5842 111 Street NW · LENDRUM PLACE
The Glass Monkey is in the LENDRUM PLACE neighbourhood. LENDRUM PLACE, Edmonton has 14 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 24, 2026, there are 10 (71%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 16 times since March 3, 2025, with 16 passes and 0 closures on record.
The measured temperature of the final rinse cycle for the high temperature dishwasher in the kitchen was only 66C after eight cycles. Please ensure corrective actions are taken and a technician assesses and repairs the dishwasher and a final rinse temperature of at least 71C at the plate level is able to be reached., , **Feb 18, 2026 - The measured final rinse temperature of the high temperature dishwasher was measured to be approximately between 70.4C. Please ensure corrective actions are taken and the final rinse cycle reaches at least 71C., , **Feb 25, 2026 - The violation is still outstanding. The final rinse temperature of the high temperature dishwasher after three cycles were run was still between 70-71C using two different probe thermometers., , **March 4, 2026 - The violation was still outstanding and temperature of the final rinse cycle after multiple cycles were ran was approximately the same as previously cited., , **March 13, 2026 - The violation was still outstanding. Final rinse temperature measured at 68C at the plate for >5 cycles. Measured using two min/max probe thermometers during all cycles.
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.
Only one kitchen staff member was working at the time of inspection and had very limited food safety knowledge. Please ensure staff are properly retrained.
2026-03-04, Violation is still outstanding, , 2026-02-25, Violation is still outstanding. , , 2026-02-18, Violation is still outstanding. , , 2026-02-10, No written cleaning schedule was observed. , , No written cleaning schedule was observed. , Ensure that a written cleaning schedule is being completed and maintained to help facilitate effective cleaning and sanitizing of the facility.
The measured temperature of the final rinse cycle for the high temperature dishwasher in the kitchen was only 66C after eight cycles. Please ensure corrective actions are taken and a technician assesses and repairs the dishwasher and a final rinse temperature of at least 71C at the plate level is able to be reached., , **Feb 18, 2026 - The measured final rinse temperature of the high temperature dishwasher was measured to be approximately between 70.4C. Please ensure corrective actions are taken and the final rinse cycle reaches at least 71C., , **Feb 25, 2026 - The violation is still outstanding. The final rinse temperature of the high temperature dishwasher after three cycles were run was still between 70-71C using two different probe thermometers., , **March 4, 2026 - The violation was still outstanding and temperature of the final rinse cycle after multiple cycles were ran was approximately the same as previously cited., , **March 13, 2026 - The violation was still outstanding. Final rinse temperature measured at 68C at the plate for >5 cycles. Measured using two min/max probe thermometers during all cycles.
Only one kitchen staff member was working at the time of inspection and had very limited food safety knowledge. Please ensure staff are properly retrained.
2026-03-04, Violation is still outstanding, , 2026-02-25, Violation is still outstanding. , , 2026-02-18, Violation is still outstanding. , , 2026-02-10, No written cleaning schedule was observed. , , No written cleaning schedule was observed. , Ensure that a written cleaning schedule is being completed and maintained to help facilitate effective cleaning and sanitizing of the facility.
The measured temperature of the final rinse cycle for the high temperature dishwasher in the kitchen was only 66C after eight cycles. Please ensure corrective actions are taken and a technician assesses and repairs the dishwasher and a final rinse temperature of at least 71C at the plate level is able to be reached., , **Feb 18, 2026 - The measured final rinse temperature of the high temperature dishwasher was measured to be approximately between 70.4C. Please ensure corrective actions are taken and the final rinse cycle reaches at least 71C., , **Feb 25, 2026 - The violation is still outstanding. The final rinse temperature of the high temperature dishwasher after three cycles were run was still between 70-71C using two different probe thermometers., , **March 4, 2026 - The violation was still outstanding and temperature of the final rinse cycle after multiple cycles were ran was approximately the same as previously cited.
