10013 101A Avenue NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 13, 2026
6/9/2026. Outstanding: , , Ensure all holes are covered.
Craft Beer Market is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 589 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 20, 2026, there are 464 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
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.
Bar Trove
DOWNTOWN
This restaurant has been inspected 15 times since June 16, 2023, with 2 in compliance, 13 not in compliance, and 0 closures on record.
1 violation
6/9/2026. Outstanding: , , Ensure all holes are covered.
2 violations
Flies were observed in the kitchen area. Ensure surfaces are sanitized and the drains are cleaned and sanitized to prevent an infestation.
6/9/2026. Outstanding: , , * Mice droppings were present in the hard-to-reach areas in the facility/equipment in the kitchen, , , Ensure;, 1. Floor and wall gaps are properly sealed to prevent pest entry., 2. The hard-to-reach areas are cleaned, 3. The mice droppings are cleaned and floors disinfected
2 violations
Facility manager indicated that pest control management is completed weekly. , Ensure all entry points such are holes observed between the wall and floor are sealed and patio door is kept closed.
* Mice droppings were present in the hard-to-reach areas in the facility/equipment in the basement prep area and main kitchen, behind the doors and near the mice traps., - The front door had an opening between the lower parts. Manager indicated the weatherstripping has been booked., , , Ensure;, 1. Floor and wall gaps are properly sealed to prevent pest entry., 2. Weekly pest records are being completed., 3. The hard-to-reach areas are cleaned, 4. The mice droppings are cleaned and floors disinfected
2 violations
* Mice droppings were present in the hard-to-reach areas in the facility/equipment in the basement prep area and main kitchen, behind the doors and near the mice traps., - The front door had an opening between the lower parts. Manager indicated the weatherstripping has been booked., - Sealing done under the sitting area were observed to not be properly sealed to the floor. , , Ensure;, 1. Floor and wall gaps are properly sealed to prevent pest entry., 2. Weekly pest records are being completed., 3. The hard-to-reach areas are cleaned, 4. The mice droppings are cleaned and floors disinfected
Facility manager indicated that pest control management is completed weekly. , Ensure all entry points such are holes observed between the wall and floor are sealed and patio door is kept closed.
1 violation
Facility manager indicated that pest control management is completed weekly. , Ensure all entry points such are holes observed between the wall and floor are sealed and patio door is kept closed.
No violations
No violations
3 violations
The hand sinks in the prep hall had no soap nor paper towel., The handsink of the patio bar had no soap or paper towels., Ensure hand sink is fully equipped at all times.
Mice droppings were noted in the following areas: Inside cabin in the upstairs dining room, floor behind cabin in the upstairs dining area, and floor behind couches in the main floor dining area,, , - Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility., - Identify all mice nesting sites in the facility (holes behind/underneath couches in dining) and have them sealed to prevent pest harborage., - Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest., - Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination., - Active monitoring and additional traps are required throughout the facility.
6 violations
Sanitizer was dispensed during inspection, wet cleaning clothes were on the counters. Sanitizer was measured at 0ppm of quat. Chef prepared sanitizer and was measured between 200-400ppm., , Ensure sanitizer is prepared and tested manually until the dispensing station is serviced and is able to dispense quat sanitizer at 200ppm., Cleaning clothes should be immersed in the sanitizer., , Ensure sanitizer is available in the kitchen and wet cleaning clothes are immersed in the sanitizer during food prep.
The sautee cooler was measured abive 10C. Internal temperature of food in the cooler ranged from 7C TO 11C. Temperature record from the morning was 36F. Food was moved out of the cooler onto ice. , , Ensure cooler is not used until temperatures can be maintained below 4C/40F.
The hand sinks in the prep hall had no soap nor paper towel., The handsink of the patio bar had no soap or paper towels., Ensure hand sink is fully equipped at all times.
7 violations
Chicken broth soup in a large pot was left cooling at room temperature on a stove/burner., Cool food rapidly using the methods below:, - Divide food into smaller portions in shallow containers for faster cooling., - Use a blast chiller., - Use ice water baths., - Stir liquid food often using a clean and sanitized utensil.
The handwashing sink in the back prep room was blocked with a food container and utensils., Remove all items blocking the handwashing sink in the back prep room.
Mice droppings were noted in the following areas: Inside cabin in the upstairs dining room, floor behind cabin in the upstairs dining area, and floor behind couches in the main floor dining area,, , - Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility., - Identify all mice nesting sites in the facility (holes behind/underneath couches in dining) and have them sealed to prevent pest harborage., - Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest., - Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination., - Active monitoring and additional traps are required throughout the facility.
1 violation
Mice droppings were noted on the floor behind a cabin in the upstairs dining room., , - Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility., - Identify all mice nesting sites in the facility (holes on walls in dining, holes behind seats dining rooms and opening beneath staircase leading to upstairs dining) and have them sealed to prevent pest harborage., - Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest., - Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination., - Active monitoring and additional traps are required throughout the facility.
