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Mr. Pretzels

37 - 5015 111 Street NW Edmonton AB T6H 4M6 · Food - General

Official record from Alberta →

Inspection summary

Mr. Pretzels has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 28, 2024. The most recent inspection, on January 6, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 3 separate inspections, most recently on December 23, 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 December 23, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No valid sanitizer solution was available onsite. Please ensure a valid sanitizer solution is available.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Testing equipment (test papers) to monitor the strength of the sanitizer (Quats) were not in present.Action required:-Purchase the test papers for the Quats, ensure that it shows 200 ppm range on the reference paper. **Dec 23, 2025 - No test strips were available onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handsoap was available for the handwashing sink (only dishsoap). The paper towel towel was also not in the dispenser or mounted. Please ensure handsoap is available onsite and paper towel roll is either in the dispenser or mounted.
  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Testing equipment (test papers) to monitor the strength of the sanitizer (Quats) were not in present.Action required:-Purchase the test papers for the Quats, ensure that it shows 200 ppm range on the reference paper.
  4. Monitoring 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)?
      • -2 Compartment dishwashing sink was present. Upon questioning the staff, it was noted that the sanitizer was not being used to sanitize the dishes. Action taken:-Education was provided to the staff regarding proper 2 compartment dishwashing sink method. -Poster describing the 2 sink method will be provided via email.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Testing equipment (test papers) to monitor the strength of the sanitizer (Quats) were not in present.Action required:-Purchase the test papers for the Quats, ensure that it shows 200 ppm range on the reference paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Dishwashing sink was being used for washing hands, however, separate handwashing sink was present. Action taken:-Staff was instructed to always use the designated handwashing sink for washing hands.

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