Earls Kitchen + Bar
1668 - 8882 170 Street NW Edmonton AB T5T 4J2 · Food - General
Inspection summary
Earls Kitchen + Bar has been inspected 11 times by Alberta Health Services (Environmental Public Health) since April 18, 2024. The most recent inspection, on April 28, 2026, recorded 2 infractions.
7 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 April 28, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 4 times across 3 separate inspections, most recently on April 28, 2026. For example:
Do food handlers at the facility have adequate food safety training?
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 2 times across 2 separate inspections, most recently on April 13, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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.
11 inspections
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer on the cook line used for storing utensils measured 0ppm sanitizer.Suggested using ice baths with a temperature of less than 4 degrees Celsius, or hot holding above 60 degrees Celsius to store utensils rather than sanitizer.
- 20. Do food handlers at the facility have adequate food safety training?
- A food safety certificate was not available for a staff member onsite. When 6 or more staff are employed, at least one staff at all times onsite must have their food safety certificate.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer buckets on the cook line measured 0 ppm quat residual. The sanitizer bucked were changed and measured a QUAT residual of 200 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The main ice machine had mould growth on the lip of the ice dispenser. The ice machine was immediately turned off, all ice was discarded, and facility switched to using secondary ice machine, which was inspected to be clean and sanitary.
- 20. Do food handlers at the facility have adequate food safety training?
- A food safety certificate was not available for a staff member onsite. When 6 or more staff are employed, at least one staff at all times onsite must have their food safety certificate.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of Food debris on the handles of the prep cooler and drawers on the cook line.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A scoop was found inside the container of corn starch and sugar. This was promptly removed by operator when informed. Please ensure all scoops are stored out of food ingredients to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is required along baseboards, equipment, and doors
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions