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The Underground Tap & Grill

10004 Jasper Avenue NW Edmonton AB T5J 1R3 · Food - General

Official record from Alberta →

Inspection summary

The Underground Tap & Grill has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on September 25, 2026, recorded 1 infraction.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and 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.

  • 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 4 times across 3 separate inspections, most recently on September 11, 2026. 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 2 times across 2 separate inspections, most recently on October 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 11, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 26, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 10 times across 8 separate inspections, most recently on September 11, 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.

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 caulking still outstanding. Please change.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer measured 0ppm on arrival
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink is not dispensing hot water. Ensure it is repaired as soon as possible.
    • 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?
      • Pest control record not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food handler on site had the food safety certification. Ensure a copy is available onsite at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice maker needs to be cleaned as grime was noted in the internal area of the equipment. The prep cut table opposite the cook line also requires thorough cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime was noted behind the cookline. Ensure it is cleaned thoroughly. The wall also has an accumulation of fuzz. Please clean.No cleaning document seen.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • October 7, 2025-- Operator indicated the repair part are being sourced. Ice packs were observed below the inserts of the top layer. Ensure cooler is not used to tore high risk food until temperatures can be maintained below 4C.October 1, 2025- The prep cooler was measured at 14C. No temperature records were available from the previous day. There was no thermometer in the cooler. High risk food stored in the cooler from the previous day was measured at internal temperature between 14-15C using a probe thermometer.High risk food was discarded by staff during inspection. Do not use cooler to store high risk food until it can maintain temperatures below 4C.1. Ensure cooler is repaired to keep high risk food below 4C/40F.2. Ensure there is a functioning thermometer in the cooler at all times. temperatures3. Temperature records should be taken at least twice a day and records made available during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the prep coolers is in disrepair. Ensure cooler is repaired or replaced to maintain food below 4C or 40F.- The walk-in cooler is not operational either.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The prep cooler was measured at 14C. No temperature records were available from the previous day. There was no thermometer in the cooler. High risk food stored in the cooler from the previous day was measured at internal temperature between 14-15C using a probe thermometer.High risk food was discarded by staff during inspection. Do not use cooler to store high risk food until it can maintain temperatures below 4C.1. Ensure cooler is repaired to keep high risk food below 4C/40F.2. Ensure there is a functioning thermometer in the cooler at all times. temperatures3. Temperature records should be taken at least twice a day and records made available during inspection.
    • 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?
      • An expired food handling permit was posted at the facility. Ensure a valid permit is posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the prep coolers is in disrepair. Ensure cooler is repaired or replaced to maintain food below 4C or 40F.- The walk-in cooler is not operational either.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glasswasher was not dispensing sanitizer. Glassware should be cleaned in the high temperature dishwasher in the kitchen until glasswasher is repaired.Ensure the glasswasher is dispensing 100ppm of chlorine at the end of the cycle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas needs to be cleaned and maintained in a sanitary manner;- Top of the dishwasher- Behind the cook line- The ovens.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food products appeared to be inaccurately labelled or far past the best before date. For example, a container of Vegan Mayo was labeled with a date of May 2023.ACTION REQUIRED: monitor the entire inventory of food. Discard any food that is past a best before date. Ensure all foods are labeled accurately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A heavily worn computer chair with leather flaking off the cushioned seat was stored and used in the west food processing area.ACTION REQUIRED: remove the chair. If a chair is needed, ensure it is smooth, washable, & impervious to moisture.2. Disposable plates were used as scoops and left in the bulk dry goods (white flour) when not in use. A metal prep table insert stored in a bulk container of flour.ACTION REQUIRED: discontinue using plates and inserts as scoops. Do not store scoops in the bulk product when not in use. 3. Facility was re-using containers intended for single use. For example, Vegan Mayo was stored in an old Greek yogurt container.ACTION REQUIRED: discontinue re-using containers intended for single use. 4. An ice cream scoop stored in stagnant water.ACTION REQUIRED: revise ice cream scoop storage practices. Options: install a dipper or conserve well OR wash & sanitize the scoop after every use.5. The probe thermometers were stored in unsanitary condition: food residue observed on the tip and dirt accumulation in the crevices.ACTION REQUIRED: thoroughly clean the probe thermometers. Ensure they are washed & sanitized between uses.6. The potato cutter was used and stored in an unsanitary location. The handle had been repaired with duct tape. The metal grate was visibly soiled with old dirty food. ACTION REQUIRED: discontinuing using the potato cutter until the above issues are addressed. Consider relocating the cutter to a more suitable location.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following organization concerns were observed: -A box of gloves, a loose hairnet, cords, and other miscellaneous equipment were piled on top of an unused steam table in the west food processing area. -Artificial sugars and food storage container lids stored with tools and detergent.The following sanitation concerns were observed:-Dust accumulation on the surface of the vacuum sealer in the west food processing area-Flour and dust build-up on the mortar bowl and shelf in the west food preparation area.-Dirt build-up on the wall and around the caulking by the hand sink in the west food preparation area.-A light switch plate was in poor repair (broken face plate) and the switches had an accumulation of dirt on the top of the switch.-Food debris & dirt around the screws and metal pieces at the hand sink in the west food processing area.-Dust accumulation on condiment containers in the upright glass door cooler (across from the cookline, west side of kitchen).-Food debris build-up on the base of the upright glass door cooler (across from the cookline, west side of kitchen)-Grease and food debris under, on, and around cookline equipment.-Sticker residue on the exterior of the walk-in freezer door.-Dirty tape, food splatter, & rust on the shelving in the walk-in cooler.-Food debris and dirty build-up on the floor (southwest corner of the walk-in cooler).-Accumulation of black filth along the calking and walls, as well as dirt on the floor in the dishwashing area.ACTION REQUIRED: conduct a deep clean of the facility and re-organize stock.
