conducted after washing., , Regularly monitor and log dishwasher temperatures to ensure compliance with sanitization requirements. Do not use the dishwasher for sanitizing until proper temperatures are achieved.
The ventilation system is overdue for service, with the last scheduled service due in October. The ductwork requires routine professional cleaning., Accumulation of grease and dust in the ventilation system can compromise sanitary conditions and poses a potential fire hazard., Please arrange for a professional cleaning and servicing of the ventilation system and ductwork to ensure safe and sanitary operation of the facility., Maintain a regular service and cleaning schedule for the ventilation system to prevent grease buildup and ensure ongoing compliance with safety and sanitation requirements.
Lawson's Fish & Chips is in the SUNWAPTA INDUSTRIAL neighbourhood. SUNWAPTA INDUSTRIAL, Edmonton has 17 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 25, 2026, there are 15 (88%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since July 17, 2024, with 3 in compliance, 1 not in compliance, and 0 closures on record.
4 violations
-The potato wedging machine was found unclean and had not been properly cleaned since its last use. , -Failure to clean and sanitize food equipment immediately after use can lead to contamination and increase the risk of foodborne illness. , -The manager arranged for the equipment to be cleaned and sanitized during the inspection. , -Ensure all food contact equipment is thoroughly cleaned and sanitized immediately after each use, and maintain a regular cleaning schedule to prevent recurrence.
-A long hose from the potato wedge storage bin was directly inserted into the floor drain for draining purposes., -This practice creates a potential risk of backflow and contamination of food from wastewater present in the floor drain (e.g., residual water in the trap)., -Please discontinue this draining method immediately. , -Ensure an appropriate air gap is maintained to prevent backflow contamination. , , -The manager removed the hose during the inspection., , Please educate all staff involved in potato wedging on proper drainage and food safety practices to prevent contamination.
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.
A&W 1821
SUNWAPTA INDUSTRIAL
The dishwasher final rinse cycle is not reaching the required sanitizing temperature of 71°C at dish level., , Insufficient final rinse temperature may result in improper sanitization of utensils and equipment., , Adjust and service the dishwasher as needed to ensure it consistently reaches a minimum of 71°C at dish level during the final rinse cycle. Until such time as the dishwasher is properly adjusted or serviced, the machine may be used for washing; however, manual sanitization using an approved sanitizer must be conducted after washing., , Regularly monitor and log dishwasher temperatures to ensure compliance with sanitization requirements. Do not use the dishwasher for sanitizing until proper temperatures are achieved.
The ventilation system is overdue for service, with the last scheduled service due in October. The ductwork requires routine professional cleaning., Accumulation of grease and dust in the ventilation system can compromise sanitary conditions and poses a potential fire hazard., Please arrange for a professional cleaning and servicing of the ventilation system and ductwork to ensure safe and sanitary operation of the facility., Maintain a regular service and cleaning schedule for the ventilation system to prevent grease buildup and ensure ongoing compliance with safety and sanitation requirements.
1 violation
-Observed a staff member in the front kitchen not washing hand after touching the face. , -Wash hands often with soap and warm water before starting work. Always wash hands after using the toilet and whenever hands become soiled. , -Educated on the importance of personal hygiene in a food facility. , -Educational posters were provided.
1 violation
-Sticky fly trap ribbons were observed hanging in the back storage area., -Please discontinue the use of sticky fly control ribbons. These devices pose a contamination risk because dead or dehydrated flies can detach and fall onto food, food-contact surfaces, or utensils below. Remove all such traps from food storage and preparation areas and implement alternative pest control measures that comply with food safety standards.
No violations