120 - 2785 Main Street SW
January 15, 2026
PassA new quats sanitizer solution was made during the inspection. , , DO THE FOLLOWING:, 1. Ensure that an approved sanitizer is available at all times for cleaning food prep surfaces.
Pizza warmer had a temperature of 43 degrees Celsius. This was corrected during the inspection. Operator increased the temperature to 60 degrees Celsius. , , DO THE FOLLOWING:, 1. Ensure that the temperature in the hot holding unit is maintained at 60 degrees Celsius or higher.
**Quats test strips had expired in August 2025. Ensure that new test strips are acquired to test the concentration of the sanitizer., , **This is an outstanding violation.
Hood ventilation is past its servicing date. , , DO THE FOLLOWING:, 1. Service the hood vent.
This restaurant has been inspected 3 times since June 26, 2025, with 3 passes and 0 closures on record.
A new quats sanitizer solution was made during the inspection. , , DO THE FOLLOWING:, 1. Ensure that an approved sanitizer is available at all times for cleaning food prep surfaces.
Pizza warmer had a temperature of 43 degrees Celsius. This was corrected during the inspection. Operator increased the temperature to 60 degrees Celsius. , , DO THE FOLLOWING:, 1. Ensure that the temperature in the hot holding unit is maintained at 60 degrees Celsius or higher.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
**Quats test strips had expired in August 2025. Ensure that new test strips are acquired to test the concentration of the sanitizer., , **This is an outstanding violation.
Hood ventilation is past its servicing date. , , DO THE FOLLOWING:, 1. Service the hood vent.
A piece was moldy garlic was observed in the walk-in cooler. This was corrected during the inspection and discarded., , DO THE FOLLOWING: , 1. Ensure that mouldy food is not used when preparing food and discarded to prevent food born illness.
Quats sanitizer bucket was empty. This was corrected during the inspection. Corrected sanitizer concentration was 200ppm., , DO THE FOLLOWING:, 1. ensure that a sanitizer is available at all times for sanitizing food contact surfaces.
Temperature of the hot holding unit with the pizza was 43 degree Celsius. Unit was turned off., Operator discarded the pizza during the inspection. Operator informed that they stop selling the pizza after 3pm.
Quats test strips had expired in August 2025. Ensure the new test strips are acquired to test the concentration of the sanitizer.
A dirty dish was observed next to the clean dishes. This was corrected during the inspection and operator removed the dirty dishes. , , DO THE FOLLOWING:, 1. Ensure that clean dishes and dirty dishes are stored separately to prevent contamination.
Permit was not posted. , , DO THE FOLLOWING:, 1. post a copy of the permit where it is visible to the public.
Hood ventilation had grease and dust built up. , , Handwash at the front was in disrepair and leaking. , , DO THE FOLLOWING:, 1. ensure the hood vent is services and the vent are cleaned to prevent contamination of food below., , 2. ensure the handwash is repaired.
Standing freezer handles had stains on them and inside of the freezer had debris built., , Area in the back had an accumulation of garbage bags and cardboard boxes. , , DO THE FOLLOWING:, 1. Clean the handles and the inside of the freezer, 2. ensure that the garbage and recycling is taken out routinely
1. Personal items stored on shelves in back area of kitchen., , 2. Personal items stored on shelves in walk in cooler., , COMPLETE THE FOLLOWING:, 1. Please designate an area in the kitchen and cooler for staff personal belongings, so they are stored separately from customer related items.