102 - 2003 91 Street SW · ELLERSLIE
March 2, 2026
PassRepeat Violation - A damp cloth was noted on a food prep surface., , Ensure cloths are not dirty or damp as bacteria can grow. Cloths must be switched out regularly and under these conditions as sanitizer spray bottles (not buckets) are being used. Guidelines for the use of wiping cloths - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
Repeat Violation - No food was sitting at room temperature, however, the siracha sour cream in the garnish station had a surface temp of 12 C (IR thermometer used) and an internal temperature of 9C (probe thermometer used). The insert was almost filled to the top and was sitting on ice rather than nestled inside the ice. , , As discussed previously, foods must be kept cold (4C or less). Only small amounts should be put in an insert and the container nestled in the ice water bath to maintain temperature.
Repeat Violation - The dehydrator (which was in use and dehydrating fruit) was in the exact same spot as last inspection (by the back door in a storage area). There is no accessible hand sink and this was discussed thoroughly at last inspection. Please note, this back area is NOT a food prep space and cannot have open food handling., , Ensure an accessible hand sink is available where there is open food preparation/ handling being done.
Repeat Violation - Handles of scoops were being stored directly in the food in the bins by the office., , Ensure handles of scoops are stored in such a way to protect the food from contamination; ensure the handles do not touch the food. Some options would be to store the scoop in a clean container outside the food bin or use a new, clean scoop each time.
OUTSTANDING - Chlorine test strips expired 2024 and 2025., , Ensure accurate test strips that aren't expired are used to verify concentration. Ensure sanitizers are checked at least daily to verify concentration.
The hand sink has a leak at the base of the faucet. Sous chef indicated a plumber had already been called., , Ensure plumbing is in good repair and free of leaks.
Mar 2, 2026: Although onsite sous chef indicated that the cleaning had been completed, it appeared that a thorough cleaning had not been done. Ensure the below areas are fully scrubbed/ cleaned and ensure the entire area is clean (ie. all the shelves in the cooler should be cleaned and a solution determined for the rust). Once this has been cleaned, it must be maintained. , Feb 9, 2026: Additional cleaning required due to food/ dirt buildup:, - exterior of dry food bins , - inside ovens and on top of stoves , - high touch surfaces like cooler/ freezer door handles , - inside of dishwasher, - wire shelves in fridge are rusty, , Clean the above areas. If it is not easily cleanable (ie. rusty wire shelves) please replace or repair.
Workshop Eatery is in the ELLERSLIE neighbourhood. ELLERSLIE, Edmonton has 37 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 26, 2026, there are 30 (81%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since November 22, 2024, with 5 passes and 0 closures on record.
Repeat Violation - A damp cloth was noted on a food prep surface., , Ensure cloths are not dirty or damp as bacteria can grow. Cloths must be switched out regularly and under these conditions as sanitizer spray bottles (not buckets) are being used. Guidelines for the use of wiping cloths - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
Repeat Violation - No food was sitting at room temperature, however, the siracha sour cream in the garnish station had a surface temp of 12 C (IR thermometer used) and an internal temperature of 9C (probe thermometer used). The insert was almost filled to the top and was sitting on ice rather than nestled inside the ice. , , As discussed previously, foods must be kept cold (4C or less). Only small amounts should be put in an insert and the container nestled in the ice water bath to maintain temperature.
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.
ELLERSLIE INDUSTRIAL
Repeat Violation - The dehydrator (which was in use and dehydrating fruit) was in the exact same spot as last inspection (by the back door in a storage area). There is no accessible hand sink and this was discussed thoroughly at last inspection. Please note, this back area is NOT a food prep space and cannot have open food handling., , Ensure an accessible hand sink is available where there is open food preparation/ handling being done.
Repeat Violation - Handles of scoops were being stored directly in the food in the bins by the office., , Ensure handles of scoops are stored in such a way to protect the food from contamination; ensure the handles do not touch the food. Some options would be to store the scoop in a clean container outside the food bin or use a new, clean scoop each time.
OUTSTANDING - Chlorine test strips expired 2024 and 2025., , Ensure accurate test strips that aren't expired are used to verify concentration. Ensure sanitizers are checked at least daily to verify concentration.
The hand sink has a leak at the base of the faucet. Sous chef indicated a plumber had already been called., , Ensure plumbing is in good repair and free of leaks.
Mar 2, 2026: Although onsite sous chef indicated that the cleaning had been completed, it appeared that a thorough cleaning had not been done. Ensure the below areas are fully scrubbed/ cleaned and ensure the entire area is clean (ie. all the shelves in the cooler should be cleaned and a solution determined for the rust). Once this has been cleaned, it must be maintained. , Feb 9, 2026: Additional cleaning required due to food/ dirt buildup:, - exterior of dry food bins , - inside ovens and on top of stoves , - high touch surfaces like cooler/ freezer door handles , - inside of dishwasher, - wire shelves in fridge are rusty, , Clean the above areas. If it is not easily cleanable (ie. rusty wire shelves) please replace or repair.
