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Earls Kitchen + Bar

13330 50 Street NW Edmonton AB T5A 4Z8 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • The chlorine test strips to measure the concentration of the low temperature chemical dishwasher were expired. Please ensure new valid chlorine test strips are ordered and available onsite.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Observed multiple used single-use, disposable paper towels and wet, used cleaning cloths mounted on countertops. Corrected during inspection. Paper towels discarded, wet cloths put in sanitizer buckets and countertops sanitized. Required Action:Do not store used paper towels and wet, used cleaning cloths on countertops. Ensure paper towels are discarded after use and cleaning cloths are stored in approved sanitizers when not in use, to prevent contamination of food contact surfaces.2. Multiple QUAT sanitizer buckets in the kitchen had 50ppm QUATs as per chemical test strips. Automated dispenser appeared to be dispensing QUAT sanitizer at concentration less than approved level of 200ppm. Corrected during inspection. PHI coached Manager and staff onsite to mix a 100ppm Chlorine sanitizer solution.Required Action:Ensure sanitizers are maintained at approved concentrations (100ppm Bleach, 200ppm QUAT and 12.5-25ppm Iodien to facilitate effective sanitizing procedures.
    • 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 wall tiles on the kitchen wall opposite the dish room area were partially detached from the wall.Required Action:Repair or replace damaged tile by December 19, 2025. Ensure all floor, wall and ceiling surfaces are made of material that is smooth, durable, impervious, easily cleanable and maintained in good repair to facilitate effective cleaning and sanitizing procedures and to prevent conditions that may promote harborage of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Automated QUAT dispenser appeared to be dispensing QUAT sanitizer at concentration less than approved level of 200ppm. Action Required:Repair or replace the automated chemical dispenser. Ensure it is dispensing QUAT at approved sanitizer levels i.e. 200ppm QUAT.2. Observed a single-use, disposable bowl being used as a scoop. Do not use bowls as scoops. Do not reuse, single-use, disposable utensils and do not store utensils in bulk food container with handles in direct contact with food. Corrected during inspection. Bowl removed from service as a scoop and discarded. Action required.Ensure use of scoops with handles and keep utensils, food equipment and food contact surfaces in a clean and sanitary manner, to allow for sanitary food handling, and to reduce the risk of cross contamination.3. The ice scoop storage housing had accumulated dirt and appeared to be in an unsanitary condition. Corrected during inspection. PHI directed Manager and staff to clean and sanitizer both the ice scoop and ice scoop storage housing at the time of inspection.Ensure ice scoops and storage units are maintained in a clean and sanitary condition to prevent contamination of ice and cross contamination of other foods.4. Exterior surface of the bulk food and rice containers had accumulated dirt and food debris. Thoroughly clean and sanitize the food containers by November 22, 2025. Email PHI photo evidence of the corrective actions.Required Action:Ensure food containers are maintained in a clean and sanitary manner to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dish room ceiling and air vents had accumulated dirt.Action Required:Thoroughly clean the ceiling by December 5, 2025. Ensure all surfaces within the facility are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-10-21The following was observed:-Some food debris in crevices of the meat slicer - discussed that the slicer must be disassembled, washed, & sanitized after every use-Minor dust build-up on the fan in the walk-in cooler-Dirt & grime build-up on the dish trays in the dishwashing area -Some dirt & debris under the coolers in the lounge area-Faucet of the hand sink in the server area was loose____________________2023-01-12There was a build up of food debris and grease in the following areas:-In the bar: Inside the bottom compartment of the glasswasher; underneath coolers, equipment and counters.-In the dishwashing pit: There were lids underneath the dishwasher with food debris, there were also used pans with food debris on the floor. -In the kitchen: underneath the ice bins, under the “True” stainless steel freezer, under the “Garland” pizza oven, behind and around the “Hobart” mixer, around the rice and sugar bins, under all of the counters, around the microwave under the sushi station, underneath the entire cooking line (ranges, deep fryers, etc), under the rack by the green safeA build up of food debris and grease provides a food source for mice. All of the above areas must be cleaned in more detail, especially deep underneath tables, shelves and equipment along the walls, which is where mice will frequent rather than the front areas. ***from previous inspection