11234 109 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Rahwa Coffee Shop se trouve dans le quartier QUEEN MARY PARK. QUEEN MARY PARK, Edmonton compte 158 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 113 (72%) 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.
Ce restaurant a été inspecté 7 fois depuis le 4 avril 2025, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
Proof of successful completion of an approved food safety course by someone in care or control of the facility must be provided to our office., , April 25, 2025: The owner is in the process of completing an approved food safety course.
1 infraction
Proof of successful completion of an approved food safety course by someone in care or control of the facility must be provided to our office.
6 infractions
There was no sanitizing solution prepared and available for use at the time of inspection., , Only lemon-scented bleach was present in the kitchen at the time of inspection., , Cleaning cloths were observed on counters and food contact surfaces, and not stored in sanitizing solution in between uses., , REQUIRED ACTION: an approved sanitizing solution must be prepared and ready for use on food contact surfaces at all times., Do not use lemon-scented bleach- use regular, unscented bleach to prepare a 100 ppm chlorine solution. 1/2 teaspoon of bleach mixed with 1 litre of water = 100 ppm chlorine., Store wiping cloths in the sanitizing solution in between uses.
No probe style thermometer was available for monitoring hot-holding, cooling, and cooking temperatures of foods., , There was no thermometer inside the refrigerator to monitor the internal temperature., , REQUIRED ACTION: obtain the required probe style thermometer and thermometers for all cold-holding and hot-holding equipment.
9 infractions
There was no sanitizing solution prepared and available for use at the time of inspection., , Only lemon-scented bleach was present in the kitchen at the time of inspection., , Cleaning cloths were observed on counters and food contact surfaces, and not stored in sanitizing solution in between uses., , REQUIRED ACTION: an approved sanitizing solution must be prepared and ready for use on food contact surfaces at all times., Do not use lemon-scented bleach- use regular, unscented bleach to prepare a 100 ppm chlorine solution. 1/2 teaspoon of bleach mixed with 1 litre of water = 100 ppm chlorine., Store wiping cloths in the sanitizing solution in between uses.
No probe style thermometer was available for monitoring hot-holding, cooling, and cooking temperatures of foods., , There was no thermometer inside the refrigerator to monitor the internal temperature., , REQUIRED ACTION: obtain the required probe style thermometer and thermometers for all cold-holding and hot-holding equipment.
10 infractions
There was no sanitizing solution prepared and available for use at the time of inspection., , Only lemon-scented bleach was present in the kitchen at the time of inspection., , Cleaning cloths were observed on counters and food contact surfaces, and not stored in sanitizing solution in between uses., , REQUIRED ACTION: an approved sanitizing solution must be prepared and ready for use on food contact surfaces at all times., Do not use lemon-scented bleach- use regular, unscented bleach to prepare a 100 ppm chlorine solution. 1/2 teaspoon of bleach mixed with 1 litre of water = 100 ppm chlorine., Store wiping cloths in the sanitizing solution in between uses.
No probe style thermometer was available for monitoring hot-holding, cooling, and cooking temperatures of foods., , There was no thermometer inside the refrigerator to monitor the internal temperature., , REQUIRED ACTION: obtain the required probe style thermometer and thermometers for all cold-holding and hot-holding equipment.
16 infractions
There was no sanitizing solution prepared and available for use at the time of inspection., , Only lemon-scented bleach was present in the kitchen at the time of inspection., , Cleaning cloths were observed on counters and food contact surfaces, and not stored in sanitizing solution in between uses., , REQUIRED ACTION: an approved sanitizing solution must be prepared and ready for use on food contact surfaces at all times., Do not use lemon-scented bleach- use regular, unscented bleach to prepare a 100 ppm chlorine solution. 1/2 teaspoon of bleach mixed with 1 litre of water = 100 ppm chlorine., Store wiping cloths in the sanitizing solution in between uses.
Teff flour was found stored in 2 laundry detergent buckets. These buckets are not intended for food storage., , Bags of onions were sitting directly on the dirty floor, next to a bag of sidewalk salt and personal items., , Injera bread was being prepared in the hallway that may be accessed by by customers walking to the washrooms. The hallway was in an unsanitary condition and was not equipped with hand washing facilities for use during food preparation., , REQUIRED ACTION: use only food-grade packaging/containers to store foods., Foods must be stored up off of the floor and separate from non-food related items and personal items., Injera bread is not to be prepared in the hallway leading to the washrooms.
