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Earl's Tin Palace

11830 Jasper Avenue NW Edmonton AB T5K 0N7 · Food - General

Official record from Alberta →

Inspection summary

Earl's Tin Palace has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on October 5, 2026, recorded 1 infraction.

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

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 3 times across 3 separate inspections, most recently on September 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 14, 2026. 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 6 times across 5 separate inspections, most recently on September 21, 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?

  • 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 4 times across 3 separate inspections, most recently on October 5, 2026. 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 December 1, 2025. 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the cooler at the bar was measured to be at 11 degrees C. Please contact your service technician for repairs. No food that requires temperature control should be stored in the cooler until it is repaired and capable of maintaining the temperature of food at or below 4 degrees C.Oct 05, 2026: The temperature of the cooler at the bar was at 12 degrees C. Not food that requires temperature control will be stored in the cooler until repaired.
  2. Risk Management 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?
      • The kitchen exhaust system and hood were overdue for cleaning. The staff advised that professional cleaning had already been scheduled.Ensure the exhaust system and hood are cleaned as advised.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the cooler at the bar was measured to be at 11 degrees C. Please contact your service technician for repairs. No food that requires temperature control should be stored in the cooler until it is repaired and capable of maintaining the temperature of food at or below 4 degrees C.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on food preparation counters in the kitchen. The staff removed the cloths during inspection and were advised to ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small quantity of milk and whipped cream were stored in a cooler at the bar, at a temperature of 11 degrees C. The staff discarded the products during inspection.
    • 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 kitchen exhaust system and hood were overdue for cleaning. The staff advised that professional cleaning had already been scheduled.Ensure the exhaust system and hood are cleaned as advised.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice scoop for the ice machine at the kitchen area was stored on top of an unclean counter beside the ice machine. The scoop was moved away for washing/sanitizing during inspection and will be stored in a clean container moving forward.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the cooler at the bar was measured to be at 11 degrees C. Please contact your service technician for repairs. No food that requires temperature control should be stored in the cooler until it is repaired and capable of maintaining the temperature of food at or below 4 degrees C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required at some hard-to-reach corners. Dirt and food debris were observed at the corner of a food preparation counter at the kitchen area. Ensure all hard-to-reach corners are cleaned and maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The internal surfaces of the ice maker located in the kitchen, were observed to be dirty. Conduct thorough cleaning and sanitization of the equipment.2. The Hobart food mixer had food build-up on its surfaces. Conduct thorough cleaning of the equipment.
    • 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 pH of sushi rice is not being recorded prior to storage. The operator must ensure that all required food safety checks are documented before storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup was observed on the fan grills of the walk-in cooler. conduct cleaning to the fan grills.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area needs to be cleaned:- Top of the dishwasher.- Fans of the walk-in cooler.- Areas under the handwashing sink in the prep area.
  9. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **** Used cleaning cloths left of the food surface counter and not stored in sanitizing.- In the food prep area, spray bottles and sanitation buckets filled with a quaternary (quat) sanitizing solution were available for use. I recommended to the chef that they have the option to use single-use paper towels as an alternative to cloth towels if they prefer not to store cleaning cloths in the sanitizing solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **** Meat slicer had visible grime on it and requires proper cleaning.- Recommended to the chef the importance of ensuring that the meat slicer is thoroughly cleaned after each use to prevent the accumulation of grime and maintain sanitary conditions.

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