3112 113 Avenue NW · RUNDLE HEIGHTS
Boys and Girls Clubs Big Brothers Big Sisters Rundle Club - Kitchen is in the RUNDLE HEIGHTS neighbourhood. RUNDLE HEIGHTS, Edmonton has 16 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 20, 2026, there are 12 (75%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since December 11, 2024, with 4 passes and 0 closures on record.
Bags of raw ground beef were being thawed in a bowl of cold water. Total time was about 1 hour., , Corrective Action:, - Directed staff to refrigerate the ground beef to continue thawing., - Educated staff regarding proper thawing methods moving forward., , Note:, The proper methods of thawing are:, a) Under refrigeration at 4 C (40 F) or less, b) Completely submerged in cold running water, c) By microwaving
Not in Compliance:, There is no maximum temperature recording thermometer available for testing the dishwasher., , Corrective Action:, - Purchase maximum temperature recording thermometer to be able to test dishwasher., - Operator noted that thermometer is on order., , In Compliance:, Chlorine test strips are available
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.
A separate hand washing sink has been installed and the dishwasher was serviced. However, upon testing, the maximum temperature recorded at dish level during a cycle was 68 C (ran three cycles)., , Corrective Action:, - Repair or replace the dishwasher so that the rinse cycle can reach a temperature of at least 71 C at dish level., - Advised operator to switch from reusable utensils to single use disposable utensils (cutlery, dishes, cups, etc.) until the dishwasher is operational., - Advised operator to manually wash/sanitize cooking utensils and equipment in the 2-compartment sink.
Observed:, 1) Chlorine test strips are available, however, they do not have an appropriate range to test/read concentration at 100 ppm., , Corrective Action:, - Purchase new chlorine test strips that test/read concentration at 100 ppm to be able to test chlorine bleach sanitizer solutions., - Operator noted that test strips are on order., , 2) There is no maximum temperature recording thermometer available for testing the dishwasher., , Corrective Action:, - Purchase maximum temperature recording thermometer to be able to test dishwasher., - Operator noted that thermometer is on order.
Observed:, 1) The dishwasher is in disrepair., , Corrective Action:, - Repair or replace the dishwasher., - Advised operator to switch from reusable utensils to single use disposable utensils (cutlery, dishes, cups, etc.) until the dishwasher is operational., - Facility is temporarily manual dishwashing using 2 compartment sink for cooking utensils/equipment., , 2) The facility conducts extensive food handling but does not meet the sink and hand washing basin requirements., , Corrective action:, a) Meet the requirements for sinks and hand washing basins., or, b) Decrease to minimal food handling., , Minimum Requirements:, 1) For extensive/limited food handling of high and low risk foods and use of reusable utensils:, - No dishwasher: 3-compartment sink and separate hand washing basin., - With dishwasher: 2-compartment sink and separate hand washing basin., 2) For minimal food handling/preparation of lower risk foods and use of reusable utensils:, - No dishwasher: 3-compartment sink , - With dishwasher: 1-compartment sink, , Food Handling Definitions:, - Minimal Food handling: No more than 1 level of temperature change, and foods handled with utensils only, no direct hand contact., - Limited Food Handling: Involves cooking, reheating and assembly of food products; and 1 or more of the following criteria:, • up to 2 levels of temperature change (e.g. cold to hot, then kept hot), , • limited menu, • many food products have been pre-prepared off-site, • repetitive assembly of pre-prepared food products, • little direct hand contact, • preparation and handling for single meal service., - Extensive Food Handling means food handling involving 1 or more of the following criteria:, • foods prepared in advance service, • up to 3 or more levels of temperature change (e.g. thawing, cooking, cooling, reheating), • preparation of large quantities of high-risk food (e.g. raw meat), • preparation of large quantities of food for groups (e.g. buffets, events, dinners) , • frequent direct bare hand contact with food.
Chlorine test strips are available, however, they do not have an appropriate range to test for 100 ppm., , Corrective Action:, - Purchase new chlorine test strips that read 100 ppm to be able to test chlorine bleach sanitizer solutions.