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Knights Pub & Grill

11860 145 Avenue NW Edmonton AB T5X 2E3 · Food - General

Official record from Alberta →

Inspection summary

Knights Pub & Grill has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 22, 2023. The most recent inspection, on April 7, 2026, found no infractions.

4 of 8 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 and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on March 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on December 22, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 1, 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?

  • 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 6 times across 4 separate inspections, most recently on April 1, 2026. 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 2 times on December 18, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  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?
      • Three light fixtures in the kitchen were missing covers. Please install appropriate covers.April 1/26 - One light fixture in the kitchen was missing a cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Freezers with ice buildup. Please clean and maintain.
  3. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was not dispensing chlorine sanitizer. Please repair the dishwasher. Ensure chlorine is maintained at 100 ppm. The facility will use one sink compartment for the sanitizing step. After washing, please soak dishes and utensils in a 100-ppm bleach sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three light fixtures in the kitchen were missing covers. Please install appropriate covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife was taped around the handle. Please ensure that all utensils are maintained in good repair and are easy to clean. Corrected during the inspection; the knife was removed and replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Freezers with ice buildup. Please clean and maintain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Underside of the pizza prep cooler - Please clean.- White food storage container lids - Please clean and replace lids that are cracked or damaged.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Ceiling tiles in the kitchen - dust buildup noted. - All shelves with food debris, dust, or stains - Please conduct a deep cleaning.Please clean and maintain.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk rice was observed stored in the original package, which cannot be sealed/closed properly. ** Provide proper storage for the rice. 2. Fresh vegetables were observed stored under a dusty space (ventilation fan) in the prep cooler.** Ensure all foods are stored in a clean and sanitary manner. Providing a sealable container is one of the strategies.
    • 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 observed to be expired. ** Provide test strips for sanitizer (Chlorine) used in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station in the kitchen area and staff washroom had paper towels kept directly on the sink. ** Keep paper towels in a suitable dispenser.
    • 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 surface of the handwashing station was lifting and repaired with tape. ** Ensure the surface above are smooth, non-absorbent, and easy-to-clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cracked utensils (bowls and knife) repaired with tape was observed. ** repair or replace to have a smooth, non-absorbent and easy-to-clean surface. 2. A paper box was used to store clean utensils after dishwashing. ** Provide smooth, non-absorbent and easy-to-clean surface to store utensils. 3. In the bar area, debris accumulation was observed with the faucet of the pop dispenser. ** Clean and sanitize areas above. Make sure a schedule is in place to ensure consistency of maintenance. 4. In the bar area, glasses in the stand alone cooler were directly kept on what appeared to be a rusted surface.** Provide clean and sanitary storage space for clean utensils. In the process, inspect the glassware and make sure they are sanitary while addressing the storage space.  5. Clean dishware were stored in close proximity to dirty mop. Once notified, mop was moved to a proper location. ** Ensure there is clear distance between incompatible activities to reduce the risk of contamination.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled chemical containers (Bleach) were observed in the kitchen areas. The chemicals were appropriately labelled, once notified.
    • 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 surface of the handwashing station was lifting and repaired with tape. ** Ensure the surface above are smooth, non-absorbent, and easy-to-clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the stand alone freezer near deep dryer) was not in good repair and secured with tape. ** Please ensure the surface listed above are smooth, non-absorbent, and easy-to-clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and debris were observed on ventillation hood above the deep fryer. Operator noted that a routine maintenance was scheduled. ** Ensure the areas listed above are kept clean and sanitary.

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