10332 103 Street NW · DOWNTOWN
May 12, 2026
Not in ComplianceOne prep cooler had no thermometer. Thermometer was provided during inspection. Ensure all coolers have functional thermometer at all times.
The low temperature dishwasher was dispensing chlorine at inadequate concentration. Chef indicated the rooftop kitchen is being used currently. Ensure dishwasher is serviced and maintained at 100ppm.
Iodine test strips were not available for the glasswashers. Ensure iodine strips are available, and glasswashers are monitored at 12.5-25ppm daily.
1. The soap dispenser at the hand sink on the cookline was in disrepair. Ensure dispenser is repaired or replaced., , 2. The white prep board on the prep coolers are discolored and has lots of grooves. Ensure boards are resurfaced or changed.
The base of the blade of the meat slicer was unclean. Ensure meat slicer is taken apart and thoroughly cleaned and sanitized after use.
Accumulated food debris was observed in the bar cooler., Ensure cooler is cleaned and maintained in a sanitary manner at all times.
The Canadian Icehouse - Main Floor Kitchen is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 585 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 461 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 12 times since August 6, 2024, with 4 in compliance, 8 not in compliance, and 0 closures on record.
One prep cooler had no thermometer. Thermometer was provided during inspection. Ensure all coolers have functional thermometer at all times.
The low temperature dishwasher was dispensing chlorine at inadequate concentration. Chef indicated the rooftop kitchen is being used currently. Ensure dishwasher is serviced and maintained at 100ppm.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
DOWNTOWN
Iodine test strips were not available for the glasswashers. Ensure iodine strips are available, and glasswashers are monitored at 12.5-25ppm daily.
1. The soap dispenser at the hand sink on the cookline was in disrepair. Ensure dispenser is repaired or replaced., , 2. The white prep board on the prep coolers are discolored and has lots of grooves. Ensure boards are resurfaced or changed.
The base of the blade of the meat slicer was unclean. Ensure meat slicer is taken apart and thoroughly cleaned and sanitized after use.
Accumulated food debris was observed in the bar cooler., Ensure cooler is cleaned and maintained in a sanitary manner at all times.
- Glasswasher could not be tested due to ongoing descaling during inspection., , ------------------------------------------------------------------------------, One of the glasswashers in the bar was measured at 0ppm. Ensure glasswasher is maintained to provide 12.5-25ppm of iodine for sanitizing., Water pool was also observed around this same dishwasher. Ensure the leak source is identified and controlled., Ensure only the glasswasher at 12.5-25ppm iodine is used for glasswashing.
Most of the paper towel were either non-operational or empty at the handsink (staff washroom, patron washrooms, hand sink at the bar).
Cluster of flies were observed above the sink/glasswasher area of the bar., Ensure flies are controlled and proper sanitation is maintained.
One of the glasswashers in the was measured at 0ppm. Ensure glasswasher is maintained to provide 12.5-25ppm of iodine for sanitizing., Water pool was also observed around this same dishwasher. Ensure the leak source is identified and controlled., Ensure only the glasswasher at 12.5-25ppm iodine is used for glasswashing.
Mechanical dishwasher was equipped with soap, rinse and chlorine was at 50ppm. Please increase the chlorine concentration to 100ppm
Old mice droppings were noted on the floor behind/beneath equipment in the mezzanine bar., Use sanitizer solution to clean up all mice droppings noted in the mezzanine bar., - Identify holes on walls and have them sealed to prevent pest entry., - Request pest control service to actively monitor the mezzanine bar.
Old mice droppings were noted on the floor behind/beneath equipment in the mezzanine bar., Use sanitizer solution to clean up all mice droppings noted in the mezzanine bar., - Identify holes on walls and have them sealed to prevent pest entry., - Request pest control service to actively monitor the mezzanine bar.
Mice droppings and shredded materials were noted on the floor in the Mezzanine bar., , - Clean and disinfect all the areas contaminated with mice droppings., -Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination., - Remove the things that are not in use/required in the mezzanine bar and keep the boxes/food containers 6 inches of the floor to enable proper cleaning and pest management., -Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility., - Ensure all exit doors have proper weather stripping to prevent mice entry into the facility.
The weather stripping on the Mezzanine back exit door is not in good repair., Replace the back exit door rubber weather stripping with a weather stripping that mice can't chew.
The weather stripping on the Mezzanine back exit door is not in good repair., Replace the back exit door rubber weather stripping with a weather stripping that mice can't chew.
Mice droppings and shredded materials were noted on the floor in the Mezzanine bar., , - Clean and disinfect all the areas contaminated with mice droppings., -Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination., - Remove the things that are not in use/required in the mezzanine bar and keep the boxes/food containers 6 inches of the floor to enable proper cleaning and pest management., -Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility., - Ensure all exit doors have proper weather stripping to prevent mice entry into the facility.
Drink spill was noted on the floor in the fountain station area and the beer walk-in cooler., Clean the floor in the above-mentioned areas.
Mice droppings and shredded materials were noted on the floor in the Mezzanine bar., , - Clean and disinfect all the areas contaminated with mice droppings., -Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination., - Remove the things that are not in use/required in the mezzanine bar and keep the boxes/food containers 6 inches of the floor to enable proper cleaning and pest management., -Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility., - Ensure all exit doors have proper weather stripping to prevent mice entry into the facility.
Drink spill was noted on the floor in the fountain station area and the beer walk-in cooler., Clean the floor in the above-mentioned areas.