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Edmonton Scottish Society Lounge

3105 101 Street SW Edmonton AB T6X 1A1 · Food - General

Official record from Alberta →

Inspection summary

Edmonton Scottish Society Lounge has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 5, 2024. The most recent inspection, on July 15, 2025, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 July 15, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 12, 2024. For example: Do food handlers at the facility have adequate food safety training?

  • 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 once on July 15, 2025. 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - domestic dishwashers are not permitted in food facilities unless under specific conditions that the lounge does not meet. NO REUSABLE glassware, utensils, plates, cups, etc. are permitted for customers. Only disposable cutlery and dishware for customers. The Permit will be updated to address this restriction.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - what appeared to be a mold-like substance was observed in the walk in cooler. Clean and disinfect as soon as possible. Do not allow conditions that may allow mold and bacteria to grow. ** - minor cleaning required on shelving and in the corner on the floor (to the right of the upright beer coolers).
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate is observed for someone in care and control of the facility. Ensure that a valid food safety certificate is provided for someone in care and control of the facility.
  4. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine/bleach test strips are observed. Ensure that chlorine/bleach test strips are acquired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate is observed for someone in care and control of the facility. Ensure that a valid food safety certificate is provided for someone in care and control of the facility.

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