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Duster's Pub And Grill

6402 118 Avenue NW Edmonton AB T5W 1G3 · Food - General

Official record from Alberta →

Inspection summary

Duster's Pub And Grill has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on July 31, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times across 2 separate inspections, most recently on November 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on November 25, 2024. 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 November 30, 2023. 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 4 times across 3 separate inspections, most recently on July 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 July 28, 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - there was insufficient hot water at the hand-wash sinks in the front bar area and the kitchen area. The operator is to ensure hot water is at minimum of 45 degrees Celsius at all sinks in the food premises (except public washrooms, where tepid water is acceptable). The temperature difference may be due to ongoing renovation work including removal of an old in-ground grease interceptor and pending installation of a new grease interceptor in the dishwashing area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - the inside of the ice machine required more cleaning, as there was accumulation of a black-coloured material (possibly 'mould-like') on the inside underside, as was discussed with the operator. Ice machines may be 'self-cleaning' but do require regular monitoring and washin /sanitizing when necessary. Full draining is necessary when a deep clean is conducted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - some improved organization is required in the dry food storage room, so as to allow for ease of cleaning and inspection (with miscellaneous items and food products stored to be organized and stored separately in the storage room).
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • No - the old grease interceptor in the dishwashing area (in-ground) had been removed and the operator was in process of having a new grease interceptor installed (with a plumber on contract to complete the installation work within 1-3 days). Phone discussion with the plumber with work in progress.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solutions were at least 300ppm. New solutions were made and the concentration was at 100ppm.In the future ensure that your sanitizing solution has 2ml of bleach per litre of water and then you chlorine test papers to verify concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar high temperature glasswasher was turned on and warmed up for about 35 minutes. It was ran multiple times and reached a maximum temperature of 64C.Ensure that glass washer reaches a minimum temperature of 71C at the glass level.High temperature dishwasher reached at temperature of 72C.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    4 infractions

    • 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?
      • 2024-11-25Operator stated they had third party contractor providing regular services; however, records were not available for review at the time of inspection. ACTION REQUIRED: have pest control records (service report) available for review at the re-inspection.___________________2023-11-30Pest control invoices were available. Request pest control inspection records from your pest control company and keep them on site, as these will be reviewed during future inspections.
    • 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 handling permit posted expired September 30, 2024. ACTION REQUIRED: post current food handling permit on public display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three light bulbs in the exhaust canopy lacked protective covers. ACTION REQUIRED: install protective covers over the light bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up in and around the deep fryer. ACTION REQUIRED: conduct a deep clean of the deep fryer.
  8. Risk Management Inspection

    1 infraction

    • 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?
      • Pest control invoices were available. Request pest control inspection records from your pest control company and keep them on site, as these will be reviewed during future inspections.
  9. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -There was a tray of whole onions placed on the floor in under the shelves in the dishwashing area. Keep the onions away from this area and off the floor to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -There were open containers of ranch dressing in the storage room with no refrigeration. These must be refrigerated must opened to prevent rapid germ growth. Operator was instructed to discard these immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The operator was cleaning equipment and re-useable customer dishes and utensils using a 2-compartment sink and a bin with water. It was indicated that they were not using the mechanical dishwasher.Discontinue using a bin for dishwashing. This is not a dishwashing sink and cannot be used to adequately clean and sanitize.You must use your dishwasher along with your 2-compartment sink. Ensure your mechanical dishwasher is adequately functioning. Double check to ensure the chemicals are properly hooked up and that it is cleaning and sanitizing at the correct levels if it has not been used for a period of time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Handwash sinks were turned off in the bar and in the kitchen by the cooking area. The handwash sink in the cooking area had no hot water available. Paper towel was not available at the bar handwash sink. The operator indicated that they only wash their hands in the dishwashing area. This is not acceptable as the dishwashing area is too far to be considered conveniently accessible for washing hands. Both of the above handwash sinks must be turned on at all times and they must have hot water available. Paper towel in dispensers and soap must be available at all handwash sinks.
    • 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?
      • -There were no pest control records or plans available. The operator indicated Orkin conducts checks every 3 months. You must provide recent pest control records to us so we can verify that they are conducting regular checks. These can be e-mailed to the undersigned inspector. The operator indicated that they had seen 1 cockroach and had called Orkin. Traps were seen in various areas. No cockroaches were observed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The donair machine was unclean and had a build up of grease and food debris. It was indicated this was not being used. Have this removed to prevent attracting pests and to free up space and allow for easier cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was old stained cardboard placed on top of the deep freezer in the cooking area. Do not use cardboard as it cannot be cleaned and it will attract pests such as cockroaches. Have this discarded. -There was clutter such as unused equipment, papers, decorations, etc on the counters in the kitchen. Reduce the clutter and organize these areas to prevent attracting pests and to allow for easier cleaning.

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