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Moxies Grill & Bar

13551 St. Albert Trail NW Edmonton AB T5L 5E7 · Food - General

Official record from Alberta →

Inspection summary

Moxies Grill & Bar has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on October 10, 2025, recorded 2 infractions.

3 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 4 times across 3 separate inspections, most recently on January 28, 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 November 6, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 5 separate inspections, most recently on October 10, 2025. 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 December 18, 2023. 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.

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacon strips and mushrooms in a prep cooler near the cooking area were measured at around 22C. The operator indicated they had been left out for more than 2 hours. Ensure high-risk foods are kept at ≤4C or >60C at all times. Keep covers closed when not in use and limit the amount of food added. Discard any high-risk food held above 4C for more than 2 hours.If high-risk foods are kept at room temperature, they must be monitored using proper timers or written logs/labels to ensure they are discarded after 2 hours. The food was discarded immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was generally clean and well-maintained; however, the following areas require attention:- Floors under shelves in the dry storage room
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 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?
      • Mouse droppings noted under some benches in dining room inside hollow spaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several missing and/or broken tiles are observed on the baseboards throughout the facility. Ensure that the baseboards are repaired to maintain the wall in a smooth and easily cleanable condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime is observed on the floor beneath the ice machine near the office.
  5. 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?
      • Several missing and/or broken tiles are observed on the baseboards throughout the facility. Ensure that the baseboards are repaired to maintain the wall in a smooth and easily cleanable condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime is observed on the floor beneath the ice machine near the office.
  6. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sink and surface sanitizer in a bucket at the salad prep area was measured at approximately 170 ml/L with sink and surface test strips. Ensure sink and surface sanitizer is maintained between 272-700ml/L at all times. The operator prepared a new sanitizer that was measured between 272-700mL/L during the 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?
      • Mouse droppings are observed on the floor beneath the shelving in the dry storage room and in the mechanical and electrical rooms. Ensure that the indicated droppings are cleaned up to help assess for any new pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several missing and/or broken tiles are observed on the baseboards throughout the facility. Ensure that the baseboards are repaired to maintain the wall in a smooth and easily cleanable condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and/or grime is observed beneath the shelving in the dry storage room.  2. A buildup of what appears to be mold is observed on the shelving units and on the wall in the walk-in bar cooler. 3. A buildup of grime is observed on the floor beneath the ice machine near the office. 4. A buildup of grime is observed on the floor beneath the sinks and the counters in the bar area. 1-4. Ensure that the indicated areas are cleaned and sanitized.
  7. Risk Management Inspection

    0 infractions

  8. Demand 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 mechanical dishwasher in kitchen was not sanitizing dishes and utensils properly - no sanitizer concentration was detected upon final cycle. Machine will be used to wash and rinse dishes and utensils then sanitize accordingly in adjacent sinks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical dishwasher not being tested routinely or accurately.
    • 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?
      • Mouse droppings noted in the following areas:- dry storage room floors under shelves
    • 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 following entry points need to be addressed in dry storage room to help mitigate mice activity:- gaps/holes in drywall- copper pipes area in mechanical area
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher not dispensing sanitizer. Machine will be used to wash and rinse dishes and utensils then sanitize in adjacent sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- areas where mouse droppings were observed- outside surfaces of dry food bins in prep room

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