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The Captain's Boil

2051 98 Street NW Edmonton AB T6N 1K2 · 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 December 29, 2023. The most recent inspection, on June 24, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on May 29, 2025. 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 May 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 29, 2025. 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?

  • 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 7 times across 5 separate inspections, most recently on June 11, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 5 times across 3 separate inspections, most recently on June 3, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop in the shrimp container stored in the seafood preparation cooler, with the potentially contaminated high touch surfaces in contact with food.Use scoops with handles and ensure handles are stored above the food in a position that prevents the handle or any high-touch surfaces from contacting the food.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - thorough cleaning required (remaining) on the cook equipment (shown to staff member), the fan inside the walk in cooler (shown to staff member), and the rolling dry food ingredient bin tucked under the wire shelving.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Poor sanitation was observed in the food processing and storage areas. A build up of fuzz, dirt, debris, grime, and/or foods were observed on the following that includes but is not limited to: the water bath and the back water wall, containers and container lids, mold-like substances on the walk-in cooler fans, all rice cookers, the shelving for the rice cooker, the rolling expediting cart, the blender table and shelves, the utensil holder (over top of the pop syrup station), "ticket" shelf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Poor sanitation was observed throughout the facility with build up of grime, fuzz, and dirt on the following that includes but is not limited to: floors outside of the back door
  4. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a pot of seafood soup was stored at room temperature on a cold stove. Temperature was 50 degrees Celsius. Hot holding temperatures must be maintained at 60 degrees Celsius or more.
    • 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 in disrepair and not functional at the time of inspection
    • 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?
      • ** - ants were observed inside the facility by the back door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - broken containers with pieces of plastic missing were observed – discard and/or replace. Tape was observed on a rice cooker and other surfaces in the kitchen. Food equipment must be maintained in good working condition, the surfaces must be smooth/cleanable/nonabsorbent/durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Poor sanitation was observed in the food processing and storage areas. A build up of fuzz, dirt, debris, grime, and/or foods were observed on the following that includes but is not limited to: toaster oven inside and out, the water bath and the back water wall, ventilation canopy, all wire racks, the microwaves, small food equipment, buspan, utensils in the buspans, containers and container lids, walk-in cooler door and door edge, mold-like substances on the walk-in cooler ceiling and fans, all rice cookers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - dirty utensils were observed stored in a container with “clean” utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Poor sanitation was observed throughout the facility with build up of grime, fuzz, and dirt on the following that includes but is not limited to: all plumbing and faucets, walls, ceiling diffusers, floors under all equipment, floors by the inside back door, floors outside of the back door, floors in back hallway (in kitchen)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - poor sanitation was observed in the customer washrooms – build up of grime, scale, and fluids were on but not limited to: the toilet, the toilet base, the sinks, the countertops, the walls, the baby change table, and door handles.
  5. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT test strips are observed to be expired. Ensure new test strips are acquired.
    • 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 in the faucet stem is observed at the back handwashing sink. Ensure that the indicated leak is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two of the gaskets on the prep cooler across from the grill line are observed to be in disrepair. Ensure that the indicated gaskets are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The gaskets on the prep cooler across from the grill line are observed with a buildup of food debris. Ensure that the indicated gaskets are cleaned and sanitized.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soap dispenser at the hand sink closest to the cookline (by rice cooker stored in the stainless steel counter) was in disrepair. Note: an alternative hand sink was available (<2 steps away) & stocked with required supplies.ACTION: repair indicated dispenser.

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