Skip to content
Loading map…

Allstars Indoor Playland - Kitchen

9510 12 Avenue SW Edmonton AB T6X 0J5 · Food - General

Official record from Alberta →

Inspection summary

Allstars Indoor Playland - Kitchen has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on August 13, 2026, found no infractions.

1 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 7 separate inspections, most recently on March 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 6 separate inspections, most recently on May 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 1, 2025. For example: Are chemicals stored and handled in a safe manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 29, 2023. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 17, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bin containing flour was observed uncovered in the dry storage area. Staff closed the bin during the inspection. Ensure all food containers are kept covered to protect food from contamination.Boxes containing bags of veggie straws and coffee beans were stored directly on the floor in the dry storage room. The items were relocated during the inspection. Ensure all food items are stored at least 15 cm (6 inches) above the floor to prevent contamination from pests, moisture, and dirt.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment, utensils, and surfaces require cleaning and sanitizing:- Accumulation of dust and debris was observed on the ventilation grille and interior surfaces of the display cooler located in the front service area.- Dust and debris accumulation was observed on the storage rack beside the upright cooler in the main kitchen used for storing baking trays, cutting boards, and utensils.- Accumulation of flour and food debris was observed on the lower shelf of the pizza preparation table where pizza screens, rolling pins, and other utensils were stored.- Dirt/mineral buildup was observed on the interior flap of the ice machine.- High-touch surfaces, including upright cooler and preparation cooler handles, were observed to be visibly soiled.- Grease and food debris accumulation was observed on the exterior surfaces of the deep fryers and adjacent cooking equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the cook line and prep line, including the ventilation canopy, filters, and nozzles, was observed with grease and debris buildup and requires cleaning.The ventilation canopy service sticker indicated servicing was due in March 2026. Ensure the ventilation system is serviced as required.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Staff personal items (ex. purse, backpack, headphones etc.) were stored on food preparation and storage solutions in the kitchen. Ensure staff keep their personal items in designated spaces outside of the kitchen
  4. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • - The automatic dispensers for the QUAT sanitizer solutions needed to be calibrated. One was measuring at 50ppm and the other at 500ppm. Please ensure a 200ppm QUAT solution is used for sanitizing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The commercial washer was not reaching sanitizing temperatures
  5. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Food in this food establishment is not being protected from contamination during storage or handling. Foods in the freezer need to be covered. Please store in containers with lids.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Refrigerators in the kitchen did not have thermometers for temperature verification. Ensure thermometers are available. It is strongly recommended that temperature logs are kept of all refrigerators.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The following had been addressed:-The hand sink behind the front counter was working.The following was outstanding:-The hand sink in the kitchen had a drip from the tap. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The freezer used to store items to be deep fried had a build up of ice and food debris. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Food storage shelves in the kitchen had a build-up of dust and it looked like cardboard liner had not been changed recently.
  6. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Food in this food establishment is not being protected from contamination during storage or handling. Foods in the freezer need to be covered. Please store in containers with lids.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Refrigerators in the kitchen did not have thermometers for temperature verification. Ensure thermometers are available. It is strongly recommended that temperature logs are kept of all refrigerators.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -The hand sink behind the front counter was out of service. Please repair.-The hand sink in the kitchen had a drip from the tap. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The freezer used to store items to be deep fried had a build up of ice and food debris. Please clean.
  7. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial dishwasher was not operating correctly. The wash and rinse temperature were not being met.Prep dishes were observed in dishwasher at time of inspection.Please use the 2 sink method in the dishwashing sinks for all dishes until approved to use the commercial dishwasher once repaired.
  8. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Kitchen staff were noted to use a vape while in kitchen area. Staff were advised to put all vapes away. Discussed with manager at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The fridge used to store fruit was measured at 8-10C. Please ensure the fridge is maintained at 4C or less.The fridge was at 7C: Dough was being stored covered. Please ensure the fridge is at 4C or less. If the fridge is not able to be maintained below 4C, perishable food cannot be stored in the fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial dishwasher was not operating correctly. The wash and rinse temperature were not being met.Prep dishes were observed in dishwasher at time of inspection.Please use the 2 sink method in the dishwashing sinks for all dishes until approved to use the commercial dishwasher once repaired.