Only one kitchen staff member was working at the time of inspection and had very limited food safety knowledge. Please ensure staff are properly retrained.
2026-03-04, Violation is still outstanding, , 2026-02-25, Violation is still outstanding. , , 2026-02-18, Violation is still outstanding. , , 2026-02-10, No written cleaning schedule was observed. , , No written cleaning schedule was observed. , Ensure that a written cleaning schedule is being completed and maintained to help facilitate effective cleaning and sanitizing of the facility.
The measured temperature of the final rinse cycle for the high temperature dishwasher in the kitchen was only 66C after eight cycles. Please ensure corrective actions are taken and a technician assesses and repairs the dishwasher and a final rinse temperature of at least 71C at the plate level is able to be reached., , **Feb 18, 2026 - The measured final rinse temperature of the high temperature dishwasher was measured to be approximately between 70.4C. Please ensure corrective actions are taken and the final rinse cycle reaches at least 71C., , **Feb 25, 2026 - The violation is still outstanding. The final rinse temperature of the high temperature dishwasher after three cycles were run was still between 70-71C using two different probe thermometers.
No chlorine test strips were available onsite to measure the concentration of the chlorine sanitizer. Please ensure valid test strips are ordered and available onsite., , **Feb 18, 2026 - Violation is still outstanding., , **Feb 25, 2026 - Violation was still outstanding.
Only one kitchen staff member was working at the time of inspection and had very limited food safety knowledge. Please ensure staff are properly retrained.
2026-02-25, Violation is still outstanding. , , 2026-02-18, Violation is still outstanding. , , 2026-02-10, No written cleaning schedule was observed. , , No written cleaning schedule was observed. , Ensure that a written cleaning schedule is being completed and maintained to help facilitate effective cleaning and sanitizing of the facility.
The measured temperature of the final rinse cycle for the high temperature dishwasher in the kitchen was only 66C after eight cycles. Please ensure corrective actions are taken and a technician assesses and repairs the dishwasher and a final rinse temperature of at least 71C at the plate level is able to be reached., , **Feb 18, 2026 - The measured final rinse temperature of the high temperature dishwasher was measured to be approximately between 70.4C. Please ensure corrective actions are taken and the final rinse cycle reaches at least 71C.
No chlorine test strips were available onsite to measure the concentration of the chlorine sanitizer. Please ensure valid test strips are ordered and available onsite., , **Feb 18, 2026 - Violation is still outstanding.
2026-02-18, New weatherstripping had been installed now, but light was still visible. Violation is still outstanding. , , 2026-02-10, Light was still visible on the bottom right side of the back receiving door. Please ensure the weatherstripping is replaced and no light is visible to prevent the entry of pests. , , 2025-06-23, The below remains outstanding. , , 2025-06-11, The below remains outstanding. , , 2025-03-20, A gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. , Ensure that the indicated gap is sealed.
Only one kitchen staff member was working at the time of inspection and had very limited food safety knowledge. Please ensure staff are properly retrained.
2026-02-18, Violations were still outstanding. , , 2026-02-10, , 1. A buildup of grime was observed on the exterior of food storage containers throughout the facility. , 2. A buildup of grime was observed on the lower shelf beneath the back food prep counter.
2026-02-18, Violation is still outstanding. , , 2026-02-10, No written cleaning schedule was observed. , , No written cleaning schedule was observed. , Ensure that a written cleaning schedule is being completed and maintained to help facilitate effective cleaning and sanitizing of the facility.
The measured temperature of the final rinse cycle for the high temperature dishwasher in the kitchen was only 66C after eight cycles. Please ensure corrective actions are taken and a technician assesses and repairs the dishwasher and a final rinse temperature of at least 71C at the plate level is able to be reached., , **Feb 18, 2026 - The measured final rinse temperature of the high temperature dishwasher was measured to be approximately between 70.4C. Please ensure corrective actions are taken and the final rinse cycle reaches at least 71C.
