3719 Gateway Boulevard NW · STRATHCONA INDUSTRIAL PARK
Towne Chef is in the STRATHCONA INDUSTRIAL PARK neighbourhood. STRATHCONA INDUSTRIAL PARK, Edmonton has 230 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 5, 2026, there are 195 (85%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 8 times since July 24, 2024, with 8 passes and 0 closures on record.
Facility is producing/fermenting their own yogurt. , , For fermentation of Yogurt, manufacture's starter culture must be used. , , pH is to be monitored to ensure it drops below 4.6 within the requirement time limit., , Yogurt was found to have a pH of 3.5.
A few food items were not stored at least six inches off the floor; including but not limited to, potatoes, onions, and flour., , Ensure that all items are stored at least 6 inches off the floor, especially those in porous packaging.
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.
Bulk food item scoops were being stored where handles were in the bulk food items. , , Ensure that scoops are stored so that their hands are not inside bulk food items.
The QUAT test strips for the sanitizer expired in 2021. , , Obtain new test strips.
The weather stripping at the back door was loose in the corner and a pen could be fit through the bottom of the door.
There is an accumulation of dust on the fan cover in the walk in cooler. , , Clean area noted above.
** - glasswasher is leaking profusely and cannot be tested by the PHI. DO NOT USE the glasswasher until such time it is functioning properly, isn't leaking, and has testable sanitizer. PHI could not test the glasswasher that is leaking that much.
** - raw chicken was improperly thawing with hot water in stagnant water within the sinks. PHI would turn the cold water tap on and find that the tap was turned off repeatedly during the inspection. Do NOT use hot water for thawing. The COLD RUNNING water must NOT be turned off. Thaw or defrost foods safely by choosing one of 4 methods for thawing: 1. in the cooler overnight. 2. In and ice bath. 3. microwave 4. Under COLD RUNNING water, water flow must be continuous. Education on why thawing techniques were specific was provided to staff onsite.
** - utensils (bar area) were stored improperly with eating ends exposed to contamination - ensure that only the handles are accessible to touch. The pop fountain dispenser was stored improperly on top the drinking ice which exposes the ice to contamination. The scoops in the kitchen were stored with the high touch dirty surfaces in direct contact with the food ingredient.
** - duct tape/tape was observed on a broken lid within the kitchen. Do not use tape of any kind to repair food equipment as it does not meet the requirements of smooth, cleanable, non-absorbent, and durable.
** - cleaning required of all bus pans (ie. panipuri) and containers within kitchen - especially the containers/equipment stored under/by the dishwasher.