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The Sherlock Holmes Pub

8515 112 Street NW Edmonton AB T6G 2L7 · Food - General

Official record from Alberta →

Inspection summary

The Sherlock Holmes Pub has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 5, 2024. The most recent inspection, on September 3, 2026, found no infractions.

2 of 7 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.

The number of infractions per inspection has stayed roughly the same over time.

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 once on August 12, 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 12 times across 5 separate inspections, most recently on August 12, 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 2 times across 2 separate inspections, most recently on August 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on August 12, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 June 24, 2024. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open container of food (dried onion) was stored under the paper towel dispenser next to the hand-sink, where it could be potentially contaminated during hand-washing or drying.Please ensure food is kept well-covered, and not where it could be contaminated.
    • 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?
      • Mouse feces were observed in a corner of the storage area where dry goods and mixing machines were stored. No other pest activity was observed on-site. A professional 3rd-party pest control company was contracted by the operator to monitor for and control pests on a monthly basis, and pest control records did not indicate that mouse activity was recently observed. Please ensure to inform your pest control company of this evidence, and ensure to clean these areas safely, including with proper PPE (N95 face mask), spraying mouse feces down with 1000 ppm bleach sanitizer, and avoiding sweeping dry mouse feces.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food handling permit was not displayed publicly. Please ensure that the food handling permit is not expired, and is publicly displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the lights in the storage area where the mixer machines were stored did not have a shatterproof light cover. Several of the kitchen lights above the dishwashing/food preparation area did not have properly installed, bulb-specific shatterproof covers.Please install proper shatterproof covers that fit these specific light bulbs by the reinspection date.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washrooms were well-supplied and in good repair, except the men's bathroom had a stall that was missing a door handle.Please install a proper door handle for the men's toilet stall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust ventilation area above the grills appeared visibly dirty with grease, and this has been an ongoing issue. While professional ventilation cleaning was occurring, the visible ventilation areas (grilles or baffle filters) must be cleaned on a frequent basis by the operator (such as on a weekly or twice-weekly basis). Action required:-Consistent cleaning is required alongside the 1-2 yearly professional maintenance.
  3. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The exhaust vent pipes and ceiling above the food preparation area had dirt; debris accumulated.Action required:-Cleaning is required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the floor around the grease trap. 2. A buildup of grime was observed on the floor beneath the front prep cooler near the entrance to the back kitchen. 1-2. Ensure that the indicated areas are cleaned.
  4. Risk Management Inspection

    3 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?
      • 1. A gap between the baseboard and the wall was observed near the chest freezer in the back. 2. A gap was observed between the floor and the shelving in the dry storage room. 1-2. Ensure the indicated gaps are sealed to be smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The exhaust vent pipes and ceiling above the food preparation area had dirt; debris accumulated.Action required:-Cleaning is required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the floor around the grease trap. 2. A buildup of grime was observed on the floor beneath the front prep cooler near the entrance to the back kitchen. 1-2. Ensure that the indicated areas are cleaned.
  5. Monitoring Inspection

    3 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?
      • 1. A gap between the baseboard and the wall was observed near the chest freezer in the back. 2. A gap was observed between the floor and the shelving in the dry storage room. 1-2. Ensure the indicated gaps are sealed to be smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The exhaust vent pipes and ceiling above the food preparation area had dirt; debris accumulated.Action required:-Cleaning is required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the floor around the grease trap. 2. A buildup of grime was observed on the floor beneath the front prep cooler near the entrance to the back kitchen. 1-2. Ensure that the indicated areas are cleaned.
  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -A bowl was observed stored inside the storage container in the dry storage area.Action required:-Please use scoops with handles to scoop out food ingredients, ensure that the scoop handle should not touch the food, facing upwards to avoid cross-contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The cutting board at the food preparation area near the cooking line was deteriorated, the surface had deep cuts filled with dirt, debris.Action required:-Please replace the cutting board, the surface needs to be smooth, easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The ventilation hood, exhaust vent pipes and ceiling above the food preparation area had dirt; debris accumulated.Action required:-Cleaning is required
  7. Demand Inspection

    0 infractions

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