Subic Bay Kitchen & Bar
5016 2 Avenue Edson AB T7E 1X7 · Food - General
Inspection summary
Subic Bay Kitchen & Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 30, 2025. The most recent inspection, on April 21, 2026, recorded 1 infraction.
1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 2 times across 2 separate inspections, most recently on April 21, 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 3 times across 2 separate inspections, most recently on April 14, 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
- 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 chlorine concentration after the sanitizing cycle of the mechanical dishwasher was measured at 0 ppm. The operator changed the bucket of chlorine solution but still no color changed noted on the test strips.Operator to call in a technician after inspection.Please ensure to repair the dishwasher and the concentration of chlorine solution after the sanitizing cycle of the dishwasher is measured at 100 PPM. in the meantime, use the 2-compartment sink to sanitize the utensils after dishwashing as discussed.**April 21/2026 - Still not working, operator waiting for a technician to come and troubleshoot/fix the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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 chlorine concentration after the sanitizing cycle of the mechanical dishwasher was measured at 0 ppm. The operator changed the bucket of chlorine solution but still no color changed noted on the test strips.Operator to call in a technician after inspection.Please ensure to repair the dishwasher and the concentration of chlorine solution after the sanitizing cycle of the dishwasher is measured at 100 PPM. in the meantime, use the 2-compartment sink to sanitize the utensils after dishwashing as discussed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Extreme build up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Initial Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A few light fixtures above the food preparation area had no protective cover. Non-shatter proof bulb/tubes require a protective cover to prevent food contamination in an event of breakage.Please ensure the light fixtures are supplied with a protective cover.
- 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 mechanical fan in the women's washroom is not functional.Ensure to repair the ventilation fan in the washroom.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?