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Euphoric 83 Sports Bar & Kitchen

6825 83 Street NW Edmonton AB T6C 2X9 · Food - General

Official record from Alberta →

Inspection summary

Euphoric 83 Sports Bar & Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 7, 2024. The most recent inspection, on June 2, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 times across 3 separate inspections, most recently on June 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 December 18, 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?

  • 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 3 separate inspections, most recently on June 1, 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?

  • 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 once on December 18, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 February 20, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - there was an issue with the motor pump or plastic tubing of the commercial dishwasher in the main kitchen, with 0 ppm concentration of chlorine sanitizer in the final rinse cycle. The wash-cycle was functional at minimum of 60 degrees Celsius. Note: in the interim, staff were advised to use the dishwasher wash-cycle and then move the dishware to a sink filled with clear warm water and with100 ppm chlorine sanitizer, to allow for 2 minutes of sanitizing before removing and allowing to air dry.Also, at the front bar, the container of the iodine sanitizer used for the glass-washer was empty. This was corrected during the inspection, as staff changed the containers with remaining iodine sanitizer and the sanitizing solution was measured to be at 25ppm in the final rinse of the glass-washer. The wash-cycle was functional at 60 degrees Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was section of wall damage/disrepair (i.e. 'peeling' of baseboards off the wall) at the baseboards in the main kitchen at the far end adjacent to the hand-wash sink. The operator was to repair the baseboard sections so that the structure is smooth, washable, non-absorbent and in good repair.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Yes (corrected during inspection) - there was no iodine sanitizer in the chemical container (for the glass-washer) at the front bar area. This was corrected at time of inspection. Staff were reminded to ensure all required chemicals (i.e. detergent and sanitizer) are available/supplied e at the two commercial dishwashers in the restaurant at all times (with measurement testing to be conducted at least once per day).Once replaced with a full container, the iodine sanitizing concentration was measured at 25 ppm concentration in the final rinse of the glass-washer. The main kitchen dishwasher was at the required amount of 100 ppm chlorine sanitizing concentration in the final rinse (with both chlorine and iodine test strips provided).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - there were no paper towels directly at the main kitchen hand-wash sink. Staff were advised to ensure a supply of liquid soap and paper towels are available at all times at all hand-wash sinks (note that air-dryers are permitted in public washrooms only). Also, there was a small pot stored in the hand-wash sink, and all hand-wash sink basins must be kept accessible with no storage of equipment or food products. This violation was corrected at time of 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?
      • Yes (corrected during inspection) - there were no issues regarding pest control in the food premises, and the operator must keep the most recent pest control service report available for review (with pdf or paper copies kept for a period of one year).A copy of the AHS 'monthly pest control checklist' will be sent to the operator for review and use, as necessary. The operator can either use the monthly service of a licensed pest control company, or staff completion of the AHS 'monthly pest control checklist' - or both procedures (but there must be at least one pest control service/monitoring each month, with a licensed pest control company contacted if there is persistent pest activity not being managed by the operator).
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were sections of the baseboards in disrepair, 'peeling' off of the walls under the commercial dishwasher and adjacent dishwashing areas, and at the main kitchen under the hand-wash sink. The operator is to ensure all floors, walls, and ceilings are maintained in good repair, so as to be smooth, washable, and non-absorbent.
  5. Demand Inspection

    3 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?
      • No - records (use of checklists/logs) were not being kept for the daily food safety temperature monitoring. A pdf copy of the AHS 'daily food safety checklist' was provided to the operator by email for review and use, as necessary.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - there was 0ppm chlorine sanitizer concentration in the final rinse cycle of the commercial dishwasher in the main kitchen (note: there must be a minimum of 100ppm chlorine sanitizer concentration in the final rinse cycle). The wash-cycle water temperature was sufficient (after a few wash cycles), with minimum of 60 degrees Celsius. The operator is to contact a licensed technician to adjust/repair the chlorine sanitizer concentration (and to examine all dishwashing unit motor pumps), as there was no chlorine or liquid detergent being pumped into the dishwashing unit during a regular cycle and during use of the 'priming' switch. The operator was advised to use detergent powder and 'double-wash' dishware and utensils in the dishwasher, prior to using a sink or bin for 60 seconds of sanitizing inside warm water and a capful of chlorine bleach (and then to allow dishware and utensils to 'air dry' before use). Also, there was a set of 2-compartment sinks for all manual washing, rinsing, and sanitizing (with detergent, cleaning compounds, and chlorine bleach sanitizer available - with test strips provided).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were sections of the baseboards in disrepair, 'peeling' off of the walls under the commercial dishwasher and adjacent dishwashing areas, and at the main kitchen under the hand-wash sink. The operator is to ensure all floors, walls, and ceilings are maintained in good repair, so as to be smooth, washable, and non-absorbent.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

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