9682 142 Street NW · CRESTWOOD
February 27, 2026
PassObservation:, Deli cups were used as scoops to handle bulk food and were stored directly in contact with the food inside the containers, creating a risk of contamination., , Corrective Action Required:, Provide appropriate scoops with handles for dispensing bulk foods and store them in a sanitary manner that prevents contamination of the food (e.g., in a clean holder or with handles positioned above the food).
Observation:, Slime (biofilm) buildup was observed on the internal surfaces of the ice machine., , Corrective Action Required:, Thoroughly clean and sanitize the ice machine in accordance with the manufacturer’s instructions to remove all biofilm buildup. Maintain the ice machine in a clean and sanitary condition at all times.
Rebel Eatery & Bar is in the CRESTWOOD neighbourhood. CRESTWOOD, Edmonton has 21 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 15 (71%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 2 times since January 31, 2025, with 2 passes and 0 closures on record.
Observation:, Deli cups were used as scoops to handle bulk food and were stored directly in contact with the food inside the containers, creating a risk of contamination., , Corrective Action Required:, Provide appropriate scoops with handles for dispensing bulk foods and store them in a sanitary manner that prevents contamination of the food (e.g., in a clean holder or with handles positioned above the food).
Observation:, Slime (biofilm) buildup was observed on the internal surfaces of the ice machine., , Corrective Action Required:, Thoroughly clean and sanitize the ice machine in accordance with the manufacturer’s instructions to remove all biofilm buildup. Maintain the ice machine in a clean and sanitary condition at all times.
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 salmon arrives fresh, and it gets prepped before it is frozen. The fish would be frozen for about a day before it would be used for sashimi. Discussed the requirements of salmon needing to be frozen for 7 days at -20C before it could be used for raw fish consumption. Ensure there is proper dating in place. Alternatively, supplier can provide written confirming it is sashimi grade/parasite free. Facility could also purchase fish that has been adequately frozen by supplier., , All other fish comes frozen.
A tray of raw fish was stored above the apple pies in the sushi prep cooler. Ensure all raw meats/high risk food is stored below low risk foods at all times., , In the metal drawer (under the flat top grill), there was cooked eel stored in a larger insert while a smaller insert with raw ground meat was also stored in the larger insert. A safer food safe method is to store the raw meat with raw meat and cooked with cooked.
The hand sink by the ice machine had cold water initially, however, it was corrected during the inspection and warm water was detected.
A metal strainer for the flour mixture was discarded during inspection as it was in poor repair. Corrected during inspection. , , The sushi cooler long cutting board showed staining and was due for repair., , Facility's own pH test strips were not providing proper results when used on the sushi rice. Please obtain new pH test strips. At the time, the pH of sushi rice was at 4.0 (inspectors test strips). Operator uses the same rice vinegar mixture and aims for pH4.0-4.5. Going forward, please test on a regular basis., , Please keep cups/scoops out of dry ingredients or have the scoop stored in a manner not touching the food., , Operators do not use bamboo mats for shaping sushi. Instead, plastic trays/Moulds were used to shape the sushi. The trays and covers would be placed in sanitizer when not in use. There was a metal press that would be wrapped in saran wrap and changed frequently.