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Local Public Eatery

11228 Jasper Avenue NW Edmonton AB T5K 2V2 · Food - General

Official record from Alberta →

Inspection summary

Local Public Eatery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 17, 2024. The most recent inspection, on September 22, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on September 22, 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?

  • 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 3 times across 3 separate inspections, most recently on November 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 14, 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 3 times across 3 separate inspections, most recently on September 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

7 inspections

  1. 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?
      • Fly activity was observed. What appeared to be drain flies were observed at some areas in the facility including the dishwashing area.Please work with your pest control provider and ensure control measures are implemented.Sept 22, 2026: Flies activity at the facility appeared to have reduced. Facility to continue control measures.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of some buckets of Quat sanitizer solution was measured to be below 50ppm. Fresh buckets of 200ppm solution were dispensed by the staff during inspection.Ensure the required 200ppm Quat sanitizer concentration is maintained.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Bowls with no handles were being used to portion food items in dry storage bins. The chef removed the bowls during inspection and advised the PHI that scoops with handles will be used moving forward to prevent food contamination.2. Cooked food were left open in the walk-in cooler. The staff covered the food items during inspection.
    • 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?
      • Fly activity was observed. What appeared to be drain flies were observed at some areas in the facility including the dishwashing area.Please work with your pest control provider and ensure control measures are implemented.
    • 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 displayed.Ensure valid food handling permit for the facility is displayed at a visible location.
    • 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 cold faucet at the hand sink just by the cook line was not operational. - Alternative hand sink is present opposite this sink.Ensure there is running hot and cold water at the sink.Sept 14, 2026: The cold water faucet for the handwashing sink at the end of the cookline was still not operational. Ensure the faucet is repaired. Handwashing sinks should be supplied with hot and cold running water.
    • 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 fixtures in the walk-in cooler and freezer had no protective covers.Replace the missing covers to prevent food contamination in an event of breakage.
  3. 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?
      • The cold faucet at the hand sink just by the cook line was not operational. - Alternative hand sink is present opposite this sink.Ensure there is running hot and cold water at the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not observed. Establish cleaning schedule.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizers in the containers used to sanitize food contact surfaces were tested and found to be approximately 50 ppm. The sanitizer must be replaced with one at the required concentration, and frequent testing must be conducted.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dirty bulk food containers were observed. Conduct cleaning to all bulk food containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not observed in any of the line coolers. Provide thermometers for all the coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not observed. Establish cleaning schedule.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the bar, the cut fruit was stored in a well without ice. Ensure all cut fruit is embedded in ice when keeping it out of the cooler.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The bar hand sinks did not have warm water, only cold water was available. Ensure hot and cold water or warm water is readily available at all times. Should it not be rectified, the bar area may need to be closed.
  7. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the bar, the cut fruit was stored in a well without ice. Ensure all cut fruit is embedded in ice when keeping it out of the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The main hand sink in the kitchen did not have soap in the dispenser and the sensor was non-operational as the battery was depleted. It was corrected at the end of the inspection. Please re-train all staff that should there be no soap in the dispenser, it must be rectified immediately. It is important to check all hand sinks before opening. Another designated hand sink (or two) must be installed as the scale of the facility is large. There cannot be only one hand sink for the entire kitchen. Correct as soon as possible. If needed, submit floor plans for review/feedback.The bar hand sinks did not have warm water. Ensure the water is ran prior to opening to ensure water has been flushed long enough to allow warm water to be available.
    • 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?
      • The exterior back door had a gap at the bottom. Please repair or replace door to ensure there is no gap around the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some plastic bins/inserts on the storage rack were either cracked, chipped or broken. Remove damaged items from the facility. Meat slicer had buildup of dried food around the surrounding area of the blade. It is important to not only clean the blade but the surrounding areas to prevent cross contamination. A small strainer hanging on the wall was in poor repair. It was discarded during the inspection. The "Ovens" area cooler had poor rubber seals around the door. There was cold air escaping the unit. Ensure the unit is repaired or replaced to maintain proper refrigeration temperature. Operator indicated the parts were on order.

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