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Pagolac On Argyll

7137 Argyll Road NW Edmonton AB T6C 4A5 · Food - General

Official record from Alberta →

Inspection summary

Pagolac On Argyll has been inspected 12 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on July 21, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests 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 6 times across 4 separate inspections, most recently on July 15, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on July 17, 2026. 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 10 times across 6 separate inspections, most recently on July 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 October 22, 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?

  • 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 October 29, 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No (update) - the two refrigeration units (food prep and sliding door upright refrigeration units) in the main kitchen were repaired including cleaning of filters, and were at 4 degrees Celsius (with technician invoice available for review). Also, the walk-in cooler was at a higher setting of 8 t0 12 degrees Celsius and the thermostat was lowered at time of inspection, with the operator advised to monitor the walk-in cooler over the next two hours and contact the technician if necessary (filters of the walk-in cooler were to be washed forthwith, as part of regular maintenance).
  3. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No - note that there were two refrigeration units (food prep and sliding door upright refrigeration units) at 12 to 14 degrees Celsius in the main kitchen at time of inspection, with no apparent machine capacity for functional operation of maintaining cold-holding refrigeration temperature at 4 degrees Celsius, or lower (as the day and main kitchen were very warm and humid). The perishable food products in each of the two refrigeration units were removed and placed into the walk-in cooler for storage (at 4 degrees Celsius). The operator and on-site staff were advised to avoid using the two refrigeration units (for perishable food product storage) until a technician had inspected the units and conducted maintenance/repair, including a most likely required re-boost of refrigerant. Note that both the large walk-in freezer and walk-in cooler were functional and in use.
    • 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?
      • No - there was observation of about a dozen fruit/drain flies in each of the men's and women's public washrooms, and also about a dozen in the main kitchen area at the central main line on counters and some cutting boards. The operator is to ensure that during the warm and humid summer months there is better overall fly control generally, with use of fly paper or mounted UV lighting, if necessary, and addition of a some chlorine bleach sanitizer overnight into each of the floor and sink drains in the restaurant for the sanitizer to 'sit' and to prevent breeding of flies in the drains. Also, the operator is to continue with regular pest control service as per the contract with a licensed pest control operator (and to enquire what other procedures to use for general fly control at the food premises).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was a slight pipe leak under the hand-wash sink in the staff washroom (when taps/sink in use), with the operator to conduct repairs of the piping at the sink to ensure there is no leaking. Also, there were some filters in the exhaust hood canopy that exhibited significant accumulation of grease/oil deposits, and requiring washing (with filters to be washed at least once per week, or as often as necessary, to maintain sanitary condition and adequate functionality of the overall exhaust hood canopy). There was some noticeable smoke and heat escaping from the exhaust hood canopy and into the general kitchen area. The professional cleaning of the exhaust hood canopy is to be conducted every six months, and the most recent professional cleaning was completed a couple of months ago (therefore, the filters are to be washed more frequently to ensure full exhaust ventilation operational capacity).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - note that there was significant grease/oil accumulation on the side wall adjacent to the walk-in cooler and rear exit door. The operator is to ensure the wall is washed more regularly, as regularly washing of main kitchen floors, walls, and ceiling will ensure a sanitary condition and reduce level of fruit/drain flies during warm summer months.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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?
      • No - there was accumulation of grease/oil in the exhaust hood canopy, with some sections of the canopy exhibiting significant accumulation and professional cleaning required (with the regular scheduling overdue one month). The operator is to contact the professional cleaning company for service and cleaning of the exhaust hood canopy, which is to be completed at least once every six months, depending on use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - due to some 'old' rodent (mouse) droppings and accumulation of dust/dirt and cobwebs, additional floor cleaning is required in hard-to-reach areas in corners and along baseboard sections in the two dry food storage rooms, and which is to be completed forthwith. The operator is to ensure the cleaning schedule in place at the food premises is followed closely and to include under and in behind equipment and shelving.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - the operator was advised to ensure thorough washing of the 'touch points' of door handles, food prep refrigeration handles, etc., in the food premises, particularly in main kitchen area (as there was evidence of food encrusted on such handles). Staff to ensure daily/weekly/monthly cleaning schedule outline is followed.
  7. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - the main kitchen area hand-wash sink was obstructed (i.e.covered with a stainless steel insert for stored items), with no liquid hand soap available near the hand-wash sink.Also, there was no liquid hand soap inside the dispenser at the hand-wash sink in the staff washroom. The operator is to ensure all hand-wash sinks are accessible, functional with hot and cold running water under pressure, and with available supplies of liquid soap and paper towels at all times.
    • 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?
      • No - there were no recent pest control records / invoices on-site available for review (with the most recent service report dated April 2025). Also, there were 'old' rodent (mouse) droppings (50+) observed along baseboards in the two dry food storage rooms, at the adjacent wall at rear exit doorway, and in the main kitchen southwest corner area. The operator is to ensure monthly pest control service reports / invoices are available for review (and are to be kept on-site for a period of one year, as paper copies or pdf files or emails). The operator is to wash and sanitize the noted baseboard wall sections in the two dry food storage rooms, adjacent rear exit doorway area, and the main kitchen southwest corner.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was leaking from the piping under the hand-wash sink in the staff washroom, with repairs required to seal the piping and/or gaskets. The operator is to 'check' on all piping in the food premises regularly, so as to avoid plumbing issues and correct problems as necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was accumulation of food spillage, dirt/grime, and some old rodent (mouse) droppings in some areas alongside the baseboard sections in the main kitchen area and dry food storage rooms generally. The operator is to wash and sanitize the particular sections along baseboards and in between equipment/items in the main kitchen area and dry food storage rooms (and to ensure regular weekly or bi-weekly cleaning of floors, as necessary, to maintain a sanitary condition).Also, there was accumulation of mould-like growth on the fan grate covers and compressor unit, as well as the adjacent wall sections, in the walk-in cooler (with necessary washing and sanitizing of these areas required). The operator is to monitor the walk-in cooler area and wash equipment, shelving, and walls/floors/ceiling as necessary.
  8. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - the main kitchen hand-wash sink was obstructed and inaccessible (with equipment and insert positioned over it for storage). Note that all hand-wash sinks must be accessible and functional at all times, with hot and cold running water under pressure, and available supplies of liquid soap and paper towels. This violation was corrected at time of inspection.
  9. Risk Management Inspection

