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Boxer - Albertan Kitchen & Bar

10317 83 Avenue NW Edmonton AB T6E 2C6 · Food - General

Official record from Alberta →

Inspection summary

Boxer - Albertan Kitchen & Bar has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on March 23, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 separate inspections, most recently on March 19, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 7 times across 6 separate inspections, most recently on March 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 6 times across 5 separate inspections, most recently on March 19, 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?

  • 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 4 times across 3 separate inspections, most recently on November 14, 2024. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 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?
      • - Chef indicated pickling and fermentation of vegetables are done onsite. Submit a food safety plan that shows the food processing and monitoring parameters.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Available quat strips were expired. There was no iodine test strips for the glasswasher.Ensure test strips are obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Build-up of dirt and debris observed in the kitchen ceiling. Ensure ceiling is cleaned and maintained in a sanitary manner at all times.
  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Available quat strips were expired. There was no iodine test strips for the glasswasher.Ensure test strips are obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Build-up of dirt and debris observed in the kitchen ceiling. Ensure ceiling is cleaned and maintained in a sanitary manner at all times.
  4. Monitoring Inspection

    4 infractions

    • 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?
      • - Chef indicated pickling and fermentation of vegetables are done onsite. Submit a food safety plan that shows the food processing and monitoring parameters.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Available quat strips were expired. There was no iodine test strips for the glasswasher.Ensure test strips are obtained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - he ventilation hood is due for professional cleaning and maintenance. Operator scheduled cleaning during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Build-up of dirt and debris observed in the kitchen ceiling. Ensure ceiling is cleaned and maintained in a sanitary manner at all times.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    3 infractions

    • 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 permit needs to be displayed in an area where the public can easily view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cold water faucet at handwashing sink in kitchen is in disrepair. Repair so that there is hot and cold running water available at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubbermaid bins holding the sugar and flour had cracked lids held together by duct tape (not cleanable). Replace the lids.
  7. Risk Management Inspection

    3 infractions

    • 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 permit needs to be displayed in an area where the public can easily view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cold water faucet at handwashing sink in kitchen is in disrepair. Repair so that there is hot and cold running water available at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubbermaid bins holding the sugar and flour had cracked lids held together by duct tape (not cleanable). Replace the lids.
  8. Monitoring Inspection

    5 infractions

    • 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?
      • Improper steak tartare procedures are in place - no kill step is occurring for potential surface contamination of the meat. Owner to add kill step (searing or blanching) and submit a food safety plan for steak tartare.
    • 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 permit needs to be displayed in an area where the public can easily view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cold water faucet at handwashing sink in kitchen is in disrepair. Repair so that there is hot and cold running water available at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubbermaid bins holding the sugar and flour had cracked lids held together by duct tape (not cleanable). Replace the lids.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior of ice machine had a build-up of mold-like substance - please clean/sanitize.
  9. Risk Management Inspection

    0 infractions

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