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The Druid Irish Pub

100 - 10363 104 Street NW Edmonton AB T5J 1B9 · Food - General

Official record from Alberta →

Inspection summary

The Druid Irish Pub has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 11, 2025. The most recent inspection, on June 4, 2026, found no infractions.

3 of 5 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 and Cleaning and sanitizing.

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.

  • 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 April 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 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 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 April 2, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on April 1, 2026. 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. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • None of the handsinks at the bar had a paper towel dispenser nor paper towels.Staff indicated hands are dried using a reusable towel.Ensure a designated hand station is provided with soap, running hot and cold water and paper towel in a dispenser. Hand drying should be completed with single use towels not reusable towels.
  3. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed moving between tasks and handling cooked food without handwashing. Handwashing was completed as soon as the concern was raised.Ensure handwashing is completed before food handling and between tasks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Single milk packets were stored at room temperature at the coffee station. Milk was discarded by staff during inspection due to warm temperatures. 2.The cheese, sourcream, and veggies in the ice bath were at measured above 10C. Ice bath was refilled and inserts were placed to seat inside the ice.Ensure the food inserts sits in the ice bath and not on ice. Food temperature should be kept below 4C/40F and temperature should be monitored every 2 hours. If storing milk at room temperature, discard and replace every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the prep coolers and the milk display cooler in the kitchen are missing thermometers. Thermometer was provided into the prep cooler during inspection. Ensure all coolers have thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at 50ppm of chlorine. Ensure dishes washed in the dishwasher are sanitized by immersing them in chlorine (100ppm) or quat (200ppm) for at least 2 mins in the sink prior to air drying.Dishwasher should be maintained at 100ppm to ensure sanitizing of reusable item is completed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • None of the handsinks at the bar had a paper towel dispenser nor paper towels.Staff indicated hands are dried using a reusable towel.Ensure a designated hand station is provided with soap, running hot and cold water and paper towel in a dispenser. Hand drying should be completed with single use towels not reusable towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Areas around the ceiling vents above the cook line needs to be cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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