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Glasshouse Kitchen | Bar

101 Riel Drive St. Albert AB T8N 3X4 · Food - General

20 inspections

  1. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***There was no paper towels present at the hand sink. Staff corrected right away during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***There was a domestic deep fryer present on the counter. It was reported to be used for the gluten free product. Discussed and it is to be under the commercial canopy and properly set up with the fire suppression system. Discussed and staff indicated that it was going to be removed. An alternative is to have the SCO fire inspector out to approve it.
  2. 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?
      • ***There were no temperature logs or food safety records being kept and available for review.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Line cooler tops were being left open and not kept closed when the unit was not actively being served out of.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The temperature of the line cooler was 9C just after the facility had opened for the day. Staff indicated that the unit lid had been open. Recording thermometer was left onsite and when checked in the afternoon the temperature was 12C. The lid had been left open and the required 4C temperature was not being maintained.The coolers are to be maintaining a safe food temperature of 4C or colder even with the unit is in use.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***There was a build up of dirt/debris around and under the bench seating in the booths. Discussed with staff onsite that these hard to reach areas were to be cleaned regularly. He planned on follow up with the front of house staff to ensure it was done and added to the regular cleaning schedule.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violation has been carried over from the previous inspection report:Aug 2025REPEAT***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition.May 2024***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***The light level in the walk in produce cooler was inadequate.
  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violation has been carried over from the previous inspection report:Aug 2025REPEAT***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition.May 2024***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***The light level in the walk in produce cooler was inadequate.
  6. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The front display cooler was 7C. The min max thermometer got down to 6.6C. Coolers are to maintain temperatures of 4C or colder.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***The light level in the walk in produce cooler was inadequate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violation has been carried over from the previous inspection report:Aug 2025REPEAT***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition.May 2024***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
  7. 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?
      • This violation has been carried over from the previous inspection report:Aug 2025REPEAT***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition.May 2024***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
  8. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Canned ketchup was observed to be stored in the original can. The ketchup was moved to a food safe container immediately. Ensure canned food items are moved to a food safe container after opening to prevent leaching.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bottom of a bowl and cup was observed to be stored directly on top and touching food items one of the prep coolers. The bowl and cup was removed immediately. Ensure food and utensils are stored properly to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front cafe cooler measured 14°C. Staff was unable to determine how long the front cafe cooler was above 4°C. The sandwiches and cheesecakes were discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violation has been carried over from the previous inspection report:Aug 2025REPEAT***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition.May 2024***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front cafe cooler measured 14°C. The temperature was turned down during the inspection but still measured 7.1°C by the end of the inspection. Contact a service professional and repair the cooler such that it maintains 4°C or lower. Perishables are not to be stored in this cooler until it has been repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grease build up was observed under the prep tables and cook line. Clean the above mentioned areas.
  9. Risk Management Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ***There were mouldy zucchini present in the walk in cooler. Staff removed and discarded right away.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Aug 2025REPEAT***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition.May 2024***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There was debris present on the underside of the blade for the meat slicer. Picture taken.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were chipped/cracked dishes present on the counter of the food prep area. Discussed with staff present who indicated he was removing those dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oct 2025***There were loose tomatoes present on the floor of the produce walk in cooler (picture taken).Sep 2025***There was produce present in the back corner on the floor of the walk in produce cooler. Ensure that food storage areas are maintained in a clean and sanitary condition.
