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The Everest Pass Pub and Grill

8329 20 Avenue Coleman AB T0K 0M0 · Food - General

Official record from Alberta →

Inspection summary

The Everest Pass Pub and Grill has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 8, 2025. The most recent inspection, on September 8, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 11 inspections with 20 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 separate inspections, most recently on August 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 6 times across 6 separate inspections, most recently on August 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on August 26, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on August 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on August 12, 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?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • .Aug 26Documents were on the phone but not printed or in use.Aug 13Records were not provided to ensure compliant cleaning, sanitizing frequency, sanitizer strength, dishwasher operation, refrigeration operation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • .Aug 26New soap delivery expected in 2 days.Aug 13The kitchen dishwasher had a lot of foam in it. The product (Classiko Dishsoap Pink) appeared to be for manual washing and not for machines. Safety Data Sheet stated "Recommended use: hand dishwashing". Replace with suitable product.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • .Aug 26Existing faucets handles secured but one was also entirely missing.Aug 13Dish pit sink faucet handles not secured to the body (missing screws). Check spline condition. The faucets did not operate properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • .Aug 26- Cleaning schedule not printed and only included daily cleaning (not weekly/ monthly).- Required cleaning complete except the stand mixer had old, crusted dough on it.Aug 13- Update/implement the written cleaning schedule.Some cleaning completed. Remaining cleaning:- Basement walkin cooler shelving had debris/grime hanging from the racks/shelves. Cleaning of upstairs cooler shelves discussed as well. Shelves should be removed and scrubbed until clean.- Basement staff washroom floor had heavy grime.- Discussed cleaning the stand mixer. This should be done after use the same day to prevent attracting pests. This includes the stand and bowl.
  3. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • .Records were not provided to ensure compliant cleaning, sanitizing frequency, sanitizer strength, dishwasher operation, refrigeration operation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • .The kitchen dishwasher had a lot of foam in it. The product (Classiko Dishsoap Pink) appeared to be for manual washing and not for machines. Safety Data Sheet stated "Recommended use: hand dishwashing". Replace with suitable product.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • .Dish pit sink faucet handles not secured to the body (missing screws). Check spline condition. The faucets did not operate properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • .Aug 13Kitchen line prep cooler. (Fixed) - The plastic was removed. Reportedly drain line was functional now.Bar cooler (Pending)- The bar cooler against the back wall had an internal drip that was pooled inside and frozen. Remove the ice and monitor. Ensure no food is dripped into.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • .Aug 13- Update/implement the written cleaning schedule.Some cleaning completed. Remaining cleaning:- Basement walkin cooler shelving had debris/grime hanging from the racks/shelves. Cleaning of upstairs cooler shelves discussed as well. Shelves should be removed and scrubbed until clean.- Basement staff washroom floor had heavy grime.- Discussed cleaning the stand mixer. This should be done after use the same day to prevent attracting pests. This includes the stand and bowl.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • .Sanitizers not prepared in kitchen or bar. - Sanitizer must be ready always during operation. Surfaces must be continually sanitized throughout the day and before food handling. Vinegar is not adequate for sanitizing. Vinegar may be used for shining AFTER sanitizing.Dirty cloths for wiping tables were in a bucket in the bar without sanitizer. - Cloths must be washed after use and stored cleanly. - Cloths must be kept in sanitizer during use to prevent germs growing in them.Sanitizer preparation inconsistent.- Staff randomly poured stock sanitizer from the stock bag without measuring. There was no dispenser or measurement. Staff used test strips, but the strength was far above the highest reading of the test strip. - A dispenser (or measurement method like a marked cup or dose pump) is needed for consistent strength sanitizer.- Determine the stock amount required by the manufacturer.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • .Records were not provided to ensure compliant cleaning, sanitizing frequency, sanitizer strength, dishwasher operation, refrigeration operation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • .Kitchen and bar dishwashers did not have detergent in use. Corrected during inspection.Please provide written records to verify dishwasher performance.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • .Paper towel missing at kitchen hand sink and basement prep sink. Corrected during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • .Dish pit sink faucet handles not secured to the body (missing screws). Check spline condition. The faucets did not operate properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • .Kitchen line prep cooler. - A piece of plastic with food on it was taped to (and hanging from) the inside fan to prevent water dripping into food. This may interfere with cooling and contaminate food. Repair the drip properly to use the drain line.Bar cooler- The bar cooler against the back wall had an internal drip that was pooled inside on cloths. Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • .Update/implement the written cleaning schedule.Cleaning required as follows:- Basement walkin cooler shelving had debris/grime hanging from the racks/shelves. Cleaning of upstairs cooler shelves discussed as well. Shelves should be removed and scrubbed until clean.- Kitchen microwave was very dirty inside.- Pizza oven had a grease pool on top covering most of the top.- Basement staff washroom floor had heavy grime.- Discussed cleaning the stand mixer. This should be done after use the same day to prevent attracting pests. This includes the stand and bowl.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 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 basement prep sink. Provided immediately. A dispenser/holder should be added to ensure paper towel is always there.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Renovations were almost done. Kitchen servery window wall was only left.
  7. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Renovations were largely complete. Kitchen servery window/wall and kitchen wall tiles only remained to fix.
  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Renovations were not complete. See comments.
  9. Demand Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Initial Inspection

    0 infractions

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