No chlorine test strips were available onsite to measure the concentration of the chlorine sanitizer. Please ensure valid test strips are ordered and available onsite., , **Feb 18, 2026 - Violation is still outstanding.
2026-02-18, New weatherstripping had been installed now, but light was still visible. Violation is still outstanding. , , 2026-02-10, Light was still visible on the bottom right side of the back receiving door. Please ensure the weatherstripping is replaced and no light is visible to prevent the entry of pests. , , 2025-06-23, The below remains outstanding. , , 2025-06-11, The below remains outstanding. , , 2025-03-20, A gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. , Ensure that the indicated gap is sealed.
Only one kitchen staff member was working at the time of inspection and had very limited food safety knowledge. Please ensure staff are properly retrained.
2026-02-18, Violations were still outstanding. , , 2026-02-10, , 1. A buildup of grime was observed on the exterior of food storage containers throughout the facility. , 2. A buildup of grime was observed on the lower shelf beneath the back food prep counter.
2026-02-18, Violation is still outstanding. , , 2026-02-10, No written cleaning schedule was observed. , , No written cleaning schedule was observed. , Ensure that a written cleaning schedule is being completed and maintained to help facilitate effective cleaning and sanitizing of the facility.
Several back areas in the kitchen in between where the food equipment was stored was dirty with grime and food debris. Please ensure corrective actions are taken and area is properly cleaned., , Feb 18, 2026 - Violation was still outstanding.
Knives and utensils were observed being stored in a sanitizer pail. The initial measured concentration of the sanitizer was 0ppm. Informed kitchen staff who created a bleach solution. Retested and measured concentration was acceptable (100ppm).
Several food products stored in stainless steel containers in the sandwich preparation coolers and drawers were uncovered. Please ensure all high risk food products are covered and protected from contamination.
The measured temperature of the final rinse cycle for the high temperature dishwasher in the kitchen was only 66C after eight cycles. Please ensure corrective actions are taken and a technician assesses and repairs the dishwasher and a final rinse temperature of at least 71C at the plate level is able to be reached.
No chlorine test strips were available onsite to measure the concentration of the chlorine sanitizer. Please ensure valid test strips are ordered and available onsite.
2026-02-10, Light was still visible on the bottom right side of the back receiving door. Please ensure the weatherstripping is replaced and no light is visible to prevent the entry of pests. , , 2025-06-23, The below remains outstanding. , , 2025-06-11, The below remains outstanding. , , 2025-03-20, A gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. , Ensure that the indicated gap is sealed.
2026-02-10, Mouse droppings were still observed around the area of the large mixer and inside the drawer where food equipment was being stored. , 2025-06-23, Mouse droppings were observed on the exterior of food storage containers and on the shelf beneath the large mixer.
Only one kitchen staff member was working at the time of inspection and had very limited food safety knowledge. Please ensure staff are properly retrained.
Several back areas in the kitchen in between where the food equipment was stored was dirty with grime and food debris. Please ensure corrective actions are taken and area is properly cleaned.
2026-02-10, , 1. A buildup of grime was observed on the exterior of food storage containers throughout the facility. , 2. A buildup of grime was observed on the lower shelf beneath the back food prep counter.
2026-02-10, No written cleaning schedule was observed. , , No written cleaning schedule was observed. , Ensure that a written cleaning schedule is being completed and maintained to help facilitate effective cleaning and sanitizing of the facility.
2025-06-23, The below remains outstanding. , , 2025-06-11, The below remains outstanding. , , 2025-03-20, A gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. , Ensure that the indicated gap is sealed.
2025-06-23, Mouse droppings were observed on the exterior of food storage containers and on the shelf beneath the large mixer. , , , 2025-06-11, Mouse droppings were observed on equipment and food packaging in the hallway to the back receiving door. , Ensure that pest control measures are taken to help eliminate the presence of pests in the facility.