  10. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There were two layers of perishable food over an ice bath. Discussed with back manager and staff how this did not ensure safe food temperatures. Staff moved product into the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Aug 2025REPEAT***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition.May 2024***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Light level in the walk in produce cooler was inadequate to ensure effective cleaning was being done. There had been a second light installed (it had fallen down on the floor). Staff picked it up and put on the shelf. It was brighter.***Light level in the walk in produce cooler was inadequate to ensure effective cleaning was being done. There was food debris present under the shelving that was not being cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was produce present in the back corner on the floor of the walk in produce cooler. Ensure that food storage areas are maintained in a clean and sanitary condition.
  11. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Sanitizer in the bucket for cleaning cloths was not being maintained at an effective concentration in the front waitstaff area. There was no measurable sanitizer present. Staff was instructed to get a new solution and check it often enough to ensure it is maintained at an effective concentration at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were cleaning cloths left sitting out on the counter. Cleaning cloths are to be stored in an effective sanitizer solution between uses or, once used they are to be put in for laundering or single use paper towels are to be used and then discarded.
    • 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?
      • ***There were no temperature logs being kept for the front perishable food cooler. Corrected, kitchen staff provided a template during the inspection for the front staff to use for the cooler.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Equipment was not being stored clean. The meat slicer reported clean had bits of food and debris present on the unit. Staff corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***food equipment was stored under the soap dispenser. Food and food equipment should not be stored within 18 inches of a hand sink and should not be located underneath the soap or paper towel dispenser.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was a round container being used as a scoop in the bulk product on the line. Scoops are to have handles that are stored out of the product. Handleless containers can promote contamination of the bulk product. the container was removed and replaced with a scoop during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The front cooler was not maintaining safe perishable food storage temperatures. The unit was 12 C on the top shelf and 10C on the middle shelf. The lowest shelf was non perishable drinks.Manager turned the unit colder and the temperature was lower at the end of the inspection (7C on the middle shelf and 9C on the top shelf). She reported that the staff had indicated that the unit was turned warmer due to the ice buildup.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Back staff left the highly perishable fish on the counter and in an uncovered Styrofoam cooler. Discussed and if staff has to step away from perishable foods, they are to be returned to the cooler and not left out at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Cooked foods were being improperly cooled. There were several covered containers of cooked foods being left out at room temperature. Discussed safe cooling methods, breaking the large containers down into smaller portions to allow better air flow for quicker cooling, having a timer used to ensure that the food gets moved to a powered cooler in a timely manner, using an ice bath to more quickly cool down the product, using an ice wand to help the food cool down quickly. Staff moved to an ice bath and then into a cooler during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Staff were not checking the sanitizer concentration for the iodine glass washer in the bar area. They were unaware of how to use the test strips. Ensure the staff are trained on using the appropriate test strips and that the glass washer is checked at least daily and the records are available for review.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The hand sink closest to the dishwashing area had no soap present. Stocked during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The back outside hand sink was obstructed and could not be used as there were carts and food in the way of using it. Discussed with staff who moved the carts and food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Aug 2025REPEAT***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition.May 2024***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Light level in the walk in produce cooler was inadequate to ensure effective cleaning was being done. There was food debris present under the shelving that was not being cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There were rotten/mouldy tomatoes and food present on the floor of the walk in produce cooler. Ensure that food storage areas are maintained in a clean and sanitary condition. Staff swept the area upon notification.
  12. 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?
      • ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
  13. Risk Management Inspection

