Flame & Barrel
1237 Windermere Way SW Edmonton AB T6W 2P3 · Food - General
Inspection summary
Flame & Barrel has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 15, 2024. The most recent inspection, on February 19, 2026, found no infractions.
2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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.
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 2 times across 2 separate inspections, most recently on October 16, 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 2 times across 2 separate inspections, most recently on October 16, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 October 16, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times on October 15, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 once on October 15, 2024. For example:
Is the facility maintained in a clean and sanitary condition?
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
- Demand Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Garlic-oil mixture using fresh garlic is being stored at room temperature in front of the grill. Temperature measured at 26C. Food discarded.- Store high risk foods at less than 4C or greater than 60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0 ppm chlorine was being dispensed during the dishwasher rinse cycle, needs to be at minimum 100 ppm. Staff had allowed the sanitizer container to run empty. - A new container was hooked up, the pump primed and 100 ppm chlorine was detected in the rinse cycle. Ensure staff are checking the fluid levels in the containers on a daily basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Handle of a scoop being used was observed to be wrapped in tape. Utensil discarded.- Utensil handles that become cracked/damaged must be discarded as the surface cannot be properly cleaned.2. Utensils being used in the cookline are being stored in a container of plain water in between uses.- Proper storage practices reviewed with staff. Store utensils in ice-water baths, in a sanitizer solution or in an empty container/tray and send for frequent washing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0 ppm sanitizer detected in the wiping cloth storage buckets located in the cooking area.- Operator prepared a 200 ppm quats sanitizer solution. Ensure that the sanitizer strength is tested on a daily basis.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cloth is being used to cover foods or line food containers.- Discontinue this practice and use food grade materials only.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods located in the steam table were measured at 50C-52C.- High risk foods must be stored at <4C or >60C. Staff had placed food into the unit before it had sufficient time to reach 60C. The foods were removed and reheated to >74C before placing back into the steam table which had reached 60C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwash sink at the bar counter was not equipped with soap.- Designated handwash sinks must be properly supplied with soap and paper towel at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils are being stored in containers of plain water in between uses.- Proper storage practices reviewed with staff. Store used utensils in ice-water baths, in a sanitizer solution or in an empty container/tray and send for frequent washing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation noted on the ceiling tiles in the dishwashing area.- Cleaning is required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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