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The Varsity - Kitchen, Bar, Burgers

H230 - 4211 106 Street NW Edmonton AB T6J 6L7 · Food - General

Official record from Alberta →

Inspection summary

The Varsity - Kitchen, Bar, Burgers has been inspected 11 times by Alberta Health Services (Environmental Public Health) since April 8, 2024. The most recent inspection, on September 21, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 3 separate inspections, most recently on March 17, 2026. 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 2 times across 2 separate inspections, most recently on April 17, 2024. 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 3 times across 2 separate inspections, most recently on June 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 2 times across 2 separate inspections, most recently on February 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5, 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • The hand sink next to the kitchen entrance had small plumbing leak from the base right corner of the basin.ACTION REQUIRED: Email the service report/proof of repair once completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of the prep cooler in the server line was in disrepair (falling off hinges). ACTION REQUIRED: repair the indicated door. Email service report/proof of repair once completed.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperature using a probe thermometer and the dial thermometer inside the cooler prep table unit for the cook line closest to the grill area was approximately 11C. Temperature setting was adjusted and operator to follow up to determine if cooler requires repair or temperature result of opening and closing for service.
  5. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tongs used to handle raw chicken and raw beef patties were stored in stainless steel containers without any sanitizer solution. Spoke with operator and tongs were placed into the dishwasher to wash, rinse, and sanitize and to be placed in a sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperature using a probe thermometer and the dial thermometer inside the cooler prep table unit for the cook line closest to the grill area was approximately 11C. Temperature setting was adjusted and operator to follow up to determine if cooler requires repair or temperature result of opening and closing for service.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A small stainless steel container of raw chicken strips was observed in the walk in cooler without any label indicating the production or use by date. Operator voluntarily discarded the product.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cellphone was observed to be sitting on a food prep counter near the entrance to the kitchen. Ensure personal items such as phones are stored separately from food preparation areas. The operator removed the phone from the food prep area during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed inside the bar cooler. Ensure that the indicated cooler is equipped with a thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A plumbing pipe leading to the handwashing sink is observed to be hanging off of the wall above the handwashing sink beside the grill-line. Ensure that the indicated plumbing pipe is properly secured to the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grease is observed on the lower portion of the grill-line equipment and on the floor. Ensure that the indicated areas are cleaned.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 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?
      • Minor mouse activity in the bar area. Facility is working with a pest control company and following all recommendations.
  11. Monitoring Inspection

    1 infraction

    • 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?
      • Minor mouse activity in the bar area. Facility is working with a pest control company and following all recommendations.

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