Bunkers Sports Pub

615 Hermitage Road NW Edmonton AB T5A 4M2 · Food - General

11 inspections

1. Demand InspectionSep 25, 2026

   5 infractions

   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • No - note that there was evidence of smoking inside the backroom office, with a burning cigarette in an ashtray during food product delivery from the opened side door (as noted during the inspection at 2:30 p.m.). There is to be no smoking anywhere inside a food premises, including any office room, washroom, or staff room areas. All staff are to smoke outside of the food premises at all times, and to wash hands after returning inside for work duty.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • No (outstanding) 1. the commercial dishwasher was not in use, though dishware was being stored inside of it in racks (presumably to 'air-dry' the dishware after manual washing). Note that if the commercial dishwasher is non-functional and not in use, it must be removed. If the commercial dishwasher is no longer in use, the operator is advised to remove the dishwasher to allow for counter space for air-drying of dishwasher washed in the 3-compartment sinks.2. (outstanding) There was a glass-washer at the bar, but the chlorine sanitizer container was empty (again). The detergent container was full, at this time. Please ensure the dishwasher and glasswasher are functional and achieving a wash-cycle temperature of 60 degrees Celsius and chlorine sanitizer at the required 100 parts per million (ppm) concentration. Please also ensure to have test strips available on-site. A technician can be contacted to conduct maintenance and repairs of equipment, as necessary. Note: if the commercial dishwasher and glass-washer are not in use, then all glass-ware and dish-ware must be washed manually in the set of 3-compartment sinks. The AHS sticker/poster of the '3-compartment sink method' was provided to the operator during the previous 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 (outstanding) - 1. There were no red ants observed at time of the inspection (as they were previously observed on the surfaces near the bar glass-washer and surrounding surfaces). The operator was using consumer-grade ant traps and had mentioned the problem had been worse previously before using the traps.2. (outstanding) Routine pest control records were not available at time of inspection. The operator is to retain a professional pest control company that can effectively eliminate the ants. Also, operator is to ensure pest control records are kept on-site (available for review), as documentation of any pests observed or eliminated.Copy of the AHS 'monthly pest control checklist' was provided to the operator via email.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • No (outstanding) - 1. The ceiling above the stage appears to have uncapped tubing that the operator mentioned had leaked severely during heavy precipitation. The operator was aware of this and had mentioned that roof repairs were ongoing. An invoice for the repairs is required to be shown to AHS.2. (outstanding) Two plumbing leaks were noticed including:- a large leak from the bar sink located closest to the kitchen door. Water was observed to leak and pool on the floor under the sink as soon as the tap was turned on;- pooling water was observed in the bar refrigeration unit opposite of the sink, indicating a potential leak in this refrigeration unit as well.Please ensure to repair all plumbing and ceiling areas, and ensure repairs are done with materials that are durable, smooth, and impervious to moisture.3. (corrected) The 3-compartment sink had a faucet that appeared to be loosely attached and was covered over with frayed duct tape.Please make sure to replace this faucet head so that it is durable, smooth, easily cleanable, and impervious to moisture.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • No - more thorough and frequent washing of floors is necessary in the dishwashing area and kitchen area (backroom staff work areas), as there was accumulation of dirt/debris and other materials along baseboard edges and under equipment.Staff are to ensure the cleaning schedule is followed regularly.
2. Risk Management InspectionSep 15, 2026

