11860 145 Avenue NW · CAERNARVON
Knights Pub & Grill is in the CAERNARVON neighbourhood. CAERNARVON, Edmonton has 14 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 7, 2026, there are 11 (79%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 6 times since December 18, 2024, with 6 passes and 0 closures on record.
Three light fixtures in the kitchen were missing covers. Please install appropriate covers., , April 1/26 - One light fixture in the kitchen was missing a cover.
The following equipment require attention:, , - Freezers with ice buildup. Please clean and maintain.
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.
The chemical dishwasher was not dispensing chlorine sanitizer. Please repair the dishwasher. Ensure chlorine is maintained at 100 ppm. , , The facility will use one sink compartment for the sanitizing step. After washing, please soak dishes and utensils in a 100-ppm bleach sanitizer solution.
Three light fixtures in the kitchen were missing covers. Please install appropriate covers.
A knife was taped around the handle. Please ensure that all utensils are maintained in good repair and are easy to clean. Corrected during the inspection; the knife was removed and replaced.
The following equipment require attention:, , - Freezers with ice buildup. Please clean and maintain.
The following equipment require attention:, , - Underside of the pizza prep cooler - Please clean., - White food storage container lids - Please clean and replace lids that are cracked or damaged.
The following areas require attention:, , - Ceiling tiles in the kitchen - dust buildup noted. , - All shelves with food debris, dust, or stains - Please conduct a deep cleaning., , Please clean and maintain.
Handwashing station in the kitchen area and staff washroom had paper towels kept directly on the sink. , ** Keep paper towels in a suitable dispenser.
1. Bulk rice was observed stored in the original package, which cannot be sealed/closed properly. , ** Provide proper storage for the rice. , , 2. Fresh vegetables were observed stored under a dusty space (ventilation fan) in the prep cooler., ** Ensure all foods are stored in a clean and sanitary manner. Providing a sealable container is one of the strategies.
Chlorine test strips were observed to be expired. , , ** Provide test strips for sanitizer (Chlorine) used in the facility.
The surface of the handwashing station was lifting and repaired with tape. , ** Ensure the surface above are smooth, non-absorbent, and easy-to-clean.
1. Cracked utensils (bowls and knife) repaired with tape was observed. , ** repair or replace to have a smooth, non-absorbent and easy-to-clean surface. , , 2. A paper box was used to store clean utensils after dishwashing. , ** Provide smooth, non-absorbent and easy-to-clean surface to store utensils. , , 3. In the bar area, debris accumulation was observed with the faucet of the pop dispenser. , ** Clean and sanitize areas above. Make sure a schedule is in place to ensure consistency of maintenance. , , 4. In the bar area, glasses in the stand alone cooler were directly kept on what appeared to be a rusted surface., ** Provide clean and sanitary storage space for clean utensils. In the process, inspect the glassware and make sure they are sanitary while addressing the storage space. , , 5. Clean dishware were stored in close proximity to dirty mop. Once notified, mop was moved to a proper location. , ** Ensure there is clear distance between incompatible activities to reduce the risk of contamination.