13551 St. Albert Trail NW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
October 10, 2025
Cooked bacon strips and mushrooms in a prep cooler near the cooking area were measured at around 22C. The operator indicated they had been left out for more than 2 hours. Ensure high-risk foods are kept at ≤4C or >60C at all times. Keep covers closed when not in use and limit the amount of food added. Discard any high-risk food held above 4C for more than 2 hours., If high-risk foods are kept at room temperature, they must be monitored using proper timers or written logs/labels to ensure they are discarded after 2 hours. The food was discarded immediately.
The facility was generally clean and well-maintained; however, the following areas require attention:, , - Floors under shelves in the dry storage room
Moxies Grill & Bar is in the MCARTHUR INDUSTRIAL neighbourhood. MCARTHUR INDUSTRIAL, Edmonton has 22 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 18, 2026, there are 18 (82%) 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.
The Backyard Smokehouse
MCARTHUR INDUSTRIAL
This restaurant has been inspected 8 times since December 18, 2023, with 3 in compliance, 5 not in compliance, and 0 closures on record.
2 violations
Cooked bacon strips and mushrooms in a prep cooler near the cooking area were measured at around 22C. The operator indicated they had been left out for more than 2 hours. Ensure high-risk foods are kept at ≤4C or >60C at all times. Keep covers closed when not in use and limit the amount of food added. Discard any high-risk food held above 4C for more than 2 hours., If high-risk foods are kept at room temperature, they must be monitored using proper timers or written logs/labels to ensure they are discarded after 2 hours. The food was discarded immediately.
The facility was generally clean and well-maintained; however, the following areas require attention:, , - Floors under shelves in the dry storage room
No violations
No violations
3 violations
Mouse droppings noted under some benches in dining room inside hollow spaces.
Several missing and/or broken tiles are observed on the baseboards throughout the facility. , Ensure that the baseboards are repaired to maintain the wall in a smooth and easily cleanable condition.
A buildup of grime is observed on the floor beneath the ice machine near the office.
2 violations
Several missing and/or broken tiles are observed on the baseboards throughout the facility. , Ensure that the baseboards are repaired to maintain the wall in a smooth and easily cleanable condition.
A buildup of grime is observed on the floor beneath the ice machine near the office.
4 violations
A sink and surface sanitizer in a bucket at the salad prep area was measured at approximately 170 ml/L with sink and surface test strips. Ensure sink and surface sanitizer is maintained between 272-700ml/L at all times. The operator prepared a new sanitizer that was measured between 272-700mL/L during the inspection.
Mouse droppings are observed on the floor beneath the shelving in the dry storage room and in the mechanical and electrical rooms. , Ensure that the indicated droppings are cleaned up to help assess for any new pest activity.
Several missing and/or broken tiles are observed on the baseboards throughout the facility. , Ensure that the baseboards are repaired to maintain the wall in a smooth and easily cleanable condition.
No violations
6 violations
The mechanical dishwasher in kitchen was not sanitizing dishes and utensils properly - no sanitizer concentration was detected upon final cycle. Machine will be used to wash and rinse dishes and utensils then sanitize accordingly in adjacent sinks.
Chemical dishwasher not being tested routinely or accurately.
Mouse droppings noted in the following areas:, - dry storage room floors under shelves
1. A buildup of food debris and/or grime is observed beneath the shelving in the dry storage room. , 2. A buildup of what appears to be mold is observed on the shelving units and on the wall in the walk-in bar cooler. , 3. A buildup of grime is observed on the floor beneath the ice machine near the office. , 4. A buildup of grime is observed on the floor beneath the sinks and the counters in the bar area. , 1-4. Ensure that the indicated areas are cleaned and sanitized.
The following entry points need to be addressed in dry storage room to help mitigate mice activity:, - gaps/holes in drywall, - copper pipes area in mechanical area
Dishwasher not dispensing sanitizer. Machine will be used to wash and rinse dishes and utensils then sanitize in adjacent sinks.
The following areas require attention:, - areas where mouse droppings were observed, - outside surfaces of dry food bins in prep room