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The Bend Lounge

14743 40 Avenue NW Edmonton AB T6R 1N1 · Food - General

Official record from Alberta →

Inspection summary

The Bend Lounge has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on September 3, 2026, found no infractions.

4 of 10 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: Cleaning and sanitizing, Chemicals and toxic substances 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.

  • 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 4 times across 3 separate inspections, most recently on June 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 17, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 20, 2025. 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 7 times across 6 separate inspections, most recently on June 30, 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 4 times across 2 separate inspections, most recently on June 20, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • 1. The wall behind the mechanical dishwasher and two-compartment sink was in poor repair (drill holes & water damage). ACTION REQUIRED: refinish the indicated wall so it is smooth, washable, & impervious to moisture. 2. The hot water faucet at the hand sink was leaking. ACTION REQUIRED: repair or replace the indicated faucet/hand sink.
  3. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • (2) chemical bottles were not labelled to indicate contents; one was stored in the cookline and the other in the bar area.ACTION REQUIRED: label all chemical bottles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The wall behind the mechanical dishwasher and two-compartment sink was in poor repair (drill holes & water damage). ACTION REQUIRED: refinish the indicated wall so it is smooth, washable, & impervious to moisture. 2. The hot water faucet at the hand sink was leaking. ACTION REQUIRED: repair or replace the indicated faucet/hand sink.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-- A bottle of wine was seen sitting inside ice served to customers at the bar. Store bottles separately to reduce contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-- Staff items (cigarettes) were seen in the dry food storage room. Please ensure that only food related items are stored together.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **--Cooked food in the preparation cooler stored above the fill line was measured at 13C.” The food was transferred to other coolers. Please ensure all food stored in the preparation cooler is stored below the fill line to hinder growth of pathogens**--One of the food preparation coolers was operating at 13C. The operator was instructed to relocate the high-risk foods to the other coolers until a temperature of less than 4C is maintained.** Squeeze bottles of mayonnaise-based dressings were stored in an inadequate ice-water bath, temperature of the dressing measured at 13C. The food containers must be fully immersed in the ice-water bath to hinder growth of pathogens.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **--0 ppm chlorine was detected in the dishwasher rinse cycle which needs to be at minimum 100 ppm. Operator instructed to manually sanitize dishes until 100 ppm can be detected in the rinse cycle of the dishwasher
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** --Iodine and chlorine test strips was not seen during inspection. Chemical testing equipment must be available for measuring the strength of sanitizing agents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-- The hot water faucet at the kitchen handwash sink is not working. Hot and cold running water must be available for proper handwashing. Requires repair.
    • 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 kitchen wall by the door is in disrepair. Please repair or replace as appropriate
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **--The chest freezer lid is rusty which does not allow for proper cleaning. Requires repair.”
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **--The following areas require cleaning: Grease accumulation noted on the floor under/behind the cook line equipment, dust accumulation noted on the ceiling around the air vents and the walls in this area, many ceiling tiles are discolored from grease, the floor and walls in the dishwashing area have food particle and grease accumulation. The floor under the storage room shelving unit has food particle/debris buildup.**--Sanitation records were not available during inspection. Please maintain an updated sanitation record.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management 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)?
      • Quat sanitizer test papers are not available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interiors of the bar coolers require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: Grease accumulation noted on the floor under/behind the cook line equipment, dust accumulation noted on the ceiling around the air vents and the walls in this area, many ceiling tiles are discolored from grease, the floor and walls in the dishwashing area have food particle and grease accumulation, dishwasher racks require scrubbing, the floor in the walk-in cooler has black buildup in areas and the floor under the storage room shelving unit has food particle/debris buildup.
  8. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers are not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A mop, dolly and lid of a garbage can are stored in front of the kitchen handwash sink.- Handwash sinks must be easily accessible at all times, do not store items in front of this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interiors of the bar coolers require cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Remove the tape wrapped around the upright freezer door handle - it is not a surface that can be properly cleaned.2. One of the latches holding the large mixing bowl in place does not close tightly. Requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: Grease accumulation noted on the floor under/behind the cook line equipment, dust accumulation noted on the ceiling around the air vents and the walls in this area, many ceiling tiles are discolored from grease, the floor and walls in the dishwashing area have food particle and grease accumulation, dishwasher racks require scrubbing, the floor in the walk-in cooler has black buildup in areas and the floor under the storage room shelving unit has food particle/debris buildup.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease/black buildup noted on the kitchen floor under equipment and around equipment legs.- Cleaning required

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