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The Sherlock Holmes Pub

200 - 800 Broadmoor Boulevard Sherwood Park AB T8A 4Y6 · Food - General

Official record from Alberta →

Inspection summary

The Sherlock Holmes Pub has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on February 5, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 across 2 separate inspections, most recently on February 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on February 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on February 5, 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?

  • 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 January 22, 2025. 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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Servers station cooler 10-11C. Operator moved creamers, and perishables out of that fridge. Ensure this cooler is repaired so it can maintain 4c or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light cover in beverage room. Please install lightcover where missing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slicer had dust/flour debris on it. Operator stated that it is not used.Underneath some equipment had debris - dry storage, upstairs kitchen area, freezer floors. Operator cleaned aforementioned area up the same day and sent images for proof of work.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bar area cooler with glasses has build up of mould on shelves. Ensure bar cooler is maintained in clean and sanitary condition.Cups storage in bar area shelf has buildup of debris on it. Ensure shelves are maintained in clean and sanitary condition.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls/cups were being used as scoops and stored directly in bulk foods. Use a scoop with handle and store in a way that protects food from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A single use cup was being used to portion bulk spices and was stored directly in the bulk spices.Single use items are to be used once and then discarded.Use a scoop with a handle to portion bulk food items.2. Wire scrubs used in the dish put were beginning to fray. A single wire strand was observed on a strainer in the dish pit. Refrain from using wire scrubs as they have to the potential to contaminate food.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - note that certain dry food storage utensils/scoops were being used that were of a design lacking a handle for proper use as a dry food storage utensil (i.e. staff are not to use 'circular containers' or other similar items, as these become immersed inside dry food storage and are not designed for such use).Also, at the waiter's station in the main kitchen, fork and spoon cutlery (for customer use) were being stored with 'handle-side' down into storage containers (which can lead to contamination of the exposed fork- and spoon-ends), and are to be reversed so that the fork-ends and spoon-ends are facing into storage containers and protected from possible contamination prior to staff grabbing cutlery for table setting.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat bags were found on the table of the upper level kitchen. Staff moved meat to the cooler during inspection.Ensure thawing is completed by any of the fellow methods;1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was observed on the meat slicer. Ensure meat slicer is thoroughly cleaned and sanitized after use.

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