11304 25 Avenue NW
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
1 juin 2026
Non conformeTwo used wiping cloths observed on the counter, no sanitizer solution was available. Bleach was obtained (offsite) at the time of inspection - cleaning/wiping cloth guidelines were discussed., , ACTION REQUIRED: review and implement wiping cloth guidelines (see below). , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
A chemical spray bottle not labelled to indicate contents. , , ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
1. Several pans of cooked chicken skewers (~3 pans), cooked rice (~7), and potatoes (~3) were held at room temperature without means of temperature control. Some containers of food were moved to the cambro unit but the door of the unit was not closed/sealed. , , Discussed that foods must be put directly into hot holding units (60C, not cooled off) after cooking (74C). Cambro unit doors must be fully closed to be sealed & keep foods hot. , , 2. A probe thermometer was not available. No equipment was readily available to monitor hot holding or cooking temperatures. Operator obtained a probe thermometer offsite during the inspection., , 3. Chicken was marinating in a bucket at room temperature. , , ACTION REQUIRED: review hot holding requirements from food safety training. Ensure a probe thermometer is always available during food preparation and transportation. Monitor food temperatures diligently during hot holding and transportation to ensure they are being kept at or above 60C. Marinade meats in the cooler. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
The facility did not have drain plugs for the two-compartment sink. No sanitizer was available at the time of inspection. Corrected during inspection: bleach acquired offsite at the time of inspection. , , ACTION REQUIRED: ensure the facility has required supplies for manual dishwashing. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
1. Two pans of chicken were cooling on the floor at the time of inspection. Corrected without instruction: pans were moved off the floor. , 2. Aluminum steam table trays of prepared rice were stored on shelving next to shoes. Corrected during inspection: trays were moved to the oven., 3. Personal cell phone & a pair of used gloves were left on the counter/food contact surface. Corrected without instruction: the cell phone was moved and the gloves were discarded during the inspection. , , ACTION REQUIRED: discontinue storing food and food equipment directly on the floor or next to unrelated items (ex shoes). Discard used gloves immediately after use. Refrain from using personal devices when preparing foods.
Chlorine test strips were not available at the time of inspection., , Corrected during inspection: operator obtained test strips offsite.
Taybah Cuisine se trouve dans le quartier BLUE QUILL. BLUE QUILL, Edmonton compte 21 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juillet 2026, 18 (86%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 19 juin 2025, avec 1 conforme, 1 non conforme et 1 fermeture au dossier.
6 infractions
Two used wiping cloths observed on the counter, no sanitizer solution was available. Bleach was obtained (offsite) at the time of inspection - cleaning/wiping cloth guidelines were discussed., , ACTION REQUIRED: review and implement wiping cloth guidelines (see below). , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
A chemical spray bottle not labelled to indicate contents. , , ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
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.
7-Eleven 33470H - Food
BLUE QUILL
1. Several pans of cooked chicken skewers (~3 pans), cooked rice (~7), and potatoes (~3) were held at room temperature without means of temperature control. Some containers of food were moved to the cambro unit but the door of the unit was not closed/sealed. , , Discussed that foods must be put directly into hot holding units (60C, not cooled off) after cooking (74C). Cambro unit doors must be fully closed to be sealed & keep foods hot. , , 2. A probe thermometer was not available. No equipment was readily available to monitor hot holding or cooking temperatures. Operator obtained a probe thermometer offsite during the inspection., , 3. Chicken was marinating in a bucket at room temperature. , , ACTION REQUIRED: review hot holding requirements from food safety training. Ensure a probe thermometer is always available during food preparation and transportation. Monitor food temperatures diligently during hot holding and transportation to ensure they are being kept at or above 60C. Marinade meats in the cooler. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
The facility did not have drain plugs for the two-compartment sink. No sanitizer was available at the time of inspection. Corrected during inspection: bleach acquired offsite at the time of inspection. , , ACTION REQUIRED: ensure the facility has required supplies for manual dishwashing. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
1. Two pans of chicken were cooling on the floor at the time of inspection. Corrected without instruction: pans were moved off the floor. , 2. Aluminum steam table trays of prepared rice were stored on shelving next to shoes. Corrected during inspection: trays were moved to the oven., 3. Personal cell phone & a pair of used gloves were left on the counter/food contact surface. Corrected without instruction: the cell phone was moved and the gloves were discarded during the inspection. , , ACTION REQUIRED: discontinue storing food and food equipment directly on the floor or next to unrelated items (ex shoes). Discard used gloves immediately after use. Refrain from using personal devices when preparing foods.
Chlorine test strips were not available at the time of inspection., , Corrected during inspection: operator obtained test strips offsite.
Aucune infraction