Ghost by Medium Rare
921 - 5015 111 Street NW Edmonton AB T6H 4M6 · Food - General
Inspection summary
Ghost by Medium Rare has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on August 14, 2026, found no infractions.
6 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and 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.
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 4 times across 3 separate inspections, most recently on August 4, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded 3 times across 3 separate inspections, most recently on August 4, 2026. For example:
Are chemicals stored and handled in a safe manner?
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 3 times across 3 separate inspections, most recently on August 4, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 4 times across 3 separate inspections, most recently on August 13, 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 2 times across 2 separate inspections, most recently on June 28, 2024. 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.
12 inspections
- Risk Management Inspection
0 infractions
- 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?
- 2026-08-13Light cover had been removed - attempting to obtain a new one. Instructed operator to forward purchase receipt once acquired. _________________________2026-08-04A light cover in the exhaust canopy was broken. ACTION REQUIRED: replace the broken light cover.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Three used cleaning cloths were observed on counters (1 FOH and 2 BOH) and no sanitizer bucket created at the time of inspection.ACTION REQUIRED: retrain staff about cleaning cloth storage practices - see resource below. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 09. Are chemicals stored and handled in a safe manner?
- Two spray bottles observed in the kitchen: one was faintly labelled sanitizer; the other containing yellow liquid was not labelled.ACTION REQUIRED: ensure all chemical bottles are clearly labelled to indicate contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Single door cooler (Efi Equipment) in the milk shake preparation area was unsatisfactory temperature. External gauge read 12 C, ambient temperature was 18C. Staff were aware of issue (using the cooler for minimal food storage (jug of milk and whipped cream).ACTION REQUIRED: discontinue using this cooler until repaired. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The milkshake base was being washed in the one-compartment sink.ACTION REQUIRED: wash and sanitize the milkshake base in the back of house mechanical dishwasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover in the exhaust canopy was broken. ACTION REQUIRED: replace the broken light cover.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The probe thermometer was not in good working condition - needed to hold the "on" button in order for it to work.ACTION REQUIRED: replace the probe thermometer.2. The ice cream scoop was stored in stagnant water.ACTION REQUIRED: wash and sanitize the ice cream scoop after each use OR store the ice cream scoop in the freezer with the ice cream. Discontinue storing it in stagnant water.
- 23. Is the facility maintained in a clean and sanitary condition?
- An odour (rancid grease) was present in the dishwashing area/back of house. ACTION REQUIRED: conduct a deep clean throughout the kitchen including under and behind all equipment. Also monitor the integrity of the grease trap.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach/chlorine sanitizer in the spray bottle was measured at 0ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The manufacturer label on the side of the QUAT chemical bottle mentions that it requires a potable water rinse after using on food-contact surfaces. Approved food-contact surface sanitizer must not require a potable water rinse. Ensure a new food-contact surface sanitizer is acquired which does not require a potable rinse.
- 09. Are chemicals stored and handled in a safe manner?
- The sanitizer spray bottle was observed without a label. Ensure all chemicals are labeled. The operator labeled the indicated spray bottle during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grime was observed on the receiving door near the handles. Ensure that the indicated area is cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - In the ice machine present at the front area, the scoop was stored inside the machine with the handles touching the ice. Secondly, the scoop was dirty. Action taken:-Staff was instructed to remove the scoop. -Proper methods of scoop storage were discussed with the staff.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -The hot held gravy was measured at 54C during the inspection. Since it had been 30 to 40 minutes the gravy is placed at hot holding, the gravy was not discarded. Action taken:-Staff was instructed to increase the temperature of the hot holding.-Education was provided that the hot holding temperature must be maintained at 60C or above.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- -Valid permit was not displayed to the public. Action taken:-Staff was instructed to paste the permit on front area, so that it is easily visible to the public.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of onions was being stored directly on the floor in the storage room.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles containing chemicals were found to be unlabeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw chicken was thawing in a bowl of water. Discussed proper thawing procedures with the operator.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions
- Risk Management Inspection
0 infractions
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