Commodore Restaurant

10712 Jasper Avenue NW Edmonton AB T5J 2A7 · Food - General

9 inspections

1. Monitoring InspectionOct 13, 2026

   8 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • The concentration of a bucket of chlorine sanitizer solution was too strong. The concentration was above 400ppm. 100ppm solution was prepared during inspection.Ensure the required 100ppm chlorine sanitizer concentration is maintained. Use test strips to measure the concentration.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Multiple food items were left open inside the walk-in cooler. Food items must be covered and protected from contamination during storage.
   • 15. Is the facility free of a pest infestation?
     • Evidence of mice activity was observed at the facility. Mice droppings were observed at the following areas: - On top of shelves and edges of food preparation surfaces in the kitchen.- Underneath sinks, shelves and counters in the kitchen, storage rooms and utility room in the facility.The operator stopped food preparation during inspection, contacted a pest control company and initiated the required cleaning. * Clean all observed mice droppings at the facility with bleach water.* Work with a control company to control/eliminate the mice activity. Implement all recommendations provided by the pest control company, including closing all potential entry points for mice in the facility. * All food items must be stored in containers with tight fitting lids and at least 6 inches above the floor.* Remove items not in use at the facility that can create pest harborage to facilitate proper pest control.
   • 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?
     • Up to date pest control records were not available. Records for pest control measures at the facility must be available for review during inspection.
   • 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?
     • Displayed food handling permit expired in 2025. Ensure your current food handling permit is displayed at a visible location.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Baseboards Underneath the dishwashing sink was damaged.Repair/replace damaged baseboards throughout the facility.
   • 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 kitchen exhaust system and hood were overdue for cleaning. Grease and dirt accumulation were observed inside the canopy.Ensure the kitchen exhaust system and hood are professionally cleaned.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Additional cleaning is required in the facility. Dirt and debris accumulation were observed at the following areas:- On walls and ceiling in the kitchen including ceiling above the walk-in cooler.- Underneath sinks, counters and shelves in the kitchen and storage rooms.- Beside and behind the cooking equipment.- Behind freezers in the storage room.Clean these areas and ensure the entire facility is maintained in a sanitary condition.
2. Risk Management InspectionOct 13, 2026

   7 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Multiple food items were left open inside the walk-in cooler. Food items must be covered and protected from contamination during storage.
   • 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?
     • Up to date pest control records were not available. Records for pest control measures at the facility must be available for review during 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?
     • Evidence of mice activity was observed at the facility. Mice droppings were observed at the following areas: - Underneath shelves and counters in the storage rooms and utility room in the facility.* Clean all observed mice droppings at the facility with bleach water.* Work with a control company to control/eliminate the mice activity. Implement all recommendations provided by the pest control company, including closing all potential entry points for mice in the facility. * All food items must be stored in containers with tight fitting lids and at least 6 inches above the floor.* Remove items not in use at the facility that can create pest harborage to facilitate proper pest control.
   • 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?
     • Displayed food handling permit expired in 2025. Ensure your current food handling permit is displayed at a visible location.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Baseboards Underneath the dishwashing sink was damaged.Repair/replace damaged baseboards throughout the facility.
   • 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 kitchen exhaust system and hood were overdue for cleaning. Grease and dirt accumulation were observed inside the canopy.Ensure the kitchen exhaust system and hood are professionally cleaned.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Additional cleaning is required in the facility. Dirt and debris accumulation were observed at the following areas:- On walls and ceiling in the kitchen including ceiling above the walk-in cooler.- Underneath sinks, counters and shelves in the kitchen and storage rooms.- Beside and behind the cooking equipment.- Behind freezers in the storage room.Clean these areas and ensure the entire facility is maintained in a sanitary condition.
3. Risk Management InspectionFeb 26, 2026

   0 infractions

4. Monitoring InspectionJan 8, 2026

   7 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • The initial sanitizer test result was 50 ppm. During the inspection, the sanitizer solution was replaced, resulting in a concentration of 100 ppm.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Undercounter cooler was observed without thermometer. Provide thermometer in all coolers without thermometer.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Expired test strips were observed during the inspection, indicating infrequent monitoring of sanitizer concentrations. Provide valid test strips and ensure sanitizer concentrations are tested regularly.
   • 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 and cockroach droppings were observed in the kitchen area and the pest control records were not available for review during the inspection. The operator must conduct pest control measures immediately and ensure pest control records are maintained on site and available for review.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • A defective light bulb was observed in the dry food storage room, resulting in inadequate light intensity. Replace the defective bulb to ensure sufficient lighting.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. Accumulation of dust was observed on the walls and ceiling of the walk-in cooler. Conduct cleaning to affected areas.2. A worn gasket was observed on the chest freezer door. Replace the gasket, or replace the freezer if necessary, to ensure proper sealing and temperature control.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The facility was observed to be disorganized and in need of a deep cleaning. Conduct a thorough cleaning of the facility, remove unnecessary articles, and organize all areas to support effective workflow and maintain sanitary conditions. A written cleaning schedule must be established and maintained.
5. Risk Management InspectionMar 6, 2025

