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Matrix Hotel - A Cappella

10640 100 Avenue NW Edmonton AB T5J 3N8 · Food - General

Official record from Alberta →

Inspection summary

Matrix Hotel - A Cappella has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 1, 2024. The most recent inspection, on April 20, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 separate inspections, most recently on July 22, 2025. 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 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on April 14, 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 3 times across 2 separate inspections, most recently on April 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 July 22, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Cleaning clothes were on the counter, the cloth in the bucket was not immersed in sanitizer, sanitizer concentration was inadequate.Ensure sanitizer is maintained between 200-400ppm of quats and immerse the cleaning clothes in the sanitizer when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Staff personal items like jackets were stored near the meat slicer. Ensure personal items are stored in a separate area from food and kitchen equipment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat strips for the quat sanitizer was not available. Ensure quat strips is obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The paper towel dispensers were empty in the bar and the sink near the coffee station in the kitchen. Ensure paper towels are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Accumulated food debris was observed in front and behind the blades of the meat slicer. Ensure slicer is taken apart and thoroughly cleaned.2. Cutting boards with damaged surfaces are being used in the loft bar. Staff discarded boards during inspection.3. Top of the ice machine and the food storage bins/buckets needs to be cleaned and maintained in a sanitary manner.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • Mice droppings are present inside a storage cabinet next to the ice machine and on floor with shelves in the pantry storage area.- Use sanitizer solution to clean and dispose all mice droppings observed in the food establishment.- Identify all potential points of entry (holes, cracks and crevices) on walls, floor and ceiling in the entire food premise and have them closed/sealed to prevent pest entry into the food premise.- Set out more mice traps in the pantry storage area and remove materials from the basement and kitchen that create harborages sites for mice.- All foods and customer cutlery must be stored in pest proof containers with protective covers to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling around the vents above the prep line needs to be cleaned.
  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 are present inside a storage cabinet next to the ice machine and on floor with shelves in the pantry storage area.- Use sanitizer solution to clean and dispose all mice droppings observed in the food establishment.- Identify all potential points of entry (holes, cracks and crevices) on walls, floor and ceiling in the entire food premise and have them closed/sealed to prevent pest entry into the food premise.- Set out more mice traps in the pantry storage area and remove materials from the basement and kitchen that create harborages sites for mice.- All foods and customer cutlery must be stored in pest proof containers with protective covers to prevent contamination.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rinse temperature gauge on the high temperature dishwasher is not in proper working order.The dishwasher is not in proper working order. Fix the dishwasher temperature gauges. The final rinse temperature measured must be at least 82°C (at the manifold) or at least 71°C (at dish level).
  7. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher is not in good working order. The hot water temperature in the final rinse cycle was 65C at plate level. Parts have been ordered to fix the dishwasher.Dishes/utensils wash and rinse in the dishwasher are being sanitize manually in a large bin with bleach solution.
    • 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?
      • There is evidence of mice infestation in the food establishment. Mice dropping is present on the floor along walls in the dishwashing area.- Use sanitizer solution to clean and dispose all mice droppings observed in the food establishment.- Identify all potential points of entry (holes, cracks and crevices) on walls, floor and ceiling in the entire food premise including basement storage room and have them closed/sealed to prevent pest entry into the food premise.- Set out mice traps in the pantry storage and dishwashing areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rinse temperature gauge on the high temperature dishwasher is not in proper working order.The dishwasher is not in proper working order. Fix the dishwasher temperature gauges. The final rinse temperature measured must be at least 82°C (at the manifold) or at least 71°C (at dish level).
  8. Monitoring Inspection

    6 infractions

    • 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 next to the walk-in cooler lacks soap and the handwashing sink next to the pantry storage area lacks paper towel.Replace missing soap and hand paper towel on the handwashing sinks.All handwashing sinks must be fully equipped with soap, paper towel, cold and hot running water at all times.
    • 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?
      • A hole was noted on the exit door of the basement lining cloth/delivery room.Install weather stripping on the basement/delivery room exit door to prevent mice entry.When the weather stripping is properly installed, light from outside should not be seen while inside the facility.
    • 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?
      • There is evidence of mice infestation in the food establishment. Mice dropping is present along walls in the pantry storage area, inside a storage cabinet next to the dishwasher and in the basement lining/delivery room.- Use sanitizer solution to clean and dispose all mice droppings observed in the food establishment.- Identify all potential points of entry (holes, cracks and crevices) on walls, floor and ceiling in the entire food premise including basement storage room and have them closed/sealed to prevent pest entry into the food premise.- Set out more mice traps in the pantry storage area and remove materials from the basement and kitchen that create harborages sites for mice.- All foods and customer cutlery must be stored in pest proof containers with protective covers to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A white chopping boards observed in the kitchen had lots of groves. The copping board needs to be refinished or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature gauges on the high temperature dishwasher are no in proper working order.Fix the dishwasher temperature gauges. The temperature measured at the manifold (rinse temperature) must be at least 82° C.Use a probe thermometer to check the hot water temperature after running a cycle to ensure a temperature of 71C is achieved inside the dishwasher at dish level.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust accumulation on ceiling tiles in the kitchen. The outer surfaces of equipment (cooler and freezer) were also dirty.Clean the above-mentioned areas.

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