108 - 10111 104 Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Guru Kitchen + Bar 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 399 (68%) 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.
Subway 62220
DOWNTOWN
This restaurant has been inspected 7 times since August 26, 2024, with 3 in compliance, 4 not in compliance, and 0 closures on record.
No violations
4 violations
The low temperature dishwasher was measured at 0ppm of chlorine after several cycles. Sanitizer bucket was full. Ensure the sanitizer is maintained at 100ppm of chlorine., - Manual dishwashing procedures in the 2-comp sink was discussed with the operator until dishwasher can dispense 100ppm of chlorine.
Non-food grade bag was used for food storage in the cooler. Food was poured into a food grade plastic, ensure food is stored only in food grade plastics.
The test strips onsite was expired. Ensure new strips are obtained.
1. The bulk food bins were unclean from dried up food stains and build-up. Ensure food bins are cleaned and maintained in a sanitary manner at all times., , 2. The clean utensils are being stored in an unclean bin. Ensure storage containers are cleaned and sanitized and maintained in a sanitary manner.
No violations
1 violation
The handsink in front and in the coffee station behind the door, has no soap nor paper towel., , Ensure handsinks are fully equipped at all times.
6 violations
- Quat sanitizer was prepared during inspection. Ensure sanitizer is available in the bucket during food prep and immerse cleaning clothes in the sanitizer.
The low temperature dishwasher was measured at 10ppm of chlorine after the sanitizing cycle. Chlorine bottle was empty with no spare on site. Staff indicated an order will be made and delivered on Monday. Until then, staff indicated single use utensils will be used for service., , Single use utensils should be used or sanitize dishes in 200ppm quat or 100ppm chlorine in the 2-compartment sink until the dishwasher can produce 100ppm of chlorine sanitizer after the sanitizing cycle.
The handsink in front and in the coffee station behind the door, has no soap nor paper towel., , Ensure handsinks are fully equipped at all times.
No violations
5 violations
Used cleaning cloths were not stored properly when not in use. They were observed on counter tops in the kitchen cookline., All used cleaning cloths were immediately stored in Quat solutions by manager upon request.
The low temperature dishwasher is not in proper working order. Zero ppm chlorine was measured at plate level in the final rinse cycle., Dishes/utensils from the dishwasher must be sanitize manually in a compartment sink for 2 minutes until the equipment is fixed.
A water leak was noted from a tube connected to the drink fountain in the kitchen., Repair the plumbing leak at the drink fountain.
- Store food off the floor in the walk-in cooler., - Staff backpack was observed on the prep cooler in the kitchen., , Ensure non-food items are stored separate from food.
Pest control records was not available. Ensure a pest control management program is maintained and records are available on site.
Food stains and debris were observed on the prep cooler near the stove and shelves opposite the dishwasher. , Ensure the indicated areas are kept clean and maintained in a sanitary manner at all times.
The low temperature dishwasher is not in proper working order. , Contact a technician to service/fix the dishwasher.
A broken strainer observed in the kitchen food processing area was discarded onsite.