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Barbeque King City

10606 97 Street NW Edmonton AB T5H 2L6 · Food - General

Official record from Alberta →

Inspection summary

Barbeque King City has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on September 16, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 3 times across 2 separate inspections, most recently on November 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 12, 2025. 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?

  • 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 6 times across 4 separate inspections, most recently on August 28, 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?

  • 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 2 times across 2 separate inspections, most recently on November 21, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel roll in to the dispenser was not properly oriented and could not be dispensed. Please ensure corrective actions are taken and paper towels can be dispensed.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various food products in stainless steel containers were observed on the floor of the walk in cooler. Please ensure corrective actions are taken and food products are stored at least 15cm off the ground.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A plastic bucket was observed in the handwashing sink. Bucket was removed. Please ensure handwashing sink is accessible to allow for properly handwashing at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel roll in to the dispenser was not properly oriented and could not be dispensed. Please ensure corrective actions are taken and paper towels can be dispensed.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was at least 1000ppm.Ensure the chlorine sanitizing solution is at 100ppm which is 2ml of bleach per litre of water. Then you must verify concentration with test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk in cooler there are hogs hanging with plastic wrapping their feet. Underneath there is food storage bins with lids containing foods like melons. There is blood pooling on some of the lids of the containers.Do not store any items underneath the hogs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chopping block is sunken in the front making it more difficult to clean and sanitize.Re-finish chopping block so that it forms smooth and easily cleanable surface.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. BBQ Meat in the front display hot holding cabinet were found to be ~45C using an IR & probe thermometer. 2. Three BBQ chickens were observed hanging at room temperature in the back hallway. Operator stated the facility was preparing to close and the facility does not serve left over product.ACTION REQUIRED: Ensure all hot held products are maintained at 60C. If cooling products, use a digital timer to show you are monitoring time.
    • 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?
      • Minor (3) cockroach activity observed on a glueboard trap. No significant activity observed in food preparation areas. ACTION REQUIRED: continue to follow recommendations of your pest control provider.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket tested at 0ppm chlorine. CDI: sanitizer solution re-made at the time of inspection. RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Foods in the hot holding cabinet ranged from 40-60C. Ambient temperature was ~50C. ACTION REQUIRED: Ensure all high-risk foods are held at temperatures at or above 60C or at or below 4C. 2) Probe thermometer was not functional, potentially out of batteries.ACTION REQUIRED: repair or replace probe thermometer. 3) Discussed thawing procedures. Staff noted they sometimes that in the sink overnight. ACTION REQUIRED: discontinue thawing high-risk foods at room temperature. Ideally thaw in the cooler. If needed sooner, thaw in the sink under cold, running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.ACTION REQUIRED: Obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the back kitchen hand sink & the staff washroom hand sink was not dispensing/fed through properly.CDI: dispenser serviced to feed paper towel properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirt accumulation on the exterior of the dry storage bins and on equipment around the dishwashing sinks. ACTION REQUIRED: conduct a deep, thorough cleaning in the above noted areas.

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