10803 Jasper Avenue NW
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 15, 2026
The concentration of chlorine sanitizer solution in the kitchen was too strong. The solution bleached out a chlorine test strip. The operator prepared 100ppm solution during inspection. , , Ensure the required 100ppm chlorine sanitizer concentration is maintained. Use chlorine test strips at the facility to measure the concentration.
The temperature of gravy in the hot holding unit was measured to be at 40 degrees C. The staff stated that the food items were moved from the cooler to the hot holding unit less than 30 minutes before inspection. The PHI instructed the staff to reheat the food item quickly up to 74 degrees C before storing them in the hot holding unit and temperature maintained above 60 degrees C. This was completed during inspection. , , Note that the hot holding unit cannot be used to reheat previously cooked food items from the cooler. Food must be quickly reheated up to 74 degrees C before being stored in the hot holding unit.
Pest control records were not available. Monthly pest control is required and records kept for review during inspection.
Food handling permit for the facility was not displayed. , , Ensure your valid permit is displayed at a visible location.
1. Cooking utensils such as whisks and spatulas and utensil storage containers in the kitchen were unclean. Dirt and debris accumulation was observed. , , Wash and sanitize all cooking utensils and storage containers as advised during inspection., , 2. The food preparation counters in the kitchen and the handwashing sink area were unclean. Old debris and dirt accumulation were observed. , , Please clean and sanitize these areas.
The flooring around the dishwasher area had buildup of grease, organics and debris. Please clean., , July 15, 2026: The floor around the dishwasher area and underneath the counters were unclean. Clean these areas and ensure the entire facility is maintained in a sanitary condition.
Phoenix Diner is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 588 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 464 (79%) 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.
Rexall Drugstore 7265
DOWNTOWN
This restaurant has been inspected 7 times since January 23, 2024, with 1 in compliance, 6 not in compliance, and 0 closures on record.
6 violations
The concentration of chlorine sanitizer solution in the kitchen was too strong. The solution bleached out a chlorine test strip. The operator prepared 100ppm solution during inspection. , , Ensure the required 100ppm chlorine sanitizer concentration is maintained. Use chlorine test strips at the facility to measure the concentration.
The temperature of gravy in the hot holding unit was measured to be at 40 degrees C. The staff stated that the food items were moved from the cooler to the hot holding unit less than 30 minutes before inspection. The PHI instructed the staff to reheat the food item quickly up to 74 degrees C before storing them in the hot holding unit and temperature maintained above 60 degrees C. This was completed during inspection. , , Note that the hot holding unit cannot be used to reheat previously cooked food items from the cooler. Food must be quickly reheated up to 74 degrees C before being stored in the hot holding unit.
Pest control records were not available. Monthly pest control is required and records kept for review during inspection.
Food handling permit for the facility was not displayed. , , Ensure your valid permit is displayed at a visible location.
1. Cooking utensils such as whisks and spatulas and utensil storage containers in the kitchen were unclean. Dirt and debris accumulation was observed. , , Wash and sanitize all cooking utensils and storage containers as advised during inspection., , 2. The food preparation counters in the kitchen and the handwashing sink area were unclean. Old debris and dirt accumulation were observed. , , Please clean and sanitize these areas.
The flooring around the dishwasher area had buildup of grease, organics and debris. Please clean., , July 15, 2026: The floor around the dishwasher area and underneath the counters were unclean. Clean these areas and ensure the entire facility is maintained in a sanitary condition.
4 violations
Mouse droppings were observed by the hot water tank
Food permit is expired.
The meat slicer had buildup of dried food. Ensure the unit is thoroughly cleaned and sanitized after use.
The flooring around the dishwasher area had buildup of grease, organics and debris. Please clean.
5 violations
The insert with used towels had 0ppm of chlorine. Staff corrected it during the inspection. Staff was reminded to use the chlorine test strips on a daily/regular basis to confirm concentration.
Back kitchen hand sink had no soap at the start of the inspection. Operator was reminded to have soap readily available at all times. Hand soap must be placed close by the hand sink. Corrected during inspection.
Mouse droppings were observed by the hot water tank
No violations
4 violations
Smoked salmon was on the outside of the prep cooler. Temperature was at 31C and was discarded during inspection.
Main kitchen hand sink basin was obstructed with bin and there were no paper towels. It was corrected during the inspection. Soap was present., , Front hand sink had no paper towels, it was corrected during inspection. Soap was present.
Staff washroom was no longer in use, however, a toilet and sink basin were still present. It was explained to operator that signage should be placed on the door to indicate the washroom was out of order. There was no soap or hot water at the sink., , Front hand sink was leaking underneath (behind cabinet door). Please repair or replace sink/ plumbing., , A mechanical ventilation canopy needs to be installed in the kitchen as there were staining of walls. It was also hot in the kitchen and there was a burnt smoke smell. Please look into this issue., , If possible, increase lighting in the kitchen to ensure it bright and easy to see the cleanliness of the kitchen.