   3 infractions

   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • No (outstanding) 1. the commercial dishwasher was observed to a maximum temperature of 40 degrees Celsius during the wash cycle operation. The wash-cycle temperature must be at minimum of 60 degrees Celsius. Additionally, chlorine sanitizer concentration was observed at approximately 0ppm (parts per million) concentration (and must be at minimum of 100ppm). Note that staff have been using the set of 3-compartment sinks for all manual washing, rinsing, and sanitizing. If the commercial dishwasher is no longer in use, the operator is advised to remove the dishwasher to allow for counter space for air-drying of dishwasher washed in the 3-compartment sinks. Also, staff are not to leave unwashed dishware overnight inside the sinks, as was observed at time of inspection.2. There was a glass-washer at the bar, but the detergent and chlorine sanitizer container was empty (again). Please ensure the dishwasher and glasswasher are functional and achieving a wash-cycle temperature of 60 degrees Celsius and chlorine sanitizer at the required 100 parts per million (ppm) concentration. Please also ensure to have test strips available on-site. A technician can be contacted to conduct maintenance and repairs of equipment, as necessary. Note: if the commercial dishwasher and glass-washer are not in use, then all glass-ware and dish-ware must be washed manually in the set of 3-compartment sinks. The AHS sticker/poster of the '3-compartment sink method' was provided to the operator during the previous 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 (outstanding) - 1. There were no red ants observed at time of the inspection (as they were previously observed on the surfaces near the bar glass-washer and surrounding surfaces). The operator was using consumer-grade ant traps and had mentioned the problem had been worse previously before using the traps.2. Routine pest control records were not available at time of inspection. The operator is to retain a professional pest control company that can effectively eliminate the ants. Also, operator is to ensure pest control records are kept on-site (available for review), as documentation of any pests observed or eliminated.Copy of the AHS 'monthly pest control checklist' was provided to the operator via email.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • No (outstanding) - 1. The ceiling above the stage appears to have uncapped tubing that the operator mentioned had leaked severely during heavy precipitation. The operator was aware of this and had mentioned that roof repairs were ongoing. An invoice for the repairs is required to be shown to AHS.2. Two plumbing leaks were noticed including:- a large leak from the bar sink located closest to the kitchen door. Water was observed to leak and pool on the floor under the sink as soon as the tap was turned on;- pooling water was observed in the bar refrigeration unit opposite of the sink, indicating a potential leak in this refrigeration unit as well.Please ensure to repair all plumbing and ceiling areas, and ensure repairs are done with materials that are durable, smooth, and impervious to moisture.3. The 3-compartment sink had a faucet that appeared to be loosely attached and was covered over with frayed duct tape.Please make sure to replace this faucet head so that it is durable, smooth, easily cleanable, and impervious to moisture.
3. Risk Management InspectionAug 20, 2026

   5 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • No (outstanding) - the operator had mentioned the large walk-in cooler was malfunctioning and not at the correct temperature of 4 degrees Celsius, or lower. The staff were using the food prep refrigeration unit in the main kitchen area. Note that if the food prep refrigeration unit in the kitchen was to become damaged or non-functional, the kitchen service would be closed (as there is no other functional refrigeration at the food premises). Walk-in cooler ambient air temperature was still at 24.3 degrees Celsius by infrared thermometer. The operator is to ensure only foods stored in this refrigeration unit are shelf-stable, and low-risk, and that any high-risk foods are stored in the kitchen food prep refrigeration unit only.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • No (outstanding) 1. the commercial dishwasher was observed to a maximum temperature of 40 degrees Celsius during the wash cycle operation. The wash-cycle temperature must be at minimum of 60 degrees Celsius. Additionally, chlorine sanitizer concentration was observed at approximately 0ppm (parts per million) concentration (and must be at minimum of 100ppm). Note that staff have been using the set of 3-compartment sinks for all manual washing, rinsing, and sanitizing. If the commercial dishwasher is no longer in use, the operator is advised to remove the dishwasher to allow for counter space for air-drying of dishwasher washed in the 3-compartment sinks. Also, staff are not to leave unwashed dishware overnight inside the sinks, as was observed at time of inspection.2. There was a glass-washer at the bar, but the chlorine sanitizer container was empty. Please ensure the dishwasher and glasswasher are functional and achieving a wash-cycle temperature of 60 degrees Celsius and chlorine sanitizer at the required 100 parts per million (ppm) concentration. Please also ensure to have test strips available on-site. A technician can be contacted to conduct maintenance and repairs of equipment, as necessary. Note: if the commercial dishwasher and glass-washer are not in use, then all glass-ware and dish-ware must be washed manually in the set of 3-compartment sinks. The AHS sticker/poster of the '3-compartment sink method' was provided to the operator during the previous 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 (outstanding) - 1. There were no red ants observed at time of the inspection (as they were previously observed on the surfaces near the bar glass-washer and surrounding surfaces). The operator was using consumer-grade ant traps and had mentioned the problem had been worse previously before using the traps.2. Routine pest control records were not available at time of inspection. The operator is to retain a professional pest control company that can effectively eliminate the ants. Also, operator is to ensure pest control records are kept on-site (available for review), as documentation of any pests observed or eliminated.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • No (outstanding) - 1. The ceiling above the stage appears to have uncapped tubing that the operator mentioned had leaked severely during heavy precipitation. The operator was aware of this and had mentioned that roof repairs were ongoing. An invoice for the repairs is required to be shown to AHS.2. Two plumbing leaks were noticed including:- a large leak from the bar sink located closest to the kitchen door. Water was observed to leak and pool on the floor under the sink as soon as the tap was turned on;- pooling water was observed in the bar refrigeration unit opposite of the sink, indicating a potential leak in this refrigeration unit as well.Please ensure to repair all plumbing and ceiling areas, and ensure repairs are done with materials that are durable, smooth, and impervious to moisture.3. The 3-compartment sink had a faucet that appeared to be loosely attached and was covered over with frayed duct tape.Please make sure to replace this faucet head so that it is durable, smooth, easily cleanable, and impervious to moisture.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • No (outstanding) - burnt grease was observed on the stove surfaces, floor, and nearby walls in the kitchen area. Please clean this area thoroughly and ensure it is in a visibly clean state when not in use.
4. Risk Management InspectionAug 6, 2026

