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Poutine Palace - Events

10757 95 Street NW Edmonton AB T5H 2E1 · Food - Special Event

Inspection summary

Poutine Palace - Events has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 15, 2026. The most recent inspection, on July 21, 2026, recorded 1 infraction.

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

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 July 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Staff were using a hot holding unit to reheat precooked chicken. The unit was only capable of maintaining food at 60°C and could not reheat food to the required temperature (unit was set to the highest setting). The chicken was discarded. The operator was instructed to discontinue service of the chicken until a suitable appliance is available to reheat it to 74°C.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***thermometer for cooler was missing***
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