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Tipsy Moose

6464 Cartmell Place SW Edmonton AB T6W 4H8 · Food - General

Official record from Alberta →

Inspection summary

Tipsy Moose has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on January 30, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 separate inspections, most recently on December 19, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on January 7, 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?

  • 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 4 times across 3 separate inspections, most recently on December 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 17, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 2 separate inspections, most recently on April 13, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 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?
      • Evidence of mouse activity noted in the kitchen.- Pest control abatement measures being implemented.
    • 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?
      • Gaps noted at the bottom of the kitchen exterior door and the main entrance doors.- Doors must have tight seals to prevent the entry of pests. Repair required.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially no premade sanitizer solutions present in the kitchen for the storage of wiping cloths and utensils in between uses. Corrected. 200 ppm quat sanitizer solutions were prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inadequate ice-water bath setup for the storage of squeeze bottles containing dressings.- The food containers must be fully immersed within the ice water bath in order for a temperature of 4C or lower to be maintained. Corrected
    • 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?
      • Gaps noted at the bottom of the kitchen exterior door and the main entrance doors.- Doors must have tight seals to prevent the entry of pests. Repair required.
    • 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?
      • Evidence of mouse activity noted in the kitchen.- Pest control abatement measures being implemented.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Once again used wiping cloths are being left on the counters instead of being immersed in a sanitizer solution after each use.- Staff prepared a 200 ppm Quat sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Once again an improper ice-water bath setup was observed for the storage of squeeze bottles of dressings. Corrected- The food containers must be fully immersed in the ice-water bath in order for the foods to be maintained at 4C or colder.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water was available at one of the designated kitchen handwash sinks.- Hot and cold running water is required for proper handwashing. Require repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning; black buildup noted on the kitchen floors along the wall edges, the exterior of the garbage can has black /grime buildup, the walk-in cooler and freezer door front are dirty.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solution available for the storage of wiping cloths in between uses.- A 200 ppm Quat sanitizer solution was prepared.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of raw meats are being stored above other foods in the walk-in cooler.- Raw meats are to be stored below and away from cooked and or ready to eat foods. Rearrange the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff cell phone was noted on the prep cooler cutting board.- All staff belongings are to be stored out of the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was observed thawing in a container of standing water.- Thaw foods in the cooler or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Squeeze bottles of dressings are being stored on the counter in an inadequate ice-water bath. Corrected- The food containers must be fully immersed in the ice-water in order to maintain the food temperatures at 4C or colder.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher rinse temperature was measured at 68C at the plate, needs to be at minimum 71C.- Send all glassware to the kitchen dishwasher for washing until the machine is serviced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water was available at one of the designated kitchen handwash sinks.- Hot and cold running water is required for proper handwashing. Require repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning; black buildup noted on the kitchen floors along the wall edges, the exterior of the garbage can has black /grime buildup, the walk-in cooler and freezer door front are dirty.
  7. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on the counters instead of being immersed in a sanitizer solution. Corrected
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles of cleaning supplies.- All containers of cleaning supplies need to be labelled as to contents. Corrected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers stored with the handles in contact with the foods. Corrected- Store the dispensers out of the food bins or in such a manner that the handle does not contact the food.
  8. Initial Inspection

    0 infractions

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