10715 107 Avenue NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
22 avril 2026
There was a large gap at the bottom of the back door. , , Repair or replace weather stripping.
The cutting boards being used have become heavily rutted. , , Refinish or replace cutting boards.
Sahabah Restaurant se trouve dans le quartier CENTRAL MCDOUGALL. CENTRAL MCDOUGALL, Edmonton compte 118 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 101 (86%) 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.
My Golden Cafe
CENTRAL MCDOUGALL
Ce restaurant a été inspecté 6 fois depuis le 25 janvier 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
2 infractions
There was a large gap at the bottom of the back door. , , Repair or replace weather stripping.
The cutting boards being used have become heavily rutted. , , Refinish or replace cutting boards.
4 infractions
The glass refrigerator at the end of the cook line measured an ambient temperature of 10 - 13 degrees Celsius. , , Perishable food items were moved other refrigeration. , , Do not store hot foods in the refrigerator and ensure they are properly cooled so they do not raise the temperature of the refrigerator., • Dividing food into smaller portions or pieces. Large food items take longer to cool., • Using a quick-chill unit, an ice water bath, or stirring with a frozen ice wand., • Storing food in pre-chilled shallow pans and placing them on the upper shelves of the fridge. Cover the pans after the food has cooled. Do not stack the pans, so that cold air can move freely around them.
There was a large gap at the bottom of the back door. , , Repair or replace weather stripping.
The prep counter adjacent to the prep sink is not well sealed to the wall., , Seal the counter to the wall so that all surfaces are smooth and easy to clean.
The cutting boards being used have become heavily rutted. , , Refinish or replace cutting boards.
5 infractions
The glass refrigerator at the end of the cook line measured an ambient temperature of 10 - 13 degrees Celsius. , , Perishable food items were moved other refrigeration. , , Do not store hot foods in the refrigerator and ensure they are properly cooled so they do not raise the temperature of the refrigerator., • Dividing food into smaller portions or pieces. Large food items take longer to cool., • Using a quick-chill unit, an ice water bath, or stirring with a frozen ice wand., • Storing food in pre-chilled shallow pans and placing them on the upper shelves of the fridge. Cover the pans after the food has cooled. Do not stack the pans, so that cold air can move freely around them.
A bowl was being used as scoop for the flour. , , Do not use a bowl or a cup, use a scoop with a handle and store in a way so that the handle is not stored inside the bulk food item.
Aucune infraction
3 infractions
Staff indicated that they do not have a probe-style thermometer for monitoring cooking/cooling/hot-holding temperatures of foods. , A probe-style thermometer is required for monitoring food temperatures.
The chlorine test strips currently on-site expired in 2020. Please obtain new chlorine test strips for measuring the bleach water/sanitizing solution concentration (100 ppm chlorine is the required concentration for use on food contact surfaces).
Some flies were noted in the kitchen., , Pest control records were not being maintained., , You are required to have a pest control program in place for monitoring for insects, mice and other pests. , , Ensure that you implement monitoring/control devices in your facility and check them regularly. Complete the AHS Pest Control Checklist once a month and keep these lists on-site for me to review at future inspections.
4 infractions
Staff indicated that they do not have a probe-style thermometer for monitoring cooking/cooling/hot-holding temperatures of foods. , A probe-style thermometer is required for monitoring food temperatures.
Meat sauce measured at 38C in pot sitting on the stove. Foods must be maintained at 60C or higher when in hot-holding. Instructed the staff to re-heat to 74C, and then ensure the sauce is kept at 60C or hotter.
January 25, 2024: Facility is operating without a valid Food Handling Permit. Payment for the outstanding invoice is due today in order to avoid a Closure Order., , Noted in Feb. 2023: Facility was operating without a valid Food Handling Permit. , , Please ensure the facility is operating with a valid permit at all times.
There was a large gap at the bottom of the back door. , , Repair or replace weather stripping.
The prep counter adjacent to the prep sink is not well sealed to the wall., , Seal the counter to the wall so that all surfaces are smooth and easy to clean.
The cutting boards being used have become heavily rutted. , , Refinish or replace cutting boards.
Mechanical ventilation hood had grease buildup and may be due for servicing. The last service was completed in June 2022.