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The Banquet

210 - 10336 103 Street NW Edmonton AB T5J 0Y9 · Food - General

Official record from Alberta →

Inspection summary

The Banquet has been inspected 16 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on August 14, 2026, found no infractions.

5 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 15 times across 11 separate inspections, most recently on May 12, 2026. 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?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 5 separate inspections, most recently on May 22, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 May 12, 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?

  • 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 once on May 22, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep coolers on the cook line are missing thermometers. Ensure a functional thermometer is available in the cooler at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One sink at the bar was missing paper towel in the dispenser. The other sink had no soap nor paper towel.Ensure hand sink is fully equipped at all times.
    • 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?
      • Mice droppings were observed along the walls behind the prep oven. Ensure mice dropping is cleaned and floor disinfected. Entry points should be identified and sealed properly.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The paper towel dispenser in the bar was empty.- Paper towels were not stored in a dispenser in the family bathroom.
    • 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?
      • Mice droppings were noted on the floor beneath the dishwasher. - Use sanitizer to clean up all mice droppings noted in the facility.- Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.Pest control records were observed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The retro and rockstar cooler in the main floor bar were measured between 7-9C. Ensure high risk food like milk is stored only in coolers below 4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Debris were noted on the floor behind the cook line.- A pool of water was noted on the floor beneath the glasswasher (technician was there for repair during inspection).- Fan in the cooler needs to be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No safety belt is present on the change table in the west washroom.Replace the missing safety belt on the change table.
  5. Risk Management Inspection

    3 infractions

    • 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?
      • Mice droppings were noted on the floor behind a hot holding unit and floor beneath shelves in the banquet kitchen. Shredded material was also observed behind an oven in the kitchen. Old mice droppings were noted on the floor beneath sinks and dishwasher in the Mezzanine bar. - Use sanitizer to clean up all mice droppings noted in the facility.- All open holes on walls in the staff office, holes on floor in the banquet dining area, holes on floor in the hot water tank area, and openings on booth seats in the banquet dining and mezzanine bar that allows for pest entry and harborage must be identified and sealed.- Hole on wall around gas line in the kitchen area need to be seal properly to prevent pest entry.- Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris, soil, food particles and water were noted on the floor beneath the dishwasher.A pool of water was noted on the floor beneath the glasswasher.- Deep cleaning is required on the entire floor and inside steel cabinet in the dishwashing area. Hard to reached floor areas around the grease trap and underneath steel cabinet needs to be deep clean.- Clean the floor underneath the glasswasher, check for any leaks and repair accordingly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No safety belt is present on the change table in the west washroom.Replace the missing safety belt on the change table.
  6. Demand Inspection

    4 infractions

    • 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?
      • Mice droppings were noted on the floor behind a hot holding unit and floor beneath shelves in the banquet kitchen. Shredded material was also observed behind an oven in the kitchen. Old mice droppings were noted on the floor beneath sinks and dishwasher in the Mezzanine bar. - Use sanitizer to clean up all mice droppings noted in the facility.- All open holes on walls in the staff office, holes on floor in the banquet dining area, holes on floor in the hot water tank area, and openings on booth seats in the banquet dining and mezzanine bar that allows for pest entry and harborage must be identified and sealed.- Hole on wall around gas line in the kitchen area need to be seal properly to prevent pest entry.- Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.
    • 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?
      • There openings on the door in the staff change area and the north exit door in the bowling area.Install weather stripping on exit doors to prevent pest entry. Ensure light from outside is not visible through the exit doors when inside the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris, soil, food particles and water were noted on the floor beneath the dishwasher.A pool of water was noted on the floor beneath the glasswasher.- Deep cleaning is required on the entire floor and inside steel cabinet in the dishwashing area. Hard to reached floor areas around the grease trap and underneath steel cabinet needs to be deep clean.- Clean the floor underneath the glasswasher, check for any leaks and repair accordingly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No safety belt is present on the change table in the west washroom.Replace the missing safety belt on the change table.
  7. Demand Inspection

    1 infraction

    • 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?
      • One dead mouse was noted in a trap beneath the dishwashing sink. Old mice droppings were noted on the floor beneath sinks and dishwasher in the Mezzanine bar. - Deep clean the entire floor in the mezzanine bar. Use sanitizer to clean up all mice droppings - Holes on walls around plumbing beneath sinks in the food premise need to be sealed to prevent pest entry.- Hole on wall around gas line in the back kitchen area need to be seal properly to prevent pest entry.- Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.
  8. Demand Inspection

    1 infraction

    • 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?
      • Mice droppings were observed on the floor in the wine storage area and in the little storage room next to the bowling game area.- Use sanitizer to clean up all mice droppings -Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.-Remove the things that are not in use/required and keep the boxes/food containers 6 inches of the floor to enable proper cleaning and pest management.-Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility.
  9. Risk Management Inspection

    1 infraction

    • 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?
      • Mice droppings were observed on the floor in the wine storage area.- Use sanitizer to clean up all mice droppings -Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.-Remove the things that are not in use/required and keep the boxes/food containers 6 inches of the floor to enable proper cleaning and pest management.-Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility.
  10. Risk Management Inspection

    1 infraction

    • 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?
      • 5 dead mice were observed inside traps in the kitchen.- Dispose all the dead mice from the facility.- Contact pest control to actively monitor the facility for the next 6 weeks. Email pest reports to AHS after every visit.-Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.-Remove the things that are not in use/required and keep the boxes/food containers 6 inches of the floor to enable proper cleaning and pest management.-Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility.
  11. Risk Management Inspection

    2 infractions

    • 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?
      • Mice droppings were observed on the floor along walls in the kitchen. A dead mouse was noted inside a trap.-Clean and disinfect all the areas contaminated with mice droppings.-Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.-Remove the things that are not in use/required and keep the boxes/food containers 6 inches of the floor to enable proper cleaning and pest management.-Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility.
    • 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?
      • The weather stripping on the kitchen back exit door and the mezzanine bar entrance door are in disrepair.Fix or replace the weather stripping on these doors to prevent pest entry into the facility.
  12. Risk Management Inspection

    3 infractions

    • 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?
      • Mice droppings were observed on the floor along walls in the kitchen. A dead mouse was noted inside a trap.-Clean and disinfect all the areas contaminated with mice droppings.-Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.-Remove the things that are not in use/required and keep the boxes/food containers 6 inches of the floor to enable proper cleaning and pest management.-Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility.
    • 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?
      • The weather stripping on the kitchen back exit door and the mezzanine bar entrance door are in disrepair.Fix or replace the weather stripping on these doors to prevent pest entry into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soil and debris accumulation (buildup) was noted on the stairs leading to the Mezzanine bar. Mice droppings was equally noted on these stairs.Deep cleaning is required on all stairs at the back of the facility.
  13. Monitoring Inspection

    3 infractions

    • 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?
      • The weather stripping on the back exit door that leads to the Mezzanine bar is in disrepair.Fix or replace the weather stripping to prevent pest entry into the facility.
    • 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?
      • Mice droppings were observed on the floor along walls in the kitchen. A dead mouse was noted inside a trap.-Clean and disinfect all the areas contaminated with mice droppings.-Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.-Remove the things that are not in use/required and keep the boxes/food containers 6 inches of the floor to enable proper cleaning and pest management.-Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soil and debris accumulation (buildup) was noted on the stairs leading to the Mezzanine bar. Mice droppings was equally noted on these stairs.Deep cleaning is required on all stairs at the back of the facility.
  14. Demand Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Risk Management Inspection

    0 infractions

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