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Workshop Eatery

102 - 2003 91 Street SW Edmonton AB T6X 0W8 · Food - General

9 inspections

  1. Risk Management 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?
      • Sauerkraut was being prepared without prior review by a health inspector. Submit recipe and procedures for sauerkraut fermentation.Obtain pH test strips or pH meter and record each batch pH once fermentation is completed.Augment plan so that Heaving can occur of Sauerkraut.(When fermenting it should have the ability to Heave CO2)
    • 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 safety records and controls are not available for preserved foods such as Jams, Jelly, Pickles and Relish.Submit recipe and procedure for relish, including procedures used to can. (Canning Guidelines provided to operator onsite)Obtain pH test strips or pH meter and record pH of each batch.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dressings and garnishes in the ice bath at the garnish station were internal temperatures of 11 degrees Celsius. Better prepare ice bath so that containers are submerged in water/ice solution, or; only store items for a maximum of 2 hours and discard any leftovers and do not refill half filled containers. Items would require time stamps for each item indicated time they were placed in ice bath.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards on the prep coolers in the facility are no longer smooth and easy to clean as they have become heavily rutted. Repair or replace the cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large quantity of spatulas (Roughly 10) were burned and losing chunks of their head. These were discarded by operator once noted.
  2. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A mint jelly that was used by the facility was very thin, with an unknown sugar content. Odd floating dots were observed in jarsTo preserve jams water activity is to be below 0.85.Test or discard products.
    • 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?
      • Meats were being cured and dried without submitting a food safety plan and without prior review by a health inspector. Submit recipe and procedures for curing and drying meats so that they can be approved.Five cuts of Coppa were being cured in the chamber at the time of the inspection.The 5 Coppa were placed on hold and any cured meats are not to be sold until recipes can be reviewed.
    • 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?
      • Sauerkraut was being prepared without prior review by a health inspector. Submit recipe and procedures for sauerkraut fermentation.Obtain pH test strips or pH meter and record each batch pH once fermentation is completed.
    • 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 safety records and controls are not available for preserved relish. Submit recipe and procedure for relish, including procedures used to can. Obtain pH test strips or pH meter and record pH of each batch.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food is being prepared and cooled directly adjacent to the handwashing sink in the cooking area. In some instances, foods are sitting directly under the paper towel dispenser. Install a stainless steel splash guard to separate the handwashing station from the prep station.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly in bulk foods items. Use a scoop with a handle and store in a way that protects bulk foods from contamination. 2. Clean utensils and containers lids were being stored in drawers with food residual and debris in them.Store clean utensils in a clean space to ensure they remain clean and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dressings and garnishes in the ice bath at the garnish station were internal temperatures of 11 degrees Celsius. Better prepare ice bath so that containers are submerged in water/ice solution, or; only store items for a maximum of 2 hours and discard any leftovers and do not refill half filled containers. Items would require time stamps for each item indicated time they were placed in ice bath.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards on the prep coolers in the facility are no longer smooth and easy to clean as they have become heavily rutted. Repair or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dust on the walls of the front cooking areaThe wire shelves in fridge are rusty and no longer easy to clean.Clean the above areas. If it is not easily cleanable (ie. rusty wire shelves) please replace or repair.
  3. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat Violation - A damp cloth was noted on a food prep surface.Ensure cloths are not dirty or damp as bacteria can grow. Cloths must be switched out regularly and under these conditions as sanitizer spray bottles (not buckets) are being used. Guidelines for the use of wiping cloths - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat Violation - Handles of scoops were being stored directly in the food in the bins by the office.Ensure handles of scoops are stored in such a way to protect the food from contamination; ensure the handles do not touch the food. Some options would be to store the scoop in a clean container outside the food bin or use a new, clean scoop each time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat Violation - No food was sitting at room temperature, however, the siracha sour cream in the garnish station had a surface temp of 12 C (IR thermometer used) and an internal temperature of 9C (probe thermometer used). The insert was almost filled to the top and was sitting on ice rather than nestled inside the ice. As discussed previously, foods must be kept cold (4C or less). Only small amounts should be put in an insert and the container nestled in the ice water bath to maintain temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • OUTSTANDING - Chlorine test strips expired 2024 and 2025.Ensure accurate test strips that aren't expired are used to verify concentration. Ensure sanitizers are checked at least daily to verify concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeat Violation - The dehydrator (which was in use and dehydrating fruit) was in the exact same spot as last inspection (by the back door in a storage area). There is no accessible hand sink and this was discussed thoroughly at last inspection. Please note, this back area is NOT a food prep space and cannot have open food handling.Ensure an accessible hand sink is available where there is open food preparation/ handling being done.
