950 Parsons Road SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Evario Events Center is in the ELLERSLIE INDUSTRIAL neighbourhood. ELLERSLIE INDUSTRIAL, Edmonton has 131 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 17, 2026, there are 115 (88%) In Compliance on their most recent inspection, with none Not in Compliance or 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.
This restaurant has been inspected 7 times since November 24, 2023, with 4 in compliance, 3 not in compliance, and 0 closures on record.
No violations
2 violations
** - large commercial dishwasher was 61'C max at the plate despite multiple runs, multiple thermometers (testing spatial temps), and even allowing for a booster recharge period. No chlorine was detected. There was no required means of sanitizing the dishes using the commercial dishwasher detected. Cease and desist use of the dishwasher until repair complete.
** - cleaning required in/on the following areas due to a build up of grease and grime: all shelving in the back storage room
11 violations
** - many wet/used/cleaning cloths were observed throughout the kitchen mounded on countertops and not stored in sanitizing solution as required when not in use.
** - 2 staff members were observed using ripped or torn gloves in the kitchen areas. Please ensure that staff use gloves that are in good condition. Remove all dirty or damage gloves, handwash, then replace with fresh gloves to ensure that physical contamination of food/food related items does not occur. Please retrain staff.
** - staff personal clothing was stored on food and on food storage equipment. Please ensure all staff personal items are stored distinctly separate from all food processing and storage areas.
No violations
No violations
No violations
2 violations
Facility did not have approved sanitizer onsite. Management indicated they had run out and were expecting to receive more that afternoon. , , ACTION: ensure facility has an approved sanitizer onsite at all times.
, 2023-11-24, - No general sanitation concerns noted at the time of inspection, _____________________, 2022-12-07, - Deep clean under dishpit area. Accumulated water and debris noted.,
** - raw meat was stored and was intended for processing overtop of exposed onions (kitchen). Please designate an area for raw meat processing that does not contaminate vegetables or clean food item storage. Train staff on the importance of preventing potential cross contamination., ** - remove the unapproved bug zapper from the kitchen areas as soon as possible. Use only approved food facility fly lights.
** - overfilling of cooler inserts observed - high risk foods were stored above the fill line.
** - PHI provided instructions on setting up manual sanitizing using sinks and the QUAT sanitizer that was installed. Despite the clear instructions provided, dishware was placed into the sinks without the required sanitizer and far above the water line. Dishware must be fully submerged for a minimum of 2 minutes. Ensure that the entire dish is fully submerged - no edges or corners sticking out
** - large commercial dishwasher was 61'C max at the plate despite multiple runs, multiple thermometers (testing spatial temps), and even allowing for a booster recharge period. No chlorine was detected. There was no required means of sanitizing the dishes using the commercial dishwasher detected. Cease and desist use of the dishwasher until repair complete.
** - scoops were stored in a manner that may contaminate foods. Bowls with no distinguishable handle for dirty high touch surfaces was observed stored in direct contact with the food ingredient. Scoops with the dirty high touch handles were stored with the handles in contact with the food ingredient. Retraining required.
** - PHI requested test strips for the QUAT sanitizer installed. Staff only had chlorine test strips available (wrong test strips)., ** - PHI provided instructions on setting up manual sanitizing using sinks and the QUAT sanitizer that was installed. PHI showed the staff how to use QUAT test strips and what number to look for. Staff used the chlorine test strips (no color change) and then informed PHI that the sanitizer was strong enough. Please RETRAIN staff on the importance and procedures of using test strips and what result to look for.
** - cleaning required in/on the following areas due to a build up of grease and grime: all cook line shelving, the undersides of all cook line shelving, the wall around the unapproved bug zapper, the shelf edges on the front line, all shelving in the back storage room
** - scoops were stored in an unsanitary condition: the ice scoops were stored on dirty surfaces