6866 178 Avenue NW
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 9, 2026
Two soiled cleaning cloths were left out on the front countertop. Ensure all contaminated cleaning cloths are cleaned and soaked in a sanitizer solution. Corrected onsite. The cloths were placed in a bucket with chlorine sanitizer solution.
- One spatula and one spoon were worn/in poor repair. Please ensure all utensils are in good repair. Corrected onsite. The utensils were discarded., , - A paper cup was stored inside a flour container in the dry storage room. Please use a dedicated scoop with a long handle or keep a scoop in a clean, separate container to prevent contamination. Do not reuse single-use utensils. The cup was removed from the container.
Millwoods Meat Shop is in the CRYSTALLINA NERA EAST neighbourhood. CRYSTALLINA NERA EAST, Edmonton has 12 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 15, 2026, there are 12 (100%) In Compliance on their most recent inspection, with none Not in Compliance or 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.
This restaurant has been inspected 9 times since July 6, 2023, with 5 in compliance, 4 not in compliance, and 0 closures on record.
2 violations
Two soiled cleaning cloths were left out on the front countertop. Ensure all contaminated cleaning cloths are cleaned and soaked in a sanitizer solution. Corrected onsite. The cloths were placed in a bucket with chlorine sanitizer solution.
- One spatula and one spoon were worn/in poor repair. Please ensure all utensils are in good repair. Corrected onsite. The utensils were discarded., , - A paper cup was stored inside a flour container in the dry storage room. Please use a dedicated scoop with a long handle or keep a scoop in a clean, separate container to prevent contamination. Do not reuse single-use utensils. The cup was removed from the container.
2 violations
Plastic film was observed on the lower shelf of the stainless-steel prep table and on the splashguard beside the handwashing sink in the back which makes the surfaces difficult to clean. , Ensure that the plastic film is removed to render the surface smooth and easy to clean.
The curtain hanging in the entrance to the back kitchen was observed with a buildup of food debris. , Ensure that the indicated curtain is replaced or cleaned.
No violations
No violations
4 violations
A container with bleach/chlorine sanitizer in the front service area is measured at 10 ppm with bleach/chlorine test strips. Ensure that bleach/chlorine is maintained at 100 ppm at all times. The operator prepared a 100 ppm bleach/chlorine sanitizer during the inspection.
An employee was observed to be handling raw chicken and then proceeded to wash gloves at the handwashing sink instead of replacing the gloves. Ensure that proper glove-use procedures are followed.
No chlorine/bleach test strips are observed. , Ensure that chlorine/bleach test strips are acquired to ensure that sanitizer is tested on a daily basis.
No violations
2 violations
Back kitchen hand sink had no hot water, only cold water was present. Operator indicated that it will be repaired soon. , , , Ensure all hand sinks are equipped with soap, paper towels, hot and cold running water. Repair plumbing to ensure there is proper drainage.
Some sauce were stored at room temperature, the label on the sauces (ie. BBQ sauce) said to refrigerate after opening. Follow manufacturers instructions to avoid pathogen growth. Operator was asked to relocate the sauces.
7 violations
A pail of bleach solution was located by the front hand sink. Concentration was at 100ppm, however, the cloth was stored on the counter instead of in the pail. , , When not in use, keep used towels in the sanitizer solution to slow down the growth of pathogens.
Staff was observed to handle raw chicken using a glove, removed the glove and went to finish customers order and touching walk in cooler handle without handwashing. The staff was educated during inspection about cross contamination. , , Failure to correct may result in enforcement actions. Please ensure all hands are washed after handling raw meat.
Food handling/preparation was occurring beside the back hand sink counter again. It is imperative that no food handling/preparation occurs beside the hand sink unless a proper barrier is installed. Discontinue with food handling beside the hand sink. Failure to comply may result in enforcement actions. , ,
No violations
Propane cooking equipment is observed in the front food prep area with no proper ventilation canopy above. Ensure that no cooking is being conducted in the front service area.
The three steps dishwashing method was discussed with staff and corrected during inspection. , , Inform all staff about the proper 3 steps dishwashing method.
Front hand sink had soap and paper towels, however, there was a slow drain., , Back kitchen hand sink had no hot water, only cold water was present. There was no soap, paper towels were present., , Staff washroom was equipped with soap and paper towels. , , Ensure all hand sinks are equipped with soap, paper towels, hot and cold running water. Repair plumbing to ensure there is proper drainage.
Some food was stored in the washroom again. It is imperative to keep food out of the washroom. Relocate food to another area away from washroom. , , Open jugs of sauce were stored at room temperature, the label on the sauces (ie. BBQ sauce) said to refrigerate after opening. Follow manufacturers instructions to avoid pathogen growth.
Meat cutter blade had some dried meat. , Cutting board had some buildup of meat., There was a used knife stored underneath the cutter. , , Please ensure these items are cleaned and sanitized when not in use to prevent cross contamination and attraction of pests.