    • 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 has a leak at the base of the faucet. Sous chef indicated a plumber had already been called.Ensure plumbing is in good repair and free of leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mar 2, 2026: Although onsite sous chef indicated that the cleaning had been completed, it appeared that a thorough cleaning had not been done. Ensure the below areas are fully scrubbed/ cleaned and ensure the entire area is clean (ie. all the shelves in the cooler should be cleaned and a solution determined for the rust). Once this has been cleaned, it must be maintained. Feb 9, 2026: Additional cleaning required due to food/ dirt buildup:- exterior of dry food bins - inside ovens and on top of stoves - high touch surfaces like cooler/ freezer door handles - inside of dishwasher- wire shelves in fridge are rustyClean the above areas. If it is not easily cleanable (ie. rusty wire shelves) please replace or repair.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Many damp and dirty cloths were stored on the counter top. Facility currently uses spray bottles and not buckets. This does not seem to be effective as staff are not changing out the cloths once they become damp or dirty. Recommend placing the cloths directly in a sanitizer bucket when not using.- Staff said the white cloths are supposed to be used only for hot food, however, multiple cloths were noted to have lots of food marks on them/ were dirty. These cloths need to be kept dry and free of food/ debris or must be laundered after they become dirty or stored in a sanitizer bucket.- White cloth noted to be soiled and knives and a grater were touching it. Ensure cloths that are dirty/have food on them are laundered and new ones are used. If they become damp and after using to wipe, store in a sanitizer bucket.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No handwashing was performed after using gloves which had been on when prepping raw meat.Ensure handwashing is done prior to putting gloves on and after taking them off.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Open food was being stored directly next to the hand sink in the splash zone where the food could be contaminated when someone is washing their hands.- Raw meat was stored above raw vegetables in the walk-in cooler.- A bag of rice was stored directly on the ground.- Scoops (no handles) were used and stored in dry food bins.Ensure foods are protected from contamination. - Do not store foods or food equipment directly by a hand sink. Strongly recommend a partition/ divide be installed by the hand sink to prevent this in the future. If this violation is noted again/ repeatedly, a divide or partition may be required. - Ensure raw meat is stored separate and away from other foods - for example, ensure all raw meat is stored on the bottom shelf. Ensure foods is stored off the ground. - Ensure scoops are stored in such a way to prevent contamination of the food product. Ensure handles do not touch the dry food product; do not use scoops without handles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The garnish station which was holding high risk items measured 12C with a probe thermometer. There were small inserts in a metal container and the large metal container was on the ice. This is ineffective at keeping the food in the inserts cold. It had been like this for just under 2 hours. - Prepped coleslaw salad was in small bowls sitting at room temperature for over 2 hours. This was discarded onsite. Ensure high risk foods are kept cold (4C or less) or hot (60C or higher). If putting small inserts on ice, ensure the ice water bath is completely surrounding the insert. The insert needs to be nestled inside of the ice. Keep small portions inside the insert and metal inserts will be better than plastic ones. Do not store high risk items (ie.salad) at room temperature. After it is prepared, place back in the cooler until it is ordered.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired 2024 and 2025.Ensure accurate test strips that aren't expired are used to verify concentration. Ensure sanitizers are checked at least daily to verify concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Open food handling (dehydrating grapefruit) was being done in the back storage area where a hand sink was not accessible. Ensure a hand sink is accessible during any open food handling/ prep.
    • 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?
      • Expired food handling permit posted from 2024-2025. Ensure you have a valid food handling permit posted somewhere visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required due to food/ dirt buildup:- exterior of dry food bins- inside ovens and on top of stoves- high touch surfaces like cooler/ freezer door handles- inside of dishwasher- wire shelves in fridge are rustyClean the above areas. If it is not easily cleanable (ie. rusty wire shelves) please replace or repair.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 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?
