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Phoenix Diner

10803 Jasper Avenue NW Edmonton AB T5J 5G9 · Food - General

Official record from Alberta →

Inspection summary

Phoenix Diner has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on July 27, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 6 times across 4 separate inspections, most recently on July 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 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 4 times across 3 separate inspections, most recently on July 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 6 separate inspections, most recently on July 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 5 times across 5 separate inspections, most recently on July 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer solution in the kitchen was too strong. The solution bleached out a chlorine test strip. The operator prepared 100ppm solution during inspection. Ensure the required 100ppm chlorine sanitizer concentration is maintained. Use chlorine test strips at the facility to measure the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of gravy in the hot holding unit was measured to be at 40 degrees C. The staff stated that the food items were moved from the cooler to the hot holding unit less than 30 minutes before inspection. The PHI instructed the staff to reheat the food item quickly up to 74 degrees C before storing them in the hot holding unit and temperature maintained above 60 degrees C. This was completed during inspection. Note that the hot holding unit cannot be used to reheat previously cooked food items from the cooler. Food must be quickly reheated up to 74 degrees C before being stored in the hot holding unit.
    • 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?
      • Pest control records were not available. Monthly pest control is required and records kept for review during inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit for the facility was not displayed. Ensure your valid permit is displayed at a visible location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cooking utensils such as whisks and spatulas and utensil storage containers in the kitchen were unclean. Dirt and debris accumulation was observed. Wash and sanitize all cooking utensils and storage containers as advised during inspection.2. The food preparation counters in the kitchen and the handwashing sink area were unclean. Old debris and dirt accumulation were observed. Please clean and sanitize these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring around the dishwasher area had buildup of grease, organics and debris. Please clean.July 15, 2026: The floor around the dishwasher area and underneath the counters were unclean. Clean these areas and ensure the entire facility is maintained in a sanitary condition.
  3. Demand Inspection