  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The fridge used to store fruit was measured at 8-10C. Please ensure the fridge is maintained at 4C or less.
  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The fridge used to store fruit was measured at 8-10C. Please ensure the fridge is maintained at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The high temperature sanitizer was not reaching sanitizing temperatures. Please repair.*Discussed using the 2-sink method until repaired
  11. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The fridge used to store fruit was measured at 8-10C. Please ensure the fridge is maintained at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The high temperature sanitizer was not reaching sanitizing temperatures. Please repair.*Discussed using the 2-sink method until repaired
  12. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -The scoop for ice was stored on top of the ice maker, which is a contaminated surface. Please store in a food safe container.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -There were fruit flies in the area of the fountain pop dispenser. Please address.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Last Inspection:- The cupboard underneath the soda fountain was badly damaged and no longer easy to lean.- The paint on the walls all around the dishwashing area and the ice machine was chipped and peeling. -Caulking behind the dishwashing sink was not creating an adequate seal. -One of the fridges on the bottom of the food prep line had a broken seal. Current Inspection:-Walls in the kitchen patched but not sealed-Fridge seal not repaired-The bottom of the cupboard was still not reapaired
  13. Monitoring Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • -There was expired milk in the kitchen. Ensure all expired foods are thrown away.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -There were no bottles of sanitizer observed in the kitchen. Ensure sanitizer is available and used on food contact surfaces.-There were no test strips observed, Ensure test strips are available.-Unclean towels were left on counters. Ensure towels are used once and then immediately placed in a container for washing.
    • 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?
      • -Ketchup was being stored in the aluminum can it came in. Once opened ketchup should not be stored in the can due to chemical leaching. Please use a food safe container.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Raw bacon was stored over top of cheese in the prep line coolers; this could lead to contamination of the cheese. Ensure raw bacon is stored on the bottom shelf to prevent contamination.-The scoop for ice was stored on top of the ice maker, which is a contaminated surface. Please store in a food safe container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Last Inspection:- The dry food storage shelves were all covered in dust. Please clean the shelves.Current Inspection:-Dry food storage areas were visibly dusty. Please clean-Cutting board and food cooking pan storage areas were visibly unclean. Please clean.- Flour was stored open and uncovered. Please cover,-Water jug storage shelf had spilled pop. Please clean.-Hot holding unit for gravy was covered in spills. Please clean.-The fountain soda machine was unclean. Please clean
    • 09. Are chemicals stored and handled in a safe manner?
      • Last Inspection:-Bottles of sanitizer in the kitchen were not labeled. Please ensure that all chemical bottles are labelledCurrent Inspection:- No sanitizer bottles were stored in the kitchen. There was one bottle observed in the main play space and it was not labelled. Please label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cut fruit was left on the counter. No one was observed cutting the fruit during the inspection. Cut fruit needs to be maintained at a temperature of 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The kitchen hand sink was not accessible. A chair was being stored in front of it.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -There were fruit flies in the area of the fountain pop dispenser. Please address.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The following areas were damaged:- The cupboard underneath the soda fountain was badly damaged and no longer easy to lean. Ensure damaged materials are removed and replaced with materials in good repair.- The paint on the walls all around the dishwashing area and the ice machine was chipped and peeling. Ensure the surface is repaired so that it is smooth, easy to clean and impervious to moisture.-Caulking behind the dishwashing sink was not creating an adequate seal. Please repair.-One of the fridges on the bottom of the food prep line had a broken seal. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This facility is in need of a deep cleaning:-Floors had multiple spills and were slippery due to grease-Ceilings, walls, equipment, storage areas and countertops had a build up of dust and debris. Please clean.-The cooking ventilation area had a build up of grease and dust. Please repair.- The floor underneath and around storage areas was visibly unclean and had a build up of garbage, dust, debris and spilled/dropped foods-The hand sink in the front retail area had a build up of calcium. Please clean.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • -There were large containers of grease stored underneath the dishwashing sink. Please remove.

Nearby inspected facilities

Own this business? Add a badge to your website