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Club 97

10225 97 Street NW Edmonton AB T5J 0L5 · Food - General

Official record from Alberta →

Inspection summary

Club 97 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 20, 2025. The most recent inspection, on March 12, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests and 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 7 times across 4 separate inspections, most recently on March 12, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 February 27, 2026. 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 3 times across 2 separate inspections, most recently on February 26, 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?

  • 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 once on February 26, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    2 infractions

    • 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?
      • The back exterior door (by the stairs leading downstairs) still had a gap along the base of the door. ACTION REQUIRED: ensure all doorways are tightly sealed to prevent pest entry.
    • 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?
      • The back exterior double door for employee access, still had a gap along the base of the door. ACTION REQUIRED: Repair or replace weatherstripping by March 26, 2026, to ensure all doorways are tightly sealed to prevent pest entry.
  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature, chemical dishwasher was still not adequately sanitizing. 50ppm Chlorine recorded in final rinse solution with chemical test strips as per PHI's, three consecutive tests.Action Required:Repair or replace the low temperature dishwasher to ensure its sufficiently sanitizing as required (100ppm Chlorine, 200ppm QUATs or 12.5-25ppm Iodine), to ensure effective cleaning and sanitizing of utensils and food equipment. Correct by February 28, 2026, and notify PHI to prompt an onsite inspection.PHI directed Operator at time of inspection to post signage on dishwasher reminding staff to manually sanitize all dishes and utensils coming out the dishwasher until the dishwasher has been repaired and is adequately sanitizing, 100ppm Chlorine, 200ppm QUATs or 12.5-25ppm Iodine.You may use your 2-compartment dish sink for manual dishwasher procedures. See 2 compartment resource below for directions on how to wash and sanitize your dishes manually via a 2-compartment sink,Resources:Two Sink Dishwashing Method-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdfDishwashing Requirements:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
    • 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?
      • The back exterior door (by the stairs leading downstairs) still had a gap along the base of the door. ACTION REQUIRED: ensure all doorways are tightly sealed to prevent pest entry.
    • 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?
      • The back exterior double door for employee access, still had a gap along the base of the door. ACTION REQUIRED: Repair or replace weatherstripping by March 26, 2026, to ensure all doorways are tightly sealed to prevent pest entry.
  3. Initial Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature, chemical dishwasher was not sufficiently sanitizing. 0ppm Chlorine recorded in final rinse solution with chemical test strips as per PHI's, three consecutive tests.Action Required:Repair or replace the low temperature dishwasher to ensure its sufficiently sanitizing as required (100ppm Chlorine, 200ppm QUATs or 12.5-25ppm Iodine), to ensure effective cleaning and sanitizing of utensils and food equipment. Correct by February 28, 2026, and notify PHI to prompt an onsite inspection.Resources:Dishwashing Requirements:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1 front of house hand sink and 2 back of house sinks were not equipped with paper towel holders.Action Required:Install paper towel holder s by all 3 hand sinks to facilitate sanitary dispensing of single-use disposable paper towels to promote sanitary handwashing procedures.
    • 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?
      • The back exterior double door for employee access, had a gap along the base of the door. ACTION REQUIRED: Repair or replace weatherstripping by March 26, 2026, to ensure all doorways are tightly sealed to prevent pest entry.
    • 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?
      • The back exterior door (by the stairs leading downstairs) still had a gap along the base of the door. ACTION REQUIRED: ensure all doorways are tightly sealed to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Electrical wires were open and not secured on multiple locations where emergency lights were meant to be installed on 1. either side of the dishwasher 2. by the backdoor.Action Required:Please install the emergency lights immediately or secure the electrical wires and add socket plate covers. Ensure all structures and equipment within the facility are well maintained and in good repair to ensure safe operations. Correct by February 28, 2026.
    • 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 finish of the wall behind the chest freezer in the food prep area (previously a doorway) was now in good repair. However, drywall was missing by the wall opposite the food prep sink where the gas line control valve was located.Action required:Please install drywall or comparable material to close the hole on the wall, in compliance with building code requirements. Ensure all wall, floor and ceilign surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning procedures and to prevent entry of pests into the facility. Correct by
  4. Initial Inspection

    2 infractions

    • 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?
      • The back exterior door (by the stairs leading downstairs) had a gap along the base of the door. ACTION REQUIRED: ensure all doorways are tightly sealed to prevent pest entry.
    • 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. Ceiling panels in the food prep area had been removed. 2. The wall behind the chest freezer in the food prep area (previously a doorway) was unfinished.3. Exposed wood on counter base/legs for the front of house hand wash sink. Exposed wood on the pony wall behind the pop dispensing unit.4. The electrical outlet in the food prep area was not working so the freezer was plugged in using an extension cord to a further outlet 5. The spray sink faucet (by the dishwasher) was not functional & labelled not in use6. The Women's washroom was dimly lit and an unpleasant odor was noted (dried out p-trap?)

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