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University of Alberta Hospital - Snack Bar

8440 112 Street NW Edmonton AB T6G 2B7 · Food - General

Official record from Alberta →

Inspection summary

University of Alberta Hospital - Snack Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 22, 2025. The most recent inspection, on March 27, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 March 23, 2026. 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 2 times across 2 separate inspections, most recently on March 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 22, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Unbaked pizzas were kept out without temperature control for the lunch period. You must have a written record, such as a log or labels indicating the time that each pizza has been placed out and the pizzas must be baked within 2 hours or placed back in a refrigerator. Even though it was indicated that pizzas are baked within 30-40 minutes, having a written record ensures that staff are able to keep track of the amount of time the pizzas have been out and prevents potential temperature abuse.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was a build up of crumbs and grease on the floor underneath the pizza display. Have this area thoroughly cleaned to prevent attraction of pests and contamination of food.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff were placing salads inside the cooler marked "do not use", where the temperature of the cooler tested 10C. The salads were promptly moved to a working cooler.
    • 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 in the food prep kitchen did not have paper towel inside the dispenser. This was replaced during the inspection.
    • 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 caulking behind the 2-compartment sink in the food prep kitchen, as well as on the wall beside the dishwasher, is in disrepair, and mold has begun to form. Clean and repair caulking to ensure it is smooth and easy to clean.

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