10183 186 Street NW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
25 juin 2026
Non conforme-The potato wedging machine was found unclean and had not been properly cleaned since its last use. , -Failure to clean and sanitize food equipment immediately after use can lead to contamination and increase the risk of foodborne illness. , -The manager arranged for the equipment to be cleaned and sanitized during the inspection. , -Ensure all food contact equipment is thoroughly cleaned and sanitized immediately after each use, and maintain a regular cleaning schedule to prevent recurrence.
-A long hose from the potato wedge storage bin was directly inserted into the floor drain for draining purposes., -This practice creates a potential risk of backflow and contamination of food from wastewater present in the floor drain (e.g., residual water in the trap)., -Please discontinue this draining method immediately. , -Ensure an appropriate air gap is maintained to prevent backflow contamination. , , -The manager removed the hose during the inspection., , Please educate all staff involved in potato wedging on proper drainage and food safety practices to prevent contamination.
The dishwasher final rinse cycle is not reaching the required sanitizing temperature of 71°C at dish level., , Insufficient final rinse temperature may result in improper sanitization of utensils and equipment., , Adjust and service the dishwasher as needed to ensure it consistently reaches a minimum of 71°C at dish level during the final rinse cycle. Until such time as the dishwasher is properly adjusted or serviced, the machine may be used for washing; however, manual sanitization using an approved sanitizer must be conducted after washing., , Regularly monitor and log dishwasher temperatures to ensure compliance with sanitization requirements. Do not use the dishwasher for sanitizing until proper temperatures are achieved.
The ventilation system is overdue for service, with the last scheduled service due in October. The ductwork requires routine professional cleaning., Accumulation of grease and dust in the ventilation system can compromise sanitary conditions and poses a potential fire hazard., Please arrange for a professional cleaning and servicing of the ventilation system and ductwork to ensure safe and sanitary operation of the facility., Maintain a regular service and cleaning schedule for the ventilation system to prevent grease buildup and ensure ongoing compliance with safety and sanitation requirements.
Lawson's Fish & Chips se trouve dans le quartier SUNWAPTA INDUSTRIAL. SUNWAPTA INDUSTRIAL, Edmonton compte 17 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 25 juin 2026, 15 (88%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 17 juillet 2024, avec 3 conformes, 1 non conforme et 1 fermeture au dossier.
4 infractions
-The potato wedging machine was found unclean and had not been properly cleaned since its last use. , -Failure to clean and sanitize food equipment immediately after use can lead to contamination and increase the risk of foodborne illness. , -The manager arranged for the equipment to be cleaned and sanitized during the inspection. , -Ensure all food contact equipment is thoroughly cleaned and sanitized immediately after each use, and maintain a regular cleaning schedule to prevent recurrence.
-A long hose from the potato wedge storage bin was directly inserted into the floor drain for draining purposes., -This practice creates a potential risk of backflow and contamination of food from wastewater present in the floor drain (e.g., residual water in the trap)., -Please discontinue this draining method immediately. , -Ensure an appropriate air gap is maintained to prevent backflow contamination. , , -The manager removed the hose during the inspection., , Please educate all staff involved in potato wedging on proper drainage and food safety practices to prevent contamination.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
A&W 1821
SUNWAPTA INDUSTRIAL
The dishwasher final rinse cycle is not reaching the required sanitizing temperature of 71°C at dish level., , Insufficient final rinse temperature may result in improper sanitization of utensils and equipment., , Adjust and service the dishwasher as needed to ensure it consistently reaches a minimum of 71°C at dish level during the final rinse cycle. Until such time as the dishwasher is properly adjusted or serviced, the machine may be used for washing; however, manual sanitization using an approved sanitizer must be conducted after washing., , Regularly monitor and log dishwasher temperatures to ensure compliance with sanitization requirements. Do not use the dishwasher for sanitizing until proper temperatures are achieved.
The ventilation system is overdue for service, with the last scheduled service due in October. The ductwork requires routine professional cleaning., Accumulation of grease and dust in the ventilation system can compromise sanitary conditions and poses a potential fire hazard., Please arrange for a professional cleaning and servicing of the ventilation system and ductwork to ensure safe and sanitary operation of the facility., Maintain a regular service and cleaning schedule for the ventilation system to prevent grease buildup and ensure ongoing compliance with safety and sanitation requirements.
1 infraction
-Observed a staff member in the front kitchen not washing hand after touching the face. , -Wash hands often with soap and warm water before starting work. Always wash hands after using the toilet and whenever hands become soiled. , -Educated on the importance of personal hygiene in a food facility. , -Educational posters were provided.
1 infraction
-Sticky fly trap ribbons were observed hanging in the back storage area., -Please discontinue the use of sticky fly control ribbons. These devices pose a contamination risk because dead or dehydrated flies can detach and fall onto food, food-contact surfaces, or utensils below. Remove all such traps from food storage and preparation areas and implement alternative pest control measures that comply with food safety standards.
Aucune infraction