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R Pub

16753 100 Street NW Edmonton AB T5X 3Z9 · Food - General

Official record from Alberta →

Inspection summary

R Pub has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 24, 2026. The most recent inspection, on July 22, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on March 25, 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 once on March 24, 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.

4 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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)?
      • The kitchen’s mechanical dishwasher was not properly sanitizing dishes. Testing showed 0 ppm chlorine in the final rinse solution and a temperature of 70.4°C at the plate level, measured with the PHI’s calibrated thermometer. Because the dishwasher appeared to be using both chemical sanitizer and high heat at the same time, it did not meet either approved sanitizing method. As a result, the required chlorine concentration (100 ppm) or high‑temperature standard (71.4°C) was not achieved. The PHI instructed the operator to contact the dishwasher service company to repair or replace the unit to ensure proper sanitization and protect public health. Signage added to dishwasher at time of inspection reminding staff to manually sanitize dishes coming out of the dishwasher.Action Required:Repair or replace the low temperature dishwasher to ensure its sufficiently sanitizing as required (71°C at plate level or 100ppm Chlorine or 200ppm QUATs or 12.5-25ppm Iodine), to ensure effective cleaning and sanitizing of utensils and food equipment. Correct by March 25, 2026, and notify PHI to prompt an onsite visit.
  4. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen’s mechanical dishwasher was not properly sanitizing dishes. Testing showed 0 ppm chlorine in the final rinse solution and a temperature of 70.4°C at the plate level, measured with the PHI’s calibrated thermometer. Because the dishwasher appeared to be using both chemical sanitizer and high heat at the same time, it did not meet either approved sanitizing method. As a result, the required chlorine concentration (100 ppm) or high‑temperature standard (71.4°C) was not achieved. The PHI instructed the operator to contact the dishwasher service company to repair or replace the unit to ensure proper sanitization and protect public health. Signage added to dishwasher at time of inspection reminding staff to manually sanitize dishes coming out of the dishwasher.Action Required:Repair or replace the low temperature dishwasher to ensure its sufficiently sanitizing as required (71°C at plate level or 100ppm Chlorine or 200ppm QUATs or 12.5-25ppm Iodine), to ensure effective cleaning and sanitizing of utensils and food equipment. Correct by March 25, 2026, and notify PHI to prompt an onsite visit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen's fluorescent lights near the ventilation canopy area were missing a cover. Action Required:Replace broken light cover and email PHI photo or video evidence by March 25, 2026. Ensure all lights in food preparation and storage areas are shatterproof of have covers to prevent physical contamination of food and food surfaces in case of light breakage.

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