10608 107 Avenue NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 19, 2026
Dec. 3, 2025: the wall next to the hand sink in the front service area has been temporarily repaired. Permanent refinishing will be required when the facility undergoes renovations. Shelving surfaces across from the hand sink area still require repair/refinishing., , The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
Tempo - Food is in the CENTRAL MCDOUGALL neighbourhood. CENTRAL MCDOUGALL, Edmonton has 116 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 94 (81%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) 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 17 times since July 29, 2024, with 1 in compliance, 16 not in compliance, and 0 closures on record.
1 violation
Dec. 3, 2025: the wall next to the hand sink in the front service area has been temporarily repaired. Permanent refinishing will be required when the facility undergoes renovations. Shelving surfaces across from the hand sink area still require repair/refinishing., , The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
1 violation
Dec. 3, 2025: the wall next to the hand sink in the front service area has been temporarily repaired. Permanent refinishing will be required when the facility undergoes renovations. Shelving surfaces across from the hand sink area still require repair/refinishing., , The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
2 violations
Dec. 3, 2025: the wrong test strips were purchased (strips for testing fryer oil were present). Owner to purchase chlorine test strips., , Could not locate the chlorine test strips for monitoring sanitizing solution concentration at the time of inspection., , REQUIRED ACTION: locate the chlorine test strips and ensure they are available for use by staff at all times.
Dec. 3, 2025: the wall next to the hand sink in the front service area has been temporarily repaired. Permanent refinishing will be required when the facility undergoes renovations. Shelving surfaces across from the hand sink area still require repair/refinishing., , The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
6 violations
The chlorine sanitizing solution used to store wiping cloths in the red pail at the front service area was very cloudy. 0 ppm chlorine was detected when the solution was tested., , REQUIRED ACTION: the sanitizing solution must be changed frequently to ensure wiping cloths are stored in 100 ppm chlorine. Staff must use chlorine test strips to ensure the sanitizing solution is 100 ppm chlorine.
Could not locate the chlorine test strips for monitoring sanitizing solution concentration at the time of inspection., , REQUIRED ACTION: locate the chlorine test strips and ensure they are available for use by staff at all times.
The Food Handling Permit that is currently posted expired on Sept. 30, 2025., , REQUIRED ACTION: print and post the current Food Handling Permit.
7 violations
The chlorine sanitizing solution used to store wiping cloths in the red pail at the front service area was very cloudy. 0 ppm chlorine was detected when the solution was tested., , REQUIRED ACTION: the sanitizing solution must be changed frequently to ensure wiping cloths are stored in 100 ppm chlorine. Staff must use chlorine test strips to ensure the sanitizing solution is 100 ppm chlorine.
Nov. 25, 2025: The probe thermometer on-site is broken. The thermometer was reading 200F at room temperature., , Oct. 28, 2025: Could not locate a probe-style thermometer for monitoring the hot-holding temperature of cooked foods., , REQUIRED ACTION: obtain a probe-style thermometer, and use this to monitor internal cooking and hot-holding temperatures of foods.
8 violations
The chlorine sanitizing solution used to store wiping cloths in the red pail at the front service area was very cloudy. 0 ppm chlorine was detected when the solution was tested., , REQUIRED ACTION: the sanitizing solution must be changed frequently to ensure wiping cloths are stored in 100 ppm chlorine. Staff must use chlorine test strips to ensure the sanitizing solution is 100 ppm chlorine.
A food handler processed a transaction at the front counter and then proceeded to handle food without first washing their hands. Staff member was advised to wash hands prior to handling food., , REQUIRED ACTION: Handwashing requirements must be reviewed with all staff so that they are reminded that hands must be washed prior to handling food. Gloves are not a replacement for handwashing, and hands must also be washed in between changing gloves.
5 violations
Could not locate a probe-style thermometer for monitoring the hot-holding temperature of cooked foods., , REQUIRED ACTION: obtain a probe-style thermometer, and use this to monitor internal cooking and hot-holding temperatures of foods.
