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Earls Kitchen + Bar

194 Ordze Avenue Sherwood Park AB T8B 1M6 · Food - General

Official record from Alberta →

Inspection summary

Earls Kitchen + Bar has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on July 30, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 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 8 times across 3 separate inspections, most recently on June 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on July 27, 2026. 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?

  • 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 2 separate inspections, most recently on June 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on July 17, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 29, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • The floor was found to be wet in main kitchen area due to water leaking from the appetizer cooler condenser. The operator was advised to repair the issue permanently as soon as possible and to keep the area as dry as possible until it is fixed by maintenance.
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at 50 ppm. The operator was advised to prepare a fresh sanitizer solution which was re-tested and measured at 200 ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The sushi rice pH monitoring document was not available for review at the time of inspection. An image of sushi rice pH from a previous date was provided to PHI, which indicated that the pH level was 6, exceeding the acceptable limit. The operator was advised to check and document sushi rice pH levels daily, ensure that all measurements remain within acceptable limits, record any corrective actions taken when pH readings fall outside the required range, and maintain proper and consistent record-keeping for ongoing monitoring purposes.Sushi rice pH checked by PHI and found satisfactory during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Batter was observed overflowing from the container in appetizer cooler, resulting in spillage onto adjacent surfaces. The operator was advised to maintain food within appropriate containers and prevent overfilling to avoid contamination and maintain sanitary conditions
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff member’s water bottle was observed stored on a cutting board. The operator was instructed that personal items are not to be stored in any food‑handling area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were wet inserts present that had not been allowed to air dry before being stacked. Education was provided regarding the risk of moisture accumulation, which can compromise food safety. The operator was advised to provide refresher training to all staff on proper dishwashing and air‑drying practices.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dirty dishes were observed stacked with clean dishes on the air-drying rack. The operator was instructed to ensure that only clean and sanitized dishes are placed on the air-drying rack to maintain sanitary conditions. The dirty dishes were sent for washing upon request.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentration was not checked by the operator. The operator was advised to check and document sanitizer levels daily to ensure proper disinfection is maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No test strips were available to measure sanitizer concentration for the dishwasher. 2. Iodine test strips were found to be expired.The operator was advised to obtain valid test strips and routinely monitor sanitizer levels to ensure proper disinfection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink access in the prep area was obstructed by a ladder at the time of inspection. The operator was advised that handwashing sinks must remain unobstructed and accessible at all times. The ladder was removed immediately upon request.2. No paper towels were available at the handwashing sink in the prep area. The operator was advised to ensure an adequate supply of paper towels is maintained at all times. The sink was restocked upon request.
    • 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 floor was found to be wet in main kitchen area due to water leaking from the appetizer cooler condenser. The operator was advised to repair the issue permanently as soon as possible and to keep the area as dry as possible until it is fixed by maintenance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A knife was observed stored in a dirty crevice between equipment, which may lead to contamination before use on food. The operator was advised that utensils must not be stored in unsanitary locations and must be stored in a clean manner, such as in sanitizer solution or in cold water between uses.2. The fryer unit was observed to have a significant accumulation of grease and food debris on the interior edges and surrounding surfaces. The operator was advised to thoroughly clean and maintain the fryer unit on a regular basis to ensure sanitary conditions are upheld.3. The walk-in cooler was observed with dirty fan ducts. The operator was advised to clean the air ducts, as accumulated debris can spread contamination to walls and food items stored in the cooler.4. Green wire shelving in the walk-in cooler was observed with an accumulation of debris and residue on the surfaces and is not maintained in a clean and sanitary condition. Operator was advised to thoroughly clean and sanitize the shelving to remove all buildup and to maintain it in a clean condition going forward.
  4. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A strong sewage odour was detected by the three compartment sink in the back area of the kitchen close to where the grease trap was located. Please ensure corrective actions are taken and the source of the odour identified and corrected.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of a bucket of Quat sanitizer solution at the back food prep area was measured to be at 50ppm. Fresh 200ppm solution was dispensed during inspection.2. Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed at the kitchen counter. The staff stored the cloth in a bucket of 200ppm Quat sanitizer solution during inspection.Monitor the concentration of dispensed Quat sanitizer solutions and ensure the required 200ppm concentration is maintained. Used cleaning cloths should be stored in a sanitizer solution when not in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Observed Quat and Chlorine test strips had observed.Obtain new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glasswasher at the bar was not in good repair and not in use. The facility contacted their service provider for repairs during inspection.Please continue to use the dishwasher at the kitchen to wash glasswares until the glasswasher is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen exhaust system over the oven and the top of the oven were unclean. Dirt and debris accumulation were observed.Please clean these areas.
  7. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One plate was found to be soiled on the front surface in a stack of plates stored in the waiter station. Plates in general in this area were found to be discolored on the bottom surface, likely to friction wear. Please evaluate plates on a continuous basis for cleanliness and re-wash or discard, if necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas required cleaning due to visible soiling:wall surfaces adjacent to prep tables located in the main kitchen.surfaces of aluminum drip pans located in teh coolers in the main prep area.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cleaning cloths were observed to be stored on a counter outside of a sanitizer bucket. New sanitizer solutions were made and all cleaning cloths were immediately stored in the sanitizer solutions upon request. Ensure all cleaning cloths are stored in a sanitizer solution when not in use to prevent bacteria growth on the cloth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two plastic containers of chicken were observed without lids in the walk in cooler. The containers were immediately covered upon request. Temperatures of the chicken were good.

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