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Spotlight Cabaret

8217 104 Street NW Edmonton AB T6E 4E7 · Food - General

Official record from Alberta →

Inspection summary

Spotlight Cabaret has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 16, 2024. The most recent inspection, on August 13, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 June 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 16, 2024. For example: Is the facility free of a pest infestation?

  • 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 11 times across 5 separate inspections, most recently on June 16, 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?

  • 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 8 times across 6 separate inspections, most recently on July 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 4 separate inspections, most recently on June 13, 2025. 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. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safe certification/ training not observed. Ensure person in care and control of the kitchen is trained as per section 31 of the Food Code.
  3. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safe certification/ training not observed. Ensure person in care and control of the kitchen is trained as per section 31 of the Food Code.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding from a previous inspection. The walk-in cooler door gasket (sealing rubber) was noted to be in disrepair. However, the internal temperature of the cooler was measured at 4C, the repair of the cooler door is required. The broken seal may result in more energy consumption to maintain the temperature at 4C or below.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution available onsite was tested and measured to be 0 ppm. Bulk supply for sanitizer was tested and measured to be 0 ppm. this was immediately address during the visit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safe certification/ training not observed. Ensure person in care and control of the kitchen is trained as per section 31 of the Food Code.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures cover noted to be missing or in disrepair. Please ensure light covers are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding from a previous inspection. Ceiling tile missing above cook/prep line. Ceiling tile noted to be missing or in disrepair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several strainers noted to be in disrepair. Strainers discarded during the inspection. Please ensure all equipment is in good repair.Outstanding from a previous inspection. The walk-in cooler door gasket (sealing rubber) was noted to be in disrepair. However, the internal temperature of the cooler was measured at 4C, the repair of the cooler door is required. The broken seal may result in more energy consumption to maintain the temperature at 4C or below.
  5. 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?
      • -Valid food permit not displayed to the public.Action required:-Please paste the valid food permit on any visible location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fume hood canopy is overdue for professional cleaning (was due March 2025) - please schedule this.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile missing above cook/prep line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The spoon holder was observed to be broken, damaged.2.The walk-in cooler door gasket (sealing rubber) was noted to be in disrepair. However, the internal temperature of the cooler was measured at 4C, the repair of the cooler door is required. The broken seal may result in more energy consumption to maintain the temperature at 4C or below.Action required:-Please discard all the equipment/utensils that are broken, damaged as those are not easily cleanable.-Repair the cooler sealing rubber.
  6. Risk Management Inspection

    5 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?
      • -Valid food permit not displayed to the public.Action required:-Please paste the valid food permit on any visible location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fume hood canopy is overdue for professional cleaning (was due March 2025) - please schedule this.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile missing above cook/prep line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The spoon holder was observed to be broken, damaged.2.The walk-in cooler door gasket (sealing rubber) was noted to be in disrepair. However, the internal temperature of the cooler was measured at 4C, the repair of the cooler door is required. The broken seal may result in more energy consumption to maintain the temperature at 4C or below.Action required:-Please discard all the equipment/utensils that are broken, damaged as those are not easily cleanable.-Repair the cooler sealing rubber.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler in the middle was measuring at 13C. Owner indicated it won't be in use until repaired.
  7. Demand Inspection

    6 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?
      • -Valid food permit not displayed to the public.Action required:-Please paste the valid food permit on any visible location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fume hood canopy is overdue for professional cleaning (was due March 2025) - please schedule this.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile missing above cook/prep line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The spoon holder was observed to be broken, damaged.2.The walk-in cooler door gasket (sealing rubber) was noted to be in disrepair. However, the internal temperature of the cooler was measured at 4C, the repair of the cooler door is required. The broken seal may result in more energy consumption to maintain the temperature at 4C or below.Action required:-Please discard all the equipment/utensils that are broken, damaged as those are not easily cleanable.-Repair the cooler sealing rubber.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler in the middle was measuring at 13C. Owner indicated it won't be in use until repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of debris and grime on food prep line, under heat lamps, and interior and exterior of prep coolers. Fire retardant on floor around cook line and under deep fryers.Filters above deep fryers away from the main cook line require cleaning - heavy build-up of grease.
  8. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The chemical-based dishwasher in the kitchen was measured at 0 ppm chlorine.Action required:-IMMEDIATE action is required. Please repair the dishwasher. It must be pouring 100 ppm chlorine sanitizer inside the dishwasher.-Meanwhile, staff was instructed to manually sanitize the dishes.
    • 15. Is the facility free of a pest infestation?
      • -A significant number of small flies were observed throughout the facility, especially the dishwashing area.Action required:-Please continue to work with pest control company and take corrective actions for the elimination of flies from the facility.
    • 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?
      • -Valid food permit not displayed to the public.Action required:-Please paste the valid food permit on any visible location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Some cutting boards on the preparation tables were observed to t be heavily used, had damaged surface with deep cuts. Action required:-Staff was instructed to replace/use new cutting boards and not to use the existing ones as those were not easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The spoon holder was observed to be broken, damaged.2.The walk-in cooler door gasket (sealing rubber) was noted to be in disrepair. However, the internal temperature of the cooler was measured at 4C, the repair of the cooler door is required. The broken seal may result in more energy consumption to maintain the temperature at 4C or below.Action required:-Please discard all the equipment/utensils that are broken, damaged as those are not easily cleanable.-Repair the cooler sealing rubber.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The ceilings and the walls were observed to have dirt/debris accumulation.-The walls behind the dishwashing area and under the dishwashing area required cleaning. Action required:-Please clean the indicated areas.

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