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Cornerstone BBQ & Spice

14317 96 Avenue NW Edmonton AB T5N 0C5 · Food - General

Official record from Alberta →

Inspection summary

Cornerstone BBQ & Spice has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on August 10, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 4 separate inspections, most recently on August 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on March 27, 2026. 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 February 16, 2024. 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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dressings, sauces and margarine that require refrigeration after opening were stored inside a defective cooler in the kitchen. The temperature of the cooler was measured to be at 12 degrees C. A sign that reads bread storage only was placed on the cooler door. The food items that require temperature control stored in the cooler were discarded by the operator during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packs of beef were observed on the kitchen counter at room temperature. The operator advised that the packs were forgotten on the counter from the previous night and were about to be discarded. The packs were discarded by the operator during inspection.Please note that frozen high risk food item such as meat cannot be thawed at room temperature. They can be properly thawed under cold running water or inside the cooler.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris were observed on the bottom of the cooler . The operator must conduct thorough cleaning of both units.2
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was not observed in the cooler, Provide thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris were observed on the bottom of the cooler . The operator must conduct thorough cleaning of both units.2
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was not observed in the cooler, Provide thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Brown leachate (leaked brown liquid) and food debris were observed on the bottom of the cooler and freezer. The operator must conduct thorough cleaning of both units.2. Heavy grease buildup was observed on the kitchen floor and in hard-to-reach areas, particularly beneath the stove and other equipment. conduct a deep cleaning of all required areas.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Discussed cooling with operator. All cooked meat would be sliced before cooling and vacuumed sealed. Ice bath used for cooling.Discussed reheating with operator. Typically, it is reheated using the stove before placing it in the hot holding unit. Please ensure this practice is conducted each time rather than using the hot holding unit. The Pepsi cooler was missing a thermometer, please provide one for the unit.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust canopy has a buildup of grease on it.Clean the filters of the exhaust canopy and maintain.

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