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The Lobster Mobsters

17011 100 Avenue NW Edmonton AB T5S 2E7 · Food - General

Official record from Alberta →

Inspection summary

The Lobster Mobsters has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on October 10, 2025, recorded 3 infractions.

2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on October 10, 2025. 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 October 10, 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 once on October 10, 2025. 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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not available during the inspection. Operator was educated on the importance of a sanitizer during food preparation and instructed to prepare the solution. Please ensure that sanitizing solutions is available during food preparation to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pack of shrimps was observed thawing in the sink at 5C. Operator was educated on proper thawing techniques and told to place the sshrimp under running cold water. Please ensure all potentially hazardous food are thawed appropriately in the coolers, under running cold water or in the microwave to prevent the proliferation of pathogens.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A trash bin was observed blocking the handsink. Operator was immediately notified and asked to move the bin to another area. Please ensure hand sinks are accessible to facilitate regular handwashing.
  2. Monitoring Inspection

    0 infractions

  3. Initial Inspection

    0 infractions

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