   6 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • No (outstanding) - the operator initially mentioned the large walk-in cooler was malfunctioning and not at the correct temperature of 4 degrees Celsius, or lower. The operator was aware of this and mentioned that high-risk food found in the cooler would be condemned and thrown out and not be served.Walk-in cooler ambient air temperature was at 24.3 degrees Celsius by infrared thermometer. The operator is to ensure only foods stored in this cooler are shelf-stable, and low-risk, and that any high-risk food or opened container of food that requires refrigeration be discarded forthwith.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • No (outstanding) 1. the commercial dishwasher was observed to a maximum temperature of 40 degrees Celsius during the wash cycle operation. The wash-cycle temperature must be at minimum of 60 degrees Celsius. Additionally, chlorine sanitizer concentration was observed at approximately 0ppm (parts per million) concentration (and must be at minimum of 100ppm).2. There was a glass-washer at the bar, but the chlorine sanitizer container was empty. Please ensure the dishwasher and glasswasher are functional and achieving a wash-cycle temperature of 60 degrees Celsius and chlorine sanitizer at the required 100 parts per million (ppm) concentration. Please also ensure to have test strips available on-site. A technician can be contacted to conduct maintenance and repairs of equipment, as necessary.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • No (outstanding) - the hand-washing sink opposite of the stove in the kitchen area was not stocked with paper towels, with dishes stored in the basin, indicating the sink was used for dishwashing. Please ensure all hand-washing sinks are well-stocked and used for their intended purposes.
   • 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 (outstanding) - 1. There were approximately six red ants observed on the surfaces near the bar glass-washer, as well as on surrounding bar surfaces. The operator was using consumer-grade ant traps and had mentioned that the problem had been worse previously before using the traps.2. Routine pest control records were not available at time of inspection. The operator is to retain a professional pest control company that can effectively eliminate the ants. Also, operator is to ensure pest control records are kept on-site (available for review), as documentation of any pests observed or eliminated.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • No (outstanding) - 1. The ceiling above the stage appears to have uncapped tubing that the operator mentioned had leaked severely during heavy precipitation. The operator was aware of this and had mentioned that roof repairs were ongoing.2. Two plumbing leaks were noticed including:- a large leak from the bar sink located closest to the kitchen door. Water was observed to leak and pool on the floor under the sink as soon as the tap was turned on;- pooling water was observed in the bar refrigeration unit opposite of the sink, indicating a potential leak in this refrigeration unit as well.Please ensure to repair all plumbing and ceiling areas, and ensure repairs are done with materials that are durable, smooth, and impervious to moisture.3. The 3-compartment sink had a faucet that appeared to be loosely attached and was covered over with frayed duct tape.Please make sure to replace this faucet head so that it is durable, smooth, easily cleanable, and impervious to moisture.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • No (outstanding) - burnt grease was observed on the stove surfaces, floor, and nearby walls in the kitchen area. Please clean this area thoroughly and ensure it is in a visibly clean state when not in use.
5. Demand InspectionJul 30, 2026

