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Earls Kitchen + Bar

8629 112 Street NW Edmonton AB T6G 1K8 · Food - General

Official record from Alberta →

Inspection summary

Earls Kitchen + Bar has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 3, 2024. The most recent inspection, on September 29, 2026, recorded 1 infraction.

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

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 7 times across 7 separate inspections, most recently on September 29, 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 once on March 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 3, 2024. 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 5 times across 4 separate inspections, most recently on September 21, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 September 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. 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?
      • Sept 21, 2026: Small flies observed at the time of inspection. ACTION REQUIRED: Conduct deep clean of the facility - focus on drains, under ledges, and areas that collect moisture. Continue to consult with your pest control provider & follow any additional recommendations.__________________________________December 23, 2025: Small flies were still observed at the bar area and in the main kitchen.____________________________________________________________________________Small flies were observed at the bar and in the dishwashing area. The facility’s pest control company provides biweekly service; ensure all pest control recommendations are followed. All food contact surfaces must be cleaned and sanitized, and all drink and alcohol dispensers/spouts, as well as food items, must be covered to protect them from flies and contamination.
  2. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the cookline did not have paper towel in the dispenser and the soap dispenser was in poor repair (front cover and dispenser lever were missing). ACTION REQUIRED: restock the paper towel dispenser. Repair/replace the broken soap dispenser. Note: alternative hand sinks were available within the facility.
    • 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?
      • Sept 21, 2026: Small flies observed at the time of inspection. ACTION REQUIRED: Conduct deep clean of the facility - focus on drains, under ledges, and areas that collect moisture. Continue to consult with your pest control provider & follow any additional recommendations.__________________________________December 23, 2025: Small flies were still observed at the bar area and in the main kitchen.____________________________________________________________________________Small flies were observed at the bar and in the dishwashing area. The facility’s pest control company provides biweekly service; ensure all pest control recommendations are followed. All food contact surfaces must be cleaned and sanitized, and all drink and alcohol dispensers/spouts, as well as food items, must be covered to protect them from flies and contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two scoops in bulk dry goods (upstairs cookline area) were not stored in the designated holder. CDI: placed on holder at the time of inspection.
  3. 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?
      • December 23, 2025: Small flies were still observed at the bar area and in the main kitchen.____________________________________________________________________________Small flies were observed at the bar and in the dishwashing area. The facility’s pest control company provides biweekly service; ensure all pest control recommendations are followed. All food contact surfaces must be cleaned and sanitized, and all drink and alcohol dispensers/spouts, as well as food items, must be covered to protect them from flies and contamination.
  4. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towels at the bar were not stored in a dispenser. They must be stored in a suitable dispenser to prevent 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?
      • Small flies were observed at the bar and in the dishwashing area. The facility’s pest control company provides biweekly service; ensure all pest control recommendations are followed. All food contact surfaces must be cleaned and sanitized, and all drink and alcohol dispensers/spouts, as well as food items, must be covered to protect them from flies and contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher has a buildup of grime on both the interior and exterior surfaces. The dough mixer in the kitchen has an accumulation of dirt on the mixer head and surrounding areas. Both pieces of equipment must be thoroughly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove dirt and/or food debris buildup:Floor of the dishwashing areaWalls of the dishwashing areaFloor under the prep sink and food prep tables in the prep hall downstairsFloor under the storage shelves in the walk-in cooler
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The clam chowder in the hot holding unit in the main food prep area was measured at 33.1 degrees Celsius at approximately 2:30PM and the unit was observed to be unplugged. Ensure food is hot held at a minimum of 60 degrees Celsius. The operator informed that the soup was cooked at 11:00AM and immediately discarded the soup.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the downstairs prep room was observed to be blocked by a garbage can in front of the handwashing sink and an apron and cloth inside the handwashing sink. Ensure that the handwashing sink is easily accessible at all times. The operator moved the garbage can, as well as the apron and cloth 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?
      • Small black flies are present in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed in the paper towel holder at the handwashing sink in the bar area. 2. The light switch in the downstairs prep room was observed with a buildup of grime.1-2. Ensure that the indicated dispenser areas are cleaned and sanitized.
  7. 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?
      • Small black flies are present in the facility.
  8. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled cleaning cloths are being stored on food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The scoop and handle was being stored directly inside of the ice used to make drinks at the bar area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The used soup ladle was being stored inside an empty insert.
    • 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 black flies are present in the facility.

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