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Nowhere Wine Bar

5 - 12315 102 Avenue NW Edmonton AB T5N 0L8 · Food - General

Official record from Alberta →

Inspection summary

Nowhere Wine Bar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 4, 2025. The most recent inspection, on March 31, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions 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 4 times across 2 separate inspections, most recently on December 30, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent, however, on the third cycle, the maximum hot water temperature was 69C. Please ensure the unit can reach a minimum of 71C at the dish level. Two compartment sink had detergent and QUAT. Discussed the three step dishwashing method with operator.
    • 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 were present, however, QUAT test strips were missing. Please obtain QUAT test strips.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent, however, on the third cycle, the maximum hot water temperature was 69C. Please ensure the unit can reach a minimum of 71C at the dish level. Two compartment sink had detergent and QUAT. Discussed the three step dishwashing method with operator.
    • 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 were present, however, QUAT test strips were missing. Please obtain QUAT test strips.

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