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East Side Mario's

10 - 615 St. Albert Trail St. Albert AB T8N 3L3 · Food - General

Official record from Alberta →

Inspection summary

East Side Mario's has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on September 21, 2026, recorded 4 infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 9 times across 6 separate inspections, most recently on September 21, 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 4 times across 3 separate inspections, most recently on September 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 9, 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 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 15 times across 9 separate inspections, most recently on September 21, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 12 times across 8 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?

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.

11 inspections

  1. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • It was noted that the auto dispenser located by the dishwasher was dispensing quat between 100 -150 ppm. Please calibrate the auto dispenser and ensure it is dispensing quat solution at 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the main kitchen area did not have sanitizer and was not being used. Manual dishwashing procedures were being followed. The quat dispenser noted was dispensing quat solution between 100 - 150 ppm. Please acquire dishwasher sanitizer. Please calibrate the auto dispenser. Please add quat concentrate and ensure that the quat solution is maintained at 200 ppm at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A barrier between the handwashing sink located at the prep line and prep counter was not observed. Please install a barrier.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was noted that food handlers require additional training.Please register staff members for an approved food safety course.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of the quat solution was noted to be at 0 ppm.2. It was noted that the facility was not testing quat solution. 3. Quat test strips were not observed. 4. It was noted that the auto dispenser located by the dishwasher was dispensing quat at 0 ppm. Please calibrate the auto dispenser and ensure it is dispensing quat solution at 200 ppm. Please acquire quat test strips and ensure to use them to rest the concentration of quat solution. The dispenser located by the utility sink was noted to be dispensing quat at 200 ppm. The facility was advised to use this dispenser until the other one is calibrated. 5. Cleaning cloths were noted to be stored on prep counters and hanging off staff aprons. Staff members noted using cleaning cloths to wipe hands. Please be advised that cleaning cloths must be stored in the sanitizing solution at all times. Please do not store cleaning cloths on counters. Please wash hands and used paper towel to dry them. Please do not wipe hands using cleaning cloths. 6. It was noted that food contact surfaces were not being sanitized between tasks. Please use a quat solution at 200 ppm to sanitize food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that staff members were not washing hands between tasks. Staff members were noted to be wiping hands using a cleaning cloth. Staff members were also unaware of glove policy. Importance of handwashing and guidelines for glove usage were discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on, and after taking off and between glove change. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were noted inside bulk food containers. Some scoops noted did not have handles. Please acquire appropriate scoops for bulk containers with handles. Please ensure these scoops are stored properly. 2. Staff personal drinks were noted on prep counter. Please designate an area to store staff food items. Please do not store staff food items on prep counters.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items stored on hot holding units were noted to be at 40 degrees C.All food items were reheated to the internal temperature of 74 degrees C and then kept at 60 degrees C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher was not dispensing chlorine. The concentration was noted to be at 0 ppm.Please repair the dishwasher and ensure that the dishwasher is dispensing chlorine at 0 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not observed. Please acquire quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A soap and paper towel dispenser and soap and paper towel were not observed by the hand-washing sink located in the main prep area.2. The soap dispenser located in the sandwich area was noted to be empty. Please ensure that handwashing sinks are fully equipped with appropriate handwashing supplies.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was noted that food handlers require additional training.Please register staff members for an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Female washroom door was noted to open during the inspection. As this washroom opens directly into the kitchen area, please install a self-closing mechanism to this door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Buildup was noted inside the dishwasher, on dishwasher trays, underneath the prep counter, and equipment. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed to be stored outside sanitizer solutions. All cleaning cloths were put into sanitizer solutions immediately upon request. Ensure all cleaning cloths are stored in the sanitizer solutions to prevent bacteria growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A knife was observed to be stored between two prep tables. The knife was removed and cleaned upon request. Ensure proper knife storage 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?
      • Several flies were noted throughout the back of the facility around the office and chemical storage room. Increase pest monitoring devices, ensure empty bottles and cans are stored away properly before disposal and ensure the area is clean and sanitized.
    • 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 drain for the ice machine drainage line was observed to be clogged. A plumber has been contacted and service is scheduled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Garbage and debris was observed behind and under the glass washer. Clean the above mentioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back boiler room located by the office was unorganized and not easy to clean. Organize the back room to facilitate ease of cleaning and pest monitoring.
  5. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was not observed by the hand washing sink located in the back prep area.Please install the missing paper towel dispenser. The operator indicated that they have placed an order, and the order delivery date is three weeks in future and requested time extension.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Holes were noted in the wall underneath the bakery area industrial oven.Please sela all these holes and ensure all surfaces are made of smooth, easy to clean and moisture resistant material. 2. The baseboard underneath the wall of the dishwashing area was noted to be loose. Please secure the baseboard. 3. A few floor tiles were noted to be damaged. Please repair the floor tiles.
