Skip to content
Loading map…

Crown Lounge

8122 101 Street NW Edmonton AB T6E 3Y8 · Food - General

Official record from Alberta →

Inspection summary

Crown Lounge has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 14, 2024. The most recent inspection, on December 9, 2024, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 9 times across 5 separate inspections, most recently on December 9, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 14, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 5 separate inspections, most recently on December 9, 2024. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 6 times across 5 separate inspections, most recently on December 9, 2024. For example: 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?

  • 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 3 times across 2 separate inspections, most recently on August 20, 2024. 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.

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were unable to be located - please purchase.Chlorine and QUAT test strips are not being used - please use these daily to ensure sanitizer is measuring at proper concentrations (100ppm for chlorine, 200ppm for QUATs).
    • 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?
      • Food permit posted is expired. Please post a copy of the updated food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwashing sink faucets in both bathrooms are loose - repair/replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back dishwashing area and front area requires cleaning and decluttering. Remove any items not needed for the business such as personal items.Bathroom ceiling requires cleaning.
  2. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were unable to be located - please purchase.Chlorine and QUAT test strips are not being used - please use these daily to ensure sanitizer is measuring at proper concentrations (100ppm for chlorine, 200ppm for QUATs).
    • 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?
      • Food permit posted is expired. Please post a copy of the updated food permit.
    • 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?
      • Facility is operating without a valid food handling permit. Invoice has not yet been paid.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwashing sink faucets in both bathrooms are loose - repair/replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back dishwashing area and front area requires cleaning and decluttering. Remove any items not needed for the business such as personal items.Bathroom ceiling requires cleaning.
  3. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were unable to be located - please purchase.Chlorine and QUAT test strips are not being used - please use these daily to ensure sanitizer is measuring at proper concentrations (100ppm for chlorine, 200ppm for QUATs).
    • 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?
      • Food permit posted is expired. Please post a copy of the updated food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwashing sink faucets in both bathrooms are loose - repair/replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back dishwashing area and front area requires cleaning and decluttering. Remove any items not needed for the business such as personal items.Bathroom ceiling requires cleaning.
  4. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher in bar area is in disrepair - please repair.Facility is to use the 3 compartment sink in the back for manual dishwashing of shot glasses, cups, plates, etc. Owner indicated they are mostly using disposable cups.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were unable to be located - please purchase.Chlorine and QUAT test strips are not being used - please use these daily to ensure sanitizer is measuring at proper concentrations (100ppm for chlorine, 200ppm for QUATs).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink faucets in both bathrooms are loose - repair/replace.
    • 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?
      • Food permit posted is expired. Please post a copy of the updated food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back dishwashing area and front area requires cleaning and decluttering. Remove any items not needed for the business such as personal items.Bathroom ceiling requires cleaning.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloth observed hanging off handwashing sink. Ensure wet/used cleaning cloths are stored in sani buckets when not in use, or are discarded or laundered off-site at an approved laundromat.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Lemon scented bleach is being used to prepare sanitizer spray bottles. Please purchase usncented bleach.2. Spray bottles measured at 1000 ppm bleach. Ensure 100 ppm solutions are made by mixing 1/2 tsp of unscented bleach per liter of water.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed 2 unlabeled sanitizer spray bottles - corrected onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher in bar area is in disrepair - please repair.Facility is to use the 3 compartment sink in the back for manual dishwashing of shot glasses, cups, plates, etc. Owner indicated they are mostly using disposable cups.Please have the sanitizer dispenser hoses hooked up continuously.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were unable to be located - please purchase.Chlorine and QUAT test strips are not being used - please use these daily to ensure sanitizer is measuring at proper concentrations (100ppm for chlorine, 200ppm for QUATs).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink faucets in both bathrooms are loose - repair/replace.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser's in both bathroom's are in disrepair - repair/replace.
    • 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?
      • Food permit posted is expired. Please post a copy of the updated food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor is in disrepair in the bar area. Repair so that floor is smooth and easy to clean.Men's bathroom door is in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back dishwashing area and front area requires cleaning and decluttering. Remove any items not needed for the business such as personal items.Bathroom ceiling requires cleaning.

Nearby inspected facilities

Own this business? Add a badge to your website