    2 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?
      • ***Food safety record keeping was being kept (some records were only intermittently recorded). Ensure that temperature records for all coolers (including the line coolers) are recorded, sanitizer concentration, dishwasher and glass washer records should all be up to date, recorded at least once a day and be available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
  14. Risk Management Inspection

    5 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?
      • ***Food safety record keeping was being kept (some records were only intermittently recorded). Ensure that temperature records for all coolers (including the line coolers) are recorded, sanitizer concentration, dishwasher and glass washer records should all be up to date, recorded at least once a day and be available for review.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The prep cooler for the back area was 12C. The staff there indicated they had stocked it today. Discussed that anything stocked there today was to be removed to a working unit and anything there from yesterday was to be discarded. Staff asked about having ice in the unit if this maintains the temperature at less than 4C that would be acceptable.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***There was a roll of paper towels by the hand sink where it would be contaminated by staff reaching for the soap to wash their hands. It was observed being moved later in the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The salad cooler in the back prep area was not working and maintaining a 4C or colder temperature. The prep cooler for the back area was 12C. The staff there indicated they had stocked it today. Discussed that anything stocked there today was to be removed to a working unit and anything there from yesterday was to be discarded. Staff asked about having ice in the unit if this maintains the temperature at less than 4C that would be acceptable.
  15. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths in the cooking area were being left on the counters. Discussed with staff present and they put them in the sanitizer solution.
    • 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?
      • ***Food safety record keeping was being kept (some records were only intermittently recorded). Ensure that temperature records for all coolers (including the line coolers) are recorded, sanitizer concentration, dishwasher and glass washer records should all be up to date, recorded at least once a day and be available for review.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was a single use container being used as a scoop. Discussed with the nearest staff that scoops were to have handles that were stored out of the product so they were not a source of contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***prep coolers were not maintaining 4C or colder temperatures (temperatures ranged from 7C to 10C). Staff indicated they were turned warmer for the overnight so product did not freeze. Discussed that coolers were to be maintaining safe temperatures of 4C or lower. Staff turned the coolers colder during the inspection. If the coolers are not working properly then they should be services or replaced. Food could be stored in the walk in units overnight to ensure food safety is maintained.
    • 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?
      • ***Pest control records were not present, up to date and/or available for review. Manager indicated they had been requested during the inspection and would be sent following the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***there was a build up of dirt and debris in utensil containers, on shelving holding clean dishes, spills on the clean dishes noted during this inspection. Ensure clean dishes are protected from contamination, shelving and containers are to be cleaned and maintained in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of grease and debris on some of the vent covers and there were grease drips/build up on some exposed areas of the canopy. Staff indicated they are cleaned weekly on Sunday. Reinspection will be planned for the beginning of the week to observe.
  16. 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?
      • ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
  17. Risk Management 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)?
      • The low temperature dishwasher was measured at 0ppm, empty sanitizer bucket was replaced, unit was primed and still recorded 0ppm of chlorine after several cycles. Technician was contacted, operator indicated that the technician is set to come in within the next few hours.100ppm of bleach solution was prepared in the 2-compartment sink for sanitizing . Ensure sanitizing step is completed in the 2 compartment sink until the dishwasher is fully functional and the sanitizer can be measured at 100ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
  18. Risk Management 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)?
      • ***There were no Lactic Acid test strips available onsite. When asked the manager brought a variety of other test strips. Ensure staff are trained and know which test strips are to be used and how to use them.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
  19. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no measurable sanitizer present in the wiping cloth container by the front registers. Corrected during the inspection. Discussed with managers that the sanitizer concentrations had to be checked often enough so they could ensure that an effective concentration was maintained.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were wiping cloths being stored in a soapy water. Discussed with cook staff in the area and they corrected. Ensure that wiping cloths are stored in a sanitizer solution between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***The soap dispensers were not effective in the wait staff area for the first couple uses and there were no paper towels This may indicate that they are not washing their hands regularly. Ensure staff are washing their hands with soap.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There were handleless containers present in some of the bulk food containers (a condiment container and a single use plastic container). Discussed with manager and staff scoops were to have handles and be cleanable. These were removed during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The glass washer is for glasses only. Ensure other utensils and equipment are washed in the main dishwasher. Ensure manufacturer's instructions are followed. Education provided.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were no Lactic Acid test strips available onsite. When asked the manager brought a variety of other test strips. Ensure staff are trained and know which test strips are to be used and how to use them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The front outer hand sink did not have paper towels present for hand washing. Corrected during the inspection. The manager stocked the paper towels.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***There was no one present onsite who could show their food safety certificate. Manager indicated he would send following the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
  20. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Cooler covers were being left up on the line. Discussed keeping the covers down on the coolers unless food was being actively handled from the unit. This serves as food protection and helps maintain safe temperatures. Corrected during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There was a soiled dish present in the dry storage area. It was removed to the dishwashing area.