Earls Kitchen + Bar
3215 Dunmore Road SE Medicine Hat AB T1B 2H2 · Food - General
Inspection summary
Earls Kitchen + Bar has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 1, 2024. The most recent inspection, on September 21, 2026, recorded 1 infraction.
3 of 12 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 3 times across 3 separate inspections, most recently on September 21, 2026. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 September 22, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 8 times across 6 separate inspections, most recently on September 16, 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?
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 December 4, 2025. For example:
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?
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.
12 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?
- There are live and dead cockroaches on glue boards in the boiler room and liquor room.Last pest control treatment was 09/14/2026.
- 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?
- Risk Management Inspection
2 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?
- There are live and dead cockroaches on glue boards in the boiler room and liquor room.Last pest control treatment was 09/14/2026.
- 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 are several broken floor tiles throughout the kitchen, particularly by the mop sink.
- 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
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?
- There are live and dead cockroaches on glue boards in the boiler room. The issue appears to be contained to this area as no other activity was noted throughout the rest of the facility.Last pest control treatment was 08/17/2026.
- 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 are several broken floor tiles throughout the kitchen, particularly by the mop sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is a buildup of food debris and/or grime underneath the standup freezer in the prep area by the sushi station.There is an accumulation of grime/dirt underneath the bar ice well.The floors in the liquor room, men's staff washroom, and staff changing area require cleaning.The staff change area is cluttered and disorganized, which can make it difficult to clean and can provide harborage to pests.
- 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?
- 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?
- There are several gaps between plumbing fixtures and the wall, particularly in the staff washroom. Seal these gaps to prevent the entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 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 are several gaps between plumbing fixtures and the wall, particularly in the staff washroom. Seal these gaps to prevent the entry of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- The boiler room is quite cluttered and disorganized; this makes the area difficult to clean and can provide harborage to pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 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?
- The food handling permit is expired.
- 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?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding with soup and au jus measured approximately 40 degrees C. The operator reheated the food on the stove and plugged back in the hot holding unit which had accidently been unplugged.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of dirt/grime in a few areas, mainly in the back prep area on the floor underneath equipment, coolers, and shelving, as well as underneath the ice well in the bar.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- One of the soups in the hot holding unit measured approximately 40°C. It was removed for reheating to 74°C. The other two soups in hot holding measured >60°C.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of dirt/grime in a few areas, mainly in the back prep area on the floor underneath equipment, coolers, and shelving, as well as underneath the ice well in the bar.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
0 infractions
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