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10 Downing Street Restaurant & Bar

103 - 8711 101 Street Fort Saskatchewan AB T8L 0H9 · Food - General

Official record from Alberta →

Inspection summary

10 Downing Street Restaurant & Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on December 29, 2025, recorded 3 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on December 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on December 29, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on May 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 29, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 3, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of Kikkoman Sushi Sauce was being stored at room temperature after being opened. Manufacturer's instructions stated to refrigerate after opening. Operator moved container to the fridge during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Protective film from purchase was still on the side of the prep cooler and refrigerator, and were beginning to peel, making them no longer easily cleanable. Operator removed film during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were being stored in a drawer with food debris accumulated at the bottom of it. Operator cleaned drawer during inspection. Please ensure utensil drawer is clean and add it to routine cleaning schedule.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in bulk food.Use scoops with a handle and store in a way that protects bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter containing whole garlic was being stored at room temperature.There was a small portion left and it was discarded.Store garlic butter at temperatures less than 4 degrees Celsius or greater than 60 degrees Celsius at all times. Or, Change recipe so that it contains powdered garlic.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • *Records for cleaning (daily, weekly, monthly) and temperature records were not observed. It appears that owners are working on developing records. Ensure records are maintained as work is being done.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Soap was missing in the bar area. Ensure soap and paper towel is available in the bar area.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Paper towel dispenser was not observed. Ensure paper towel is protected from contamination. Immediately install a paper towel dispenser.*Toilet paper was not observed. Ensure toilet paper is immediately installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ceiling tile was observed to be displaced. This was corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Holes in the wall were observed next to the drying rack. Ensure all walls are in good repair and easily cleanable and impervious to moisture.*Protective plastic wrap paper observed above the grill area. Ensure all areas are easily cleanable and impervious to moisture.

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