   7 infractions

   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • In the small cooler located in the kitchen area opposite of the pizza oven, raw chicken was observed to be stored on a plate that was itself stored over other food products, including green onions. Chicken drippings were seen to be accumulating on the plate and were at risk of spilling onto the food below.Please do not store raw meat above other foods, as the drippings can cause a higher risk of harmful microbes cross contaminating these foods that may be cooked at a much lower temperature (or are normally eaten uncooked), and would therefore increase the risk of foodborne illness for the consumer.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The operator initially mentioned that the large walk-in cooler was malfunctioning and was not getting to the correct temperature of < 4 degrees Celsius. The operator was aware of this and mentioned that high-risk food found in the cooler would be condemned and thrown out soon and would not be served.The PHI trainee confirmed that the cooler was not functional and measured the walk-in cooler temperature at 24.3 degrees Celsius by infrared thermometer.Please ensure that the only food stored in this cooler are shelf-stable, and low-risk, and that any high-risk food or opened container of food that require cooling be thrown away if the food has remained above 4 degrees Celsius for more than 2 hours.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • 1. A commercial dishwasher was present, but was observed by infrared thermometer to only achieve a maximum temperature of 40 degrees Celsius during the wash cycle when it was operated during the inspection.Additionally, chlorine sanitizer concentration was observed at approximately 0 parts per million (ppm) by the PHI trainee's test strips.2. A glasswasher at the bar was also present, but the chlorine sanitizer had appeared to be empty.Please ensure that the dishwasher and glasswasher are working properly and achieving a temperature of 60 degrees Celsius and have chlorine sanitizer effectively sanitizing dishes or glasses at the required 100 parts per million (ppm) concentration as soon as possible. Please also ensure to have test strips available to confirm this. A technician can be contacted to fix both pieces of equipment.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The hand-washing sink opposite of the stove in the kitchen area was not stocked with paper towels, while dishes were present in the basin, indicating the sink was used for dishwashing.Please ensure that hand-washing sinks are well-stocked and used for their intended purposes.
   • 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?
     • 1. Approximately six red ants were observed on the surfaces of the bar glasswasher, as well as on surrounding bar surfaces. The operator was using consumer-grade ant traps and had mentioned that the problem had been worse previously before using the traps.2. Routine pest control records were not available at the time of inspection.Please ensure to retain a professional pest control company that can effectively eliminate the ants and ensure that routine pest control records are kept that document evidence of any pests observed or eliminated.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1. The ceiling above the stage appears to have uncapped tubing that the operator mentioned had leaked severely during heavy precipitation. The operator was aware of this and had mentioned during the inspection that roof repairs were currently ongoing.2. Two plumbing leaks were noticed including:- A large leak from the bar dump sink located closest to the kitchen door. Water was observed to leak and pool on the floor under the sink as soon as the PHI trainee turned on the tap.- Water was observed to pool in the cooler opposite of the sink, indicating a potential leak in the cooler as well.Please ensure to repair all plumbing and ceiling areas, and ensure repairs are done with materials that are durable, smooth, and impervious to moisture.3. The three-compartment sink had a faucet that appeared to be loosely attached and was covered over with duct tape that had been frayed.Please make sure to replace this faucet head so that it is durable, smooth, easily cleanable, and impervious to moisture.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Burnt grease was observed on the stove surfaces, floor, and nearby walls in the kitchen area. Please clean this area thoroughly and ensure it is in a visibly clean state when not in use.
6. Monitoring InspectionDec 23, 2025

