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Rebel Eatery & Bar

9682 142 Street NW Edmonton AB T5N 4B2 · Food - General

Official record from Alberta →

Inspection summary

Rebel Eatery & Bar has been inspected 2 times by Alberta Health Services (Environmental Public Health) since January 31, 2025. The most recent inspection, on February 27, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 31, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 2 times across 2 separate inspections, most recently on February 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 February 27, 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 once on January 31, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

2 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation:Deli cups were used as scoops to handle bulk food and were stored directly in contact with the food inside the containers, creating a risk of contamination.Corrective Action Required:Provide appropriate scoops with handles for dispensing bulk foods and store them in a sanitary manner that prevents contamination of the food (e.g., in a clean holder or with handles positioned above the food).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:Slime (biofilm) buildup was observed on the internal surfaces of the ice machine.Corrective Action Required:Thoroughly clean and sanitize the ice machine in accordance with the manufacturer’s instructions to remove all biofilm buildup. Maintain the ice machine in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The salmon arrives fresh, and it gets prepped before it is frozen. The fish would be frozen for about a day before it would be used for sashimi. Discussed the requirements of salmon needing to be frozen for 7 days at -20C before it could be used for raw fish consumption. Ensure there is proper dating in place. Alternatively, supplier can provide written confirming it is sashimi grade/parasite free. Facility could also purchase fish that has been adequately frozen by supplier.All other fish comes frozen.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A tray of raw fish was stored above the apple pies in the sushi prep cooler. Ensure all raw meats/high risk food is stored below low risk foods at all times.In the metal drawer (under the flat top grill), there was cooked eel stored in a larger insert while a smaller insert with raw ground meat was also stored in the larger insert. A safer food safe method is to store the raw meat with raw meat and cooked with cooked.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hand sink by the ice machine had cold water initially, however, it was corrected during the inspection and warm water was detected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal strainer for the flour mixture was discarded during inspection as it was in poor repair. Corrected during inspection. The sushi cooler long cutting board showed staining and was due for repair.Facility's own pH test strips were not providing proper results when used on the sushi rice. Please obtain new pH test strips. At the time, the pH of sushi rice was at 4.0 (inspectors test strips). Operator uses the same rice vinegar mixture and aims for pH4.0-4.5. Going forward, please test on a regular basis.Please keep cups/scoops out of dry ingredients or have the scoop stored in a manner not touching the food.Operators do not use bamboo mats for shaping sushi. Instead, plastic trays/Moulds were used to shape the sushi. The trays and covers would be placed in sanitizer when not in use. There was a metal press that would be wrapped in saran wrap and changed frequently.

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