Skip to content
Loading map…

Earl of Sandwich

10083 109 Street NW Edmonton AB T5J 0J7 · Food - General

Official record from Alberta →

Inspection summary

Earl of Sandwich has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on August 11, 2026, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on August 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on August 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 7, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 January 23, 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 4 times across 2 separate inspections, most recently on March 11, 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?

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. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were not being stored in a sanitizer solution. A cleaning cloth was observed on the front food preparation surface. The staff removed the cloth during inspection.Ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of tomato and broccoli soup in the hot holding unit was measured to be measured to be at 50 degrees C. The water level in the unit appeared low and was refilled by the staff during inspection. The PHI advised the staff to monitor the temperature of food placed inside the hot holding unit and ensure it is maintained at or above 60 degrees C. The staff advised that the food items were heated up and placed inside the hot holding unit less than 2 hours before inspection.
    • 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 was not displayed at a visible location. The permit was moved to a visible location during inspection.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were two cans in storage that were significantly dented. It was explained to staff to not use it or return to supplier.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • Not checked at this inspection as there is still time for this violation to be corrected. Manager did say that plans are in place to correct the below.The sealant/ paint in high traffic areas has worn away exposing unfinished cement.Ensure floors are smooth, easily cleanable, and non absorbent.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket measured approx 100ppm.Ensure solutions are tested and changed frequently and are maintained at an approved concentration (ie.200ppm Quat).
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were unlabeled.Ensure all chemical bottles are labelled with its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soups were being reheated to 140-150F. A hot holding unit was being used. Ensure foods are reheated to 165F minimum and then hot held at a 140F minimum. Ensure proper reheating equipment is used (ie. microwave).
    • 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 a leak coming from a pipe in the ceiling damaging ceiling panels. Other ceiling panels had been removed completely.Ensure the ceiling is smooth, easily cleanable, non-absorbent, and free of damages.
    • 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 an active leak coming from a pipe in the ceiling. The leak was in the middle of a pathway and was not falling on any equipment or food prep space. The manager indicated that she had directed staff to prep food in the front area. The building management had been contacted already.Ensure plumbing is in good repair and free of leaks.
    • 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 sealant/ paint in high traffic areas has worn away exposing unfinished cement.Ensure floors are smooth, easily cleanable, and non absorbent.

Nearby inspected facilities

Own this business? Add a badge to your website