1. A buildup of grime was observed on the exterior of food storage containers throughout the facility. , 2. A buildup of food debris was observed beneath the shelving in the hallway to the receiving door. , 3. A buildup of grime was observed on the lower shelf beneath the back food prep counter. , 4. The staff washroom was observed with a buildup of grime on the floor and toilet. , 1-4. Ensure that the indicated areas are cleaned.
No written cleaning schedule was observed. , Ensure that a written cleaning schedule is being completed and maintained to help facilitate effective cleaning and sanitizing of the facility.
2025-06-23, The below remains outstanding. , , 2025-06-11, The below remains outstanding. , , 2025-03-20, A gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. , Ensure that the indicated gap is sealed.
2025-06-23, Mouse droppings were observed on the exterior of food storage containers and on the shelf beneath the large mixer. , , , 2025-06-11, Mouse droppings were observed on equipment and food packaging in the hallway to the back receiving door. , Ensure that pest control measures are taken to help eliminate the presence of pests in the facility.
1. A buildup of grime was observed on the exterior of food storage containers throughout the facility. , 2. A buildup of food debris was observed beneath the shelving in the hallway to the receiving door. , 3. A buildup of grime was observed on the lower shelf beneath the back food prep counter. , 4. The staff washroom was observed with a buildup of grime on the floor and toilet. , 1-4. Ensure that the indicated areas are cleaned.
No written cleaning schedule was observed. , Ensure that a written cleaning schedule is being completed and maintained to help facilitate effective cleaning and sanitizing of the facility.
2025-06-23, The below remains outstanding. , , 2025-06-11, The below remains outstanding. , , 2025-03-20, A gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. , Ensure that the indicated gap is sealed.
2025-06-23, Mouse droppings were observed on the exterior of food storage containers and on the shelf beneath the large mixer. , , , 2025-06-11, Mouse droppings were observed on equipment and food packaging in the hallway to the back receiving door. , Ensure that pest control measures are taken to help eliminate the presence of pests in the facility.
1. A buildup of grime was observed on the exterior of food storage containers throughout the facility. , 2. A buildup of food debris was observed beneath the shelving in the hallway to the receiving door. , 3. A buildup of grime was observed on the lower shelf beneath the back food prep counter. , 4. The staff washroom was observed with a buildup of grime on the floor and toilet. , 1-4. Ensure that the indicated areas are cleaned.
No written cleaning schedule was observed. , Ensure that a written cleaning schedule is being completed and maintained to help facilitate effective cleaning and sanitizing of the facility.
2025-06-23, The below remains outstanding. , , 2025-06-11, The below remains outstanding. , , 2025-03-20, A gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. , Ensure that the indicated gap is sealed.
2025-06-23, Mouse droppings were observed on the exterior of food storage containers and on the shelf beneath the large mixer. , , , 2025-06-11, Mouse droppings were observed on equipment and food packaging in the hallway to the back receiving door. , Ensure that pest control measures are taken to help eliminate the presence of pests in the facility.
1. A buildup of grime was observed on the exterior of food storage containers throughout the facility. , 2. A buildup of food debris was observed beneath the shelving in the hallway to the receiving door. , 3. A buildup of grime was observed on the lower shelf beneath the back food prep counter. , 4. The staff washroom was observed with a buildup of grime on the floor and toilet. , 1-4. Ensure that the indicated areas are cleaned.
No written cleaning schedule was observed. , Ensure that a written cleaning schedule is being completed and maintained to help facilitate effective cleaning and sanitizing of the facility.
Several food packages such as rice and pot barley were observed to be chewed through by what appeared to be mice activity. Ensure food is protected from contamination during storage. The operator discarded the chewed food products during the inspection.
Several mouse droppings were observed in a large bulk container of rice. Ensure food is protected from contamination during storage. The operator discarded the indicated rice during the inspection.