The Food Handling Permit that is currently posted expired on Sept. 30, 2025., , REQUIRED ACTION: print and post the current Food Handling Permit.
The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
14 violations
The pail used to store wiping cloths contained soiled/cloudy sanitizing solution, and had a slime layer surrounding the interior surface of the pail. , , REQUIRED ACTION: clean the pail thoroughly, and ensure the sanitizing solution is changed frequently throughout the day.
Staff member was observed practicing inadequate hand washing practices:, -observed going from handling money at the front counter to handling food and food equipment without washing hands in between, -observed wearing disposable gloves while washing hands at the hand sink, -observed changing disposable gloves without washing hands in between changing gloves., , REQUIRED ACTION: , -hands must be washed after handling money and partaking in any non-food related activity, prior to returning to handling food and food equipment., -disposable gloves are to be removed before washing hands. Hands must be washed after removing disposable gloves. A new pair of gloves are then to be used.
14 violations
The pail used to store wiping cloths contained soiled/cloudy sanitizing solution, and had a slime layer surrounding the interior surface of the pail. , , REQUIRED ACTION: clean the pail thoroughly, and ensure the sanitizing solution is changed frequently throughout the day.
There was no sanitizing solution prepared and ready for use in the back food preparation room., , REQUIRED ACTION: ensure that an approved sanitizing solution (e.g. 100 ppm chlorine) is prepared daily and ready for use in all food handling areas.
Two spray bottles containing unidentified chemical were found on site- one at the front food service area and one in the back food preparation room., , REQUIRED ACTION: ensure all bottles containing chemical are labeled to indicate their contents.
1 violation
The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
1 violation
The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
3 violations
Fried chicken and potato wedges were being prepared and served despite the facility being without hot and cold running water, due to a water outage. One tray of fried chicken and one tray of potato wedges were discarded during the inspection. Operator was advised that preparation and handling of open food was to stop until water has been restored to the facility.
The facility is not supplied with hot and cold running water due to a water outage. , Preparation, handling and service of open foods is not permitted to take place until the water has been restored to the facility.
The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
1 violation
The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
2 violations
Someone in care or control of the facility must successfully complete an approved food safety course. Proof of successful completion of this course must be provided to our office., , **The owner has registered to attend an upcoming food safety course on Nov. 12 and 13, 2024. Please provide a copy of your certificate upon successful completion of the course.
The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
5 violations
Bottles of lemon-scented bleach were found at the front service counter and in the back prep room, however scented bleach contains perfumes that may leave a residue on food contact surfaces. Ensure that you obtain reguler, unscented bleach to prepare a 100 ppm chlorine solution for use on food contact surfaces., , Noted on Oct. 25, 2024: There was no sanitizing solution prepared and ready for use in the back food preparation and dishwashing area. Ensure that you always have an approved sanitizing solution available and ready for use in all food preparation areas (sanitizer was found in the front food service area).
Frozen, raw chicken was found thawing at room temperature in containers on the counters in the back prep room. Frozen food must be thawed in the cooler or in the sink while immersed under continuously running cold water.
5 violations
There was no sanitizing solution prepared and ready for use in the back food preparation and dishwashing area. Ensure that you always have an approved sanitizing solution available and ready for use in all food preparation areas (sanitizer was found in the front food service area).
Frozen, raw chicken was found thawing at room temperature in containers on the counters in the back prep room. Frozen food must be thawed in the cooler or in the sink while immersed under continuously running cold water.
The liquid soap dispenser at the back room hand sink was empty. , Ensure that liquid soap in a dispenser is always available at the hand sink.
No violations
The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
Nov. 25, 2025: the broken metal sieve was found covered in powdered chicken batter, sitting at the back of the shelving unit next to the door of the walk-in cooler. , , Oct. 30,2025: A metal sieve in the back food preparation room was found to be in disrepair. Some of the metal was breaking apart., , REQUIRED ACTION: discard the metal sieve.