3 violations
A gap was noted between the floor and the bottom of the back exit door on the main floor., Fix the weather stripping on the back exit door to prevent pest entry. , Ensure all exit doors to the facility are properly secured with good weather stripping. Light from outside should not be visible/seen through any exit door from inside the facility.
Mice droppings were noted in the following areas: floor behind seats in the dining room, floor beneath stairs in the basement, floor beneath prep table in the upstairs kitchen and floor/cabin in the upstairs dining room., , - Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility., - Identify all mice nesting sites in the facility (holes on walls in dining, holes behind seats dining rooms and opening beneath staircase leading to upstairs dining) and have them sealed to prevent pest harborage., - Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest., - Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination., - Active monitoring and additional traps are required throughout the facility.
3 violations
A gap was noted between the floor and the bottom of the back exit door on the main floor., Fix the weather stripping on the back exit door to prevent pest entry. , Ensure all exit doors to the facility are properly secured with good weather stripping. Light from outside should not be visible/seen through any exit door from inside the facility.
Mice droppings were noted in the following areas: floor behind seats in the dining room, floor beneath stairs in the basement, floor beneath prep table in the upstairs kitchen and floor/cabin in the upstairs dining room., , - Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility., - Identify all mice nesting sites in the facility (holes on walls in dining, holes behind seats dining rooms and opening beneath staircase leading to upstairs dining) and have them sealed to prevent pest harborage., - Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest., - Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination., - Active monitoring and additional traps are required throughout the facility.
1 violation
The salad line cooler in the kitchen is not in proper working condition. The cooler temperature was measured at 10C., Do not store high risk foods in this cooler until it has been fixed.
6 violations
The drink dispenser gun/unit at the bar was stored in contact with bulk ice in a compartment sink., Bar staff was instructed to store the drink dispenser unit properly to prevent contact with ice.
Raw fish was left thawing out at room temperature., On duty kitchen manager was informed to thaw frozen fish in a cooler, under cold running water, direct cooking, or in a microwave and cook right away.
The hand wash sink in the back food prep kitchen was not easily accessible for handwashing., Manager was informed to remove all items blocking the handwashing sink.
The walls behind the handsink in the prep hall is damaged. Ensure wall is repaired and maintained in a smooth, easy to clean and non-absorbent manner.
Mice droppings were noted in the following areas: Inside cabin in the upstairs dining room, floor behind cabin in the upstairs dining area, and floor behind couches in the main floor dining area,, , - Use an approved sanitizer or disinfectant to clean all up all mice droppings noted in the facility., - Identify all mice nesting sites in the facility (holes behind/underneath couches in dining) and have them sealed to prevent pest harborage., - Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest., - Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination., - Active monitoring and additional traps are required throughout the facility.
The walls behind the handsink in the prep hall is damaged. Ensure wall is repaired and maintained in a smooth, easy to clean and non-absorbent manner.
There is a buildup of soil/debris accumulation on the floor of the basement walk-in freezer., Clean the floor of the basement walk-in freezer
Plumbing connection beneath the back kitchen prep sink is in disrepair., A pool of water was noted on the floor beneath line coolers in the kitchen main line., Repair the plumbing leak underneath the back kitchen prep sinks., Check the main kitchen coolers to ensure there are no plumbing leaks from the equipment.
A knife was stored inside a gap between equipment on main line - corrected on-site. , Please ensure knives are not stored in these gaps
There is a buildup of soil/debris accumulation on the floor of the basement walk-in freezer., Clean the floor of the basement walk-in freezer
Debris, solid and dirt is present in the following areas: floor at the patio bar. Wall and floor in the dishwashing area are unclean., Clean the patio bar flooring, the wall and floor in the dishwashing area.
Dirt and soil accumulation was noted on the floor in the basement dry storage, chemical storage and liquor storage rooms. Grease and food particles were also noted on the floor behind cooking equipment in the kitchen upstairs., Deep cleaning is required in the above-mentioned areas.
Dirt and soil accumulation was noted on the floor in the basement dry storage, chemical storage and liquor storage rooms. Grease and food particles were also noted on the floor behind cooking equipment in the kitchen upstairs., Deep cleaning is required in the above-mentioned areas.
A hand wash sink located at the bar was not stocked with soap., A bar staff immediately supplied the station with hand soap upon request by health inspector.
There is evidence of water leaking beneath a dishwashing sink in the dishwashing area. , Contact a plumber to fix the water leak noted at the dishwashing sink.
There was grease, dirt, and food particle build up on the floor behind the cooking equipment in the kitchen. Beer spill was also noted inside the beer walk in cooler., Remove cooking equipment form the wall and deep clean the floor in the kitchen and the beer walk in cooler.