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Flipside BBQ - EDM-1298 - Events

528 Ebbers Way NW Edmonton AB T5Y 3T8 · Food - Special Event

Official record from Alberta →

Inspection summary

Flipside BBQ - EDM-1298 - Events has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 12, 2024. The most recent inspection, on August 18, 2026, recorded 1 infraction.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 5 times across 3 separate inspections, most recently on July 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 3 separate inspections, most recently on August 18, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

10 inspections

  1. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - vegetables and cooked foods and ready-to-eat foods were stored in contact with raw ground meat in the cooler
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • ** - handling raw meat then ice cream, no handwashing
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - vegetables and cooked foods and ready-to-eat foods were stored in contact with raw ground meat in the cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 2-door glass cooler was not maintaining temperature and was measured at 12-14'C. Should be maintaining a temperature of 4'C or less. Please repair
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - handwashing sink was repeatedly blocked, the faucet turned away in accessible, or used to store items - making frequent and proper handwashing difficult to conduct
  4. Demand Inspection

    4 infractions

    • 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • ** - handling raw meat then ice cream, no handwashing
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - vegetables and cooked foods and ready-to-eat foods were stored in contact with raw ground meat in the cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 2-door glass cooler was not maintaining temperature and was measured at 12-14'C. Should be maintaining a temperature of 4'C or less. Please repair
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - handwashing sink was repeatedly blocked, the faucet turned away in accessible, or used to store items - making frequent and proper handwashing difficult to conduct
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The barbeque was measured to be 55°C in the hot holding unit. The unit was immediately adjusted to a higher temperature and subsequent hot holding was measured to be 60°C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was not available to check temperatures for coolers and hot holding. A thermometer was immediately moved from their food truck onto site to take temperatures and ensure proper temperatures are met.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese, some cream sauces, and papaya salad was observed to be sitting at room temperature and measured 8-10°C. The containers were immediately put into ice baths and kept 4°C or below.

Nearby inspected facilities

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