- Many damp and dirty cloths were stored on the counter top. Facility currently uses spray bottles and not buckets. This does not seem to be effective as staff are not changing out the cloths once they become damp or dirty. Recommend placing the cloths directly in a sanitizer bucket when not using., - Staff said the white cloths are supposed to be used only for hot food, however, multiple cloths were noted to have lots of food marks on them/ were dirty. These cloths need to be kept dry and free of food/ debris or must be laundered after they become dirty or stored in a sanitizer bucket., - White cloth noted to be soiled and knives and a grater were touching it. , , Ensure cloths that are dirty/have food on them are laundered and new ones are used. If they become damp and after using to wipe, store in a sanitizer bucket.
No handwashing was performed after using gloves which had been on when prepping raw meat., , Ensure handwashing is done prior to putting gloves on and after taking them off.
- The garnish station which was holding high risk items measured 12C with a probe thermometer. There were small inserts in a metal container and the large metal container was on the ice. This is ineffective at keeping the food in the inserts cold. It had been like this for just under 2 hours. , - Prepped coleslaw salad was in small bowls sitting at room temperature for over 2 hours. This was discarded onsite. , , Ensure high risk foods are kept cold (4C or less) or hot (60C or higher). If putting small inserts on ice, ensure the ice water bath is completely surrounding the insert. The insert needs to be nestled inside of the ice. Keep small portions inside the insert and metal inserts will be better than plastic ones. Do not store high risk items (ie.salad) at room temperature. After it is prepared, place back in the cooler until it is ordered.
Open food handling (dehydrating grapefruit) was being done in the back storage area where a hand sink was not accessible. , , Ensure a hand sink is accessible during any open food handling/ prep.
- Open food was being stored directly next to the hand sink in the splash zone where the food could be contaminated when someone is washing their hands., - Raw meat was stored above raw vegetables in the walk-in cooler., - A bag of rice was stored directly on the ground., - Scoops (no handles) were used and stored in dry food bins., , Ensure foods are protected from contamination. , - Do not store foods or food equipment directly by a hand sink. Strongly recommend a partition/ divide be installed by the hand sink to prevent this in the future. If this violation is noted again/ repeatedly, a divide or partition may be required. , - Ensure raw meat is stored separate and away from other foods - for example, ensure all raw meat is stored on the bottom shelf. Ensure foods is stored off the ground. , - Ensure scoops are stored in such a way to prevent contamination of the food product. Ensure handles do not touch the dry food product; do not use scoops without handles.
Chlorine test strips expired 2024 and 2025., , Ensure accurate test strips that aren't expired are used to verify concentration. Ensure sanitizers are checked at least daily to verify concentration.
Expired food handling permit posted from 2024-2025. , , Ensure you have a valid food handling permit posted somewhere visible to the public.
Additional cleaning required due to food/ dirt buildup:, - exterior of dry food bins, - inside ovens and on top of stoves, - high touch surfaces like cooler/ freezer door handles, - inside of dishwasher, - wire shelves in fridge are rusty, , Clean the above areas. If it is not easily cleanable (ie. rusty wire shelves) please replace or repair.
No (outstanding) - there was still inconsistency in recording daily food safety temperatures using logs/checklists (which are to be completed each work day in full, with copies available on-site for review, for a period of 90 days). At time of inspection, there were only three days of fully completed and available daily food safety temperature monitoring records. Staff are to be adequately trained and aware of this requirement.
No (outstanding) - note that numerous cardboard flats of brown raw shell eggs were being stored in the walk-in cooler on a middle section of shelving, above an open container of onions. As broken / cracked raw shell eggs can 'leak' onto foods stored below, the eggs are to be stored on the lowest shelf or on a metal tray (i.e. baking sheet) or bin to prevent any possible cross-contamination onto vegetables or other ready-to-eat food products being stored below.
No - staff were not being consistent in recording daily food safety temperatures using logs/checklists and are to ensure continued daily compliance is implemented and achieved.
No - note that seven cardboard flats of brown raw shell eggs were being stored in the walk-in cooler on a middle section of shelving, above an open container of onions and open bags of celery. As there can be small 'leaking' from broken raw shell eggs, the eggs are to be stored on the lowest shelf or onto a metal tray (i.e. baking sheet) to prevent any possible cross-contamination onto vegetables or other ready-to-eat food products being stored below.
No - previously identified conditions noted regarding "north wall above deli table is showing damage from contact with insert lids" and "electrical plate cover missing on white tile wall" were not observed and will be examined during re-inspection within 30 days.