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PM Restaurant & Lounge

10668 156 Street NW Edmonton AB T5P 2R9 · Food - General

Official record from Alberta →

Inspection summary

PM Restaurant & Lounge has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on November 3, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on October 28, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 28, 2025. 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 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 5 times across 2 separate inspections, most recently on October 28, 2025. For example: Do food handlers ensure that food is protected from contamination (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 2 times across 2 separate inspections, most recently on June 20, 2024. 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 once on June 20, 2024. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Kitchen - observed a bag of flour (Rogers brand) stored directly on the floor.Walk in cooler - observed a bag of potatoes stored directly on the floor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler - observed insert of raw chicken (approx 3) on top of beer kegs or box of beer. Please ensure any raw meats are being stored on lowest shelf/separated from ready to eat food items such as drinks, fruits, vegetable etc.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please obtain chlorine test papers (capable to measure up to 200PPM) and iodine test papers for lounge dishwasher.
    • 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 current pest control reports available for review at time of inspection. Violation 2024-06-25: Written pest control records not available for review at time of inspection. Written pest control records are to be kept monthly and be available onsite for review. Please send copies of written pest control records to this office.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Fantastik cleaner being used for sanitizing food preparation surfaces and equipment, which required rinsing of food contact surfaces with potable water after application. Discontinue use of Fantastik cleaner due to potential chemical contamination of food. Obtain a sanitizer solution that is safe for food contact surfaces. Recommended sanitizing solutions include a chlorine bleach solution (non-scented) measuring at a concentration of 100 ppm chlorine or quaternary ammonium solution measuring at a concentration of 200 ppm. Respective test strips are to be available onsite for testing concentrations.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Cigarette butts and ash tray noted in food storage area on top of canola oil. Cigarette butts and ash tray removed from food storage area and placed outside.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Open bag of onion rings noted in freezer. - Rice being stored on the floor. - Thawing burgers stored on open bin placed on box of beer in cooler. Operator sealed bag of onion rings. Ensure all food is stored in a manner that protects food from contamination. Store all food items off of the floor to prevent contamination. Frozen burgers moved to appropriate store area on bottom shelf of cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Phone and charger stored on meat slicer. Phone and removed from meat slicer by operator. Do not store personal items in food preparation area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Commercial dishwasher using chlorine sanitizer located in kitchen leaking from under machine. Chlorine sanitizer concentration within dishwasher measuring appropriately at 100 ppm chlorine. - Iodine solution bottle empty connected to low temperature mechanical dishwasher located at bar with no available replacement solution. Repair mechanical dishwasher in kitchen to ensure equipment is no longer leaking. Operator reported maintenance is already scheduled for dishwasher. Replace iodine solution for mechanical dishwasher located at bar and use alternative dishwasher in the interim.
    • 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?
      • Written pest control records not available for review at time of inspection. Written pest control records are to be kept monthly and be available onsite for review. Please send copies of written pest control records to this office.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Metal skimmer utensil wire mesh not intact and fraying. - White cutting board noted to have excessive scoring and discoloration. Metal skimmer and cutting board discarded by operator and to be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted grease build up on floor behind grease trap. Additional cleaning required in above area to ensure clean and sanitary conditions maintained.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior of ice machine requires cleaning.

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