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The Public Exchange

100 - 10909 Jasper Avenue NW Edmonton AB T5J 3L9 · Food - General

Official record from Alberta →

Inspection summary

The Public Exchange has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 20, 2026. The most recent inspection, on March 24, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 March 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on March 20, 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?

  • 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 2 separate inspections, most recently on March 24, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 4 times across 2 separate inspections, most recently on March 24, 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 3 times on March 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

2 inspections

  1. Initial Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring getting worn down in high traffic areas in the main kitchen. In one part, between the prep line and dishwasher, it is worn down so concrete is exposed.Please repair flooring. Provide a plan to address the flooring plan within 1 month. Have the floors repaired by the response date listed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Corrected - Cutting board between dishwasher is in disrepair - large brown marks on it. Corrected - Back of house prep line cutting boards are discolored and marked up.Outstanding - Inside of dishwasher pipes and sprayers have a buildup of gunk/ mineral deposits.Outstanding - Ice machine sides have bits of plastic coming off due to knicks on the sides and the lid is dirty. Note: A nice ice machine has been purchased. Ensure the above are properly cleaned, repaired, and/or replaced. Surfaces need to be smooth, easily cleanable and non absorbent.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - Salad line cooler is at 12.C - currently no food stored inside of here.Ensure cooler is at 4C or less if there are plans to store high risk foods in here.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corrected - Cleaning required due to dirt/ grime buildup - baseboards in the kitchen, legs of equipment, exterior of garbage cans and grease traps, exhaust canopy vents and maintenance cleaning (due Mar 2026), exteriors of deep fryers, on top of flat top stoves and other stove due to buildup
  2. Demand Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Paper towels are not in dispensers. They are sitting directly on the counter tops.Need paper towel dispensers for bar area to protect paper towel from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hand sink is part of a small counter space. Hand washing creates splashes that could contaminate food once food is stored/ prepared in this area. A physical separation at the hand sink to protect food from contamination is required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Back of house dishwasher was measuring approximately 50ppm Chlorine.Dishwasher technician was onsite and fixed it so it was dispensing 100ppm chlorine. Ensure dishwasher is tested and ensure dishwasher santizie cycle measures 100ppm chlorine.
    • 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 soap at multiple hand sinks.Ensure hand sinks are always stocked with soap and paper towel for effective hand washing.
    • 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?
      • Multiple flying insects in the bar area.Please conduct a thorough cleaning and sanitizing of this area. Contact pest control and work with them to mitigate the issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink tap comes off when it is pulled "up" to turn on the water. It is easily placed back, on the base of tap. However, this needs to be securely attached.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring getting worn down in high traffic areas in the main kitchen. In one part, between the prep line and dishwasher, it is worn down so concrete is exposed.Please repair flooring. Provide a plan to address the flooring plan within 1 month. Have the floors repaired by the response date listed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Cutting board between dishwasher is in disrepair - large brown marks on it.- Back of house prep line cutting boards are discolored and marked up.- Inside of dishwasher pipes and sprayers have a buildup of gunk/ mineral deposits.- Ice machine sides have bits of plastic coming off due to knicks on the sides and the lid is dirty. Note: A nice ice machine has been purchased. Ensure the above are properly cleaned, repaired, and/or replaced. Surfaces need to be smooth, easily cleanable and non absorbent.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Salad line cooler is at 12.C - currently no food stored inside of here.Ensure cooler is at 4C or less if there are plans to store high risk foods in here.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required due to dirt/ grime buildup - baseboards in the kitchen, legs of equipment, exterior of garbage cans and grease traps, exhaust canopy vents and maintenance cleaning (due Mar 2026), exteriors of deep fryers, on top of flat top stoves and other stove due to buildup

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