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Your Spot Barbecue

12111 54 Street NW Edmonton AB T5W 3N4 · Food - General

Official record from Alberta →

Inspection summary

Your Spot Barbecue has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on September 23, 2026, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 2 times across 2 separate inspections, most recently on September 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 5, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 February 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared and available in the food preparation area.Wet cloths were also stored on the countertop. Requested staff prepare a fresh sanitizer solution and place wet cloths into a sanitizer solution pail.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The following products were past their best before dates. PHI directed employee onsite to discard the implicated products at the time of inspection:1. 1 x 1L, 18% Lactantia Table Cream - Best Before Date (January 29, 2026)2. x 1L, 10% Lactantia Half & Half Cream - Best Before Date (January 27, 2026) Action required: Please implement First In First Out procedures to prevent potentially hazardous food products (milk, meat, cheese, etc.) being offered for sale past their expiry or best before dates. Please email PHI a copy of your written First in First Out procedures by February 12th, 2026, to ensure sale and display of safe foods
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler thermometer was not functioning properly. Action required:Please have a detachable, functional, calibrated thermometer to ensure proper temperature maintenance by the preparation cooler. Email PHI photo or video evidence by February 9, 2026.Cooler and freezer were maintaining 4C or colder and -17C or colder respectively.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT chemical test strips onsite had expired December 2025. Action Required.Please have available valid (not expired; not water-damaged) QUAT and Chlorine test strips to verify the strength of your approved sanitizers and email PHI photo or video evidence by February 9, 2026.
  4. Initial Inspection

    0 infractions

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