Bourbon St. Grill
901 - 5015 111 Street NW Edmonton AB T6H 4M6 · Food - General
Inspection summary
Bourbon St. Grill has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on December 19, 2025, found no infractions.
3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.
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 2 times across 2 separate inspections, most recently on December 18, 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 2 times across 2 separate inspections, most recently on March 28, 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?
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 January 18, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 7 times across 4 separate inspections, most recently on December 18, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on April 2, 2025. 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.
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several scoops in the flour bulk bin containers were observed with product on the handle. Please ensure scoops are either stored upright or outside the container to prevent potential contamination with dry goods product.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The measured temperature of the cut lettuce in the stainless steel tray for the front counter area was 13.4C. Product had been prepared in the morning and no ice was observed underneath or around the tray to keep the product cool. Informed operator who voluntarily discarded the product. Please ensure that ice is available and replaced throughout the day to ensure product is stored at an acceptable temperature.
- 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 handwashing sink was inaccessible and not fully stocked. A garbage bin container was observed to be blocking access to the handwashing sink and no soap or paper towels were available. Informed operator who moved the bin and to ensure it does not impede access to handwashing sink. Please ensure corrective actions are taken and handwashing sink is fully stocked.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Several closed lid blue containers with cut vegetables inside were observed to be holding the rear door of the facility open leading to the exterior back alley corridor. Informed operator who put vegetables in the cooler and to cease this practice.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Several ceiling tiles near the ventilation hood were observed with a buildup of grease and/or brown staining. Ensure that the indicated ceiling tiles are cleaned and/or replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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?
- The handwashing sink in the back food preparation area was observed to be blocked by the garbage can. Please ensure handwashing sinks remain easily accessible with no obstructions. The operator relocated the indicated garbage can to provide access to the handwashing sink 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?
- Several mouse droppings were observed beneath the front hot-holding unit counter. Ensure that the indicated mouse droppings are cleaned up.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of what appeared to be mold was observed on the shelving in the walk-in cooler. 2. A buildup of food spatter was observed on the exterior surfaces of the wall-mounted electrical boxes in the back food preparation area.3. A buildup of grime was observed on the floor beneath the counter below the front handwashing sink. 4. A buildup of food debris was observed beneath the Coca-cola cooler in the front service area. 5. Several ceiling tiles near the ventilation hood were observed with a buildup of grease and/or brown staining. 1-4. Ensure that the indicated areas are cleaned.5. Ensure that the indicated ceiling tiles are cleaned and/or replaced.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand 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?
- A large garbage bin was being stored in front of the hand sink.
- 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
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was in the facility. Staff corrected during the inspection. Bleach is now available.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walk-in cooler is disorganized. Found a bin of raw meat being stored directly on top of vegetables. Many bins of food are being stored in the cooler without covers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls are being used as scoops in the dry ingredients bin. Bowls are also being stored directly inside the dry ingredients. Only scoops with handles are to be used, and stored in a manner that protects the food from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer is not available for testing temperatures of the foods in the back kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand soap is not available at the hand sink in the back kitchen. Staff are using a visibly dirty bottle labelled "body wash". Operator is to obtain proper hand soap.
- 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 reports indicate recent mouse activity. Facility is not completing all recommendations provided by pest control.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required:-walls around the kitchen, behind the dishwashing sinks where splashes of food are present-ceiling tiles where grease has built up-under and around the grill area where grease has built up-mop bucket where there is visibly a layer of black build up-toothpick container at the front service area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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