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Dogpatch Bistro

101 - 10158 90 Street NW Edmonton AB T5H 1R7 · Food - General

Official record from Alberta →

Inspection summary

Dogpatch Bistro has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on August 10, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 5 times across 4 separate inspections, most recently on April 22, 2026. 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 2 times on July 30, 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 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 once on April 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 30, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on August 1, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some staff had no hair nets on at the time of inspection. Hair nets were picked up by the staff during inspection to address the concern. Securing the hair and the use of hair net was discussed with the staff.
    • 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: - Inside a cabinet at the front area.- Behind shelfs, equipment and coolers in the kitchen area.* Clean all observed mice droppings observed at the facility with bleach water. Move equipment's, shelfs and counters to enable proper cleaning. * Continue working with your pest control company to eliminate the mice activity. Implement all recommendations provided by the pest control company, including closing all potential entry points for mice in the facility with a solid material that cannot be chewed off by mice. * All food items must be stored in containers with tight fitting lids and at least 6 inches above the floor.* Any food item or food package chewed by mice must be discarded.
    • 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 weather-stripping for the back exit door at the kitchen appeared not to be covering the gap underneath the door. Light outside can be seen from inside. Inspect all exit doors and ensure they are properly sealed. Repair/replace the weather-stripping.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management 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)?
      • **April 22, 2026 - Violation was still outstanding and no iodine test strips were available onsite. No iodine test strips were available onsite to measure the sanitizer concentration of the glassware dishwasher in the bar area.
  6. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of the sanitizer pails in the kitchen only measured 100ppm when tested. Requested staff refill will fresh solution. Retested and concentration was acceptable (200ppm). Please ensure sanitizer concentrations are routinely monitored and acceptable concentration levels maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperature of the rice that was being hot held in the rice cooker was only 54.5C. Informed that that product is required to be used by the two hour maximum time limit or discarded. Please ensure corrective actions are taken and rice cooker can hot hold food products at 60C or greater.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips were available onsite to measure the sanitizer concentration of the glassware dishwasher in the bar area.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The measured concentration of the two QUAT sanitizer spray bottles in the bar area were acceptable (200ppm). The measured concentration of the three QUAT sanitizer spray bottles in the kitchen were 0ppm. Retested staff refill spray bottles, but measured concentration of the sanitizer directly from the dispenser of the compartment sink also measured 0ppm. Please ensure corrective actions are taken and sanitizer solution can be properly dispensed.
  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT based sanitizing solutions ranged from 0 to 100ppm. Depending on the frequency of use these solution may to be changed every 2 to 4 hours.Ensure sanitizing solution is at 200ppm
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required behind and underneath equipment.
  10. Monitoring Inspection

    0 infractions

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