Earls Kitchen + Bar
1505 99 Street NW Edmonton AB T6N 1K5 · Food - General
10 inspections
- 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?
- 8th Dec, 2025:The population of flies was observed to have reduced. Please continue to follow the pest control recommendations and maintain enhanced sanitation practices.___________________________________________Small flies were observed on the walls of the bar service area. The facility has a pest control company providing biweekly service; ensure all pest control recommendations are followed.Clean and sanitize all food contact surfaces and ensure that all drink and alcohol dispensers/spouts are covered to prevent fly access.
- 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?
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of flour and two boxes of food items were observed stored directly on the floor. The operator relocated these items to ensure they are stored at least 6 inches above the floor.Staff handbags were observed stored next to dishes in the main kitchen. The bags were relocated. Personal items must be stored separately from food and food preparation areas to prevent contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher using a chemical sanitizing cycle was tested and found to have 0 ppm chlorine sanitizer. It was observed that the chlorine dispenser was not properly installed. This was corrected, and the machine was retested, confirming it now dispenses chlorine at approximately 100 ppm.
- 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?
- Small flies were observed on the walls of the bar service area. The facility has a pest control company providing biweekly service; ensure all pest control recommendations are followed.Clean and sanitize all food contact surfaces and ensure that all drink and alcohol dispensers/spouts are covered to prevent fly access.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment is not being maintained in a clean and sanitary condition, including but not limited to:Cook line equipment and sidesInterior and exterior of the dishwasherInterior and exterior of the ventilation canopy including the filters.Shelves used for storing glassware in the barAll utensil storage binsAll food carts
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility is not being maintained in a sanitary condition and requires cleaning to remove accumulated dirt, debris, and food splashes, including but not limited to:Floors of the dishwashing areaWall behind the dishwasherFloors underneath the 3-compartment sink Floors underneath the cook line (build-up of grease and debris)Floors underneath storage shelves and sinks in the barFloors underneath the food preparation area (back of house)
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 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?
- ** - live Repleta flies were observed in the bar area. Many were observed on bar equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - A lack of sanitation and a build up of grime, spills, food, and debris were observed in the bar area that includes but is not limited to: all equipment, sides, under equipment, shelves, the dishwashing areas, the garbage areas, pipes, lines, sinks, drink makers, dispensers, drains, floors/walls/ceilings/bar structure.** - old mouse droppings noted in second floor storage room (not current = lack of regular cleaning)
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - A lack of sanitation and a build up of grime was noted in washrooms on the floors around toilets and the child change tables.
- 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?
- Monitoring Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ** - dishwasher in the kitchen was out of sanitizer. The dishwashing staff had not been adequately trained on setting up chemicals or what to look for. PHI provided education to the staff member and the chemical was switched out during inspection.
- 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?
- ** - live Repleta flies were observed in the bar area. Many were observed on bar equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - Sanitation throughout the facility was poor and alarming in many aspects. Dirty fuzz was observed dropping from ceilings and fixtures during the inspection. A thick build up of grease, grime, food, and fuzz was noted on the following which includes but is not limited to: all cook equipment knobs, sides, undersides, drawer/door edges, handles, shelves, underside of shelving and pass through, fire suppression, the ventilation canopy, microwaves, fans, all handsinks, containers, lids, walk in cooler (mold) floors/walls/ceilings, bar walk in cooler (mold) floors/walls/ceilings, ice machines inside and out (all), speed racks, can openers. The meat slicer was used earlier in the day despite the build up of grime and a lack of overall deep cleaning. Vegetable slicers were put away with food stuffs still observed. "Cleaned" utensils for the cook line were stored in a dirty drawer of the dishwashing area, etc. Several small types of food equipment ie. rice cookers, were observed stored and put away without proper and thorough cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - cutting boards observed were overworn, overused, and pitted. The discoloration from a lack of maintenance was observable. Please repair/replace. PHI was informed that some are on order** - containers and lids were broken, pieces of missing plastic were missing
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - A lack of sanitation and a build up of grime was noted in washrooms on the floors around toilets and the child change tables.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - A lack of sanitation and a build up of grime, spills, food, and debris were observed in the bar area that includes but is not limited to: all equipment, sides, under equipment, shelves, the dishwashing areas, the garbage areas, pipes, lines, sinks, drink makers, dispensers, drains, floors/walls/ceilings/bar structure.** - A general lack of sanitation and a build up of grime and debris was observed in the dishwashing area of the kitchen, floors/walls/ceilings throughout food production and food storage areas, doors, door jambs, light switches, sinks, the garbage room that contains single use food equipment (not yet used), upstairs storage room, etc.** - old mouse droppings noted in second floor storage room (not current = lack of regular cleaning)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A personal water bottle is observed on the food prep counter in the front food prep area. Ensure that personal items are stored separate from food prep areas to prevent cross-contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A gap is observed between the floor and the cabinet located beneath the handwashing sink in the front service area in the kitchen. 2. The front face of the shelving used to store dishes in the front service area in the kitchen is observed to be in disrepair and is no longer smooth and easily cleanable. 1. Ensure that the gap is sealed to render the surface smooth and easy to clean. 2. Ensure that the indicated shelving is repaired and/or refinished to be smooth and easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A personal water bottle is observed on the food prep counter in the front food prep area. Ensure that personal items are stored separate from food prep areas to prevent cross-contamination.
