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The Fort Pub and Grill

12866 Fort Road NW Edmonton AB T5A 1B1 · Food - General

Official record from Alberta →

Inspection summary

The Fort Pub and Grill has been inspected 8 times by Alberta Health Services (Environmental Public Health) since September 13, 2024. The most recent inspection, on July 9, 2026, recorded 1 infraction.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 across 2 separate inspections, most recently on July 9, 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 2 times on July 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 8, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on November 7, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • The pest management company inspects the facility every four months. The most recent inspection was completed in May 2026. However monitoring reports were missing for the months that a third party pest control company does not provide service.PHI will include AHS pest control checklist with inspection report to operator:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  2. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Strawberries that were beginning to mold found in one of the coolers. Food that is contaminated or otherwise unfit for human consumption cannot be stored in a food facility.Corrective action: Strawberries were discarded by manager while PHI were on site. Please go through your coolers as part of your regular cleaning schedules.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solutions were found to be below or above required concentrations. Corrective action: Staff were instructed to discard and replace sanitizer solution. Proper procedures for preparing a chlorine sanitizer at 100 ppm were reviewed and discussed with staff to endure correct concentrations are maintained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of meat were stored directly on the freezer floor. Food must be stored off the floor and protected from contamination. Corrective action: Staff moved the boxes of meat from the freezer floor and placed them on approved shelving/elevated storage. Compliance was verified before the end of the inspection. Food must continue to be stored off the floor and protected from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High-temperature dishwasher measured a final rinse of 65°C. Dishwasher was unable to reach 71°C at dish level needed to properly sanitize utensils and dishes. Corrective action: The dishwasher will be used for washing the dishes only and will not be relied on for sanitizing until repaired and capable of achieving the required sanitizing temperature. After washing, dishes and utensils will be manually sanitized in the compartment sink using a 100 ppm chlorine solution with a minimum contact time of 2 minute, then allowed to air dry.
    • 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?
      • The pest management company inspects the facility every four months. The most recent inspection was completed in May 2026. However monitoring reports were missing for the months that a third party pest control company does not provide service.PHI will include AHS pest control checklist with inspection report to operator:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Equipment on the shelf under the counter with toaster on top was stored in bins with food debris in it. Please ensure areas that equipment is stored in are clean.2. Scoop was stored with handle inside sugar. Please ensure scoop handles are stored out of the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling over stove area was dusty. Please clean ceiling
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

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