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Chop Steakhouse & Bar

10235 101 Street NW Edmonton AB T5J 3E9 · Food - General

Official record from Alberta →

Inspection summary

Chop Steakhouse & Bar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on September 3, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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 2 times on December 15, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on December 19, 2023. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 December 15, 2023. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle, debris, and grease were observed on the floor beneath cooking equipment in the kitchen.Remove cooking equipment from the wall and clean the floor.
  5. 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)?
      • Initially, no sanitizer (zero ppm chlorine) was measured at plate level in the Sanitize cycle of the low temperature dishwasher.An empty bleach container connected to the equipment immediately replaced during inspection. The dishwasher was primed, couple of cycles ran and 100ppm chlorine was measured at plate in the Sanitize cycle.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature glasswasher at the bar is not in proper working order. Zero ppm chlorine was measured at glass level in the Sani cycle.Use the kitchen dishwasher to clean and sanitize all glassware from the bar until the glasswasher is fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The low temperature glasswasher at the bar is not in proper working order. Contact a technician to service the defective equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle, debris, and grease were observed on the floor beneath cooking equipment in the kitchen.Remove cooking equipment from the wall and clean the floor.

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