2025-06-11, The below remains outstanding. , , 2025-03-20, A gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. , Ensure that the indicated gap is sealed.
Mouse droppings were observed on equipment and food packaging in the hallway to the back receiving door. , Ensure that pest control measures are taken to help eliminate the presence of pests in the facility.
1. A buildup of grime was observed on the exterior of food storage containers throughout the facility. , 2. A buildup of food debris was observed beneath the shelving in the hallway to the receiving door. , 3. A buildup of grime was observed on the lower shelf beneath the back food prep counter. , 4. A buildup of food debris was observed on the floor beneath the ice machine. , 5. The staff washroom was observed with a buildup of grime on the floor and toilet. , 1-5. Ensure that the indicated areas are cleaned.
No written cleaning schedule was observed. , Ensure that a written cleaning schedule is being completed and maintained to help facilitate effective cleaning and sanitizing of the facility.
A gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. , Ensure that the indicated gap is sealed.
Duct tape was observed to be wrapped around a food processor container in what appears to be an attempt to repair the dish, however this makes the surface difficult to effectively clean and sanitize. , Ensure that the indicated dish is discarded or replaced to ensure that all dishes are maintained in a smooth and easily cleanable condition.
Several cloths were observed to be sitting on the counter when not in use. Ensure cloths are stored inside a 100ppm bleach/chlorine sanitizer or 200ppm QUAT sanitizer when not in use. The operator placed the cloths inside a 200ppm QUAT sanitizer bucket during the inspection.
A gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. , Ensure that the indicated gap is sealed.
Several missing baseboards were observed in the hallway to the receiving door which creates a gap that is difficult to clean. , Ensure that the indicated gap is sealed to be smooth and easy to clean.
Duct tape was observed to be wrapped around a food processor container in what appears to be an attempt to repair the dish, however this makes the surface difficult to effectively clean and sanitize. , Ensure that the indicated dish is discarded or replaced to ensure that all dishes are maintained in a smooth and easily cleanable condition.
1. A buildup of grime was observed on the shelving beside the fire suppression tanks. , 2. A buildup of grime was observed on the Bradley smoker near the receiving door. , 3. A buildup of what appears to be mold was observed on the shelving in the walk-in cooler., 4. A buildup of grime was observed on the interior surface of the receiving door. , 5. A buildup of food debris was observed on top of the dishwasher. , 6. A buildup of grime was observed on the shelving near the entrance to the back hallway that leads to the receiving door. , 1-6. Ensure that the indicated areas are cleaned and sanitized to help prevent cross-contamination as well as to help prevent pests from harboring in the facility.
Several spray bottles with QUAT sanitizer were measured at 100ppm with QUAT test strips. Ensure that a 100ppm bleach/chlorine sanitizer or 200ppm QUAT sanitizer are readily available at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
A gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. , Ensure that the indicated gap is sealed.
Several missing baseboards were observed in the hallway to the receiving door which creates a gap that is difficult to clean. , Ensure that the indicated gap is sealed to be smooth and easy to clean.
Duct tape was observed to be wrapped around a food processor container in what appears to be an attempt to repair the dish, however this makes the surface difficult to effectively clean and sanitize. , Ensure that the indicated dish is discarded or replaced to ensure that all dishes are maintained in a smooth and easily cleanable condition.
1. A buildup of grime was observed on the shelving beside the fire suppression tanks. , 2. A buildup of grime was observed on the Bradley smoker near the receiving door. , 3. A buildup of what appears to be mold was observed on the shelving in the walk-in cooler., 4. A buildup of grime was observed on the interior surface of the receiving door. , 5. A buildup of food debris was observed on top of the dishwasher. , 6. A buildup of grime was observed on the shelving near the entrance to the back hallway that leads to the receiving door. , 1-6. Ensure that the indicated areas are cleaned and sanitized to help prevent cross-contamination as well as to help prevent pests from harboring in the facility.