11748 81 Street NW
Conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
30 juin 2026
No chlorine sanitizer solution was prepared for the cafe at the time of inspection. Requested staff prepare a sanitizer solution and observed chlorine and dishsoap were mixed together. Informed operator how to properly prepare a sanitizer solution and sanitizer concentration requirements. Please ensure a valid sanitizer solution is prepared prior to the start of operations and concentration is measured and acceptable.
Several food products in the freezer were observed to be stored on the ground. Requested operator place products on the racks and ensure all food products are off the floor.
One Stop Halal & Cafe se trouve dans le quartier PARKDALE. PARKDALE, Edmonton compte 46 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 36 (78%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Shell C81568 - Food
EASTWOOD
Ce restaurant a été inspecté 7 fois depuis le 24 mai 2024, avec 2 conformes, 5 non conformes et 1 fermeture au dossier.
2 infractions
No chlorine sanitizer solution was prepared for the cafe at the time of inspection. Requested staff prepare a sanitizer solution and observed chlorine and dishsoap were mixed together. Informed operator how to properly prepare a sanitizer solution and sanitizer concentration requirements. Please ensure a valid sanitizer solution is prepared prior to the start of operations and concentration is measured and acceptable.
Several food products in the freezer were observed to be stored on the ground. Requested operator place products on the racks and ensure all food products are off the floor.
Aucune infraction
2 infractions
Bleach sanitizer was 0ppm. Corrected during inspection. PHI coached staff onsite on mixing an approved sanitizer, 100ppm Bleach. , , Action Required:, Please ensure approved sanitizers are readily available when operating, to facilitate effective cleaning and sanitizing procedures., , Resource:, How to Mix an Approved Sanitizing Solution, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
Overdue violation! Please correct immediately!, 2 of 3 coolers (dessert and meat) onsite were now equipped with detachable thermometers. , , , Action Required: , Please ensure the walk-in cooler has a functional, detachable, thermometers to monitor that the cooler is maintaining 4C or colder to prevent spoilage of food and maximize food safety. Email PHI photo or video evidence of walk-in cooler equipped with a detachable thermometer as soon as possible.
1 infraction
Coolers onsite were not equipped with detachable thermometers. Please ensure all coolers , have detachable, functional thermometers to monitor that the coolers are maintaining 4C or lower to prevent spoilage of food and maximize food safety.
3 infractions
An approved sanitizer solution was not readily available for use. Corrected during inspection. PHI coached Food Service Worker on how to mix an approved sanitizer, 100ppm Chlorine sanitizer. Ensure an approved sanitizer (100ppm bleach, 200ppm QUATs, 12.5-25ppm Iodine) is readily available for use when in operation to facilitate effective sanitizing procedures. , , Resources:, AHS guidelines on mixing an approved sanitizer emailed to Owner at the time of inspection., -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
Coolers onsite were not equipped with detachable thermometers. Please ensure all coolers , have detachable, functional thermometers to monitor that the coolers are maintaining 4C or lower to prevent spoilage of food and maximize food safety.
1 infraction
-There was a gap along the bottom of the door at the back of the building leading outside by the basement stairs., , Note: Staff confirmed the visit by pest control company and ensured to address this issue promptly., , Action required: The gap must be sealed so that when the door is fully closed no visible light can be seen.
11 infractions
Facility was selling desserts from un-approved homebased kitchen. Staff confirmed that they don't have cooking facility at the place, and they prepare the food at home for sale in-store., Action Required: Immediately cease the sale of any food from unapproved source at the facility.
-Packaged foods, such as meats, dry beans, etc did not have any labels. Follow the CFIA labeling requirements at the following link https://inspection.canada.ca/food-labels/labelling/industry/food-labelling-requirements-checklist/eng/1393275252175/1393275314581
One of the Spray bottles for chemical under the sink was not labelled., Action required: Make sure that all the chemicals are properly labelled.
-There was still a gap along the bottom of the door at the back of the building leading outside by the basement stairs., , Note: As per the Owner, the weatherstripping by the back door had been repaired. However, it has been repeatedly damaged due to external environmental factors and high foot traffic., , Action required: The gap must be sealed so that when the door is fully closed no visible light can be seen. PHI recommends replacing the rubber material with metal or another durable alternative to prevent pest entry and reduce ongoing damage.
Staff were unable to locate chlorine test strips for dishwashing., Action required: Operator must ensure that dishes are sanitized and test strips are available to check the concentration of sanitizer.
Mouse droppings were observed in the facility., Note: Staff mentioned about hiring a 3rd party contractor for pest management but was unable to locate the records., Action required: , Keep pest control records available for the re- inspection.,
-There was a gap along the bottom of the door at the back of the building leading outside by the basement stairs. , Action required: The gap must be sealed so that when the door is fully closed no visible light can be seen. You must have this done to prevent entry of pests into the facility.
Facility has a permit valid through Sep, 2024: However, it was not posted for public display., Action Required: Print the permit and make sure it is posted at a place where it is visible to public.,
No approved food safety training course certificate observed. , , At least one person in care or control of the facility, such as the owner or manager, must have completed an approved food safety training course. , , The following link has details on how you can complete an approved course. , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-food-safety-training-requirements-in-alberta.pdf
-Cardboard was used to line the cooler. Cardboard cannot be properly cleaned and may contaminate food. Remove the cardboard.
-The meat slicer, meat grinder and meat wrapping machine had a build up of food and requires more detailed cleaning especially in crevices and hard to reach areas. This will prevent contamination of food and attraction of pests. , , -Knives and knife sharpeners had a build up of food. This required thorough cleaning to prevent contamination of food.
-At the café area, the 2 storage rooms were cluttered and had a build up of fust, dirt and food. Remove items that are not being used and thoroughly clean these areas to prevent attraction of pests.