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Newcastle Kitchen + Bar

9481 50 Street NW Edmonton AB T6B 3W6 · Food - General

Official record from Alberta →

Inspection summary

Newcastle Kitchen + Bar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 10, 2025. The most recent inspection, on March 19, 2026, recorded 1 infraction.

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

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 once on June 16, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 March 19, 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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - the food prep refrigeration unit in the main kitchen was requiring maintenance, as there was accumulation of frost/ice on the compressor motor. The operator was advised and de-frost cycle engaged (along with manual cleaning) and/or perishable food items moved to walk-in cooler if issues developed regarding a recurring refrigerant leak (which would be noticeable with fast accumulation of frost/ice on the compressor motor). The operator is to conduct regular maintenance and repair, as necessary.
  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Yes (corrected during inspection) - there was 0 ppm concentration of chlorine sanitizer in the final sanitizing rinse in the commercial dishwasher in main kitchen. This was corrected at time of inspection, as the chlorine container was empty (and a new full container was added). Staff were advised to ensure regular monitoring and re-filling of any empty chemical containers at the main kitchen dishwasher and front bar glass-washer.Also, there was a set of large 2-compartment sinks for all manual washing, rinsing, and sanitizing (with detergent and chlorine sanitizer available - with test strips provided).The front bar glass-washer was functional, with wash-cycle water temperature of 60 degrees Celsius and iodine sanitizer rinse of 25ppm (with test strips provided).
  3. Initial Inspection

    0 infractions

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