Brunch Glory
15985 97 Street NW Edmonton AB T5X 0C7 · Food - General
Inspection summary
Brunch Glory has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 15, 2024. The most recent inspection, on January 5, 2026, recorded 2 infractions.
2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: 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.
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 7 times across 5 separate inspections, most recently on January 5, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 5 times across 4 separate inspections, most recently on April 30, 2025. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 4 times across 4 separate inspections, most recently on April 30, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 once on January 5, 2026. 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
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was available onsite at the time of inspection. The operator prepared an appropriate sanitizer solution after receiving instruction. Please ensure that an approved sanitizer solution is prepared and readily available onsite at all times during food handling operations.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The Ice maker was observed to have a collection of debris on the inner surface Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The ice scoop was observed to be stored directly on top of the pop syrup cardboard boxes on the shelf beside the ice machine. Ensure that the ice scoop is stored in a clean container to help prevent potential contamination. The operator cleaned the indicated scoop and placed it in a clean container 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 baseboards on the wall beneath the two-compartment sink were observed to be in disrepair. Ensure that the indicated section of wall is repaired to be smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of food debris was observed on the floor beneath the ice machine. 2. A buildup of food debris was observed on the floor beneath the mechanical dishwasher. 3. A buildup of grime was observed on the floor beneath the back handwashing sink. 4. The spice shelf on the wall across from the grill line was observed with a buildup of grime. 1-4. Ensure that the indicated areas are cleaned and sanitized.
- 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
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine/bleach test strips are observed. Ensure that chlorine/bleach sanitizer test strips are acquired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management 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)?
- No chlorine/bleach test strips are observed. Ensure that chlorine/bleach sanitizer test strips are acquired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap in a dispenser is available at the handwashing sink near the dishwasher. Ensure soap is readily available in a dispenser at handwashing sinks at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grime is observed on the gasket on the "Beverage-Air" cooler in the front. Ensure that the indicated equipment is cleaned and sanitized.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher is measured at 44.1 degrees Celsius at the dish level. Ensure that the dishwasher is repaired to reach a minimum of 71 degrees Celsius at the dish level.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine/bleach test strips are observed. Ensure that chlorine/bleach sanitizer test strips are acquired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap in a dispenser is available at the handwashing sink near the dishwasher. Ensure soap is readily available in a dispenser at handwashing sinks at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grime is observed on the gasket on the "Beverage-Air" cooler in the front. Ensure that the indicated equipment is cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher is measured at 44.1 degrees Celsius at the dish level. Ensure that the dishwasher is repaired to reach a minimum of 71 degrees Celsius at the dish level.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine/bleach test strips are observed. Ensure that chlorine/bleach sanitizer test strips are acquired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. No paper towel in a dispenser is observed at the handwashing sink near the dishwasher. 2. No soap in a dispenser is available at the handwashing sink near the dishwasher. 1-2. Soap and paper towel in a dispenser were provided during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grime is observed on the gasket on the "Beverage-Air" cooler in the front. Ensure that the indicated equipment is cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?