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The Common

9910 109 Street NW Edmonton AB T5K 1H5 · Food - General

Official record from Alberta →

Inspection summary

The Common has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 18, 2025. The most recent inspection, on October 2, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 4 times across 2 separate inspections, most recently on October 1, 2026. 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 February 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on October 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 5 times across 3 separate inspections, most recently on December 17, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer solution in spray bottles was too strong, measured to be above 500ppm. 200ppm solution was prepared during inspection.Ensure the required 200ppm Quat sanitizer concentration is maintained. Use test strips at the facility to measure the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl of cooked meat was left open in the walk-in cooler. The staff covered the meat during inspection.Food items should be covered during storage to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine sanitizer solution was measured from the dishwasher after the sanitizing cycle. The facility manager advised that the service provider will be contacted during inspection.All washed dishware/utensils must be sanitized in the dishwashing sink using 200ppm Quat sanitizer solution as discussed. The sanitizer concentration of the dishwasher should be checked daily after a cycle and records kept.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops used to handle bulk foods were observed stored directly in contact with the food inside containers. Store scoops in a sanitary manner that prevents food contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli cups were used as makeshift scoops to handle bulk foods. Ensure that appropriate scoops with handles are provided and used to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General organization and cleaning is needed in the kitchen and basement area.- Shelving above the prep area- Lower shelf of the prep area- Fan of the walk-in coolers in the kitchen and basement - Walls opposite the fan in the walk-in cooler
  4. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate was not observed, there were six staff members on site.Ensure someone with a food safety certificate available to view is onsite.
    • 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 paint on the white shelves of the walk-in cooler are chipping off. Ensure surfaces are smooth, easy to clean and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General organization and cleaning is needed in the kitchen and basement area.- Top of the ventilation hood in the kitchen.- Shelving above the prep area- Lower shelf of the prep area- Meat slicer- Fan of the walk-in cooler- Walls opposite the fan in the walk in cooler
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Cleaning towels were on the counters.- Sanitizer solutions in the bucket with utensils, bottles in the kitchen at bar and at the dispensing station tested was tested 0ppm of quat.- Bleach solution at 100ppm(1 cap to 1 litre of water) was prepared as sanitizer during inspection.Ensure quat sanitizer at 200ppm or bleach solution at 100ppm is available for sanitizing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces in the opened top area of the prep cooler was measured at an internal temperature of 52F using the facility's probe. Staff was told to move the sauces inside the lower part of the prep cooler or store on ice. Do not use the top part until temperature can be confirmed below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher in the kitchen was measured at 0ppm of chlorine at the end of cycle, even after the sanitizer bucket was replaced and priming completed on several cycles.The manager on site indicated that the technician has been contacted during inspection.Ensure the sanitizing step is completed in the sink by immersing washed and rinsed dishes in 100ppm of bleach solution for at least 2 minutes, until dishwasher is adequate.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the handwashing sink on the cook line. Paper towel were replaced during inspection.Ensure hand sinks are fully equipped at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate was not observed, there were six staff members on site.Ensure someone with a food safety certificate available to view is onsite.
    • 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 paint on the white shelves of the walk-in cooler are chipping off. Ensure surfaces are smooth, easy to clean and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General organization and cleaning is needed in the kitchen and basement area.- Top of the ventilation hood in the kitchen.- Shelving above the prep area- Lower shelf of the prep area- Meat slicer- Fan of the walk-in cooler- Walls opposite the fan in the walk in cooler

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