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Dover Hotel - Restaurant

12704 120 Street NW Edmonton AB T5E 5N5 · Food - General

Official record from Alberta →

Inspection summary

Dover Hotel - Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on February 2, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on January 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 7 times across 6 separate inspections, most recently on February 2, 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?

  • 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 6 times across 6 separate inspections, most recently on February 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 January 20, 2026. 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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling in the basement in disrepair due to plumbing leak
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids for chest freezers in the kitchen were in disrepair
  2. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was in disrepair, with water actively leaking from the heating unit. Staff onsite indicated that the dishwasher is broken and that they do not know how to operate it. No alternative facilities were available to wash, rinse, and sanitize utensils, dishes, or other food equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen was obstructed by a small table and a cutting board. Staff onsite indicated that the hand sink cannot be used due to a leak in the drain. The hot water faucet had been turned off, and hand soap and paper towels were not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling in the basement in disrepair due to plumbing leak
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids for chest freezers in the kitchen were in disrepair
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling in the basement in disrepair due to plumbing leak
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids for chest freezers in the kitchen were in disrepair
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in a sanitizer solution when not in use
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling in the basement in disrepair due to plumbing leak
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids for chest freezers in the kitchen were in disrepair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required on the ceilings and around dry goods bins
  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling in the basement in disrepair due to plumbing leak
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids for chest freezers in the kitchen were in disrepair
  6. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not reaching sanitizing temperatures. Modified dishwashing procedures in place with no reusable customer dishes permitted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling in the basement in disrepair due to plumbing leak
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids for chest freezers in the kitchen were in disrepair

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