1668 - 8882 170 Street NW · SUMMERLEA
28 avril 2026
Non conformeSanitizer on the cook line used for storing utensils measured 0ppm sanitizer., , Suggested using ice baths with a temperature of less than 4 degrees Celsius, or hot holding above 60 degrees Celsius to store utensils rather than sanitizer.
A food safety certificate was not available for a staff member onsite. , , When 6 or more staff are employed, at least one staff at all times onsite must have their food safety certificate.
Earls Kitchen + Bar se trouve dans le quartier SUMMERLEA. SUMMERLEA, Edmonton compte 183 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 170 (93%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 10 fois depuis le 29 octobre 2024, avec 7 conformes, 3 non conformes et 1 fermeture au dossier.
Sanitizer on the cook line used for storing utensils measured 0ppm sanitizer., , Suggested using ice baths with a temperature of less than 4 degrees Celsius, or hot holding above 60 degrees Celsius to store utensils rather than sanitizer.
A food safety certificate was not available for a staff member onsite. , , When 6 or more staff are employed, at least one staff at all times onsite must have their food safety certificate.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
The sanitizer buckets on the cook line measured 0 ppm quat residual. , , The sanitizer bucked were changed and measured a QUAT residual of 200 ppm.
The main ice machine had mould growth on the lip of the ice dispenser. , , The ice machine was immediately turned off, all ice was discarded, and facility switched to using secondary ice machine, which was inspected to be clean and sanitary.
A food safety certificate was not available for a staff member onsite. , , When 6 or more staff are employed, at least one staff at all times onsite must have their food safety certificate.
There was an accumulation of Food debris on the handles of the prep cooler and drawers on the cook line.
A scoop was found inside the container of corn starch and sugar. This was promptly removed by operator when informed. Please ensure all scoops are stored out of food ingredients to prevent contamination.
Deep cleaning is required along baseboards, equipment, and doors