How Alberta Health Services Inspections Work
Edmonton restaurant inspections are conducted by Environmental Health Officers (EHOs) from Alberta Health Services. Most restaurants are inspected 1–3 times per year, with high-risk establishments (those handling raw meat, unpasteurized products, or serving vulnerable populations) inspected more frequently.
Violations are classified into three severity levels. Understanding these is critical to knowing where to focus your cleaning and maintenance efforts:
Requires immediate correction. Can result in closure if not addressed during inspection. Examples: contaminated food, inadequate cooking temperatures, pest activity.
Must be corrected within a specified timeframe (often 24–72 hours). Repeat major violations escalate to critical status. Often involves cleaning-related items.
Lower-risk items noted for correction. Accumulation of routine violations can affect your overall rating and prompt increased inspection frequency.
The Full Checklist - Category by Category
Below is a comprehensive breakdown of what Edmonton inspectors evaluate, organized by category. Items marked Critical are the highest priority for your cleaning program.
Food Contact Surfaces
Stainless prep surfaces clean and sanitized
No visible grease, food residue, or biofilm. KL handles this with our stainless restoration process.
Cutting boards: clean, sanitized, no deep scoring
Deeply scored boards harbour bacteria even after cleaning. May require replacement.
Equipment food-contact interiors clean
Interior of slicers, mixers, food processors - all surfaces that touch food.
Dishware and utensils sanitized to standard
Dishwashing logs current; sanitizer test strips available.
Non-Food Contact Surfaces
Floors clean, dry, and grease-free
Especially in high-risk zones: under fryers, along wall bases, drain channels. See our floor degreasing guide.
Floor drains clear and functional
Blocked drains are both a health violation and a flooding risk.
Walls and ceilings free from grease and soil
Grease splash on walls near cooking equipment is a common inspection flag.
Equipment exteriors clean - fryers, ovens, ranges
Visible grease on equipment exteriors signals a deeper cleaning problem to inspectors.
Shelving and storage areas clean and organized
Dry storage should be clean, organized, and 15cm above the floor.
Ventilation & Exhaust Systems
Exhaust hood panels clean and grease-free
Heavily grease-clogged hoods are both a fire hazard and a major violation. See our exhaust hood guide.
Exhaust filters clean and properly installed
Filters should be clean and correctly seated. Missing or misaligned filters are flagged.
Grease traps serviced and documented
Grease trap service records should be available on request.
Temperature Control & Food Safety
Refrigeration holding at or below 4°C
Temperature logs current and accessible. Probe thermometers calibrated.
Hot-holding above 60°C
All hot-holding equipment functioning; temperature logs maintained.
Proper thawing procedures followed
No room-temperature thawing of raw proteins.
Staff & Personal Hygiene
Food handler certificates current
All staff handling food should have valid Alberta Food Safety certification.
Handwashing stations stocked and accessible
Soap, paper towels, and hot water required at all designated handwashing sinks.
How to Prepare for an Inspection
Book a Professional Deep Clean 1–2 Weeks Out
This is the single highest-impact thing you can do. KL Cleaning restores kitchens to inspection standard in one visit - contact us for a free quote.
Update All Temperature Logs
Ensure refrigeration, hot-holding, and cooking temperature logs are current, legible, and accessible to inspectors.
Verify Staff Food Handler Certificates
Check that all staff food handler certifications are valid and keep copies accessible.
Check and Clear Floor Drains
Ensure all drain covers are intact, channels are clear, and drains are functional.
Audit Chemical Storage & Labelling
All chemicals must be stored separately from food, clearly labelled, and in appropriate containers.
Document Your Cleaning Program
Ask KL Cleaning for a written service record - some inspectors view documented professional cleaning programs favourably.
Further reading: how often to deep clean · exhaust hood and grease trap guide · full kitchen restoration case study