  8. Demand Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food products appeared to be inaccurately labelled or far past the best before date. For example, a container of Vegan Mayo was labeled with a date of May 2023.ACTION REQUIRED: monitor the entire inventory of food. Discard any food that is past a best before date. Ensure all foods are labeled accurately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry good were stored on the floor in the dry storage area. ACTION REQUIRED: store all foods off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical spray bottle (in the dishwashing area) was not labeled to indicate contents. ACTION REQUIRED: ensure all chemical bottles are labeled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A heavily worn computer chair with leather flaking off the cushioned seat was stored and used in the west food processing area.ACTION REQUIRED: remove the chair. If a chair is needed, ensure it is smooth, washable, & impervious to moisture.2. Disposable plates were used as scoops and left in the bulk dry goods (white flour) when not in use. A metal prep table insert stored in a bulk container of flour.ACTION REQUIRED: discontinue using plates and inserts as scoops. Do not store scoops in the bulk product when not in use. 3. Facility was re-using containers intended for single use. For example, Vegan Mayo was stored in an old Greek yogurt container.ACTION REQUIRED: discontinue re-using containers intended for single use. 4. An ice cream scoop stored in stagnant water.ACTION REQUIRED: revise ice cream scoop storage practices. Options: install a dipper or conserve well OR wash & sanitize the scoop after every use.5. The probe thermometers were stored in unsanitary condition: food residue observed on the tip and dirt accumulation in the crevices.ACTION REQUIRED: thoroughly clean the probe thermometers. Ensure they are washed & sanitized between uses.6. The potato cutter was used and stored in an unsanitary location. The handle had been repaired with duct tape. The metal grate was visibly soiled with old dirty food. ACTION REQUIRED: discontinuing using the potato cutter until the above issues are addressed. Consider relocating the cutter to a more suitable location.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following organization concerns were observed: -A box of gloves, a loose hairnet, cords, and other miscellaneous equipment were piled on top of an unused steam table in the west food processing area. -Artificial sugars and food storage container lids stored with tools and detergent.The following sanitation concerns were observed:-Dust accumulation on the surface of the vacuum sealer in the west food processing area-Flour and dust build-up on the mortar bowl and shelf in the west food preparation area.-Dirt build-up on the wall and around the caulking by the hand sink in the west food preparation area.-A light switch plate was in poor repair (broken face plate) and the switches had an accumulation of dirt on the top of the switch.-Food debris & dirt around the screws and metal pieces at the hand sink in the west food processing area.-Dust accumulation on condiment containers in the upright glass door cooler (across from the cookline, west side of kitchen).-Food debris build-up on the base of the upright glass door cooler (across from the cookline, west side of kitchen)-Grease and food debris under, on, and around cookline equipment.-Sticker residue on the exterior of the walk-in freezer door.-Dirty tape, food splatter, & rust on the shelving in the walk-in cooler.-Food debris and dirty build-up on the floor (southwest corner of the walk-in cooler).-Accumulation of black filth along the calking and walls, as well as dirt on the floor in the dishwashing area.ACTION REQUIRED: conduct a deep clean of the facility and re-organize stock.
  9. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Less than 50ppm chlorine was measured at glass level in the Sani cycle of the low temperature glasswasher.Replace the degraded bleach container connected to the dishwasher with a new concentrated bleach. Ensure 100ppm chlorine is measured at glass level at all times. Use chlorine test papers to check the glasswasher.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not stored properly in sanitizer solution when they not in use. All used cleaning cloths were immediately stored in Quat solution by manager upon request.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature glasswasher at the bar is not in proper working order. Zero ppm chlorine was measured at glass level in the Sani cycle.Use the kitchen dishwasher to clean and sanitize all glassware from the bar until the glasswasher is fixed.
    • 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 filters with hood are overdue for cleaning.Contact a service professional to have the canopy filters with hoods clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The outer surfaces of food equipment, cutting boards and counter tops in the kitchen are not clean and sanitary.Clean and sanitize all environmental surfaces of food equipment in the kitchen
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar glasswasher is in disrepair. Fix or repair the bar glasswasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flour and grains were noted on the floor in the dry storage room.Remove shelves from the wall and clean the entire floor in the dry storage room.
  12. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar glasswasher is in disrepair. The equipment is currently not in use. There is work in progress to fix the defective glasswasher.The kitchen dishwasher is being used to clean and sanitize all glassware until the bar glasswasher is fixed.
  13. Monitoring Inspection

    2 infractions

    • 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 and hand paper towel at the hand sinks in the kitchen.The operator immediately replaced the missing soap and hand paper towel during inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken strianer noted at the cookline was immediately discarded during inspection.

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