Skip to content
Loading map…

Zillionaires Lounge & Bar

6256 99 Street NW Edmonton AB T6E 6C7 · Food - General

Official record from Alberta →

Inspection summary

Zillionaires Lounge & Bar has been inspected 13 times by Alberta Health Services (Environmental Public Health) since April 29, 2024. The most recent inspection, on September 2, 2026, found no infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 8 times across 7 separate inspections, most recently on July 21, 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 6 times across 5 separate inspections, most recently on July 17, 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 7 times across 7 separate inspections, most recently on July 22, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on July 17, 2026. For example: 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?

  • 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 July 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Floor appears to become in disrepair. Several areas noted to show exposed concrete. Please ensure all surfaces are easily cleanable, smooth and impervious to moisture. Ceiling tiles missing in some areas. Please ensure all surfaces are easily cleanable, smooth and impervious to moisture.Baseboards not glued to the wall. Please ensure all surfaces are easily cleanable, smooth and impervious to moisture.
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2 compartment sinks noted. No stoppers noted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor appears to become in disrepair. Several areas noted to show exposed concrete. Please ensure all surfaces are easily cleanable, smooth and impervious to moisture. Ceiling tiles missing in some areas. Please ensure all surfaces are easily cleanable, smooth and impervious to moisture.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer not available onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2 compartment sinks noted. No stoppers noted.
    • 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?
      • Business is operating under a different name. Please ensure the Food Handling Permit is obtained for the name under the business is operating under.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor appears to become in disrepair. Several areas noted to show exposed concrete. Please ensure all surfaces are easily cleanable, smooth and impervious to moisture. Ceiling tiles missing in some areas. Please ensure all surfaces are easily cleanable, smooth and impervious to moisture.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer not available onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2 compartment sinks noted. No stoppers noted.
    • 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?
      • Business is operating under a different name. Please ensure the Food Handling Permit is obtained for the name under the business is operating under.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer not available onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dish machine not in use. 2 compartment sinks noted. No stoppers noted. Staff was unaware of the proper manual dishwashing steps.
    • 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?
      • Business is operating under a different name. Please ensure the Food Handling Permit is obtained for the name under the business is operating under.
  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available sanitizer solution noted.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food noted to be stored on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer not available onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food (raw chicken) noted to be marinating outside. 13C was measured with infrared thermometer.Hot/ cooked food noted to be stored at room temperature @24-27 C measured with an infrared thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dish machine not in use. 2 compartment sinks noted. No stoppers noted. Staff was unaware of the proper manual dishwashing steps.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap not readily available in the soap dispenser for the handwashing sink. Paper towel not available in the paper dispenser.
    • 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?
      • Business is operating under a different name. Please ensure the Food Handling Permit is obtained for the name under the business is operating under.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safe certification/training not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall sanitation noted to be needing to be improved. Several areas noted to be needing to pe organized.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at 0ppm bleach/chlorine with bleach/chlorine test strips. Ensure that the indicated dishwasher is repaired to maintain a concentration of 100ppm bleach/chlorine.
  10. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at 0ppm bleach/chlorine with bleach/chlorine test strips. Ensure that the indicated dishwasher is repaired to maintain a concentration of 100ppm bleach/chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime was observed on the lower portion of the prep table across from the grill line. Ensure that the indicated area is cleaned and sanitized.
  11. Risk Management Inspection

    0 infractions

  12. Initial 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?
      • 1. Unfinished wood observed in bar area and in kitchen. Paint/seal all unfinished wood.2. Baseboards are missing throughout the kitchen and around dishwashing area and handwashing sink.3. Hole was stuffed with a cloth in the back kitchen. Ensure to properly seal the hole with a finish that is smooth, easy to clean such as FRP or painted drywall.
  13. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer required.Walk-in cooler was measuring at around 5-8C. Ensure all coolers are maintaining temperatures of below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar, kitchen, and customer bathrooms are missing liquid soap and single use paper towels in functional dispensing units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Unfinished wood observed in bar area and in kitchen. Paint/seal all unfinished wood.2. Baseboards are missing throughout the kitchen and around dishwashing area and handwashing sink.3. Hole was stuffed with a cloth in the back kitchen. Ensure to properly seal the hole with a finish that is smooth, easy to clean such as FRP or painted drywall.
Own this business? Add a badge to your website