   1 infraction

   • 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?
     • Expired permit was displayed to the public.(October 01, 2024 - September 30, 2025)Correction:-Invoice was hand delivered during the visit.-Ensure permit invoice is paid in full.-Most recent food handling permit will be issued after the invoice is cleared.-Ensure that the most recent food handling permit is displayed to the public.
7. Risk Management InspectionJun 18, 2025

   0 infractions

8. Demand InspectionJun 10, 2025

   2 infractions

   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The mechanical dishwasher in the back was on, however, it was not sanitizing strong enough.Feb 24, 2025The low temperature dishwasher (chlorine) was ran and 0 ppm of chlorine was measured at the end stage.Until you can verify that the diswasher is santizing correctly (100 ppm of chlorine) after running thru the dishwasher use a clean compartment of the 3 comp sink to sanitize using (2ml of bleach per litre of water).
   • 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?
     • mouse dropping noted in the walk-in cooler
9. Risk Management InspectionApr 1, 2025

   2 infractions

   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The mechanical dishwasher in the back was on, however, it was not sanitizing strong enough.Feb 24, 2025The low temperature dishwasher (chlorine) was ran and 0 ppm of chlorine was measured at the end stage.Until you can verify that the diswasher is santizing correctly (100 ppm of chlorine) after running thru the dishwasher use a clean compartment of the 3 comp sink to sanitize using (2ml of bleach per litre of water).
   • 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 not available to confirm proper sanitize of dishwasher or sanitizing solutions.By Feb 27, 2025 purchase chlorine test strips.
10. Risk Management InspectionMar 20, 2025

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There was a white chemical along the edges of the floors. Particularly near the mouse traps. Likely a pesticide?? When asked Kelle Edwards did not know what the substance was.When using pesticides in a food establishment they must be used in a controlled manner so as not unintentionally contaminate food or food contact surfaces.By Feb 27, 2025 remove the white powder. If you want to use poison it must be in a bait box/station
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher in the back was on, however, it was not sanitizing strong enough.Feb 24, 2025The low temperature dishwasher (chlorine) was ran and 0 ppm of chlorine was measured at the end stage.Until you can verify that the diswasher is santizing correctly (100 ppm of chlorine) after running thru the dishwasher use a clean compartment of the 3 comp sink to sanitize using (2ml of bleach per litre of water).
    • 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 not available to confirm proper sanitize of dishwasher or sanitizing solutions.By Feb 27, 2025 purchase chlorine test strips.
    • 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?
      • Monthly pest control records were not made available at the time of inspection.By Feb 28, 2025 submit February's pest control checklist or hire a professional pest control company on a monthly basis.
    • 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?
      • Current permit is not posted in area visible to customers.By March 3, 2025 post current permit in an area visible to customers.
11. Monitoring InspectionFeb 24, 2025

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There was a white chemical along the edges of the floors. Particularly near the mouse traps. Likely a pesticide?? When asked Kelle Edwards did not know what the substance was.When using pesticides in a food establishment they must be used in a controlled manner so as not unintentionally contaminate food or food contact surfaces.By Feb 27, 2025 remove the white powder. If you want to use poison it must be in a bait box/station
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher in the back was on, however, it was not sanitizing strong enough.Feb 24, 2025The low temperature dishwasher (chlorine) was ran and 0 ppm of chlorine was measured at the end stage.Until you can verify that the diswasher is santizing correctly (100 ppm of chlorine) after running thru the dishwasher use a clean compartment of the 3 comp sink to sanitize using (2ml of bleach per litre of water).
    • 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 not available to confirm proper sanitize of dishwasher or sanitizing solutions.By Feb 27, 2025 purchase chlorine test strips.
    • 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?
      • Monthly pest control records were not made available at the time of inspection.By Feb 28, 2025 submit February's pest control checklist or hire a professional pest control company on a monthly basis.
    • 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?
      • Current permit is not posted in area visible to customers.By March 3, 2025 post current permit in an area visible to customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The spice shelf above the chest freezer requires cleaning.Feb 24, 2025-The spice shelf still requires cleaning.-The two existing canopy filters for the hood require cleaning. Kellee indicated that professional cleaning has been booked for the following week.By Mar 3, 2025 ensure spice shelf and canopy filters have been cleaned.