9605 66 Avenue NW
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 3, 2026
Yes (corrected during inspection) - note that the operator was advised that staff workers discontinue use of clean garbage bags for storage/covering of dough and other baked food products, as garbage bags are not designed as food-grade liners, bags, or covers. The operator is to ensure food-grade bags, liners, and covers are used when required (alongside food-grade containers)., , Note: clean garbage bags are treated with a chemical lining for odour control and are intended for garbage use only (not to be used for food storage or covering).
Time Out Pub is in the HAZELDEAN neighbourhood. HAZELDEAN, Edmonton has 19 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 3, 2026, there are 14 (74%) 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.
7-Eleven 37827H - Food
ROSEDALE INDUSTRIAL
This restaurant has been inspected 10 times since February 8, 2024, with 5 in compliance, 5 not in compliance, and 0 closures on record.
1 violation
Yes (corrected during inspection) - note that the operator was advised that staff workers discontinue use of clean garbage bags for storage/covering of dough and other baked food products, as garbage bags are not designed as food-grade liners, bags, or covers. The operator is to ensure food-grade bags, liners, and covers are used when required (alongside food-grade containers)., , Note: clean garbage bags are treated with a chemical lining for odour control and are intended for garbage use only (not to be used for food storage or covering).
No violations
4 violations
No - there was no chlorine sanitizer in the container at the main kitchen dishwasher, and once replaced with a full container, there was a further issue with lack of chlorine sanitizer being pumped into the dishwasher during the sanitizing cycles (as the plastic line for chlorine to be pumped into the commercial dishwasher may have been clogged due to 'air gaps' and/or salt-crystal creation due to empty container being used). , , The operator was provided with an interim measure of manual sanitizing, with commercial dishwasher to be used 'twice' for the washing and rinsing cycles, and then the dishware placed into one sink of the set of large 2-compartment sinks for sanitizing of one minute plus (with warm water and chlorine concentration to be at 100 ppm, with test strips provided). Afterward, dishware is to be stored on racks/shelving to air dry., , A technician had been contacted for inspection and maintenance of the main kitchen dishwasher (as well as the unused bar glass-washer), and was to be on-site within 24 hours or less.
No - the current Food Handling Permit (expiry date of September 30, 2026) was not being continually posted in a conspicuous location on public display. The expired 2025 version was being posted instead. The operator was advised to post the current versions of the city business license and Food Handling Permit, adjacent to each other, at the front bar area visible to the public.
No violations
2 violations
No - the food prep refrigeration unit in main kitchen (for pizza making, etc.) was at ambient air temperature of range of 10 to 14 degrees Celsius, with condensation formed on unit and possible issue with refrigerant, compressor motor, and/or filter. A licensed technician is to examine this refrigeration unit and repair or replace the unit (as cold-holding refrigeration must be maintained at 4 degrees Celsius, or lower). The operator and staff were advised to move all food products into the walk-in cooler within 15 minutes (and to keep this food prep refrigeration unit empty until repaired or replaced)., , Also, the two adjacent hot-holding units were in use, with stored gravy and tomato sauce measured at range of 40 to 45 degrees Celsius, with temperature setting then switched higher at time of inspection (note: all hot-holding foods must be maintained at 60 degrees Celsius, or higher, and are not to be re-heated inside a hot-holding unit).
No - additional washing of floor sections is necessary under sinks and dishwasher and around above-ground grease interceptor in main kitchen dishwashing area (as there was accumulation of food spillage, dirt, dust, etc.).
No violations
1 violation
No - the counter-top section of the main kitchen hand-wash sink is to be repaired or re-surfaced, due to significant moisture damage (note that the under-shelf cupboard was repaired)., , Yes - the ventilation exhaust canopy was professionally cleaned last week (with cleaning company sticker posted, and continued bi-annual schedule).
3 violations
No - monthly pest control service reports or invoices were not available for review (with paper copies or digital files to be kept on-site available for review, for a period of one year). , , Also, there was evidence of previous rodent (mouse) entry into the food premises main kitchen (under hand-wash sink) and dishwashing area (under commercial dishwasher) - as there were old discoloured rodent droppings (30+) in these areas., , Operator is to ensure the damaged wall sections at these main kitchen areas are well repaired and tightly sealed to prevent rodent entry and harbourage areas inside the walls (i.e. with use of chicken wire, steel wool, injection foam, solid wood materials, etc., as necessary).
No - there was no indication of who the certified food-handler was at this food premises (with copy of the food safety certificate required to be available for review). At time of inspection, there were four staff on-site.
No violations
1 violation
Walk-in cooler was at 10C.,
No - there was a section of shelving in the dishwashing area that was worn and in disrepair (and no longer smooth, washable, and non-absorbent). The operator was advised to repair or replace this wall shelving section and ensure all shelving and racks in the food premises are maintained in good repair so as to be smooth and washable.
No - more regular and thorough washing of floors was necessary in the dishwashing and storage area, with observed accumulation of food spillage and dust/dirt alongside the baseboard sections and around the above-ground grease interceptor.
No - the ventilation exhaust canopy was significantly soiled with grease/oil accumulation, with professional cleaning required (and which has been scheduled for this week). , , Also, the counter top of the main kitchen hand-wash sink and the under-shelf cupboard was worn and in disrepair, with repair work and painting or re-surfacing necessary to ensure a smooth, washable, and durable surface.