    4 infractions

    • 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?
      • Mouse droppings were observed by the hot water tank
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit is expired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had buildup of dried food. Ensure the unit is thoroughly cleaned and sanitized after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring around the dishwasher area had buildup of grease, organics and debris. Please clean.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The insert with used towels had 0ppm of chlorine. Staff corrected it during the inspection. Staff was reminded to use the chlorine test strips on a daily/regular basis to confirm concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back kitchen hand sink had no soap at the start of the inspection. Operator was reminded to have soap readily available at all times. Hand soap must be placed close by the hand sink. Corrected during inspection.
    • 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?
      • Mouse droppings were observed by the hot water tank
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had buildup of dried food. Ensure the unit is thoroughly cleaned and sanitized after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring around the dishwasher area had buildup of grease, organics and debris. Please clean.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Smoked salmon was on the outside of the prep cooler. Temperature was at 31C and was discarded during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Main kitchen hand sink basin was obstructed with bin and there were no paper towels. It was corrected during the inspection. Soap was present.Front hand sink had no paper towels, it was corrected during inspection. Soap was present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom was no longer in use, however, a toilet and sink basin were still present. It was explained to operator that signage should be placed on the door to indicate the washroom was out of order. There was no soap or hot water at the sink.Front hand sink was leaking underneath (behind cabinet door). Please repair or replace sink/ plumbing.A mechanical ventilation canopy needs to be installed in the kitchen as there were staining of walls. It was also hot in the kitchen and there was a burnt smoke smell. Please look into this issue.If possible, increase lighting in the kitchen to ensure it bright and easy to see the cleanliness of the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some utensils hanging on the wall (such as tray, cutter, knife) had buildup of food. It was corrected during inspection.Prep coolers were due for cleaning as there was build up of food, sauce and grease. Hot holding unit had soup stored in it, however, the temperature was at 26C. Operator was informed to reheat using the induction stovetop rather than the hot holding unit. CDISpoons, forks, knives stored upright needs to be inverted to have the handles sticking up. Please correct.
  7. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • CORRECTED (bleach was available at this time) - Jan 23, 2024: OUTSTANDING - the sanitizer was not at the correct concentration as per operator's test strips and multiple damp and dirty cleaning cloths were noted on the counter top.Feb 18, 2022: - The sanitizer “Sink and Surface” was not being dispensed at the correct concentration for lactic acid from the automatic dispenser. New solutions were made twice and tested using the facility’s test strips and the solution was measuring below the required concentration for lactic acid. Please service the dispenser and email me with the servicing report once available. In the meantime, use another sanitizer such as bleach. - Some cleaning cloths were on counters. Please ensure that wet used cleaning cloths are always stored in sanitizer buckets when not in use. Dry cloths used for handling hot items do not need to be stored in a sanitizer bucket.
    • 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?
      • OUTSTANDINGNo written monthly pest control reports available.Ensure monthly pest control reports are available upon request. A checklist that may be used: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 20. Do food handlers at the facility have adequate food safety training?
      • OUTSTANDINGFood safety training certificate not available upon request.Ensure there is proof that someone in care and control of the facility has completed an approved food safety training course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • OUTSTANDING (owner said a technician would be coming but bleach is being used in the meantime)The DDBSA/ lactic acid sanitizer dispenser does not appear to be dispensing at the approved concentration as per test strips from owner. Ensure the dispenser is dispensing an approved sanitizer. Owner said he would use a bleach sanitizer in the meantime.
  8. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Jan 23, 2024: OUTSTANDING - the sanitizer was not at the correct concentration as per operator's test strips and multiple damp and dirty cleaning cloths were noted on the counter top.Feb 18, 2022: - The sanitizer “Sink and Surface” was not being dispensed at the correct concentration for lactic acid from the automatic dispenser. New solutions were made twice and tested using the facility’s test strips and the solution was measuring below the required concentration for lactic acid. Please service the dispenser and email me with the servicing report once available. In the meantime, use another sanitizer such as bleach. - Some cleaning cloths were on counters. Please ensure that wet used cleaning cloths are always stored in sanitizer buckets when not in use. Dry cloths used for handling hot items do not need to be stored in a sanitizer bucket.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The restaurant had no customers at the time of inspection, however, owner indicated the following items were being stored at room temperature because of the lunch rush: cooked potatoes, eggs in shell (23), and bacon. Ensure foods are kept at 4C or less OR 60C or warmer. Cooked potatoes were placed in the freezer, and eggs and bacon were discarded as they had been out for more than 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer that could accurately measure temperature. Ensure a probe thermometer that can accurately measure temperature 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)?
      • Jan 23, 2024: OUTSTANDING. The sanitizer is not being checked often to identify issues. Feb 18, 2022- Facility is not testing the sanitizer solution frequently. Please ensure that you are testing the sanitizer concentrations frequently to ensure that the sanitizer dispenser is functional and properly sanitizing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Owner is uncertain if the test strips he has is for the chemical that is hooked up. The test strips exterior is greasy and cannot be clearly read.Ensure test strips are accurate and can measure the sanitizer the facility is using.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Front of house hand sink did not have paper towel- Back of house hand sink did not have soap or paper towel- Staff bathroom hand sink did not have soap or paper towel**Staff could not be washing their hands properly as all hand sinks were either missing paper towel or soap AND paper towel.** It is completely unacceptable not have stocked hand sinks. Washing hands is one of the biggest preventions of foodborne illness. Ensure that ALL HAND SINKS are stocked with soap and paper towel, and that there's hot and cold water available at the faucets.
    • 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 written monthly pest control reports available.Ensure monthly pest control reports are available upon request. A checklist that may be used: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate not available upon request.Ensure there is proof that someone in care and control of the facility has completed an approved food safety training course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The DDBSA/ lactic acid sanitizer dispenser does not appear to be dispensing at the approved concentration as per test strips from owner. Ensure the dispenser is dispensing an approved sanitizer. Owner said he would use a bleach sanitizer in the meantime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hand sink and paper towel dispenser in the back kitchen were very greasy.Utensil container had dirt and debris accumulation. Ensure these areas are washed and sanitized. Clean throughout the facility regularly.

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