10247 97 Street NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 avril 2026
The chlorine sanitizer pail by the handwashing sink measured 0ppm. Requested operator refill and remake solution. Retested concentration was acceptable (100ppm). , , The chlorine sanitizer concentration in the bar area was too concentrated (1000ppm). Requested operator remake solution with correct dilution of chlorine and water., , Please ensure sanitizer concentrations are monitored at all times for both locations and an acceptable concentration of 100ppm is maintained.
Oil Lamp Unique Dining se trouve dans le quartier BOYLE STREET. BOYLE STREET, Edmonton compte 73 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 56 (77%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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 Alchemist Cafe and Lounge
BOYLE STREET
Ce restaurant a été inspecté 6 fois depuis le 22 mai 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
1 infraction
The chlorine sanitizer pail by the handwashing sink measured 0ppm. Requested operator refill and remake solution. Retested concentration was acceptable (100ppm). , , The chlorine sanitizer concentration in the bar area was too concentrated (1000ppm). Requested operator remake solution with correct dilution of chlorine and water., , Please ensure sanitizer concentrations are monitored at all times for both locations and an acceptable concentration of 100ppm is maintained.
4 infractions
The chlorine sanitizer pail by the handwashing sink measured 0ppm. Requested operator refill and remake solution. Retested concentration was acceptable (100ppm). , , The chlorine sanitizer concentration in the bar area was too concentrated (1000ppm). Requested operator remake solution with correct dilution of chlorine and water., , Please ensure sanitizer concentrations are monitored at all times for both locations and an acceptable concentration of 100ppm is maintained.
Several food products on the kitchen countertops and in the upright cooler unit were not covered. Informed operator who put lids and covers on products. Please ensure products are covered at all times to prevent contamination.
The initial measured concentration of the low temperature chemical dishwasher was 0ppm. Observed that the sanitizer pail was close to empty. Operator replaced with new pail and retested concentration of the dishwasher after cycle was rerun was acceptable (100ppm). Please ensure the dishwasher concentration is routinely monitored and sanitizer concentration levels in the pail checked and replaced when necessary.
**April 14, 2026 - Violation was still outstanding. The currently posted food handling permit is outdated. Please ensure a new valid food handling permit is posted onsite. , , Permit that expired in 2024 was posted., , Please post current permit in area visible to customers.
2 infractions
Chlorine concentration was too high. Violation corrected during inspection.
Permit that expired in 2024 was posted., , Please post current permit in area visible to customers.
Aucune infraction
1 infraction
EPH administrative staff were unable to find a records of food safety training for operator. Please enroll in a recognized food safety training. , , RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
4 infractions
1. Bags of potatoes were stored on the floor under employee personal belongings. , , 2. Bags of flour & other bulk dry products were stored uncovered/sealed (bag wide open)., , 3. Several containers of prepared food in the walk-in cooler were left uncovered. , , 4. Unclear organization in the walk-in cooler: a bus pan of raw chicken was stored next to vegetables. , , 5. Significant grease and dust build-up on the exterior of bulk spice storage containers. , , ACTION REQUIRED: ensure all foods in storage are covered, off the ground, in sanitary containers, and organized.
Mini fridge in the bar area was 12C. , , Unable to locate thermometers in some of the coolers. , , ACTION REQUIRED: ensure all refrigeration is maintaining temperature at or below 4C. Install refrigeration thermometers in all coolers.
The mechanical dishwasher did not have any detectable levels of chlorine. Plumbing leak observed from the plumbing underneath the machine. The sanitizer hose was not connected to any chemical. , , CDI: staff manually dumped bleach into the dishwasher. Tested at 100ppm chlorine after the cycle. , , ACTION REQUIRED: service the mechanical dishwasher. Replenish chemicals.
Sanitation concerns noted in the following areas:, -General filth build-up around the grease bin & under the counters in the dishwashing area, -Grease & dust build-up on exterior of bulk spice containers (both upstairs & downstairs), -General filth build-up on flat elevated surfaces in the main kitchen ex. on top of the upright freezer, -Mold growth on empty plastic shelving unit in the walk-in cooler (removed at the time of inspection), -General filth build-up on wire shelving in the walk-in cooler, -Dressing splatter on the light & ice machine in the salad preparation area, -Poor organization in the basement preparation area ex. plunger stored close to food product/kitchen equipment etc., , ACTION REQUIRED: Deep, thorough clean required in the restaurant back of house., , Written cleaning schedule not observed at the time of inspection. Regardless, current cleaning practices in the back kitchen are insufficient.