Accumulation of dust and dirt noted on the vent grate located above the deep-frying equipment., , REQUIRED ACTION: clean the vent grate and ensure all dust and debris is removed.
Could not locate the chlorine test strips for monitoring sanitizing solution concentration at the time of inspection., , REQUIRED ACTION: locate the chlorine test strips and ensure they are available for use by staff at all times.
The Food Handling Permit that is currently posted expired on Sept. 30, 2025., , REQUIRED ACTION: print and post the current Food Handling Permit.
The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
Nov. 25, 2025: the broken metal sieve was found covered in powdered chicken batter, sitting at the back of the shelving unit next to the door of the walk-in cooler. , , Oct. 30,2025: A metal sieve in the back food preparation room was found to be in disrepair. Some of the metal was breaking apart., , REQUIRED ACTION: discard the metal sieve.
Accumulation of dust and dirt noted on the vent grate located above the deep-frying equipment., , REQUIRED ACTION: clean the vent grate and ensure all dust and debris is removed.
Nov. 25, 2025: The probe thermometer on-site is broken. The thermometer was reading 200F at room temperature., , Oct. 28, 2025: Could not locate a probe-style thermometer for monitoring the hot-holding temperature of cooked foods., , REQUIRED ACTION: obtain a probe-style thermometer, and use this to monitor internal cooking and hot-holding temperatures of foods.
Could not locate the chlorine test strips for monitoring sanitizing solution concentration at the time of inspection., , REQUIRED ACTION: locate the chlorine test strips and ensure they are available for use by staff at all times.
The Food Handling Permit that is currently posted expired on Sept. 30, 2025., , REQUIRED ACTION: print and post the current Food Handling Permit.
The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
Nov. 25, 2025: the broken metal sieve was found covered in powdered chicken batter, sitting at the back of the shelving unit next to the door of the walk-in cooler. , , Oct. 30,2025: A metal sieve in the back food preparation room was found to be in disrepair. Some of the metal was breaking apart., , REQUIRED ACTION: discard the metal sieve.
Accumulation of dust and dirt noted on the vent grate located above the deep-frying equipment., , REQUIRED ACTION: clean the vent grate and ensure all dust and debris is removed.
A metal sieve in the back food preparation room was found to be in disrepair. Some of the metal was breaking apart., , REQUIRED ACTION: discard the metal sieve.
Accumulation of dust and dirt noted on the vent grate located above the deep-frying equipment., , REQUIRED ACTION: clean the vent grate and ensure all dust and debris is removed.
Oct. 29, 2025: chicken measured at 37C in the hot holding cabinet. Approximately 20 chicken tenders were discarded during the inspection., , Oct. 28, 2025: The chicken was measured at 45C in the hot holding cabinet., , REQUIRED ACTION: chicken and other foods are to be maintained at 60C or higher in the hot-holding cabinet. Re-heat foods to 74C internal temperature, and then ensure they are maintained at 60C or higher.
Could not locate a probe-style thermometer for monitoring the hot-holding temperature of cooked foods., , REQUIRED ACTION: obtain a probe-style thermometer, and use this to monitor internal cooking and hot-holding temperatures of foods.
An insert containing pieces of raw chicken at room temperature was found sitting directly on top of the hand sink in the front food service area. Approximately 10 pieces of raw chicken were discarded during the inspection., , REQUIRED ACTION: do not leave high-risk foods out at room temperature. Keep them stored in the cooler unless you are processing the food.
A plastic insert containing raw chicken pieces was sitting directly on top of the hand sink in the front food service area. , , REQUIRED ACTION:, -the hand sink must remain free of all objects and must be accessible for hand washing at all times.
The Food Handling Permit that is currently posted expired on Sept. 30, 2025., , REQUIRED ACTION: print and post the current Food Handling Permit.
The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
A tray with accumulated dried chicken batter was sitting next to the deep fryer in the front food service area., , REQUIRED ACTION: food equipment must be cleaned and sanitized regularly. Do not leave soiled food equipment sitting out in food service areas.
