Rhubarb Cafe and Bar
12020 107 Avenue NW Edmonton AB T5H 0W7 · Food - General
10 inspections
- Risk Management Inspection
4 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The Food Handling Permit currently on display expired in October 2025.REQUIRED ACTION: print and post the current Food Handling Permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Raw plywood shelf with plastic covering noted above the food preparation table down the hall. The shelving surface must be smooth, impervious to moisture, easy to clean and in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Accumulation of food debris and grease noted on the grill plates of the panini press/sandwich press.REQUIRED ACTION: thorough cleaning required on the panini press grill plates.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of grease and sticky residue noted on the wall and areas above the panini press/sandwich grill located in the hallway food preparation area. Cleaning required, and the wall must be finished so that it is smooth, impervious to moisture, easy to clean and in good repair.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Demand Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Damp wiping cloths were sitting on the counter and on top of equipment at the front counter area.REQUIRED ACTION: wiping cloths must be stored in sanitizing solution in between uses.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap and no paper towel provided in dispensers/holders at the hand sink in the hallway food prep area.There was no paper towel in the dispenser at the front counter hand sink, and the bottle of detergent used to wash hands was nearly empty.REQUIRED ACTION: provide soap and paper towel in dispensers at the hand sinks at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The Food Handling Permit currently on display expired in October 2025.REQUIRED ACTION: print and post the current Food Handling Permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Raw plywood shelf with plastic covering noted above the food preparation table down the hall. The shelving surface must be smooth, impervious to moisture, easy to clean and in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Accumulation of food debris and grease noted on the grill plates of the panini press/sandwich press.REQUIRED ACTION: thorough cleaning required on the panini press grill plates.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sticky residue noted on the exterior of the containers used to store utensils on the counter in the hallway food preparation area.REQUIRED ACTION: clean and sanitize the exterior of the containers used to store utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of food debris/crumbs noted on the floor behind the chest freezer located in the hallway food preparation area.REQUIRED ACTION: cleaning required.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dried-up residue noted at the bottom of the blue recycle bin located in one of the front counter cupboards. REQUIRED ACTION: clean and sanitize the interior of the blue recycle bin.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dust noted on the fan sitting on the front service counter.REQUIRED ACTION: clean the fan.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of grease and sticky residue noted on the wall and areas above the panini press/sandwich grill located in the hallway food preparation area. Cleaning required, and the wall must be finished so that it is smooth, impervious to moisture, easy to clean and in good repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Damp wiping cloths were found sitting on the counter and hanging off of a spray bottle containing cleaning solution at the front counter area.REQUIRED ACTION: wiping cloths must be stored in sanitizing solution in between uses to prevent growth of bacteria on the cloths.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- October 21, 2022: the required hand sink has not been installed within 10 feet of the food preparation area.March 5, 2025: There is no hand sink in the "new" food preparation area located down the back hallway of the facility. A hand sink is required to be located within 10 feet of all food preparation areas. ACTION REQUIRED: a hand sink must be installed within 10 feet of this food preparation area.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A strong sewage smell was noted inside the cupboard that contains the grease trap in the front service area. Some stains/discoloration were noted on the bottom shelf of this cupboard. There was an old plastic bag surrounding one of the pipes in the cupboard. REQUIRED ACTION: servicing of this area/plumbing is required to determine the source of the foul odor, and to ensure that the plumbing connections and grease trap are functioning properly.
- 20. Do food handlers at the facility have adequate food safety training?
- Proof of completion of an approved food safety course by someone in care or control of the facility has not been provided.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- October 21, 2025: the surface of the counter top used for food preparation is not smooth, impervious to moisture, easy to clean and in good repair.March 5, 2025: The surface of the counter top used for food preparation in the additional food prep area located down the hall is in disrepair. ACTION REQUIRED: the surface must be refinished so that it is smooth, non-absorbent, easy to clean and in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris noted on the counters, shelves and floor in the back food preparation area.REQUIRED ACTION: a thorough cleaning is required. Create written cleaning and sanitation procedures for staff to follow to ensure regular cleaning of all areas.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Plans for the additional food preparation area located in the back hallway were not submitted for approval by AHS.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no hand sink in the "new" food preparation area located down the back hallway of the facility. A hand sink is required to be located within 10 feet of all food preparation areas. ACTION REQUIRED: a hand sink must be installed within 10 feet of this food preparation area.
- 20. Do food handlers at the facility have adequate food safety training?
- Proof of completion of an approved food safety course by someone in care or control of the facility has not been provided.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The surface of the counter top used for food preparation in the additional food prep area located down the hall is in disrepair. ACTION REQUIRED: the surface must be refinished so that it is smooth, non-absorbent, easy to clean and in good repair.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Plans for the additional food preparation area located in the back hallway were not submitted for approval by AHS.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No approved sanitizing solution was prepared and ready for use in the front service area.The Quat sanitizing solution in the bucket in the back prep area was soiled and no sanitizer was detected when tested.ACTION REQUIRED: ensure sanitizing solution is available and ready for use at all times in all food preparation and service areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no hand sink in the "new" food preparation area located down the back hallway of the facility. A hand sink is required to be located within 10 feet of all food preparation areas. ACTION REQUIRED: a hand sink must be installed within 10 feet of this food preparation area.
- 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?
