Skip to content
Loading map…

The Captain's Boil

12320 137 Avenue NW Edmonton AB T5L 4X6 · Food - General

Official record from Alberta →

Inspection summary

The Captain's Boil has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on April 29, 2026, recorded 3 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 December 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 11, 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 6 times across 4 separate inspections, most recently on April 29, 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?

  • 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 3 times across 3 separate inspections, most recently on April 29, 2026. 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.

7 inspections

  1. Demand 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?
      • A leak was observed underneath the three compartments sink – repair/replace plumbing parts.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sides of equipment such as the deep fryer had buildup of grease and oil. Please conduct deep cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Certain areas of the ceiling tiles/vents had buildup of dust, please clean soon.Dried drink syrup inside cabinet (underneath the front hand sink) – please clean.When cleaning, please focus on the hard the reach areas such as edges of floor/walls and behind large equipment/appliances.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer was detected in two sanitizer buckets in the kitchen. Ensure QUAT sanitizer is used to wipe surfaces and is maintained at 200 ppm. Use QUAT test strips to verify sanitizer concentration. Corrected onsite. The buckets were replaced with new sanitizer solution. QUAT was then measured at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter sauce containing fresh garlic was left out at room temperature. The operator indicated that the sauce is usually placed on ice. Ensure high-risk foods are maintained at temperatures below 4 C or above 60C at all times. If high-risk foods are held at room temperature, they must be monitored using timers or written logs to ensure they are discarded after 2 hours. Corrected onsite. The operator indicated that the sauce had been out for less than 2 hours. The sauce was moved to the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Four wooden spatulas were cracked. Ensure all utensils are in good repair and easy to clean and sanitize. Regularly inspect utensils and replace any that can no longer be properly cleaned and sanitized. Corrected onsite. The utensils were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was generally clean; however, the following areas require attention:- Food debris along edges of prep cooler- Dusty ceiling tiles in the kitchen above food prep areaPlease clean and maintain.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** Nov 21/23: Cleaning of ventilation hood has been scheduled. Significant accumulation of grease and debris observed on the ventilation hood and behind equipment, above the deep drying areas. ** Ensure the listed areas above are maintained in clean and sanitary conditions.
  7. 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?
      • The wall behind mop sink is not in good repair, insulation is exposed. ** Ensure the walls in the kitchen areas are smooth, non-absorbent, and easy-to-clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the stand-alone glass cooler is not in good repair. Tape was used for repair and accumulation of debris was also observed. ** Repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of grease and debris observed on the ventilation hood and behind equipment, above the deep drying areas. ** Ensure the listed areas above are maintained in clean and sanitary conditions.

Nearby inspected facilities

Own this business? Add a badge to your website