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Hart's Table & Bar

14229 23 Avenue NW Edmonton AB T6R 3E7 · Food - General

Official record from Alberta →

Inspection summary

Hart's Table & Bar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 17, 2024. The most recent inspection, on November 10, 2025, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 once on October 30, 2025. 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 6 times across 4 separate inspections, most recently on November 10, 2025. 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?

  • 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 30, 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 once on October 17, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. 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?
      • Tile baseboards in the mop sink room are missing or have come away from the wall.- Requires repair.
  2. 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?
      • Tile baseboards in the mop sink room are missing or have come away from the wall.- Requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease accumulation noted on the sides and under the cook line equipment. Dust accumulation observed on the ceiling around the air vent above the "salad" prep area. The staff storage cubbies are dirty.- Cleaning is required.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in the cook line area was operating at 10C, needs to be at 4C or colder.- High risk foods relocated to the other cooler until a temperature of 4C or lower can be maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tile baseboards in the mop sink room are missing or have come away from the wall.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Containers without handles are being used to dispense bulk dry ingredients and are being stored directly in the foods.- Use dispensers with handles and store in the holders are out of the bulk food bin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease accumulation noted on the sides and under the cook line equipment. Dust accumulation observed on the ceiling around the air vent above the "salad" prep area. The staff storage cubbies are dirty.- Cleaning is required.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water is available at the handwash sink located at the end of the cook line. The hot water valve has been turned off due to the tap not shutting off.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The white cutting boards have black buildup in the cuts and grooves.- Cleaning is required or replane the boards.2. The walk-in freezer has considerable ice buildup on the fan unit and around the doors and the ice machine interior has calcium buildup.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: the space below the deep fryer has food particle and grease buildup. ceiling tiles around air vents have dust accumulation, the floor under the 2 compartment food prep sink by the mixer and the mop sink basin and surrounding area and drawers below the back food prep counter have food particle buildup.

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