8216 104 Street NW
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
November 19, 2025
In ComplianceHot holding noted to be under 60C. This was corrected onsite by the operator.
Strainer noted in disrepair. Loose metal pieces noted. Ensure all equipment is in good repair. This was corrected onsite by the operator.
Meat is in the STRATHCONA neighbourhood. STRATHCONA, Edmonton has 139 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 95 (68%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since August 16, 2024, with 2 in compliance, 2 not in compliance, and 0 closures on record.
2 violations
Hot holding noted to be under 60C. This was corrected onsite by the operator.
Strainer noted in disrepair. Loose metal pieces noted. Ensure all equipment is in good repair. This was corrected onsite by the operator.
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.
Mousy Browns - Food
STRATHCONA
No violations
2 violations
-During inspection it was noted that the cooked chicken was stored above the ice immersion and the temperature was measured at 19C. The chicken was over stacked/overfilled., -Boiled pasta noted at room temperature measured at 20C., , , Action taken:, -Staff was instructed not to overfill the food items, staff onsite remove some part and store it in the cooler. Temperature was measured at 4C., -For boiled pasta, the staff was instructed either to store it under refrigeration (4C or below) OR label the container with time when it is put at room temperature. Staff onsite label the container with 2-hour limit to ensure that there is no time-temperature abuse.
-One of the ceiling lights in the kitchen (hallway to the dishwashing) had missing light cover. , , Action required:, -Please ensure that all the lights are shatterproof or have shatterproof covers.
3 violations
-Wet wiping clothes being observed at the counters., , Action taken:, -Staff was instructed to always store the wiping clothes in the sanitizer buckets.
-Several chemical bottles were observed unlabeled., , Action required:, -Please label all the chemical bottles with their names to avoid chemical misuse.
-Cooked meat was stored under the ice cube, the meat was over-stacked, and the temperature noted was 20C., -Cooked pasta (boiled) stored at room temperature noted at 25C. , , Action taken:, -Staff was instructed to maintain the temperature of temporary refrigeration settings to 4C or below. , -Due to the thickness of the meat and the quantity- it was not reaching to the required temperature of 4C., -Options 1-- cut the meat into smaller slices and ensure that the meat container is fully submerged into ice. Please change the ice on regular intervals and label the container when it is put on ice. (2hr rule). , -Option 2- Use cooler to store the cooked meat maintained at 4C or below., -Option 3- take only small quantity of cooked meat and use ice immersion method. , -Cooked pasta moved to the cooler. , , *Ensure that the cooked meat should not be left in the danger zone (room temperature) for longer period of time as it can result into foodborne illnesses.