  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on prep counters. Food handlers were noted to be wiping hands using cleaning cloths. Please note that cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters or use cleaning cloths to wipe hands.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were noted to be wiping hands using cleaning cloths. Food handlers were not washing hands between tasks.Importance of hand washing was discussed with the operator during the inspection. Please ensure to wash hands between tasks, before putting gloves on and after taking them off. Please do not use cleaning cloths to wipe hands.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A paper towel dispenser was not observed by the hand washing sink located in the back prep area.Please install the missing paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Holes were noted in the wall underneath the bakery area industrial oven.Please sela all these holes and ensure all surfaces are made of smooth, easy to clean and moisture resistant material. 2. The baseboard underneath the wall of the dishwashing area was noted to be loose. Please secure the baseboard. 3. A few floor tiles were noted to be damaged. Please repair the floor tiles. 4. Unfinished concrete was noted on the floor, making floor difficult to clean. Please seal the concrete flooring.5. The plumbing line of the hand washing sink located in main prep area was noted to be leaking. Please repair the leaking pluming line. 6. The plumbing line of the two-compartment dishwashing sink was noted to be leaking.Please repair the leaking plumbing line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Functioning coolers were enough to store food at the required temperatures.Operator plans to repair the cooler in disrepair.
  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Functioning coolers were enough to store food at the required temperatures.Operator plans to repair the cooler in disrepair.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution on the cook line was measured at 0ppm.Ensure sanitizer is replaced every 2 hours and when visibly dirty.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • October 7, 2024;Previous violations are ongoing,- The handwashing sink at the coffee station had no soap.1. The handwashing sink at the bar had no handsoap2. The paper towel at the bar sink was on the counter. Get a paper towel holder3. The hot water faucet at the handwashing sink of the coffee station is in disrepair.Ensure;Handwashing sinks are fully equipped with soap, paper towel in/on a dispenser, and running hot and cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Employee washroom doors were noted to be open at the time of inspection. As these doors open directly in food storage area, please keep these doors closed at all times. Please install self-closing mechanism to these doors. April 10: Update, operator indicated that they were waiting for self-closing mechanisms to be installed. Doors were noted to be upon arrival of inspector. June 20, 2024; Doors were observed to be opened during inspection. Operator is still waiting on installation. Remind staff to close the washroom door after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler beneath the hot holding unit in the kitchen is in disrepair.Ensure cooler is repaired to maintain 4C or below at all times.
  9. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Utensils used for cutting and prepping at the pizza station were stored at room temperature for over 2 hours. Utensils were replaced with clean ones during inspection.Ensure utensils are replaced every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Soups packs were being thawed at room temperature. Internal temperature was at 10C. Food was moved back into the cooler.- Frozen soup bags were being thawed under running hot water. Some parts of each bag were still frozen. Water was drained and replaced with running cold water.Thawing should be done safely using any of the methods below;1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - High risk food was stored in a cooler that was not operational. Internal temperature of food was between 8-9C. Staff was aware and indicated he moved the food from the walk-in cooler within the past 30 minutes. Food was moved to a functional cooler measured at 3C.Ensure high risk food is maintained in a cooler that at 4C or less.
    • 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 at the bar had no handsoap2. The paper towel at the bar sink was on the counter. Get a paper towel holder3. The hot water faucet at the handwashing sink of the coffee station is in disrepair.Ensure;Handwashing sinks are fully equipped with soap, paper towel in/on a dispenser, and running hot and cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Employee washroom doors were noted to be open at the time of inspection. As these doors open directly in food storage area, please keep these doors closed at all times. Please install self-closing mechanism to these doors. April 10: Update, operator indicated that they were waiting for self-closing mechanisms to be installed. Doors were noted to be upon arrival of inspector. June 20, 2024; Doors were observed to be opened during inspection. Operator is still waiting on installation. Remind staff to close the washroom door after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler beneath the hot holding unit in the kitchen is in disrepair.Ensure cooler is repaired to maintain 4C or below at all times.
  10. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter containing real garlic, and garlic in oil was observed at room temperature. Garlic in oil and garlic butter can be stored at room temperature for no more than 2 hours and then must be discarded. To continue with this practice, the time at room temperature must be actively monitored. Batch that had been out for longer than 2 hours was discarded.
    • 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 near dish area was not supplied with soap and paper towel. This was corrected once noted by inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Employee washroom doors were noted to be open at the time of inspection. As these doors open directly in food storage area, please keep these doors closed at all times. Please install self-closing mechanism to these doors. April 10: Update, operator indicated that they were waiting for self-closing mechanisms to be installed. Doors were noted to be upon arrival of inspector.
  11. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on prep counters. Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters. These were moved during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were wiping hands using cleaning cloths. Cleaning cloths were noted to be hanging off the apron. Importance of hand washing was discussed with the operator during the inspection. Please use a paper towel to wipe hands. Please do not wipe hands using cleaning cloths. Please store cleaning cloths in a sanitizing solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Aprons were noted to be stored in employee washrooms. These were moved during the inspection. Please do not store aprons in employee washrooms.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Employee washroom doors were noted to be open at the time of inspection. As these doors open directly in food storage area, please keep these doors closed at all times. Please install self closing mechanism to these doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required throughout the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.

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