11403 40 Avenue NW · GREENFIELD
Mimi's Pub is in the GREENFIELD neighbourhood. GREENFIELD, Edmonton has 22 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 1, 2026, there are 14 (64%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 7 times since June 12, 2024, with 7 passes and 0 closures on record.
The measured temperature for the final rinse cycle of the high temperature diwasher was only 61C at the plate level after multiple cycles were run. Discussed with staff to have technician assess and service. Informed to use dishwasher to wash and rinse and use the compartment sink to sanitize., , **Jan 6, 2026 - The measured temperature for the final rinse cycle was only approximately 65C., , **Jan 16, 2026 - The measured temperature for the final rinse cycle was still <71C after servicing had been completed. Discussed with operator to verify and confirm repair and send me a picture from the technician demonstrating that dishwasher had been tested and temperature requirements met prior to the next reinspection.
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.
The water line valve for the handwashing sink by the exhaust hood vent was turned off during inspection by staff due to concern about a leaky faucet. Observed small drip onsite when valve was turned back on. Please ensure corrective actions are taken and faucet repaired.
The measured temperature for the final rinse cycle of the high temperature diwasher was only 61C at the plate level after multiple cycles were run. Discussed with staff to have technician assess and service. Informed to use dishwasher to wash and rinse and use the compartment sink to sanitize., , **Jan 6, 2026 - The measured temperature for the final rinse cycle was only approximately 65C.
The water line valve for the handwashing sink by the exhaust hood vent was turned off during inspection by staff due to concern about a leaky faucet. Observed small drip onsite when valve was turned back on. Please ensure corrective actions are taken and faucet repaired.
The measured sanitizer concentration for the sanitizer pails and spray bottle was 0ppm. Observed that the sanitizer dispenser in the rear kitchen area was not mixing and dispensing properly. Sanitizer solution was added to pails and spray bottles directly from the container and measured concentration was acceptable (200ppm).
The measured temperature for the final rinse cycle of the high temperature diwasher was only 61C at the plate level after multiple cycles were run. Discussed with staff to have technician assess and service. Informed to use dishwasher to wash and rinse and use the compartment sink to sanitize.
The water line valve for the handwashing sink by the exhaust hood vent was turned off during inspection by staff due to concern about a leaky faucet. Observed small drip onsite when valve was turned back on. Please ensure corrective actions are taken and faucet repaired.
No readily available sanitizer solution was observed. Ensure that a 100ppm bleach/chlorine or 200ppm QUAT sanitizer solution is readily available at all times. The operator prepared a 200ppm QUAT sanitizer during the inspection.
No soap was observed at the handwashing sink behind the ice machine. , Ensure that the indicated handwashing sink is equipped with soap in a dispenser.
No QUAT test strips were observed. , Ensure QUAT test strips are acquired.
A buildup of food debris was observed beneath the food prep cooler across from the grill line. , Ensure that the indicated area is cleaned.
-The sanitizer bucket in the preparation counter and the sanitizer bottles in the front bar area were measured at 0ppm Quats. , , Action taken:, -Staff was instructed to prepare new sanitizer solution in both locations. , -New solution was prepared, which was again measured at 0ppm Quats. There was a default in the automatic sanitizer mix machine. , - Sanitizer solution was then prepared manually by the staff member, which was measured at 200ppm. , , Note: Please repair the automatic sanitizer mix. ,
- Both the handwashing sinks in the kitchen did not have the soap. The soap dispenser bottles were empty. , , Action taken:, - Staff was instructed to refill the soap bottles immediately., -Education was provided that all the handwashing sinks must be supplied with hot/cold water supply, soap solutions and paper towels at all times.
- Pest reports were not available at the time of the inspection., , Action required:, -Please send us the pest control record via email.,
- Some damaged cutting boards were observed with the surface having deep cuts filled with dirt., , Action taken:, -Staff was instructed to discard the cutting boards as those were not easily cleanable. ,
- Cleaning behind the cooking line is required. There were lot of food debris deposited behind it., - The can opener, present near to the dishwasher, had grease buildup. , -Dirt and food debris were accumulated above the low temperature dishwasher., -In the front area of the kitchen, besides the cooking line, a duct tape was observed on the wall. The staff stated that there was no crack or damage behind the tape. Please remove the tape, all the walls must be smooth, easily cleanable., , Action required:, -Please clean above mentioned areas.