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The Bonnie Neighbourhood Pub

149A - 8330 82 Avenue NW Edmonton AB T6C 0Y6 · Food - General

Official record from Alberta →

Inspection summary

The Bonnie Neighbourhood Pub has been inspected 10 times by Alberta Health Services (Environmental Public Health) since July 31, 2024. The most recent inspection, on July 7, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on February 4, 2025. 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 8 times across 7 separate inspections, most recently on June 26, 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 6 times across 3 separate inspections, most recently on June 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 8, 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 once on August 11, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - the large protective cover (i.e. top facing section) of the ice machine in the main kitchen was removed and not in place. The operator is to ensure all protective covers are adequately secured at the proper position at the ice machine, so as to ensure there is no possibility of contamination into the open access points of the ice machine. Note that the protective cover was on the floor adjacent to the ice machine, indicative of recent maintenance work.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - the cold water tap of the main kitchen hand-wash sink was not functional, as the water valve below was 'switched off' due to leaking at the tap. The operator is to repair the tap and ensure both hot and cold water taps are functional (with hot and cold running water under pressure at the sink), and that the hand-wash sink is available for staff use at all times, with supply of liquid soap and paper towels provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were sections of tile flooring in disrepair (including 'missing' floor tiles), at the entrance area to the staff washrooms, adjacent to main kitchen dishwashing area. The operator is to repair the tile flooring (note: washable commercial rubber mats were added on the floor section, to prevent slip / trip hazards for staff).
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - the large protective cover (i.e. top facing section) of the ice machine in the main kitchen was removed and not in place. The operator is to ensure all protective covers are adequately secured at the proper position at the ice machine, so as to ensure there is no possibility of contamination into the open access points of the ice machine. Note that the protective cover was on the floor adjacent to the ice machine, indicative of recent maintenance work.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - the cold water tap of the main kitchen hand-wash sink was not functional, as the water valve below was 'switched off' due to leaking at the tap. The operator is to repair the tap and ensure both hot and cold water taps are functional (with hot and cold running water under pressure at the sink), and that the hand-wash sink is available for staff use at all times, with supply of liquid soap and paper towels provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were sections of tile flooring in disrepair (including 'missing' floor tiles), at the entrance area to the staff washrooms, adjacent to main kitchen dishwashing area. The operator is to repair the tile flooring (note: washable commercial rubber mats were added on the floor section, to prevent slip / trip hazards for staff).
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - the large protective cover (i.e. top facing section) of the ice machine in the main kitchen was removed and not in place. The operator is to ensure all protective covers are adequately secured at the proper position at the ice machine, so as to ensure there is no possibility of contamination into the open access points of the ice machine. Note that the protective cover was on the floor adjacent to the ice machine, indicative of recent maintenance work.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - the cold water tap of the main kitchen hand-wash sink was not functional, as the water valve below was 'switched off' due to leaking at the tap. The operator is to repair the tap and ensure both hot and cold water taps are functional (with hot and cold running water under pressure at the sink), and that the hand-wash sink is available for staff use at all times, with supply of liquid soap and paper towels provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were sections of tile flooring in disrepair (including 'missing' floor tiles), at the entrance area to the staff washrooms, adjacent to main kitchen dishwashing area. The operator is to repair the tile flooring (note: washable commercial rubber mats were added on the floor section, to prevent slip / trip hazards for staff).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - in the main kitchen, one of the deep fryer baskets was in disrepair, with broken and missing wire sections, and was to be removed or replaced forthwith. This basket was removed at time of inspection.
  5. Risk Management Inspection

    2 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?
      • Yes (corrected during inspection) - the posted Food Handling Permit was an expired copy (dated July 31 2025), with the operator to post the current Food Handling Permit, and which is to be continually posted in a conspicuous location at the front bar/service area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were sections of tile flooring in disrepair (including 'missing' floor tiles), at the entrance area to the staff washrooms, adjacent to main kitchen dishwashing area. The operator is to repair the tile flooring (note: washable commercial rubber mats were added on the floor section, to prevent slip / trip hazards for staff).
  6. Monitoring Inspection

    3 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?
      • No - there were sections of tile flooring in disrepair (including 'missing' floor tiles), at the entrance area to the staff washrooms, adjacent to the main kitchen dishwashing area. The operator is to repair the tile flooring and add washable commercial rubber mats as well on the floor, to prevent slip / trip hazards for staff. Note: further follow up at the next scheduled routine inspection within 120 days.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were missing ceiling tiles in the main kitchen are (with some exposed wire conduits, etc.). The operator is to ensure the ceiling tiles are covered in the main kitchen area, as was discussed with staff on-site during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - the inside of the large ice machine in the main kitchen requires washing and sanitizing, as there was accumulation of salt/dust deposits on the interior surfaces and lid seals (which can lead to mould accumulation). Staff are to ensure a weekly or monthly cleaning schedule is followed to prevent such accumulation inside the ice machine over time.
  7. 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?
      • No - there were sections of tile flooring in disrepair (including 'missing' floor tiles), at the entrance area to the staff washrooms, adjacent to the main kitchen dishwashing area. The operator is to repair the tile flooring and add washable commercial rubber mats as well on the floor, to prevent slip / trip hazards for staff. Note: further follow up at the next scheduled routine inspection within 120 days.
  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)?
      • No - there was insufficient chlorine sanitizing rinse in the main kitchen commercial dishwasher (with required concentration to be at 100ppm). The wash-cycle was functional with water temperature of minimum 60 degrees Celsius. The operator is to contact a licensed technician for inspection and adjustment of the commercial dishwasher (to ensure 100ppm chlorine sanitizer concentration). As a temporary measure, staff are to wash all dishware twice in the dishwasher and then use a single sink compartment for sanitizing with chlorine bleach for 60 seconds, using test strips to measure for 100ppm concentration of chlorine (and then 'to air dry' dishware and utensils).Also, there was a set of large 2-compartment sinks for all manual washing, rinsing, and sanitizing (with detergent and chlorine sanitizer available - with test strips provided).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were sections of tile flooring in disrepair (including 'missing' floor tiles), at the entrance area to the staff washrooms, adjacent to the main kitchen dishwashing area. The operator is to repair the tile flooring and add washable commercial rubber mats as well on the floor, to prevent slip / trip hazards for staff.
  9. Demand Inspection

    0 infractions

  10. Initial Inspection

    0 infractions

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