- A few mouse droppings were noted in the cupboards in the front service area. ACTION REQUIRED: clean and sanitize areas as discussed during the inspection. Use a 1:9 bleach water solution. Notify your pest control company and have them implement additional monitoring devices and control measures as needed.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The 2023-2024 Food Handling Permit is not posted- the permit currently posted expired on October 31, 2024. Print and post the 2023-2024 Food Handling Permit.
- 20. Do food handlers at the facility have adequate food safety training?
- Proof of completion of an approved food safety course by someone in care or control of the facility has not been provided.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The surface of the counter top used for food preparation in the additional food prep area located down the hall is in disrepair. ACTION REQUIRED: the surface must be refinished so that it is smooth, non-absorbent, easy to clean and in good repair.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Plans for the additional food preparation area located in the back hallway were not submitted for approval by AHS.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No approved sanitizing solution was prepared and ready for use in the front service area.The Quat sanitizing solution in the bucket in the back prep area was soiled and no sanitizer was detected when tested.ACTION REQUIRED: ensure sanitizing solution is available and ready for use at all times in all food preparation and service areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine sanitizer was detected at dish level during the final rinse cycle. The bottle of chlorine sanitizer connected to the machine was empty at the time of inspection. An open bottle of chlorine sanitizer was connected to the dishwasher, the machine was primed, and still no chlorine sanitizer was detected at dish level after the final rinse cycle. ACTION REQUIRED: have the dish washer serviced so that 100 ppm chlorine is detected at dish level after the final rinse cycle. You are RESTRICTED TO THE USE OF SINGLE-USE BEVERAGE CUPS, PLATES AND UTENSILS until the machine is verified to be dispensing 100 ppm chlorine at dish level, final rinse.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no iodine sanitizer being dispensed from the bar glass washer during the final rinse cycle. The bottle of iodine sanitizer connected to the glass washer was empty.ACTION REQUIRED: obtain a new bottle of iodine sanitizer, connect it to the machine and ensure it is dispensing 12.5 ppm iodine at glass level during the final rinse cycle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no hand sink in the "new" food preparation area located down the back hallway of the facility. A hand sink is required to be located within 10 feet of all food preparation areas. ACTION REQUIRED: a hand sink must be installed within 10 feet of this food preparation area.
- 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?
- A few mouse droppings were noted in the cupboards in the front service area. ACTION REQUIRED: clean and sanitize areas as discussed during the inspection. Use a 1:9 bleach water solution. Notify your pest control company and have them implement additional monitoring devices and control measures as needed.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The 2023-2024 Food Handling Permit is not posted- the permit currently posted expired on October 31, 2024. Print and post the 2023-2024 Food Handling Permit.
- 20. Do food handlers at the facility have adequate food safety training?
- Proof of completion of an approved food safety course by someone in care or control of the facility has not been provided.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The surface of the counter top used for food preparation in the additional food prep area located down the hall is in disrepair. ACTION REQUIRED: the surface must be refinished so that it is smooth, non-absorbent, easy to clean and in good repair.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Plans for the additional food preparation area located in the back hallway were not submitted for approval by AHS.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Feb. 22, 2024: again, the hand sink was full of dishes at the time of inspection. The hand sink is intended for hand washing purposes only. It must remain free of all objects at all times. Noted Feb. 21, 2024: The main floor hand sink was full of dishes at the time of inspection. The hand sink is to remain free of all objects at all times, as this sink is intended for hand washing only.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The 2023-2024 Food Handling Permit is not posted- the permit currently posted expired on October 31, 2024. Print and post the 2023-2024 Food Handling Permit.
- 20. Do food handlers at the facility have adequate food safety training?
- Proof of completion of an approved food safety course by someone in care or control of the facility has not been provided.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
7 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Cleaning chemicals are being stored in spray bottles labeled as "sanitizer" e.g. Keystone Orange multi-surface cleaner was found in a bottled labeled "Keystone multi Quat liquid sanitizer". Another spray bottle labeled as "keystone multi quat liquid sanitizer was found to contain an unknown chemical.Staff must ensure that all chemical bottles are labeled to accurately reflect their contents, in order to prevent misuse of chemicals. Ensure staff are rinsing cleaners off of food contact surfaces, and that they are using the Quat or chlorine-base sanitizer on food contact surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no sanitizer detected in the final rinse cycle of the main floor dishwasher, and the bottles of detergent and sanitizer connected to the machine were empty. Detergent is required to remove soil/debris from dishes and utensils, and 100 ppm chlorine must be dispensed at dish level during the final rinse cycle in order to sanitize. Servicing is required to ensure the dishwasher is functioning properly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff are not testing the main floor dishwasher at satisfactory intervals to ensure the machine is dispensing adequate sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The main floor hand sink was full of dishes at the time of inspection. The hand sink is to remain free of all objects at all times, as this sink is intended for hand washing only.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The 2023-2024 Food Handling Permit is not posted- the permit currently posted expired on October 31, 2024. Print and post the 2023-2024 Food Handling Permit.
- 20. Do food handlers at the facility have adequate food safety training?
- Proof of completion of an approved food safety course by someone in care or control of the facility has not been provided.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The main floor hand sink faucet is leaking. Repair is required in order to fix the leak.
- 09. Are chemicals stored and handled in a safe manner?