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Chuck E. Cheese's

9803 19 Avenue NW Edmonton AB T6N 1K8 · Food - General

Official record from Alberta →

Inspection summary

Chuck E. Cheese's has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 20, 2025. The most recent inspection, on August 25, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 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 2 times across 2 separate inspections, most recently on November 14, 2025. 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 4 times across 4 separate inspections, most recently on August 25, 2026. 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?

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.

4 inspections

  1. Demand Inspection

    1 infraction

    • 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) Water damage was found in the cupboards underneath the pop machine such that the surface was no longer smooth, impervious to moisture and easy to clean. Ensure that cupboards are repaired or replaced such that the surface is easy to clean, impervious to moisture and smooth.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade surface sanitizer solution was available while food handling was taking place. The operator prepared a QUAT sanitizer during the inspection, which tested at approximately 200 ppm.
    • 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) Water damage was found in the cupboards underneath the pop machine such that the surface was no longer smooth, impervious to moisture and easy to clean. Ensure that cupboards are repaired or replaced such that the surface is easy to clean, impervious to moisture and smooth.
  3. Risk Management Inspection

    1 infraction

    • 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) Water damage was found in the cupboards underneath the pop machine such that the surface was no longer smooth, impervious to moisture and easy to clean. Ensure that cupboards are repaired or replaced such that the surface is easy to clean, impervious to moisture and smooth.
  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dispensing 0ppm - primed and cycled dispensing 100ppm
    • 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) Water damage was found in the cupboards underneath the pop machine such that the surface was no longer smooth, impervious to moisture and easy to clean. Ensure that cupboards are repaired or replaced such that the surface is easy to clean, impervious to moisture and smooth.

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