Skip to content
Loading map…

Kelly's

10156 104 Street NW Edmonton AB T5J 1A7 · Food - General

Official record from Alberta →

Inspection summary

Kelly's has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on April 6, 2026, recorded 7 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 6 times across 6 separate inspections, most recently on April 6, 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?

  • 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 3 times across 2 separate inspections, most recently on April 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on April 6, 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 3 times on April 6, 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 on March 6, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

8 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes were observed on the kitchen counters. Ensure wet clothes are immersed in sanitizer when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen spinach dip bowls were observed thawing at room temperature. Food was moved into the cooler during inspection.Ensure food is thawed safely via; 1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strip was not available for the quat based sanitizer. Ensure quat strips are obtained.
    • 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?
      • - Mice droppings were observed behind the coolers near the bar. Ensure droppings are cleaned and entry points sealed.- Staff indicated pest control managements is in place. Ensure pest records are provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some light bulbs in the kitchen were missing covers. Ensure covers are replaced in the ceiling or bulbs are replaced with shatterproof bulbs.
    • 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 ventilation hood buffers have a build-up of dirt and debris.Ensure the indicated areas are cleaned and maintained in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Build of dirt and debris were observed beneath the stainless shelf in the bar.- The top of the dishwasher needs cleaning.- The vents in the walk in cooler ceiling needs to be cleaned. Ensure the indicated areas are cleaned and maintained in a sanitary manner.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 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?
      • Staff indicated pest control management was in place, no records were available during inspection.Pest control reports should be provided.
    • 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?
      • Food handling permit was not posted at a visible location.Ensure the food handling permit is posted at a location where it is visible to the public/customers.
  4. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Handwashing was not completed before food handling in between different tasks.Ensure handwashing is completed between tasks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the bar had no paper towels. Ensure paper towel is available at the sink.
    • 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?
      • MARCH 7, 2025; Mice droppings were observed behind the ice cooler. Staff indicated pest control management was in place, no records were available during inspection.- Mice droppings were noted on the floor around wine shelves at the bar and floor around an ice machine next to the walk-in cooler.Check all corners in the dining and kitchen for pest and clean up all mice droppings in the facility.Request pest control officer to set more traps in the facility.Remove items that are not in use from the facility.Ensure all exit doors have proper weather stripping to prevent pest entry.Store dry food items in pest proof containers with lids.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top of the pop dispensing gun was unclean. Staff cleaned the gun during inspection.Ensure the indicated equipment is cleaned and sanitized daily.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • Mice droppings were noted on the floor around wine shelves at the bar and floor around an ice machine next to the walk-in cooler.Check all corners in the dining and kitchen for pest and clean up all mice droppings in the facility.Request pest control officer to set more traps in the facility.Remove items that are not in use from the facility.Ensure all exit doors have proper weather stripping to prevent pest entry.Store dry food items in pest proof containers with lids.
  6. Demand 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)?
      • Initially, no sanitizer (zero ppm chlorine) was measured at plate level in the Sani cycle of the low temperature dishwasher. The bleach sanitizer and rinse agent containers connected to the dishwasher were interchanged.A staff onsite removed the wrongly connected chemical containers to the dishwasher and have the rinse agent and bleach containers connected to the right chemical lines that feed into the dishwasher. The sanitizer line was primed, couple of cycles ran and 100ppm chlorine was measured at dish level.
    • 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?
      • Mice droppings were noted on the floor around wine shelves at the bar and floor around an ice machine next to the walk-in cooler.Check all corners in the dining and kitchen for pest and clean up all mice droppings in the facility.Request pest control officer to set more traps in the facility.Remove items that are not in use from the facility.Ensure all exit doors have proper weather stripping to prevent pest entry.Store dry food items in pest proof containers with lids.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the condiment cooler was measured at 10C with a probe thermometer.Remove all high-risk foods from this cooler and have them stored in another cooler.Do not store perishable foods in this cooler until it is in proper working order and maintaining a temperature of 4C or less.
    • 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?
      • Mice droppings were noted on the floor beside the ice machine.- Use bleach solution to clean up all mice droppings.- Contact pest control officer to assess all monitoring stations in the food premise.- Identify all potential point of entry (holes on walls, floor) and have them sealed.- Store all open dry foods in pest proof containers with covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seal of the condiment cooler is in disrepair and broken. A gap that allows hot air into the cooler was noted when the cooler door was closed.Repair or replace the broken cooler seal to prevent hot air in the kitchen entering into the cooler.

Nearby inspected facilities

Own this business? Add a badge to your website