11304 25 Avenue NW
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 1, 2026
Not in ComplianceTwo used wiping cloths observed on the counter, no sanitizer solution was available. Bleach was obtained (offsite) at the time of inspection - cleaning/wiping cloth guidelines were discussed., , ACTION REQUIRED: review and implement wiping cloth guidelines (see below). , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
A chemical spray bottle not labelled to indicate contents. , , ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
1. Several pans of cooked chicken skewers (~3 pans), cooked rice (~7), and potatoes (~3) were held at room temperature without means of temperature control. Some containers of food were moved to the cambro unit but the door of the unit was not closed/sealed. , , Discussed that foods must be put directly into hot holding units (60C, not cooled off) after cooking (74C). Cambro unit doors must be fully closed to be sealed & keep foods hot. , , 2. A probe thermometer was not available. No equipment was readily available to monitor hot holding or cooking temperatures. Operator obtained a probe thermometer offsite during the inspection., , 3. Chicken was marinating in a bucket at room temperature. , , ACTION REQUIRED: review hot holding requirements from food safety training. Ensure a probe thermometer is always available during food preparation and transportation. Monitor food temperatures diligently during hot holding and transportation to ensure they are being kept at or above 60C. Marinade meats in the cooler. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
The facility did not have drain plugs for the two-compartment sink. No sanitizer was available at the time of inspection. Corrected during inspection: bleach acquired offsite at the time of inspection. , , ACTION REQUIRED: ensure the facility has required supplies for manual dishwashing. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
1. Two pans of chicken were cooling on the floor at the time of inspection. Corrected without instruction: pans were moved off the floor. , 2. Aluminum steam table trays of prepared rice were stored on shelving next to shoes. Corrected during inspection: trays were moved to the oven., 3. Personal cell phone & a pair of used gloves were left on the counter/food contact surface. Corrected without instruction: the cell phone was moved and the gloves were discarded during the inspection. , , ACTION REQUIRED: discontinue storing food and food equipment directly on the floor or next to unrelated items (ex shoes). Discard used gloves immediately after use. Refrain from using personal devices when preparing foods.
Chlorine test strips were not available at the time of inspection., , Corrected during inspection: operator obtained test strips offsite.
Taybah Cuisine is in the BLUE QUILL neighbourhood. BLUE QUILL, Edmonton has 21 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 7, 2026, there are 18 (86%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 2 times since June 19, 2025, with 1 in compliance, 1 not in compliance, and 0 closures on record.
6 violations
Two used wiping cloths observed on the counter, no sanitizer solution was available. Bleach was obtained (offsite) at the time of inspection - cleaning/wiping cloth guidelines were discussed., , ACTION REQUIRED: review and implement wiping cloth guidelines (see below). , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
A chemical spray bottle not labelled to indicate contents. , , ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
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.
7-Eleven 33470H - Food
BLUE QUILL
1. Several pans of cooked chicken skewers (~3 pans), cooked rice (~7), and potatoes (~3) were held at room temperature without means of temperature control. Some containers of food were moved to the cambro unit but the door of the unit was not closed/sealed. , , Discussed that foods must be put directly into hot holding units (60C, not cooled off) after cooking (74C). Cambro unit doors must be fully closed to be sealed & keep foods hot. , , 2. A probe thermometer was not available. No equipment was readily available to monitor hot holding or cooking temperatures. Operator obtained a probe thermometer offsite during the inspection., , 3. Chicken was marinating in a bucket at room temperature. , , ACTION REQUIRED: review hot holding requirements from food safety training. Ensure a probe thermometer is always available during food preparation and transportation. Monitor food temperatures diligently during hot holding and transportation to ensure they are being kept at or above 60C. Marinade meats in the cooler. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
The facility did not have drain plugs for the two-compartment sink. No sanitizer was available at the time of inspection. Corrected during inspection: bleach acquired offsite at the time of inspection. , , ACTION REQUIRED: ensure the facility has required supplies for manual dishwashing. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
1. Two pans of chicken were cooling on the floor at the time of inspection. Corrected without instruction: pans were moved off the floor. , 2. Aluminum steam table trays of prepared rice were stored on shelving next to shoes. Corrected during inspection: trays were moved to the oven., 3. Personal cell phone & a pair of used gloves were left on the counter/food contact surface. Corrected without instruction: the cell phone was moved and the gloves were discarded during the inspection. , , ACTION REQUIRED: discontinue storing food and food equipment directly on the floor or next to unrelated items (ex shoes). Discard used gloves immediately after use. Refrain from using personal devices when preparing foods.
Chlorine test strips were not available at the time of inspection., , Corrected during inspection: operator obtained test strips offsite.
No violations