      • No (outstanding) - there was still inconsistency in recording daily food safety temperatures using logs/checklists (which are to be completed each work day in full, with copies available on-site for review, for a period of 90 days). At time of inspection, there were only three days of fully completed and available daily food safety temperature monitoring records. Staff are to be adequately trained and aware of this requirement.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No (outstanding) - note that numerous cardboard flats of brown raw shell eggs were being stored in the walk-in cooler on a middle section of shelving, above an open container of onions. As broken / cracked raw shell eggs can 'leak' onto foods stored below, the eggs are to be stored on the lowest shelf or on a metal tray (i.e. baking sheet) or bin to prevent any possible cross-contamination onto vegetables or other ready-to-eat food products being stored below.
  7. Demand 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?
      • No - staff were not being consistent in recording daily food safety temperatures using logs/checklists and are to ensure continued daily compliance is implemented and achieved.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - note that seven cardboard flats of brown raw shell eggs were being stored in the walk-in cooler on a middle section of shelving, above an open container of onions and open bags of celery. As there can be small 'leaking' from broken raw shell eggs, the eggs are to be stored on the lowest shelf or onto a metal tray (i.e. baking sheet) to prevent any possible cross-contamination onto vegetables or other ready-to-eat food products being stored below.
    • 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 - previously identified conditions noted regarding "north wall above deli table is showing damage from contact with insert lids" and "electrical plate cover missing on white tile wall" were not observed and will be examined during re-inspection within 30 days.
  8. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handsink was being obstructed by food and a staff prepping food adjancent. 2. There is no handsink by the back staircase where food was being handled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • North wall above deli table is showing damage from contact with insert lids. Please repair. Electrical plate cover is missing on white tile wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A section of trim was missing from the north deli table, exposing a hole and spray foam, which cannot be cleaned.
  9. Monitoring Inspection

    14 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 2024-01-19 : A jar of mustard was observed being offered for sale with a failed seal. 2023-02-15 : Provide a food safety plan for review for all canned and bottled items. Discussed with owner concern that batches of jarred products with poor seals have been found on multiple inspections.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths were observed in use and on counters. Staff were storing wiping cloths on their aprons and not in sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were eating and drinking while preparing food. Hand hygiene did not take place before resuming food handling.
    • 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?
      • Piece of meat in curing chamber observed on fallen onto the base. Discarded by staff.Please submit a food safety plan for cured meat products.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw chicken was being dredged on the north prep table cutting board where ready to eat foods were also being finished. Containers that had been in contact with raw chicken were in direct contact and were hanging over inserts of ready-to eat items. 2. Raw meats were being stored directly above and in contact with ready to eat foods in the prep coolers.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Dishwashing was taking place where food was being stored and handled. Bread was being stored directly above where dishes were being washed. Food preparation was being done directly beside the 2-compartment sink where dirty dishes were stored and being washed. Splashing was taking place.2. Food was being prepared and stored directly beside the hand sink and under the soap and paper towel where dripping and splashing could contaminate them. 3. There was no separation between raw and ready to eat foods during preparation and storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. .Scoops and plastic food containers were being left in food. 2. Food inserts were being stacked directly on top of open food. 3. A salad spinner was being stored ontop of the shop vac. Do not store food equipement in the utility closet. 4. Personal items including phones, cups, personal food items were being stored on food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inserts are being stacked in the deli tables above the fill line and are not being maintained below 4C. Insert of cut brussel sprouts were 12.4C in the deli table.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw chicken was being thawed at room temperature on counter beside hand sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Buttermilk, egg mix, bread crumbs and flour dredging were being kept at room temperature. Clumps of contamination from were observed in the dredging. Do not leave these items at room temperature. Do not leave dredging mixes where ready to eat foods may be contaminated. Buttermilk was 17C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing was observed. Dishes were being washed where food was present. Improper flow of dishwashing noted.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handsink was being obstructed by food and a staff prepping food adjancent. 2. There is no handsink by the back staircase where food was being handled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • North wall above deli table is showing damage from contact with insert lids. Please repair. Electrical plate cover is missing on white tile wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A section of trim was missing from the north deli table, exposing a hole and spray foam, which cannot be cleaned.