429 Kingsway Garden Mall NW · SPRUCE AVENUE
December 11, 2025
PassAir curtain in the walk-in cooler requires cleaning
Bourbon St. Grill is in the SPRUCE AVENUE neighbourhood. SPRUCE AVENUE, Edmonton has 94 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 16, 2026, there are 73 (78%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since November 5, 2024, with 4 passes and 0 closures on record.
Air curtain in the walk-in cooler requires cleaning
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
No sanitizer residual noted in sanitizer solution for cleaning cloths. Sanitizer solution adjusted during the inspection and tested to be at 100ppm Cl-
-Probe thermometer or similar device was not available. Please purchase probe thermometers or similar devices so that cooking and hot holding temperatures can be measured routinely
Empty boxes and lids were being stored on top of hand sink basin. This prevents access to the hand sink. Please ensure the hand sink is accessible at all times.
Operator could not locate chlorine test strips. Please purchase more test strips
Many cleaning cloths in the facility are discolored, making it difficult to tell whether they are clean. Please replace the cleaning cloths.
Air curtain in the walk-in cooler requires cleaning
-Misc. items being stored in the hand sink basin restricting access., -hand soap not available at hand sink
Lots of food was being prepared in the kitchen, however, there was insufficient space to do so. Lots of food was being left to cool in makeshift spaces. Operator was instructed to space out the preparation of food (e.g. deep fry meat for storage then marinade meat or complete large food prep activities on different days)
Extra cleaning required around and behind cooking equipment