10417 51 Avenue NW
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
6 octobre 2025
ConformeSeveral used cleaning cloths were observed to be sitting on the counter when not in use. Ensure cleaning cloths are stored in a sanitizer such as 100ppm bleach/chlorine when not in use. The operator discarded the indicated cloths during the inspection.
Lemongrass Cafe se trouve dans le quartier EMPIRE PARK. EMPIRE PARK, Edmonton compte 82 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 juin 2026, 64 (78%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 27 juin 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
1 infraction
Several used cleaning cloths were observed to be sitting on the counter when not in use. Ensure cleaning cloths are stored in a sanitizer such as 100ppm bleach/chlorine when not in use. The operator discarded the indicated cloths during the inspection.
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.
Italian Centre Shop
EMPIRE PARK
3 infractions
Scoops without handles were observed to be in-contact with food inside the bulk sugar and msg storage containers. Ensure scoops with handles are used to help prevent contamination. The operator removed the indicated scoops during the inspection.
Meats were observed to be stored above vegetables such as carrots in the walk-in cooler. Ensure meat is stored below vegetables to help prevent potential contamination. The operator relocated the meat during the inspection.
1. A buildup of grime was observed on the light switch near the walk-in cooler. , 2. A buildup of food debris was observed on the floor near the boiler in the back dry storage area. , 3. The upright freezer beside the receiving door was observed with a buildup of grime on the top surface. , 4. A buildup of dust was observed on the ceiling tiles in the main food prep area. , 1-4. Ensure the indicated areas are cleaned and sanitized.
4 infractions
-The meat slicer present at the back side of the kitchen near the dry storage had dried meat debris. , , Action required:, -Staff was instructed to properly disassemble the slicer, wash and sanitize the slicer frequently.
1. The cooked chicken was stored in the hot holding measured at 50C. It was observed that the heater was off. , 2. The basil leaved were stored in the cool water on the preparation counter, measured at 19C. , 3. Sliced carrots were observed in the big container stored at room temperature. , , , Action taken:, 1. Staff member confirmed that it had been less than an hour since the cooked chicken was stored in the hot holding that is why the cooked chicken was not discarded., -Staff member was instructed to turn on the heater and maintain the temperature of 60C at minimum. , 2. Staff was instructed to change the water, get the chilled water so that basil leaves can be held at 4C. Time label the containers and frequently monitor the temperatures to avoid temperature abuse., 3. Sliced carrots- If the staff is not planning to do the preparation, store the cut veges inside the cooler. Do not leave potentially hazardous food at room temperature for long periods.
- Most of the shelves in the kitchen were lined by the carboards. , , Action required:, -Please remove all the cardboards from the shelves as the carboard is not easily cleanable and can absorb dirt, oil.
1. The ventilation hood had oil and grease buildup. , 2. The vent pipe had dirt debris accumulation., 3. The ceilings and the exhaust fans had dirt debris. , 4. Oil and dirt was observed behind the cooking line., 5. Some of the cooler handles were oily, greasy. , , Action required:, -Clean the above mentioned areas., -Frequently clean the high-touch surfaces such as cooler handles.