   2 infractions

   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Main kitchen hand sink was missing soap at the start of the inspection and was corrected during the 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?
     • Pest control company invoices were present; however, it had no indication of what the findings were. There must be some description of their findings/inspection.
6. Monitoring InspectionFeb 20, 2025

   4 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?
     • April 2,2024: Unable to assess as only one monitoring board was checked (no cockroaches) but no records from the pest control company with an update. March 12, 2024: - Signs of cockroaches were noted onsite. A cockroach was noted on the one glue board under the sinks that was checked.Ensure written monthly pest control records are onsite with detailed information on the follow-up of this issue. Work with a licenses pest control technician. Additionally, ensure recommendations by pest control are followed. Better and more thorough cleaning and plumbing repairs need to be a priority. Do not use cardboard in the facility as this could be a harborage space. Keep foods in containers with tight fitting lids. Ensure there is no standing water at the end of the night.
   • 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?
     • April 2, 2024: Owner had pest control self checklists completed, however, the professional pest control company was not leaving reports onsite. Written records from the pest control company is required. Information included on the reports should include findings (ie. cockroaches, life cycle, numbers), what interventions took place, any recommendations for owner to follow-up with. March 12, 2024: There is no monthly written pest control records from the companyWritten monthly pest control records are required upon request. Ensure all pest control measures are included on the report, including, but not limited to, identification of any pests, where the pests were located, any interventions, and recommendations to get rid of the pests.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Feb 20,2024: It was recommended that operator resurfaces or replace chopping block.Not checked at this inspectionThe chopping block is grooved and stained.Replace or repair the chopping block so it is smooth, easily cleanable and non absorbent.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Cleaning and organizing is required in the facility- Clean areas beside and behind the cook line.
7. Risk Management InspectionApr 2, 2024

   3 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?
     • April 2,2024: Unable to assess as only one monitoring board was checked (no cockroaches) but no records from the pest control company with an update. March 12, 2024: - Signs of cockroaches were noted onsite. A cockroach was noted on the one glue board under the sinks that was checked.Ensure written monthly pest control records are onsite with detailed information on the follow-up of this issue. Work with a licenses pest control technician. Additionally, ensure recommendations by pest control are followed. Better and more thorough cleaning and plumbing repairs need to be a priority. Do not use cardboard in the facility as this could be a harborage space. Keep foods in containers with tight fitting lids. Ensure there is no standing water at the end of the night.
   • 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?
     • April 2, 2024: Owner had pest control self checklists completed, however, the professional pest control company was not leaving reports onsite. Written records from the pest control company is required. Information included on the reports should include findings (ie. cockroaches, life cycle, numbers), what interventions took place, any recommendations for owner to follow-up with. March 12, 2024: There is no monthly written pest control records from the companyWritten monthly pest control records are required upon request. Ensure all pest control measures are included on the report, including, but not limited to, identification of any pests, where the pests were located, any interventions, and recommendations to get rid of the pests.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Not checked at this inspectionThe chopping block is grooved and stained.Replace or repair the chopping block so it is smooth, easily cleanable and non absorbent.
8. Risk Management InspectionMar 13, 2024

