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Borderline Sports Pub & Eatery

3226 82 Street NW Edmonton AB T6K 3Y3 · Food - General

Official record from Alberta →

Inspection summary

Borderline Sports Pub & Eatery has been inspected 13 times by Alberta Health Services (Environmental Public Health) since June 13, 2024. The most recent inspection, on September 1, 2026, recorded 4 infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 7 times across 7 separate inspections, most recently on September 1, 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?

  • 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 June 22, 2026. 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 2 times across 2 separate inspections, most recently on October 23, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 10 times across 8 separate inspections, most recently on September 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 4 separate inspections, most recently on September 1, 2026. For example: Do food handlers at the facility have adequate food safety training?

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. Demand Inspection

    4 infractions

    • 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 control monitoring record was not observed.Ensure pest monitoring is completed at least once a month and record are available.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not observed. Ensure a valid food handling permit is posted at a visible location onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification was not observed. Ensure an Alberta food safety certificate is provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lounge area is unclean. The floors are not being adequately cleaned. The bar area is cluttered and not cleaned adequately. Facility is not cleaning under bar mats regularly or allowing areas to dry. there is a build up of grime under and around glass washer, dishwasher and under sinks. Bain marie has mineral build upBack food area, bar and kitchen is cluttered. Remove all unused equipment from the facility.
  2. Risk Management Inspection

    4 infractions

    • 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 control monitoring record was not observed.Ensure pest monitoring is completed at least once a month and record are available.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not observed. Ensure a valid food handling permit is posted at a visible location onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification was not observed. Ensure an Alberta food safety certificate is provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lounge area is unclean. The floors are not being adequately cleaned. The bar area is cluttered and not cleaned adequately. Facility is not cleaning under bar mats regularly or allowing areas to dry. there is a build up of grime under and around glass washer, dishwasher and under sinks. Bain marie has mineral build upBack food area, bar and kitchen is cluttered. Remove all unused equipment from the facility.
  3. Monitoring Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.The Solow white cooler was at 7C, milk was moved into another functioning cooler.Ensure cooler is maintained below 4C at all times.2. Some coolers hand no thermometers. Ensure all coolers have a functional thermometer.
    • 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 had no paper towel. Ensure paper towel is available at the hand sink at all times.
    • 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 control monitoring record was not observed.Ensure pest monitoring is completed at least once a month and record are available.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not observed. Ensure a valid food handling permit is posted at a visible location onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification was not observed. Ensure an Alberta food safety certificate is provided.
    • 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 ventilation hood is past its service date. Ensure professional maintenance is completed as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The drink dispensing gun was unclean. Gun was cleaned and sanitized during inspection. Ensure dispensing gun is maintained in a sanitary manner at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The glasswasher was at 0ppm of chlorine, sanitizer jug was empty, staff refilled it and it was still 0ppm after several cycles. Ensure glassware are washed in the kitchen dishwasher. Glasswasher in fronts should not be used unless it can dispense chlorine at 100ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lounge area is unclean. The floors are not being adequately cleaned. The bar area is cluttered and not cleaned adequately. Facility is not cleaning under bar mats regularly or allowing areas to dry. there is a build up of grime under and around glass washer, dishwasher and under sinks. Bain marie has mineral build upBack food area, bar and kitchen is cluttered. Remove all unused equipment from the facility.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lounge area is unclean. The floors are not being adequately cleaned. The bar area is cluttered and not cleaned adequately. Facility is not cleaning under bar mats regularly or allowing areas to dry. there is a build up of grime under and around glass washer, dishwasher and under sinks. Bain marie has mineral build upBack food area, bar and kitchen is cluttered. Remove all unused equipment from the facility.
  5. Demand Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • facility is self treating for cockroaches in mice. Which is not appropriate. I’ll pesticides must be handled by a license pest control technician. Discontinue practice immediately. Contractor license pest control operator to feed the infestations.The mouse was noted on the east wall by windows. Potential rodent damage noted in red benches. Please lift all benches, clean under them, inspect for rodent activity and send pictures to inspector.A life cockroach was noted under the bar mats above glass washer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lounge area is unclean. The floors are not being adequately cleaned. The bar area is cluttered and not cleaned adequately. Facility is not cleaning under bar mats regularly or allowing areas to dry. there is a build up of grime under and around glass washer, dishwasher and under sinks. Bain marie has mineral build upBack food area, bar and kitchen is cluttered. Remove all unused equipment from the facility.
  6. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • facility is self treating for cockroaches in mice. Which is not appropriate. I’ll pesticides must be handled by a license pest control technician. Discontinue practice immediately. Contractor license pest control operator to feed the infestations.The mouse was noted on the east wall by windows. Potential rodent damage noted in red benches. Please lift all benches, clean under them, inspect for rodent activity and send pictures to inspector.A life cockroach was noted under the bar mats above glass washer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lounge area is unclean. The floors are not being adequately cleaned. The bar area is cluttered and not cleaned adequately. Facility is not cleaning under bar mats regularly or allowing areas to dry. there is a build up of grime under and around glass washer, dishwasher and under sinks. Bain marie has mineral build upBack food area, bar and kitchen is cluttered. Remove all unused equipment from the facility.
  7. Monitoring Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • facility is self treating for cockroaches in mice. Which is not appropriate. I’ll pesticides must be handled by a license pest control technician. Discontinue practice immediately. Contractor license pest control operator to feed the infestations.The mouse was noted on the east wall by windows. Potential rodent damage noted in red benches. Please lift all benches, clean under them, inspect for rodent activity and send pictures to inspector.A life cockroach was noted under the bar mats above glass washer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lounge area is unclean. The floors are not being adequately cleaned. The bar area is cluttered and not cleaned adequately. Facility is not cleaning under bar mats regularly or allowing areas to dry. there is a build up of grime under and around glass washer, dishwasher and under sinks. Bain marie has mineral build upBack food area, bar and kitchen is cluttered. Remove all unused equipment from the facility.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The yellow cooler was 9C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0 ppm Chlorine. Dishwasher was leaking. Glass washer, which is an Iodine machine had a bottle of bleach feeding into the sanitizing cycle, which is unsafe. Please ensure staff are monitoring the sanitizer concentrations regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding units had a thick build up of mineral. Descale. Please ensure water is emptied at the end of the day.The meat slicer was left dirty.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer is readily available to sanitize surfaces. Ensure that a 100 ppm chlorine/bleach sanitizer or 200 ppm QUAT sanitizer is available to sanitize food-contact surfaces. The operator prepared a 100 ppm chlorine/bleach sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop is observed to be stored in a dirty container. Ensure that the ice scoop is stored kept in a clean container. The operator washed the ice scoop and provided a clean container for storage during the inspection.
    • 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?
      • No written pest control record is observed. Ensure that a written pest control record is completed and available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Duct tape is observed in the yellow prep cooler and on the "Russell Food Equipment - Dependable Series" cooler handle. Ensure that duct tape is not used in the food prep area as it is not smooth, durable and easily cleanable. The operator removed the duct tape during the 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 shelf below the cable boxes is in disrepair and is no longer smooth and easily cleanable. Ensure that the indicated shelf is replaced or repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris is observed in the doorjamb of the ICB cooler. 2. A buildup of what appears to be mold is observed on the gaskets in the yellow prep cooler across from the ventilation hood. 3. A buildup of food debris is observed beneath the grey plastic shelving in the back food prep area. 1-3. Ensure that the indicated areas are cleaned and sanitized.

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