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Moxie's Grill & Bar

10628 Kingsway Avenue NW Edmonton AB T5G 0W8 · Food - General

Official record from Alberta →

Inspection summary

Moxie's Grill & Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 12, 2024. The most recent inspection, on April 27, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 separate inspections, most recently on August 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 once on August 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on August 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 August 25, 2025. 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.

4 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used and visibly soiled cleaning cloths were found in the kitchen area counters and not inside the sanitizer solution. Please ensure that all cleaning cloths are stored in the sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • During the inspection it was found that raw chicken was being stored next to packages of pre-portioned corn. This could potentially lead to accidental cross contamination. The operator moved the raw chicken to a different location. Please ensure that raw meat is not stored next to cut vegetables or cooked foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection it was found that cut fruits in the bar's cold holding were above 4C. No ice was added to the cold holding station. Please ensure that ice is always added to the cold holding station at the bar in order to maintain the cut fruits at 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection it was found that one of the sauces in the cold holding table was above 4C. The operator moved the sauce into the counter cooler that was maintained below 4C. Reminder for the cold holding station between the 2 grills is to be covered when not in use, and to check the temperatures of these cold holding items regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • General cleaning is needed in these areas: -The industrial stand mixer -The ice machine -The 3rd grill ventilation -The beer cooler Please keep these areas maintained in a clean and sanitary manner at all times.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was left to thaw in the food cart outside the walk in cooler and kitchen countertop.-Staff put it in the cooler for appropriate thawing, as instructed by the PHI.-Discussed different options for safe thawing of meat with staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the bar area had no paper towels.-Staff re-stocked the paper towels, as instructed by PHI.

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