100 - 10125 109 Street NW · DOWNTOWN
7 mai 2026
ConformeAucune infraction trouvée
The Pint Public House - Restaurant se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 585 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 461 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 6 fois depuis le 11 mars 2025, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
Pre cooked shredded pork and ground beef were placed in the hot holding unit and not reheated quickly to 74C first. Temperatures measured between approx 25C (surface temperature) to approx 40C (internal temperature). , , Ensure high risk foods are reheated to at least 74C quickly before being hot held to at least 60C.
Hand sink as you enter in the kitchen was not stocked with soap or paper towel., , Ensure all hand sinks are stocked with soap and paper towel. Bathroom hand sinks are not to be used as the accessible hand sink for kitchen staff; they are to be used for when individuals are done using the bathroom.
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.
Apr 24, 2026: Outstanding. Deli cups were observed in bulk foods. Hand of other scoops were observed to be in direct contact with food. Please make necessary changes - scoops with handles are required (do not use deli cups) and ensure the scoop is stored in such a way so the handle does not touch the food product. , Dec 18, 2025: 1. Deli cups were used as makeshift scoops to handle bulk foods. Ensure that appropriate , scoops with handles are provided and used to prevent food contamination., , 2. Scoops used to handle bulk foods were observed stored directly in contact with the food inside , containers. Store scoops in a sanitary manner that prevents food contamination.
Observed staff items stored on food prep counters., , Please store non food related items away from food/ food prep spaces.
- The back door propped open so staff could come in for their shift. , - There is a gap in weatherstripping at north door., - There appears to be mouse droppings behind the wood paneling under multiple booths. The booths have cut out circles in them which makes it easier to access. Uncertain if the mouse droppings are old or new., , Please keep doors closed and ensure there is a tight seal when doors are closed to prevent easy access to pests. Ensure there is a thorough check of any signs of pests in the customer area, especially behind/ inside any hollow areas like under booths. Apply coordinated pest monitoring efforts in the customer area as it is a large area with areas that mice could access and this may be where the activity is although this could not be determined at this inspection. I recommend having a log bog so staff can write down any pest observations (ie. live mice, mouse droppings, flying insects and the location is was observed). No mouse droppings were noted in the kitchen area. Pest control is coming on a weekly basis (reports available) - the last 14 reports have indicated traps have not had any activity/ nothing has been caught.
Very poor lighting in the bar area, specifically by dishwasher and hand sink. It is difficult to check clean glassware, wash hands, and test dishwasher with the current lighting., , Please have better lighting in this area.
Additional cleaning in the following areas due to food buildup and/ or grease: high touch areas including walk-in cooler handle; exterior of dry food bins; ceiling tiles and walls throughout the kitchen; mixer; exhaust filters; in between deep fryers; inside the dishwasher., , Please also develop a cleaning schedule for the kitchen that includes frequency of cleaning for all areas of the kitchen. Include the areas listed above., , Example of cleaning schedule: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf, Introduction to a sanitation program:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf
Food buildup was observed on dishwasher. , , Conduct thorough cleaning and sanitization of dish washer
The under-counter cooler in the kitchen was measured at 6°C. Reduce and maintain cooler temperature to 4°C or lower.
1. Deli cups were used as makeshift scoops to handle bulk foods. Ensure that appropriate , scoops with handles are provided and used to prevent food contamination., , 2. Scoops used to handle bulk foods were observed stored directly in contact with the food inside , containers. Store scoops in a sanitary manner that prevents food contamination.
Rodent droppings were observed in the area, next to the walk-in cooler. , , Conduct pest control.
1. The ice scoop was observed stored on a dirty juice box, exposing it to potential contaminants. Ensure all food utensils are stored in a sanitary manner to prevent food contamination., , 2. Black slime buildup (biofilm) was observed on the inner surface of Ice machine. Conduct thorough cleaning and sanitization of equipment.
A handle was missing for the hand sink closest to the glasswasher. , , The hand sink on the other side of the bar was missing soap and paper towels.
A handle was missing for the hand sink closest to the glasswasher. , , The hand sink on the other side of the bar was missing soap and paper towels.
Cleaning noted in affected areas. Continue with regular repairs to the foundation and cleaning., , Recent pest control records were missing. Please submit three most recent reports for review.
Kitchen hand sink (closest to the pizza warmers) was obstructed with a water cooler jug, takeout packaging, and the drain was covered with paper towel., , The hand sink closest to the glasswasher, was missing hot water, only cold water was available. A handle was missing as well. Ensure there is hot and cold water available for hand washing. , , The hand sink on the other side of the bar was missing soap and paper towels.
Mouse droppings were observed by the walk in cooler, on some of the bottom shelves of the stainless steel tables. If pest issues worsen, enforcement actions may be taken. , , Pest control traps were present, however, pest control records could not be retrieved at the time. Ensure copies of records are kept onsite for reviewing.
Some shelves had accumulation of dust, Mechanical ventilation hood had buildup of grease. Operator indicated that it was due for professional cleaning on the weekend.
The flooring by the cookline had buildup of grease and food., Cleaning is required throughout the kitchen as there was accumulation of dust/stains in many areas such as shelves, ceiling, and walls., There was an accumulation of items in the bar area. Please go through the items in the facility and should the item no longer serve a purpose, remove it from the facility.