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Pots Bar & Grill - Restaurant

9821 108 Street Fort Saskatchewan AB T8L 2J2 · Food - General

Official record from Alberta →

Inspection summary

Pots Bar & Grill - Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on September 8, 2025, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 September 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on February 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 separate inspections, most recently on September 8, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 8, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on September 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

5 inspections

  1. 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?
      • Muscle/clam/oyster tags are not being kept.Tags are to be kept for at minimum 90 days for tracking purposes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in bulk food items. This was corrected once noted by inspector. Use scoops with a handle and store so that the handle cannot contaminate bulk foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various meats were being thawed at room temperature. The meats were stilled frozen and moved to refrigeration for proper thawing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some wire utensils and equipment had become frayed. Once a strainer, fryer basket, or other equipment is damaged remove it from use to prevent to the potential risk of physical contamination to food.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some cutting boards have become heavily rutted and stained. Refinish or replace cutting boards so they are smooth, non-porous and easy to clean.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were observed in various prep areas. Once a cloth is used it is to be placed in a container of sanitizer, or immediately exchanged for a new cloth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Some containers of sauces were being stored at room temperature and opened. The sauces stated refrigerate after opening. The sauces were moved to refrigeration. 2. Chicken was thawing at room temperature in standing water. The water was turned on once noted.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After multiple runs, the bar dishwasher was unable to produce a sanitizer residual.Staff were instructed to use kitchen dishwasher until the bar dishwasher is producing a sanitizer residual.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some cutting boards have become heavily rutted and stained. Refinish or replace cutting boards so they are smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire strainer was damaged and posed a physical hazard to food.The wire strainer was removed from use.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - note that all scoops/utensils used for dry food storage containers are to be of a washable non-absorbent surface, with a handle (as there was a 'disposable-type' cup being used for one of the dry food storage containers). This was corrected at time of inspection, and only issue noted, as all other scoops/utensils being used were proper and adequate.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of dirt and debris was observed on the dishwasher.Ensure dishwasher is cleaned and maintained in a sanitary manner at all times.

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