Skip to content
Loading map…

Time Out Pub

9605 66 Avenue NW Edmonton AB T6E 0M2 · Food - General

Official record from Alberta →

Inspection summary

Time Out Pub has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on July 3, 2026, recorded 1 infraction.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 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 once on January 14, 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 May 29, 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 December 16, 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 5 times across 4 separate inspections, most recently on January 14, 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 3 times across 3 separate inspections, most recently on July 3, 2026. 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.

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Yes (corrected during inspection) - note that the operator was advised that staff workers discontinue use of clean garbage bags for storage/covering of dough and other baked food products, as garbage bags are not designed as food-grade liners, bags, or covers. The operator is to ensure food-grade bags, liners, and covers are used when required (alongside food-grade containers).Note: clean garbage bags are treated with a chemical lining for odour control and are intended for garbage use only (not to be used for food storage or covering).
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - there was no chlorine sanitizer in the container at the main kitchen dishwasher, and once replaced with a full container, there was a further issue with lack of chlorine sanitizer being pumped into the dishwasher during the sanitizing cycles (as the plastic line for chlorine to be pumped into the commercial dishwasher may have been clogged due to 'air gaps' and/or salt-crystal creation due to empty container being used). The operator was provided with an interim measure of manual sanitizing, with commercial dishwasher to be used 'twice' for the washing and rinsing cycles, and then the dishware placed into one sink of the set of large 2-compartment sinks for sanitizing of one minute plus (with warm water and chlorine concentration to be at 100 ppm, with test strips provided). Afterward, dishware is to be stored on racks/shelving to air dry.A technician had been contacted for inspection and maintenance of the main kitchen dishwasher (as well as the unused bar glass-washer), and was to be on-site within 24 hours or less.
    • 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?
      • No - the current Food Handling Permit (expiry date of September 30, 2026) was not being continually posted in a conspicuous location on public display. The expired 2025 version was being posted instead. The operator was advised to post the current versions of the city business license and Food Handling Permit, adjacent to each other, at the front bar area visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was a section of shelving in the dishwashing area that was worn and in disrepair (and no longer smooth, washable, and non-absorbent). The operator was advised to repair or replace this wall shelving section and ensure all shelving and racks in the food premises are maintained in good repair so as to be smooth and washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - more regular and thorough washing of floors was necessary in the dishwashing and storage area, with observed accumulation of food spillage and dust/dirt alongside the baseboard sections and around the above-ground grease interceptor.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No - the food prep refrigeration unit in main kitchen (for pizza making, etc.) was at ambient air temperature of range of 10 to 14 degrees Celsius, with condensation formed on unit and possible issue with refrigerant, compressor motor, and/or filter. A licensed technician is to examine this refrigeration unit and repair or replace the unit (as cold-holding refrigeration must be maintained at 4 degrees Celsius, or lower). The operator and staff were advised to move all food products into the walk-in cooler within 15 minutes (and to keep this food prep refrigeration unit empty until repaired or replaced).Also, the two adjacent hot-holding units were in use, with stored gravy and tomato sauce measured at range of 40 to 45 degrees Celsius, with temperature setting then switched higher at time of inspection (note: all hot-holding foods must be maintained at 60 degrees Celsius, or higher, and are not to be re-heated inside a hot-holding unit).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - additional washing of floor sections is necessary under sinks and dishwasher and around above-ground grease interceptor in main kitchen dishwashing area (as there was accumulation of food spillage, dirt, dust, etc.).
  6. Risk Management Inspection

    0 infractions

  7. 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?
      • No - the counter-top section of the main kitchen hand-wash sink is to be repaired or re-surfaced, due to significant moisture damage (note that the under-shelf cupboard was repaired).Yes - the ventilation exhaust canopy was professionally cleaned last week (with cleaning company sticker posted, and continued bi-annual schedule).
  8. Monitoring Inspection

    3 infractions

    • 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?
      • No - monthly pest control service reports or invoices were not available for review (with paper copies or digital files to be kept on-site available for review, for a period of one year). Also, there was evidence of previous rodent (mouse) entry into the food premises main kitchen (under hand-wash sink) and dishwashing area (under commercial dishwasher) - as there were old discoloured rodent droppings (30+) in these areas.Operator is to ensure the damaged wall sections at these main kitchen areas are well repaired and tightly sealed to prevent rodent entry and harbourage areas inside the walls (i.e. with use of chicken wire, steel wool, injection foam, solid wood materials, etc., as necessary).
    • 20. Do food handlers at the facility have adequate food safety training?
      • No - there was no indication of who the certified food-handler was at this food premises (with copy of the food safety certificate required to be available for review). At time of inspection, there were four staff on-site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - the ventilation exhaust canopy was significantly soiled with grease/oil accumulation, with professional cleaning required (and which has been scheduled for this week). Also, the counter top of the main kitchen hand-wash sink and the under-shelf cupboard was worn and in disrepair, with repair work and painting or re-surfacing necessary to ensure a smooth, washable, and durable surface.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk-in cooler was at 10C.

Nearby inspected facilities

Own this business? Add a badge to your website