- 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?
- Two gaps in the weatherstripping on the two receiving bay doors are observed which may permit the entry of pests into the facility. Ensure that the gaps are sealed to prevent pests from entering and harboring in the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A gap is observed between the floor and the cabinet located beneath the handwashing sink in the front service area in the kitchen. 2. The front face of the shelving used to store dishes in the front service area in the kitchen is observed to be in disrepair and is no longer smooth and easily cleanable. 1. Ensure that the gap is sealed to render the surface smooth and easy to clean. 2. Ensure that the indicated shelving is repaired and/or refinished to be smooth and easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A personal water bottle is observed on the food prep counter in the front food prep area. Ensure that personal items are stored separate from food prep areas to prevent cross-contamination.
- 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?
- Two gaps in the weatherstripping on the two receiving bay doors are observed which may permit the entry of pests into the facility. Ensure that the gaps are sealed to prevent pests from entering and harboring in the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - April 15/2024: A section of the floor in the dishpit area is still in disrepair. - Apr 12/2023: The below remains pending.- Floor was in disrepair in the dishpit area. This can allow water to remain stagnant and can cause pest issues, such as flies, in the future. Repair the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A gap is observed between the floor and the cabinet located beneath the handwashing sink in the front service area in the kitchen. 2. The front face of the shelving used to store dishes in the front service area in the kitchen is observed to be in disrepair and is no longer smooth and easily cleanable. 1. Ensure that the gap is sealed to render the surface smooth and easy to clean. 2. Ensure that the indicated shelving is repaired and/or refinished to be smooth and easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- An ice scoop in the back food prep area is observed to be stored within the ice machine with the handle in-contact with the ice. Ensure that the ice scoop is stored in a separate container. The operator cleaned and sanitized the ice scoop and placed it in a separate container during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A personal water bottle is observed on the food prep counter in the front food prep area. Ensure that personal items are stored separate from food prep areas to prevent cross-contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The ice scoop holder in the front food prep area is observed with a buildup of metal debris. Ensure that the ice scoop holder is kept clean to prevent contamination onto ice cubes. The operator cleaned and sanitized the ice scoop holder and scoop during the inspection.
- 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?
- Two gaps in the weatherstripping on the two receiving bay doors are observed which may permit the entry of pests into the facility. Ensure that the gaps are sealed to prevent pests from entering and harboring in the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A gap is observed between the floor and the cabinet located beneath the handwashing sink in the front service area in the kitchen. 2. The front face of the shelving used to store dishes in the front service area in the kitchen is observed to be in disrepair and is no longer smooth and easily cleanable. 1. Ensure that the gap is sealed to render the surface smooth and easy to clean. 2. Ensure that the indicated shelving is repaired and/or refinished to be smooth and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - April 15/2024: A section of the floor in the dishpit area is still in disrepair. - Apr 12/2023: The below remains pending.- Floor was in disrepair in the dishpit area. This can allow water to remain stagnant and can cause pest issues, such as flies, in the future. Repair the floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- A potato peeler and a measuring spoon are both observed with a buildup of food debris and are stored with clean utensils on the utensil rack in the prep hall. Ensure that utensils are cleaned and sanitized before being stored. The operator cleaned and sanitized the indicated utensils during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of food debris and grime are observed on the stainless-steel surrounding the two utensil racks in the back prep hall area. 2. A buildup of food debris is observed in the corners behind the metal shelving in the middle section in the walk-in cooler. 3. A buildup of food debris is observed on top of the chlorine dishwasher. 1-3. Ensure that the indicated areas are cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?