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Earls Kitchen + Bar

4250 Calgary Trail NW Edmonton AB T6J 6Y8 · Food - General

Official record from Alberta →

Inspection summary

Earls Kitchen + Bar has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 8, 2024. The most recent inspection, on September 4, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 August 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on April 14, 2025. 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 once on August 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 10, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 2 separate inspections, most recently on August 11, 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?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was used throughout the kitchen at the correct concentration of 200 ppm, with the exception of the bar area and one pail in the kitchen, where sanitizer was found at a concentration of 0 ppm. The operator immediately corrected this and re-made the solution stored nearby that had tested 0 ppm.Please ensure that sanitizer is used consistently on food surfaces at the correct concentration to sanitize these surfaces and limit any risk of foodborne illness.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was protected overall from contamination, but scoops were stored in bulk food containers where the handle made contact with the food.Please ensure that scoops are stored correctly outside of bulk foods, so that handles do not contaminate foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food temperatures were correct for cold-holding and hot-holding units observed except the pan fry and appetizers prep cooler, which was measured by temperature probe at 12.0 degrees Celsius.Please repair or replace this cooler, and ensure foods is not stored in this cooler long-term, as high-risk food cannot be kept at temperatures > 4 degrees Celsius or < 60 degrees Celsius for more than 2 hours without increasing the risk of foodborne illness. Please ensure that food is cycled through quickly in the mean-time, that poached eggs are kept in another food preparation cooler, and that food is kept in the walk-in cooler or another suitable cooler overnight.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand-washing sinks were overall accessible and well-supplied, with the exception of the sink at the front corner of the kitchen, as well as in the employee bathroom, where paper towels were not available to dry hands.Please ensure all hand-washing sinks are accessible and well-supplied with liquid soap, a sanitary method of drying hands, and a waste bin nearby.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A gap in the wall that is located behind the spray sink in the dishwashing area has sealant/caulking that appeared worn out and with visible mould growth.Please remove the sealant and recaulk this area, as all structural areas of a food facility must be smooth, durable, impervious to moisture, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A deep-frying basket and strainer kept in the back appeared worn, and the metal grills appeared to be warped and broken. This is a concern for potential contamination from any broken metal pieces falling into food.When notified, the operator immediately removed and discarded the basket, as well as the metal strainer.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 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 measured pH for the sushi rice was between 5.5 - 6.0. The required pH for sushi rice is <4.6. Informed that the sushi rice had been prepared earlier in the day and after retesting several containers of sushi rice using both pH test strips and operator's pH meter all measured roughly the same value. All previously prepared sushi rice was voluntarily discarded. Please ensure staff are retrained and follow the correct recipe in preparation of the sushi rice and measured pH is less than 4.6.
    • 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 posted food handling permit was not in an easily visible public location. Permit was reposted closer to the front entrance.
  5. 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?
      • Several flies were observed throughout the facility. Ensure pest control measures are taken to help eliminate the presence of pests in the facility.
  6. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two sanitizer spray bottles were observed without labels. Ensure all chemicals are labelled. The operator labelled the indicated bottles during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The second iodine glasswasher from the entrance to the bar area was measured at 0ppm iodine sanitizer with iodine test strips. Ensure that iodine sanitizer is maintained between 12.5ppm to 25ppm at all times. The operator replaced the iodine on the machine as the existing sanitizer container was observed to be empty, however the machine was measured at 0ppm. The operator turned on the first iodine glasswasher from the bar entrance and this machine was measured at an adequate iodine concentration 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?
      • 1. A gap was observed at the bottom of the receiving door where pests may potentially enter. 2. One dead mouse was observed in the snap trap behind the ice machine. 3. Several flies were observed throughout the facility. 1. Ensure that the indicated gap is sealed.2-3. Ensure pest control measures are taken to help eliminate the presence of pests 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?
      • Three small puddles of water were observed on the floor near the large convection ovens. The operator informed that the drain is not properly aligned.Ensure that the drainage issue is investigated and repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ice machine scoop holder was observed with a buildup of grime. 2. The exterior door handle on the receiving door was observed with a buildup of grime. 1-2. Ensure that the indicated areas are cleaned and sanitized.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

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