8440 112 Street NW · UNIVERSITY OF ALBERTA
University of Alberta Hospital - Trendz Market is in the UNIVERSITY OF ALBERTA neighbourhood. UNIVERSITY OF ALBERTA, Edmonton has 84 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 19, 2026, there are 76 (90%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since January 22, 2025, with 5 passes and 0 closures on record.
Corrections made:, -Received a temperature log created for the vegetable display/ramen ingredients/pasta displays. , , Previous observations:, -Cut vegetables in the vegetable display in the Market were stored on ice but not refrigerated. , , You must have a written record, such as a log or labels indicating the time that each perishable food item in this display has been placed out and they must be used within 2 hours or placed back in a refrigerator. Having a written record ensures that staff are able to keep track of the time the food has been in this unit for and prevents potential temperature abuse., , -In the main kitchen grab and go prep area, the refrigerator in the corner was measured at around 9 degrees C. , , Move all perishable foods from this refrigerator to another unit. Do not use this unit until it can be verified it is able to maintain a temperature of 4 degrees C or less.
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.
UNIVERSITY OF ALBERTA
-Cut vegetables in the vegetable display in the Market were stored on ice but not refrigerated. , , You must have a written record, such as a log or labels indicating the time that each perishable food item in this display has been placed out and they must be used within 2 hours or placed back in a refrigerator. Having a written record ensures that staff are able to keep track of the time the food has been in this unit for and prevents potential temperature abuse., , -In the main kitchen grab and go prep area, the refrigerator in the corner was measured at around 9 degrees C. , , Move all perishable foods from this refrigerator to another unit. Do not use this unit until it can be verified it is able to maintain a temperature of 4 degrees C or less.
-The handwash sink at the sandwich are of the Market did not have hot or warm water at the time of inspection. It was indicated that several sinks take at least half an hour before hot water is available. , , Ensure that warm/hot water is available for all handwash sinks to allow for comfortable handwashing.
-The exhaust canopy above the Alto Shaam in the hot prep kitchen had a build up of grease. , , Have this thoroughly cleaned to maintain proper function and prevent attraction of pests.
Display cooler containing sandwiches and salads tested 9C. Thermometer was not present inside the cooler. Coolers are to be tested more frequently during the day, to ensure they are being held at or below 4C.