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The Cask & Barrel / Solar

10041 104 Street NW Edmonton AB T5J 0A4 · Food - General

Official record from Alberta →

Inspection summary

The Cask & Barrel / Solar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 16, 2025. The most recent inspection, on October 7, 2026, recorded 1 infraction.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and 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.

  • 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 2 times on July 23, 2026. 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 2 times on July 23, 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 once on October 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 July 23, 2026. 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.

6 inspections

  1. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat's sanitizer in the bar area was measured at less than 200ppm. Operator prepared a new solution when prompted.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An ice scoop was stored on top of the ice machine. The staff was advised to wash, sanitize and place the scoop in a clean container during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of prepared oatmeal in a hot holding unit was measured to be at 47 degrees C. The oatmeal was prepared and placed in the hot holding unit more than 3 hours before inspection. The facility director discarded the product during inspection.Please note that temperature of food placed in hot holding must be maintained at or above 60 degrees Celsius or 140 degrees F.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A case of egg was left at room temperature for use in the kitchen. The staff present was advised to move the eggs back into the cooler and bring them out in small quantities as needed.
    • 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?
      • What appeared to be fruit flies were observed at the Cask & Barrel bar area.- Work with your pest control company to eliminate the flies activity at the facility. - Clean spills promptly and do not leave wet cloths on counters as these may attract the flies. - Ensure doors leading to the outside are always closed.
    • 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?
      • Evidence of mice activity was observed at the facility. Mice droppings were observed at the following areas: - Cask & Barrel bar area corners, floor close to the walls beside/behind sinks and coolers.- Floor close to walls in the kitchen, underneath sinks, counters and equipment in the kitchen.* Clean all observed mice droppings observed at the facility with bleach water.* Continue working with your pest control company to eliminate the mice activity. Implement all recommendations provided by the pest control company, including closing all potential entry points for mice in the facility. * All food items must be stored in containers with tight fitting lids and at least 6 inches above the floor.* Remove items not in use at the facility that can create pest harborage to facilitate proper pest control.
    • 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?
      • Food handling permit was not displayed.Ensure a valid food handling permit for the facility is displayed at a visible location.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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