154 - 15277 Castle Downs Road NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 13, 2026
Not in ComplianceThe seal on one of the chest freezers was in disrepair. The temperature was measured at <-18C; however, the freezer was not closing properly. Please repair the seal or replace the freezer., , **The operator indicated that the two other chest freezers will be replaced in the near future. , , Please ensure that all equipment is in good repair.
Laziza is in the GRIESBACH neighbourhood. GRIESBACH, Edmonton has 48 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 36 (75%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 5 times since January 20, 2025, with 1 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
The seal on one of the chest freezers was in disrepair. The temperature was measured at <-18C; however, the freezer was not closing properly. Please repair the seal or replace the freezer., , **The operator indicated that the two other chest freezers will be replaced in the near future. , , Please ensure that all equipment is in good repair.
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.
Sweet Stop
GRIESBACH
7 violations
0 ppm sanitizer was detected in the sanitizer bucket. Ensure that a proper sanitizer solution is readily available at all times. Maintain chlorine sanitizer solution at 100 ppm. Corrected onsite. The operator added chlorine bleach to the solution. Chlorine was then detected at 100ppm.
The front prep cooler with vegetable toppings was measured at 9C using a probe and IR thermometer. The internal monitoring thermometer also read 9C. Ensure coolers are maintained at or below 4C at all times. Please monitor the cooler and repair as required., , The operator was instructed to limit the amount of toppings in the cooler compartments and to change toppings every 2 hours. Any leftover toppings must be discarded after 2 hours. Alternatively, toppings may be stored in another cooler until the unit is repaired.
Gravy on a cooktop was measured at around 50C. Ensure cooked high-risk foods are held above 60C at all times. The operator stated that the gravy had been left out for less than one hour. Corrected onsite. The gravy was then reheated to boiling.
0 ppm chlorine was detected in the chemical dishwasher after a few cycles. Ensure that the dishwasher is properly functioning and that chlorine concentration is maintained at 100 ppm at all times. The operator adjusted the sanitizer pipe; chlorine was then measured at 100 ppm., , **Please continue to monitor.
The stand mixer and slicer had dried food debris. Ensure all food equipment is thoroughly cleaned and sanitized. Discussed the cleaning and sanitizing process with the operator.
The seal on one of the chest freezers was in disrepair. The temperature was measured at <-18C; however, the freezer was not closing properly. Please repair the seal or replace the freezer., , **The operator indicated that the two other chest freezers will be replaced in the near future. , , Please ensure that all equipment is in good repair.
Minor dust accumulation was observed on ceiling tiles in the back kitchen area. Please clean and maintain.
No violations
1 violation
** Outstanding March 10/25: Operator provided wrong test strips. Since the facility is using bleach, chlorine test strips are appropriate to monitor the sanitizer concentration. Make sure the strips can measured up to 200ppm. , , Facility was not equipped with test strips to monitor mechanical dishwasher and surface sanitizer. , , ** Provide chlorine test strips to monitor the performance of the dishwasher and chlorine sanitizer.
6 violations
Sanitizer buckets was measured at 0ppm, while food preparation was occurring. Once notified, a chlorine sanitizer of 100ppm was provided. , , ** Ensure chlorine solutions are changed more often, and test strips are used to confirm the concentration. , ** Do not mix bleach with soap.
Facility was not equipped with test strips to monitor mechanical dishwasher and surface sanitizer. , , ** Provide chlorine test strips to monitor the performance of the dishwasher and chlorine sanitizer.
Pest control records were not available for review at the time of the inspection. Operator noted that pest control inspections are conducted every 6months by an external company, which is not sufficient. , , ** Start conducting monthly pest control inspections. The AHS pest control inspection checklist meets this requirement (copy attached on email). Please note that moving forward, records should be readily available for review upon request., , ** I strongly recommend installing pest traps throughout the facility to facilitate proper monitoring.
In the dishwashing area, the lighting feature was not equipped with a cover. , ** Provide a suitable cover for the light bulbs.
1. Multiple freezers were not in good repair. Improper seal and lifted tape were observed. , ** Provide suitable equipment surface which allows proper cleaning and sanitation., , 2. Clean utensils were stored directly on contaminated surfaces while in storage. , ** Properly clean and sanitize the container intended to store utensils., , 3. Cutting boards with rough/chipped surfaces was in use. Operator was required to discontinue the use of cutting boards in poor repair. , , ** Repair or replace cutting boards. Please note that all food contact surfaces should be smooth, non-absorbent, and easy-to-clean.
Backroom was not properly organized to accommodate routine cleaning and pest inspections. Operator noted that the backroom was in the process of being re-organized. , , ** Re-organize the back room to facilitate routine cleaning and pest control inspections.