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Maxim's Horseshu Cocktail Club

13610 58 Street NW Edmonton AB T5A 0R4 · Food - General

Official record from Alberta →

Inspection summary

Maxim's Horseshu Cocktail Club has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 7, 2024. The most recent inspection, on September 29, 2026, recorded 11 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 6 times across 3 separate inspections, most recently on September 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 29, 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 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 7 times across 4 separate inspections, most recently on September 29, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on September 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on September 29, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail in the bar area had cleaning cloths in soap and water solution. Please use sanitizer solution (chlorine at 100-200ppm).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The cook working in the kitchen did not have proper attire. A hat was worn but no beard control or apron. Ensure proper cook attire is worn to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A cutting board was positioned in front of handwashing sink in the kitchen, which could potentially result in splash contamination of food and/or obstruct access to the sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxed food products were observed on the floor in walk-in cooler and freezer. Ensure food products are stored 15cm off the floor.Stainless steel bowls were stored directly on top of sauce containers, creating a potential risk of contamination. Ensure sauce containers are properly covered with fitted lids and avoid placing any items or containers on top of them.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher in kitchen was equipped with detergent, rinse aid, and chlorine sanitizer. However, the chlorine concentration was measured at 50ppm. Mechanical dishwasher in the bar was equipped with detergent, rinse aid, and chlorine sanitizer. However, the chlorine concentration was measured at 0ppm. Please ensure mechanical dishwasher units can reach 100-200ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chemical test strips used to verify the sanitizer concentrations in the facility during inspection. Ensure chemical test strips are available for staff to use.
    • 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?
      • Operator indicated that pest control company comes monthly, however, the most recent record posted on the bulletin board was from September 2025. Please keep records in an area where all staff can easily retrieve from. Mouse droppings were present in corner floor of the pop room (w/syrups). Ceiling tiles were missing. The front entrance exterior door was closing slowly and may allow enough time for pests to enter. The inner front entrance door had a large gap below. The side door by the speakers had a minor gap. A hole was present in the floor/wall joint underneath the east facing windows (by the booths). Mouse droppings were present by the dishwashing area floor. The kitchen exterior door had a gap at the bottom. There were holes in the walls where the tiles used to be. Please close off any holes, gaps, cracks in walls, floors, ceiling and doors. Re-install ceiling tiles. Remove mouse droppings.
    • 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 was a hole where the knob would be in the rear back door in kitchen. Ensure this hole is covered up as it may be an entry point for pests. Pest control records were available and reviewed. No pest activity was observed during inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator did not have food safety training certificate(s) available to be presented at the time of inspection. Please provide copies of food safety training certificate(s) for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the top part of the ice machine had what appeared to be mold. Please clean and sanitize the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris was found on floor under equipment and between equipment. Please ensure to clean and sanitize these areas.
  2. Demand 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?
      • Operator indicated that pest control company comes monthly, however, the most recent record posted on the bulletin board was from September 2025. Please keep records in an area where all staff can easily retrieve from. Mouse droppings were present in corner floor of the pop room (w/syrups). Ceiling tiles were missing. The front entrance exterior door was closing slowly and may allow enough time for pests to enter. The inner front entrance door had a large gap below. The side door by the speakers had a minor gap. A hole was present in the floor/wall joint underneath the east facing windows (by the booths). Mouse droppings were present by the dishwashing area floor. The kitchen exterior door had a gap at the bottom. There were holes in the walls where the tiles used to be. Please close off any holes, gaps, cracks in walls, floors, ceiling and doors. Re-install ceiling tiles. Remove mouse droppings.
  3. 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?
      • Current pest control records were not available
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was not being stored in sanitizer when not in use. 100ppm Cl- solution made at the time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bin used to store salt was missing a lid and cannot adequately protect food from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher was not dispensing sanitizer. Operator instructed to have dishwasher repaired. Modified dishwashing procedures to be implemented
    • 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?
      • Current pest control records were not available
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Water is leaking from the ceiling in the kitchen, and a bucket is being used to catch the water. The operator is aware of the issue and has indicated that the building owner has arranged for repairs
  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chicken wings were being stored in black plastic storage bins that does not appear to be food grade. Operator instructed to discontinue the use of these bins and to purchase food grade bins
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chicken wings were being stored in black plastic storage bins that does not appear to be food grade. Operator instructed to discontinue the use of these bins and to purchase food grade bins
    • 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 are water damaged and needs to be replaced
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Ceilings need to be cleaned-floor in walk in freezer needs to be cleaned-kitchen needs to be reorganized

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