Accumulation of food debris noted surrounding the stove-top burners in the front food service area., , REQUIRED ACTION: thorough cleaning of the stove-top is required.
A metal sieve and metal scoop were found sitting directly in the bin of powdered chicken batter, with the handles directly in contact with the batter powder., , REQUIRED ACTION: do not store utensils inside of bulk food bins, with the handle in direct contact with food as this subjects the food to any contamination present on the utensil handle.
A large plastic bin containing raw chicken juices was found sitting on top of a chest freezer in the back food preparation room., , REQUIRED ACTION: soiled dishes and utensils used in food preparation are to be washed and sanitized once food preparation is complete.
Small scraps of raw chicken were found sitting at the bottom of the two-compartment sink in the back food preparation area., , REQUIRED ACTION: the sinks must be cleaned and sanitized immediately after being used for food preparation.
Accumulation of dust and dirt noted on the vent grate located above the deep-frying equipment., , REQUIRED ACTION: clean the vent grate and ensure all dust and debris is removed.
The chicken was measured at 45C in the hot holding cabinet., , REQUIRED ACTION: chicken and other foods are to be maintained at 60C or higher in the hot-holding cabinet. Re-heat foods to 74C internal temperature, and then ensure they are maintained at 60C or higher.
Could not locate a probe-style thermometer for monitoring the hot-holding temperature of cooked foods., , REQUIRED ACTION: obtain a probe-style thermometer, and use this to monitor internal cooking and hot-holding temperatures of foods.
Coffee creamers were stored in the small black refrigerator measured at 7C. , , REQUIRED ACTION: move coffee creamers to a cooler that will maintain them at 4C or colder. Do not store any high-risk foods in the black refrigerator. Adjust the refrigerator temperature so that it will maintain foods at 4C or colder.
Interior of the "General" cooler used to store pre-packaged sandwiches was measured at 8C., , REQUIRED ACTION: move the sandwiches to the walk-in cooler where they will be maintained at 4C or colder. Adjust the temperature of the "General" cooler so that it will maintain high-risk foods at 4C or colder.
There was no liquid hand soap provided in a dispenser at the front service area hand sink., , REQUIRED ACTION: provide liquid soap in a dispenser at the front service hand sink.
The Food Handling Permit that is currently posted expired on Sept. 30, 2025., , REQUIRED ACTION: print and post the current Food Handling Permit.
The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean., , Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
Food debris was noted on the exterior and interior of the black refrigerator in the front service area., , REQUIRED ACTION: clean and sanitize the interior and exterior of the small black refrigerator. Ensure cleaning and done regularly, and pay close attention to high-touch areas.
A tray with accumulated dried chicken batter was sitting next to the deep fryer in the front food service area., , REQUIRED ACTION: food equipment must be cleaned and sanitized regularly. Do not leave soiled food equipment sitting out in food service areas.
Small scraps of raw chicken were found sitting at the bottom of the two-compartment sink in the back food preparation area., , REQUIRED ACTION: the sinks must be cleaned and sanitized immediately after being used for food preparation.
Accumulation of dust and dirt noted on the vent grate located above the deep-frying equipment., , REQUIRED ACTION: clean the vent grate and ensure all dust and debris is removed.
The hand sink was obstructed at the time of inspection. A deep fryer basket was sitting inside of the sink. , Ensure that the hand sink is free of objects at all times in order to facilitate proper hand washing.
Someone in care or control of the facility must successfully complete an approved food safety course. Proof of successful completion of this course must be provided to our office.
The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.
The hand sink at the front service counter had been disconnected, due to removal of old grease trap. A plumber was on-site at the time of inspection to re-connect the hand sink. Ensure that the hand sink is always operational with hot and cold running water during food handling and food service.
Plastic container used to hold batter for chicken pieces is cracked and black electrical tape is being used to cover cracks in container. Container is to be discarded as cracks and use of electrical tape do not allow for proper washing and sanitizing of the container.