4 violations
CORRECTED (bleach was available at this time) - Jan 23, 2024: OUTSTANDING - the sanitizer was not at the correct concentration as per operator's test strips and multiple damp and dirty cleaning cloths were noted on the counter top., Feb 18, 2022: - The sanitizer “Sink and Surface” was not being dispensed at the correct concentration for lactic acid from the automatic dispenser. New solutions were made twice and tested using the facility’s test strips and the solution was measuring below the required concentration for lactic acid. Please service the dispenser and email me with the servicing report once available. In the meantime, use another sanitizer such as bleach. , , - Some cleaning cloths were on counters. Please ensure that wet used cleaning cloths are always stored in sanitizer buckets when not in use. Dry cloths used for handling hot items do not need to be stored in a sanitizer bucket.
OUTSTANDING, No written monthly pest control reports available., , Ensure monthly pest control reports are available upon request. A checklist that may be used: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
10 violations
Jan 23, 2024: OUTSTANDING - the sanitizer was not at the correct concentration as per operator's test strips and multiple damp and dirty cleaning cloths were noted on the counter top., Feb 18, 2022: - The sanitizer “Sink and Surface” was not being dispensed at the correct concentration for lactic acid from the automatic dispenser. New solutions were made twice and tested using the facility’s test strips and the solution was measuring below the required concentration for lactic acid. Please service the dispenser and email me with the servicing report once available. In the meantime, use another sanitizer such as bleach. , , - Some cleaning cloths were on counters. Please ensure that wet used cleaning cloths are always stored in sanitizer buckets when not in use. Dry cloths used for handling hot items do not need to be stored in a sanitizer bucket.
The restaurant had no customers at the time of inspection, however, owner indicated the following items were being stored at room temperature because of the lunch rush: cooked potatoes, eggs in shell (23), and bacon. , , Ensure foods are kept at 4C or less OR 60C or warmer. Cooked potatoes were placed in the freezer, and eggs and bacon were discarded as they had been out for more than 2 hours.
The meat slicer had buildup of dried food. Ensure the unit is thoroughly cleaned and sanitized after use.
The flooring around the dishwasher area had buildup of grease, organics and debris. Please clean.
Some utensils hanging on the wall (such as tray, cutter, knife) had buildup of food. It was corrected during inspection., , Prep coolers were due for cleaning as there was build up of food, sauce and grease. , , Hot holding unit had soup stored in it, however, the temperature was at 26C. Operator was informed to reheat using the induction stovetop rather than the hot holding unit. CDI, , Spoons, forks, knives stored upright needs to be inverted to have the handles sticking up. Please correct.
OUTSTANDING, Food safety training certificate not available upon request., , Ensure there is proof that someone in care and control of the facility has completed an approved food safety training course.
OUTSTANDING (owner said a technician would be coming but bleach is being used in the meantime), , The DDBSA/ lactic acid sanitizer dispenser does not appear to be dispensing at the approved concentration as per test strips from owner. , , Ensure the dispenser is dispensing an approved sanitizer. Owner said he would use a bleach sanitizer in the meantime.
There was no probe thermometer that could accurately measure temperature. , , Ensure a probe thermometer that can accurately measure temperature is available.
- Front of house hand sink did not have paper towel, - Back of house hand sink did not have soap or paper towel, - Staff bathroom hand sink did not have soap or paper towel, , **Staff could not be washing their hands properly as all hand sinks were either missing paper towel or soap AND paper towel.** It is completely unacceptable not have stocked hand sinks. Washing hands is one of the biggest preventions of foodborne illness. Ensure that ALL HAND SINKS are stocked with soap and paper towel, and that there's hot and cold water available at the faucets.
Jan 23, 2024: OUTSTANDING. The sanitizer is not being checked often to identify issues. , Feb 18, 2022- Facility is not testing the sanitizer solution frequently. Please ensure that you are testing the sanitizer concentrations frequently to ensure that the sanitizer dispenser is functional and properly sanitizing.
Owner is uncertain if the test strips he has is for the chemical that is hooked up. The test strips exterior is greasy and cannot be clearly read., , Ensure test strips are accurate and can measure the sanitizer the facility is using.
No written monthly pest control reports available., , Ensure monthly pest control reports are available upon request. A checklist that may be used: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
Food safety training certificate not available upon request., , Ensure there is proof that someone in care and control of the facility has completed an approved food safety training course.
The DDBSA/ lactic acid sanitizer dispenser does not appear to be dispensing at the approved concentration as per test strips from owner. , , Ensure the dispenser is dispensing an approved sanitizer. Owner said he would use a bleach sanitizer in the meantime.
Hand sink and paper towel dispenser in the back kitchen were very greasy., Utensil container had dirt and debris accumulation. , , Ensure these areas are washed and sanitized. Clean throughout the facility regularly.