There were inadequate sink numbers for the level of food handling taking place in the facility. , There is only a 3 compartment sink present in the kitchen. , There were no drain plugs noted for the sinks., There is no hand sink present in the kitchen., Raw meat was observed on-site., Re-useable customer dishes and utensils were observed on-site., , REQUIRED ACTION: ensure the required number of sinks are available for the level of food handling conducted. Discuss with PHI to determine requirements.
No test strips for monitoring food contact surface sanitizer were on-site during the inspection., , REQUIRED ACTION: obtain proper test strips for monitoring sanitizing solution concentration.
The facility was found to be operating without a valid Food Handling Permit., Customers were seated in the dining area., Foods were being cooked/held hot on the stove top., Staff verbally confirmed that the facility was operating., , REQUIRED ACTION: submit an application for a Food Handling Permit to our office.
Proof of successful completion of an approved food safety course by someone in care or control of the facility must be provided to our office.
There were inadequate sink numbers for the level of food handling taking place in the facility. , There is only a 3 compartment sink present in the kitchen. , There were no drain plugs noted for the sinks., There is no hand sink present in the kitchen., Raw meat was observed on-site., Re-useable customer dishes and utensils were observed on-site., , REQUIRED ACTION: ensure the required number of sinks are available for the level of food handling conducted. Discuss with PHI to determine requirements.
There was no hand washing sink present in the kitchen., There was no liquid soap and paper towel available in dispensers in the kitchen for hand washing purposes., , There was no hand soap at the hand sink in the larger of the 2 bathrooms on-site., , REQUIRED ACTION: Ensure the required number of hand sinks are present in the facility. Discuss with PHI., Liquid hand soap and paper towel are required in dispensers at all hand sinks.
No test strips for monitoring food contact surface sanitizer were on-site during the inspection., , REQUIRED ACTION: obtain proper test strips for monitoring sanitizing solution concentration.
The facility was found to be operating without a valid Food Handling Permit., Customers were seated in the dining area., Foods were being cooked/held hot on the stove top., Staff verbally confirmed that the facility was operating., , REQUIRED ACTION: submit an application for a Food Handling Permit to our office.
Proof of successful completion of an approved food safety course by someone in care or control of the facility must be provided to our office.
The refrigerator handle was broken and repaired with black tape., , REQUIRED ACTION: Equipment must be in good repair, with smooth, washable surfaces. Tape is to be removed and handle to be repaired in order to meet this requirement.
**High-touch areas such as the light switch were visibly dirty., , **All other required cleaning had been completed., , REQUIRED ACTION: deep cleaning is required on high-touch surfaces.
There were inadequate sink numbers for the level of food handling taking place in the facility. , There is only a 3 compartment sink present in the kitchen. , There were no drain plugs noted for the sinks., There is no hand sink present in the kitchen., Raw meat was observed on-site., Re-useable customer dishes and utensils were observed on-site., , REQUIRED ACTION: ensure the required number of sinks are available for the level of food handling conducted. Discuss with PHI to determine requirements.
There was no hand washing sink present in the kitchen., There was no liquid soap and paper towel available in dispensers in the kitchen for hand washing purposes., , There was no hand soap at the hand sink in the larger of the 2 bathrooms on-site., , REQUIRED ACTION: Ensure the required number of hand sinks are present in the facility. Discuss with PHI., Liquid hand soap and paper towel are required in dispensers at all hand sinks.
No test strips for monitoring food contact surface sanitizer were on-site during the inspection., , REQUIRED ACTION: obtain proper test strips for monitoring sanitizing solution concentration.
The noted mouse droppings have been cleaned-up and affected areas sanitized., , **A can of Raid Essentials flying bug killer was observed in the hand sink cabinet of the small washroom. This can was removed during the inspection on April 10, 2025., , A pest control company has been hired to set up a monitoring program and will be on-site April 11, 2025., , REQUIRED ACTION: , Do not use pesticides/insecticides- these chemicals are only to be applied by licensed pest control operators., Implement a pest control program and conduct regular monitoring for pests, including traps/monitoring devices. Written records for pest control activities are also required to be maintained and must be produced for review upon request.
The facility was found to be operating without a valid Food Handling Permit., Customers were seated in the dining area., Foods were being cooked/held hot on the stove top., Staff verbally confirmed that the facility was operating., , REQUIRED ACTION: submit an application for a Food Handling Permit to our office.
