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Shenanigans Pub & Grill

104 550 Clareview Road NW Edmonton AB T5A 4H2 · Food - General

Official record from Alberta →

Inspection summary

Shenanigans Pub & Grill has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 22, 2024. The most recent inspection, on August 20, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 4 separate inspections, most recently on August 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 22, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on August 13, 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?

  • 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 August 13, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 January 5, 2026. For example: 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?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature commercial dishwasher was tested for chlorine sanitizer, and the test strips read 0 ppm. While the pail was full, it appeared that the sanitizer was not properly flowing into the dishwasher itself.Please use the 3-compartment sink method to clean and sanitize dishes and food preparation utensils (wash, rinse, sanitize with bleach/chlorine sanitizer at 100 ppm). Please contact a repair technician to repair the commercial dishwasher, and confirm that it is working by testing it with test strips so that chlorine sanitizer reaches 100 ppm.Please ensure that the dishwasher is repaired by the re-inspection date of August 18th, 2026.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand-soap and paper towels were not present at the bar area, even though fresh garnishes were prepared there for drinks (limes/lemons). When the operator was informed, they immediately supplied the hand-sink with these items.The kitchen hand washing sink was otherwise accessible, and well-stocked with liquid soap and a sanitary method for hand-drying (paper towel dispensers).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Both the light in the walk-in cooler (closest to the back - only the guard/grill is present), and the light in the walk-in freezer did not have shatterproof light covers. This is important so that if the light-bulb shatters, it does not contaminate food with glass fragments.Please install a proper shatterproof cover for these light bulbs.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease ventilation unit is overdue for inspection and cleaning.Correction:-Ensure that a service is arranged for grease ventilation unit.
  5. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were available. Staff were not able to find another one.Correction:-Ensure that chlorine test strips are not expired.-Ensure that chlorine test strips are available in both the bar area and kitchen.
    • 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?
      • Expired permit was displayed.(Oct 01, 2022 - September 30, 2023)Correction:-Ensure that the most recent food handling permit is displayed to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease ventilation unit is overdue for inspection and cleaning.Correction:-Ensure that a service is arranged for grease ventilation unit.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution was too strong.Solution adjusted; proper dilution discussed
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not dispensing sanitizer-technician was onsite during the inspection and repaired the dishwasher-dishwasher measured to be dispensing chlorine at 100ppm
  7. Risk Management Inspection

    0 infractions

  8. Monitoring 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 glass washer behind the bar is not properly sanitizing.
    • 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?
      • Pest control records were not available.

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