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Crown & Tower Pub - Restaurant

10 - 11 Bellerose Drive St. Albert AB T8N 5C9 · Food - General

Official record from Alberta →

Inspection summary

Crown & Tower Pub - Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on March 25, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 December 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on January 27, 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?

  • 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 6 times across 4 separate inspections, most recently on February 18, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 3 separate inspections, most recently on March 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?

  • 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 once on January 27, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

6 inspections

  1. 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?
      • ***The paper/cardboard shelf liner was removed during the inspection. Shelving is to be cleanable. The wire rack meets this requirement.
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***REPEAT: There were soiled scoops present in the bulk area. Discussed with kitchen staff that the scoops were to be stored clean and sanitized after each use to help reduce the chance of cross contamination. They were removed to the dishwashing area during the inspection.
  3. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Food safety records were not being kept or maintained. Hard copy sample template was provided during the inspection. Staff started competing the cooler designations.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was a supply of soiled scoops present in a container. Discussed and they were sent for washing. Used scoops are to be washed and sanitized before being put back in the container for re-use.
    • 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?
      • ***Monthly pest control records were not available for review. Pest control records are to be completed every month and be available onsite for review during inspections. If the company does not come out every month then the in between months still had to have the records completed. Self monitoring pest control record template will be provided with this report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There was cardboard being used as shelving covers. Discussed with kitchen staff that the cardboard was not an acceptable shelving surface as it cannot be cleaned. He said it was changed. Pointed out areas of spills/drips and debris on the cardboard. Shelving is to be smooth, durable, cleanable and in good repair. He indicated he plans on removing the cardboard.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was food being stored on the walk in freezer floor. Discussed with kitchen manager and it had been very busy recently. Follow up is planned for January.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Single use portioning cup was in the bulk sugar. Ensure scoops with handles are use and not portioning cups.***There was a container of scoops with handles present. They were soiled and put in for dishwashing during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Discussed that the expired and the discoloured test strips may not be providing accurate readings for the sanitizer concentration. They plan on getting new test strips and checking the dates when they come in.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There was cardboard being used as shelving covers. Discussed with kitchen staff that the cardboard was not an acceptable shelving surface as it cannot be cleaned. He said it was changed. Pointed out areas of spills/drips and debris on the cardboard. Shelving is to be smooth, durable, cleanable and in good repair. He indicated he plans on removing the cardboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of dirt and debris present in the kitchen (walls, lids of bulk food containers, the hard to reach areas, high touch surfaces, etc).
  5. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Discussed that the expired and the discoloured test strips may not be providing accurate readings for the sanitizer concentration. They plan on getting new test strips and checking the dates when they come in.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There were some soiled single service condiment containers without handles being used as scoops and stored for re-use. they were removed and discarded during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Paper towels were stocked in the dispensers at both hand sinks upon request.

Nearby inspected facilities

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