Proof of successful completion of an approved food safety course by someone in care or control of the facility must be provided to our office.
The refrigerator handle was broken and repaired with black tape., , REQUIRED ACTION: Equipment must be in good repair, with smooth, washable surfaces. Tape is to be removed and handle to be repaired in order to meet this requirement.
**High-touch areas such as the light switch were visibly dirty., , **All other required cleaning had been completed., , REQUIRED ACTION: deep cleaning is required on high-touch surfaces.
Mashed, cooked food product (resembled cassava) was held in a pot on the stove with no means of temperature control. The external temperature using an infrared thermometer measured 50C.
No probe style thermometer was available for monitoring hot-holding, cooling, and cooking temperatures of foods., , There was no thermometer inside the refrigerator to monitor the internal temperature., , REQUIRED ACTION: obtain the required probe style thermometer and thermometers for all cold-holding and hot-holding equipment.
There were inadequate sink numbers for the level of food handling taking place in the facility. , There is only a 3 compartment sink present in the kitchen. , There were no drain plugs noted for the sinks., There is no hand sink present in the kitchen., Raw meat was observed on-site., Re-useable customer dishes and utensils were observed on-site., , REQUIRED ACTION: ensure the required number of sinks are available for the level of food handling conducted. Discuss with PHI to determine requirements.
There was no hand washing sink present in the kitchen., There was no liquid soap and paper towel available in dispensers in the kitchen for hand washing purposes., , There was no hand soap at the hand sink in the larger of the 2 bathrooms on-site., , REQUIRED ACTION: Ensure the required number of hand sinks are present in the facility. Discuss with PHI., Liquid hand soap and paper towel are required in dispensers at all hand sinks.
.Personal medications were found stored in the refrigerator used for commercial food storage., , REQUIRED ACTION: personal medications must not be stored in the same location as commercial food storage.
No test strips for monitoring food contact surface sanitizer were on-site during the inspection., , REQUIRED ACTION: obtain proper test strips for monitoring sanitizing solution concentration.
Mouse droppings were found in the following areas:, -on the floor next to the grease trap, -on the floor under the counter along the east wall of kitchen, -on the floor between the oven and south wall of kitchen, , A can of Raid Essentials flying bug killer was observed in the hand sink cabinet of the small washroom., , No mouse traps or sticky traps were observed in the facility- there did not appear to be any active monitoring for pest activity., , REQUIRED ACTION: clean and sanitize areas affected by mouse droppings., Do not use pesticides/insecticides- these chemicals are only to be applied by licensed pest control operators., Implement a pest control program and conduct regular monitoring for pests, including traps/monitoring devices. Written records for pest control activities are also required to be maintained and must be produced for review upon request.
Two large basins of water were observed on the floor of the kitchen. Staff stated that water was coming through the ceiling earlier. No active water infiltration was observed at the time of inspection., , REQUIRED ACTION: ensure any structural conditions contributing to potential water infiltration through the ceiling into the facility are corrected.
The facility was found to be operating without a valid Food Handling Permit., Customers were seated in the dining area., Foods were being cooked/held hot on the stove top., Staff verbally confirmed that the facility was operating., , REQUIRED ACTION: submit an application for a Food Handling Permit to our office.
Proof of successful completion of an approved food safety course by someone in care or control of the facility must be provided to our office.
The refrigerator handle was broken and repaired with black tape., , REQUIRED ACTION: Equipment must be in good repair, with smooth, washable surfaces. Tape is to be removed and handle to be repaired in order to meet this requirement.
A measuring cup was found sitting in a bulk container of teff flour, with the handle in direct contact with the flour. , , REQUIRED ACTION: Measuring cup must be stored in a manner that prevents contamination of food.
Dirt build-up noted on hallway floor where injera bread was being prepared (hallway is located between the washrooms and customer dining area), , Dirt/debris noted on the floor along the perimeter of the kitchen., , Food splatter noted on the wall behind the oven., , Food debris noted on the gasket of the freezer door., , Dirt build-up noted on the floor around the domestic refrigerator., , High-touch areas such as the light switch were visibly dirty., , REQUIRED ACTION: deep cleaning is required throughout the facility.
Written plans/drawings for this facility were not submitted to AHS for review., , REQUIRED ACTION: A written plan/drawing of the facility including layout and all equipment, sinks, storage areas, washrooms, etc. must be submitted to our office for review to ensure it meets AHS requirements for a commercial food establishment.