   10 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Cardboard boxes were being reused, especially to hold foods in the walk-in cooler. Cardboard appeared dirty.Do not reuse cardboard boxes as they cannot be easily cleaned. Food and equipment should be stored in a container that is smooth, easily cleanable and non absorbent at this time (no cardboard boxes) due to evidence of cockroaches in the facility.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • A probe thermometer could not be located.Ensure a probe thermometer is available and used to check internal food temperatures.
   • 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 test strips were available.Ensure chlorine test strips are available to measure sanitizer concentration. A few were left onsite until owner could purchase his own.
   • 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?
     • - Signs of cockroaches were noted onsite. A cockroach was noted on the one glue board under the sinks that was checked.Ensure written monthly pest control records are onsite with detailed information on the follow-up of this issue. Work with a licenses pest control technician. Additionally, ensure recommendations by pest control are followed. Better and more thorough cleaning and plumbing repairs need to be a priority. Do not use cardboard in the facility as this could be a harborage space. Keep foods in containers with tight fitting lids. Ensure there is no standing water at the end of the night.
   • 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?
     • There is no monthly written pest control records from the companyWritten monthly pest control records are required upon request. Ensure all pest control measures are included on the report, including, but not limited to, identification of any pests, where the pests were located, any interventions, and recommendations to get rid of the pests.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • OUTSTANDING - The hand sink compartment tap is leaking water.Repair or replace and ensure there is no leaking water. The faucet needs to have hot and cold running water.
   • 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 three compartment sink is also leaking water when turned on. ALL plumbing must be in good repair and free of leaks.
   • 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 exhaust canopy should have been last professionally serviced in 2023. Ensure the exhaust canopy is maintained and serviced regularly.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The chopping block is grooved and stained.Replace or repair the chopping block so it is smooth, easily cleanable and non absorbent.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • - Exhaust canopy had a thick layer of grease/ gunk build up - Wall by the exhaust canopy and along the cook line was dirty- Buildup of dirty and debris under the cook line- All utensil containers had debris inside of it- Wall behind the hanging pots/ utensils was dirty- Ice buildup noted in the chest freezers- The back room was disorganized with boxes and equipment stacked on top of each without any clear organization Ensure the above areas are washed, rinsed and sanitized and organized.
9. Monitoring InspectionMar 12, 2024

   15 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • - There was no sanitizer solution made- Wiping cloths were stored on food contact surfacesEnsure cloths are always stored in a sanitizer when not in use. An approved sanitizer solution must be available when in operation.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • - A mesh bag holding potatoes was stored directly on the walk-in cooler floorEnsure foods are stored off the floor to prevent contamination of the foods and the containers holding the food. - Raw meat was stored with or on top of other non-raw meat foods.Ensure raw meats are stored separate and away from other others to prevent possible contamination (Ie. Store only raw meat on the bottom shelf).
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Cardboard boxes were being reused, especially to hold foods in the walk-in cooler. Cardboard appeared dirty.Do not reuse cardboard boxes as they cannot be easily cleaned. Food and equipment should be stored in a container that is smooth, easily cleanable and non absorbent at this time (no cardboard boxes) due to evidence of cockroaches in the facility.
   • 09. Are chemicals stored and handled in a safe manner?
     • The sanitizer bucket was not labelled.Ensure all chemical containers are labelled with its contents.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • A probe thermometer could not be located.Ensure a probe thermometer is available and used to check internal food temperatures.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The walk-in cooler measured 8.5C ambient and 6.8C internal. Raw meat was moved to the small prep cooler during inspection. The coolers must be at 4C or less. Take action to rectify this today as there is not other cooler space to move all high risk foods to. Follow-up of this violation to be tomorrow to ensure walk-in cooler is maintaining the correct temperature.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Cooked potatoes were stored at room temperature.Ensure high risk foods are either kept cold (4C or less) or hot (60C or higher). Do not store high risk foods at room temperature.
   • 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 test strips were available.Ensure chlorine test strips are available to measure sanitizer concentration. A few were left onsite until owner could purchase his own.
   • 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?
     • - Signs of cockroaches were noted onsite. A cockroach was noted on the one glue board under the sinks that was checked.Ensure written monthly pest control records are onsite with detailed information on the follow-up of this issue. Work with a licenses pest control technician. Additionally, ensure recommendations by pest control are followed. Better and more thorough cleaning and plumbing repairs need to be a priority. Do not use cardboard in the facility as this could be a harborage space. Keep foods in containers with tight fitting lids. Ensure there is no standing water at the end of the night.
   • 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?
     • There is no monthly written pest control records from the companyWritten monthly pest control records are required upon request. Ensure all pest control measures are included on the report, including, but not limited to, identification of any pests, where the pests were located, any interventions, and recommendations to get rid of the pests.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • OUTSTANDING - The hand sink compartment tap is leaking water.Repair or replace and ensure there is no leaking water. The faucet needs to have hot and cold running water.
   • 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 exhaust canopy should have been last professionally serviced in 2023. Ensure the exhaust canopy is maintained and serviced regularly.
   • 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 three compartment sink is also leaking water when turned on. ALL plumbing must be in good repair and free of leaks.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The chopping block is grooved and stained.Replace or repair the chopping block so it is smooth, easily cleanable and non absorbent.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • - Exhaust canopy had a thick layer of grease/ gunk build up - Wall by the exhaust canopy and along the cook line was dirty- Buildup of dirty and debris under the cook line- All utensil containers had debris inside of it- Wall behind the hanging pots/ utensils was dirty- Ice buildup noted in the chest freezers- The back room was disorganized with boxes and equipment stacked on top of each without any clear organization Ensure the above areas are washed, rinsed and sanitized and organized.