    4 infractions

    • 15. Is the facility free of a pest infestation?
      • No - there was no observation or evidence of a significant rodent (mouse) infestation, with a recent pest control service by a licensed pest control company (conducted within the past 24 hours). However, as there was significant observation of mouse droppings and two dead mice three days ago, there is to be continued vigilance by staff and the pest control technician over the next two weeks to ensure there is no remaining rodent activity. The operator has contacted a licensed pest control company for immediate service treatment, and signed a regular monthly contract (with follow-up inspections to be conducted regularly). Further review and follow-up to be conducted within seven days.
    • 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?
      • No - a pest control service has been conducted recently by a licensed pest control company (with report/invoice provided to operator by email). However, as discussed on-site, the operator is to complete full cleaning (as identified, of remaining mouse droppings) and ensure a thorough examination of the baseboards, walls, and floors to identify and seal holes/openings that may be 'rodent-entry points' into the premises (as identified at certain baseboard sections in the two dry storage rooms and adjacent staff locker and washroom area).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were observed damaged sections of baseboards in the dry food storage rooms and staff washroom area are to be adequately repaired, so as to smooth, washable and durable, and to prevent possible 'rodent-entry points' into the food premises.Also, there were some missing sections of floor tiles at the main kitchen line (with repair work to be completed, so as to ensure floors are smooth, washable, and non-absorbent - as well as to prevent possible physical/slip hazards to working staff).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - although there has been improvement in the overall cleaning and sanitation of the food premises, additional cleaning is still required (under and in behind refrigeration unit equipment in main kitchen). A more consistent cleaning and sanitation schedule must be implemented and followed.Also, damaged sections of baseboards in the dry food storage rooms and staff washroom area are to be adequately repaired, so as to smooth, washable and durable, and to prevent possible 'rodent-entry points' into the food premises.
  10. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No - staff were not recording the daily monitoring of food safety temperatures (with copy of the AHS 'daily food safety checklist' provided for review and use).
    • 15. Is the facility free of a pest infestation?
      • No - there was observation and evidence of a significant rodent (mouse) infestation, with no recent pest control service or treatment (with two (2) dead mice in snap-traps and 100+ mouse droppings in the two dry food storage rooms adjacent to the main kitchen area).The operator is to contact a licensed pest control company forthwith for treatment, monitoring and a signed regular monthly contract (with follow-up inspections as necessary).
    • 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?
      • No - there were no pest control records and no pest control monitoring or service contract by a licensed pest control company. There were two (2) dead mice in snap traps observed and numerous mouse droppings (100+) along baseboards in behind containers and equipment, particularly in the two side dry food storage rooms adjacent to the rear exit door.The operator is to ensure a thorough examination of the baseboards, walls, and floors is conducted to identify and seal any holes/openings that may be 'rodent-entry points' into the premises. Also, a licensed pest control company is to be contacted forthwith, for a service treatment and follow-up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was significant accumulation of food spillage, dirt, dust and mouse droppings at various sections of baseboards in dry food storage rooms and rear exit doorway area of the food premises (under and in behind equipment and food storage containers). A more consistent and rigorous cleaning and sanitation schedule must be implemented and followed.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operation was required to clean the rice steamer, sliding door cooer, and walk-in cooler and freezer. The loose powders in the dry storage room also required cleaning-up.

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