Bourbon St. Grill
429 Kingsway Garden Mall NW Edmonton AB T5G 3A6 · Food - General
Inspection summary
Bourbon St. Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on December 11, 2025, recorded 1 infraction.
2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.
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 25, 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 once on November 25, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 3 times across 3 separate inspections, most recently on December 11, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 November 25, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 2 times across 2 separate inspections, most recently on November 5, 2024. For example:
Is the facility maintained in a clean and sanitary condition?
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
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Air curtain in the walk-in cooler requires cleaning
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer residual noted in sanitizer solution for cleaning cloths. Sanitizer solution adjusted during the inspection and tested to be at 100ppm Cl-
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Probe thermometer or similar device was not available. Please purchase probe thermometers or similar devices so that cooking and hot holding temperatures can be measured routinely
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator could not locate chlorine test strips. Please purchase more 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?
- Empty boxes and lids were being stored on top of hand sink basin. This prevents access to the hand sink. Please ensure the hand sink is accessible at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Many cleaning cloths in the facility are discolored, making it difficult to tell whether they are clean. Please replace the cleaning cloths.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Air curtain in the walk-in cooler requires cleaning
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring 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?
- -Misc. items being stored in the hand sink basin restricting access.-hand soap not available at hand sink
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Lots of food was being prepared in the kitchen, however, there was insufficient space to do so. Lots of food was being left to cool in makeshift spaces. Operator was instructed to space out the preparation of food (e.g. deep fry meat for storage then marinade meat or complete large food prep activities on different days)
- 23. Is the facility maintained in a clean and sanitary condition?
- Extra cleaning required around and behind cooking equipment
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 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 noted available
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- inside of blue dry goods bin requires cleaning
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, general sanitation was acceptable, but more detailed cleaning required around cooking equipment where grease build up observed
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?