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Par and Pour YEG

9884 47 Avenue NW Edmonton AB T6E 5P3 · Food - General

Official record from Alberta →

Inspection summary

Par and Pour YEG has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 31, 2026. The most recent inspection, on September 4, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 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 2 times across 2 separate inspections, most recently on September 3, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times on August 31, 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?

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. Initial 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)?
      • Circular glass washer not set up in the bar area. Please ensure dishwasher is in place.Kitchen dishwasher measured with probe thermometer and noted to be over 71C. Facility will be using the dishwasher located in the kitchen for glasses as well.
  3. Initial 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)?
      • Circular glass washer not set up in the bar area. Please ensure dishwasher is in place.Kitchen dishwasher measured with probe thermometer and noted to be over 71C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards noted to not be finished across the dishwasher. gap between floor and wall noted. Please ensure construction is completed.Some corners noted to be fixed in place with tape. Please ensure tape is removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Construction dust and construction materials noted. Please clean and sanitize surfaces.Equipment in boxes and stored on the floor noted. Please ensure cardboard is discarded and equipment is stored away from floor.

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