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Bar Trove

100 - 10126 100 Street NW Edmonton AB T5J 0N8 · Food - General

Official record from Alberta →

Inspection summary

Bar Trove has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 26, 2025. The most recent inspection, on May 7, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 once on April 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 30, 2026. 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?

  • 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 7 times across 3 separate inspections, most recently on May 7, 2026. 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 5, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 30, 2026. 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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 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 lights in the basement prep room and the main kitchen were missing covers. Ensure covers are replaced or the lights should be shatter-proof.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Expansion/modifications are ongoing in the basement area. Ensure a floor plan of the modification/changes is submitted for review.- Sinks should be sealed to the wall and splashguard installed between the hand sink and dry food storage.
  2. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hand sink in the basement has no dispenser for paper towels.- The hand sink in the bar has no paper towel nor dispenser, staff indicated cloth napkin is being used for drying hands.Ensure all hand sinks are accessible and fully equipped with soap and single use paper towels in its dispensers.
    • 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 lights in the basement prep room and the main kitchen were missing covers. Ensure covers are replaced or the lights should be shatter-proof.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Expansion/modifications are ongoing in the basement area. Ensure a floor plan of the modification/changes is submitted for review.- Sinks should be sealed to the wall and splashguard installed between the hand sink and dry food storage.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in the spray bottle was at 50ppm. Fresh solution was measured at 200ppm. Ensure sanitizer is tested and recorded daily before dispensing into spray bottles.
    • 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?
      • - No records were observed for the coolers nor the sous vide. Ensure adequate record is developed and maintained for SOUS vide and the temperature regulating units.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hand sink in the basement has no dispenser for paper towels.- The hand sink in the bar has no paper towel nor dispenser, staff indicated cloth napkin is being used for drying hands.Ensure all hand sinks are accessible and fully equipped with soap and single use paper towels in its dispensers.
    • 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?
      • Pest records are not being available onsiteHave pest records maintained onsite and made available 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?
      • - The lights in the basement prep room and the main kitchen were missing covers. Ensure covers are replaced or the lights should be shatter-proof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The oyster cooler in the basement needs to be cleaned. Ensure the cooler is maintained in a sanitary manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not observed during inspection Ensure a cleaning schedules is developed and maintained.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Expansion/modifications are ongoing in the basement area. Ensure a floor plan of the modification/changes is submitted for review.- Sinks should be sealed to the wall and splashguard installed between the hand sink and dry food storage.
  4. Initial Inspection

    0 infractions

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