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The Sherlock Holmes Pub - Restaurant

10012 101A Avenue NW Edmonton AB T5J 3Z1 · Food - General

Official record from Alberta →

Inspection summary

The Sherlock Holmes Pub - Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on June 3, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 April 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 14 times across 6 separate inspections, most recently on June 3, 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 April 16, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 April 16, 2026. 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.

6 inspections

  1. Risk Management Inspection

    2 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?
      • Ensure floors are well sealed at the edges and shelving is repainted in the storage rooms.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated food debris were observed under the dishwashing sink, back corner of the kitchen.Ensure the indicated area and top of the paper towel dispenser are cleaned and maintained in a sanitary manner.
  2. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Dishwasher was measured at 0ppm of chlorine after several cycles.- Trouble shooting was done by the facility manager and dishwasher was tested at 100ppm. Ensure dishwasher is monitored daily and records maintained.- All dishes and utensils that were washed that morning should be rewashed and sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils like knives were found in the hand sink. Hand sink was cleared during inspection. Ensure hand sink is always accessible and used for hand washing only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ensure floors are well sealed at the edges and shelving is repainted in the storage rooms.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was unclean. Meat slicer was taken apart and cleaned during inspection. Ensure meat slicer is cleaned and sanitized after each use,
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt were observed on the walls behind the shelves, on the ceiling, above the door inside the walk-in cooler, and around the vent above the hand sink in the kitchen. Ensure the indicated areas are cleaned and maintained in a sanitary manner,
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated food debris were observed under the dishwashing sink, back corner of the kitchen.Ensure the indicated area and top of the paper towel dispenser are cleaned and maintained in a sanitary manner.
  3. Monitoring Inspection

    2 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?
      • Floors were repaired. Seal the uncovered square section in the chemical storage room ( staff indicated a cooling unit was removed from there and there are spare floor covers to seal the area).Previous violation- The floor in the dry storage room upstairs is in disrepair.Fix/repair the floor in the upstairs storage room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated food debris were observed under the dishwashing sink, back corner of the kitchen.Ensure the indicated area and top of the paper towel dispenser are cleaned and maintained in a sanitary manner.
  4. Risk Management Inspection

    2 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?
      • The commercial canopy is due for cleaning. Contact a service provider to have the canopy with hoods clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the dry storage room upstairs is in disrepair.Fix/repair the floor in the upstairs storage room.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat was left thawing out at room temperature.The kitchen chef was educated to either thaw frozen meat in a cooler, under cold running water, by direct cooking, or in a microwave and cook right away.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the dry storage room upstairs is in disrepair.Fix/repair the floor in the upstairs storage room.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a water leak inside the cooler at the cookline.Repair the leak inside the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The commercial canopy is due for cleaning. Contact a service provider to have the canopy with hoods clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Soil accumulation, dirt, water spill and food particles are present on the floor and wall beneath the dishwasher, floor beneath kitchen cooler and floor underneath cooking equipment in the kitchen.Remove items underneath the dishwasher and deep clean the floor and walls including the grease trap with plumbing lines in the dishwashing area. Remove cooking equipment and cooler at the cookline from the wall and clean the floor at the cookline.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Soil accumulation, dirt and drink spill is present on the floor in the storage room and beer walk in cooler upstairs.Deep clean the floor in the storage room and beer walk in cooler upstairs. Remove items from the wall and floor before cleaning.

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