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Imperial Pub and Sports Bar

3046 106 Street NW Edmonton AB T6J 5M5 · Food - General

Official record from Alberta →

Inspection summary

Imperial Pub and Sports Bar has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 15, 2025. The most recent inspection, on April 17, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 5 times across 3 separate inspections, most recently on April 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 April 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 23, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 2 separate inspections, most recently on March 23, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 23, 2026. For example: 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?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep table cooler in the cook line was not maintaining satisfactory temperature - measured to be at 8°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were water damaged and reading false positives. ACTION REQUIRED: obtain new chlorine test strips.
  3. 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 glass washer in the bar area tested at 0 ppm chlorine. Instructed staff to wash/sanitize all glassware in the kitchen dishwasher until repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were water damaged and reading false positives. ACTION REQUIRED: obtain new chlorine test strips.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths (5) were left on food contact surfaces after use. Discussed wiping cloth requirements & guidelines with staff at the time of inspection. ACTION REQUIRED: obtain a sanitizer bucket for the wiping cloths/sanitizer solution. Review the below resource. Re-train staff on wiping cloth guidelines.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer in the bar area tested at 0 ppm chlorine. Instructed staff to wash/sanitize all glassware in the kitchen dishwasher until repaired.
    • 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?
      • Light was visible along the base opening edge of the back door. ACTION REQUIRED: ensure the above doorway is tightly sealed & that no light is visible.
    • 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?
      • Facility signage/trade name does not match the originally submitted food handling permit application. Exterior signage & menus read "Imperial Pub & Sports Bar".The food handling permit on display was expired and issued to the previous owners.ACTION REQUIRED: Please submit a new application for a food handling permit (see resource below) to update the trade name of the facility. Once submitted, your file will be updated & you will receive a new food handling permit. This must be printed & posted on public display.RESOURCE: https://form.jotform.com/240984997784078
    • 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 staff washroom door that opens into the kitchen area was not equipped with a self-closing mechanism.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The exhaust hood was overdue for professional cleaning/servicing. The filters were greasy.2. Dirt and debris build-up under the bar counter.ACTION REQUIRED: schedule a cleaning for the exhaust hood. Conduct a deep clean under the bar counter and out-of-the-way areas.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two deep fryer baskets in the dishwashing area were in poor repair - the metal weave/basket was separating from the frame. ACTION REQUIRED: repair or replace the baskets. Ensure utensils are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation concerns observed in the following areas:-Food debris build-up on the back of the hand sink faucets-Grease residue on equipment in the cookline-Grease residue on the doors and food debris in the track of the sliding door (Pepsi) cooler (end of the cookline)-Bottle caps & debris under the bar countersACTION REQUIRED: conduct a deep clean of the above noted areas.
  7. Demand Inspection

    0 infractions

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