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The Cabin Pub + Party

11606 Jasper Avenue NW Edmonton AB T5K 0N2 · Food - General

Official record from Alberta →

Inspection summary

The Cabin Pub + Party has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on June 1, 2026, recorded 6 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on June 1, 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?

  • 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 3 times across 2 separate inspections, most recently on June 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 February 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on June 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 3 times across 2 separate inspections, most recently on June 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed to be stored inside dry storage containers of rice. Operator removed when prompted. Ensure scoops are kept out of food ingredients to prevent contamination of the bulk source.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not dispensing sanitizer and measured at 0ppm Ensure it is repaired immediately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at the hand sink. Ensure hand sink is properly stocked with supplies to allow for proper handwashing.
    • 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?
      • Pest control report for the month of March to May 2026 was not available. Ensure a monthly pest control record is available. Mice droppings observed close to the dishwashing area and also the back prep area. Fruit flies seen in the bar and kitchen area. Ensure droppings are cleaned properly and fruit flies are eradicated through proper cleaning of drains.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Ice maker requires thorough cleaning as a buildup of dirt was observed. Ensure it is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require thorough cleaning1. Ceilings especially in the kitchen 2. Kitchen floors under the cookline and the dishwashing area.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer pail and spray bottle contained 0ppm of QUAT, even after a fresh solution was drawn. Operator was instructed to obtain bleach solution instead. QUAT test strips were discolored (out of case) and no longer effective.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent and chlorine at 200ppm. However, the well had foam overflowing onto the floor, this can be an occupational health and safety hazard. Please investigate.The glasswasher was equipped with detergent; however, QUAT concentration was at less than 200ppm. Repair or replace unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in the main kitchen was empty. Rolls of paper towels were missing from hand sinks. Operator was instructed to use stacks of napkins in the interim.The bar sink had a bottle of watered down hand soap, please keep it in its original state. Paper towels were missing. Please always provide proper handwashing supplies.
    • 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?
      • Large amounts of fruit flies were noted by the used towels hamper bags. Ensure there are proper control measures in place to reduce/prevent further growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two metal strainers (above the two compartments sink) were in poor repair, it was discarded during the inspection.Operator indicated that the beer lines were cleaned monthly.The green shelves had a buildup of dust and were due for cleaning. The white stand up freezer had buildup of food/sauce inside the unit, please clean.The stand up Pepsi cooler handle had tape and cardboard, ensure contact surfaces are smooth, impervious to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flooring by the dishwasher had some buildup of debris.Ceiling had buildup of dust and black debris
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometers in the prep and Pepsi cooler were in disrepair. Thermometers were replaced during inspection.Ensure functional thermometers are present in the cooler 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?
      • FEB 7, 2025- Flies observed by the kitchen hallway towards the staff washroom. Keep washroom closed and get rid of insects.Flying insects were noted to be around the glass washer in the bar area. Ensure this area is thoroughly cleaned and sanitized. Follow-up with pest control and dishwasher technician to determine best course of action to get rid of the flying insects that seem to be harboring near/ in the glasswasher.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • FEB 7,2025: Ongoing violation.There is no dispenser for the paper towel at the bar hand sink. The paper towel is subject to becoming wet and/or dirty if placed directly on the counter.Ensure the paper towel is placed in a suitable dispenser to protect it from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned:- The fan in the walk-in cooler- The ceiling vents and wall behind the dishwasher and handwashing sink.
  5. Initial 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?
      • Flying insects were noted to be around the glass washer in the bar area. Ensure this area is thoroughly cleaned and sanitized. Follow-up with pest control and dishwasher technician to determine best course of action to get rid of the flying insects that seem to be harboring near/ in the glasswasher.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is no dispenser for the paper towel at the bar hand sink. The paper towel is subject to becoming wet and/or dirty if placed directly on the counter.Ensure the paper towel is placed in a suitable dispenser to protect it from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Some large pots had black deposits crusted on the outside of it.Ensure equipment is property washed, rinsed and sanitized. The surface need needs to be smooth, easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice bin lid was dirty where staff usually touch it. Ensure high touch surfaces are cleaned and sanitized often to maintain a sanitary state.

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