109 - 2966 Main Street SE
Not in Compliance
8 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 12, 2026
Not in Compliance1. Dry goods in the retail area and meats & vegetables observed in the chest and standing freezers were not labelled with product name, date packaged and facility contact. , , DO THE FOLLOWING:, 1. Ensure that all foods in the facility are properly labeled with product name, date packaged and facility information.
An approved sanitizer was not available for sanitizing surfaces. , , DO THE FOLLOWING:, 1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
1. There were no thermometers in the fridge and freezers., , COMPLETE THE FOLLOWING:, 1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. , 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
No hand soap or disposable paper towels were observed at the handwash sink. , , DO THE FOLLOWING:, 1. Ensure that the handwash sink is equipped with soap and disposable paper towels at all times for handwashing.
1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging., , 2. Facility has an overdue invoice for their permit.
No individual at the facility, including the operator and staff, had completed or obtained an approved food safety certification., , DO THE FOLLOWING:, 1. Obtain a food safety certification from an approved course to ensure safe handling of food.
Dust, debris and spills were noted in the back area. , Dust and debris were noted in the retail section and in the kitchenette., , DO THE FOLLOWING:, 1. Ensure the following areas are cleaned. , 2. Ensure that a cleaning schedule is provided.
Cardboard boxes and other garbage bags were observed in the back area. , , DO THE FOLLOWING:, 1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
This restaurant has been inspected 6 times since January 16, 2025, with 0 in compliance, 5 not in compliance, and 1 closure on record.
8 violations
1. Dry goods in the retail area and meats & vegetables observed in the chest and standing freezers were not labelled with product name, date packaged and facility contact. , , DO THE FOLLOWING:, 1. Ensure that all foods in the facility are properly labeled with product name, date packaged and facility information.
An approved sanitizer was not available for sanitizing surfaces. , , DO THE FOLLOWING:, 1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
1. There were no thermometers in the fridge and freezers., , COMPLETE THE FOLLOWING:, 1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. , 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
No hand soap or disposable paper towels were observed at the handwash sink. , , DO THE FOLLOWING:, 1. Ensure that the handwash sink is equipped with soap and disposable paper towels at all times for handwashing.
1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging., , 2. Facility has an overdue invoice for their permit.
No individual at the facility, including the operator and staff, had completed or obtained an approved food safety certification., , DO THE FOLLOWING:, 1. Obtain a food safety certification from an approved course to ensure safe handling of food.
Dust, debris and spills were noted in the back area. , Dust and debris were noted in the retail section and in the kitchenette., , DO THE FOLLOWING:, 1. Ensure the following areas are cleaned. , 2. Ensure that a cleaning schedule is provided.
Cardboard boxes and other garbage bags were observed in the back area. , , DO THE FOLLOWING:, 1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
8 violations
1. Dry goods in the retail area and meats & vegetables observed in the chest and standing freezers were not labelled with product name, date packaged and facility contact. , , DO THE FOLLOWING:, 1. Ensure that all foods in the facility are properly labeled with product name, date packaged and facility information.
An approved sanitizer was not available for sanitizing surfaces. , , DO THE FOLLOWING:, 1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
1. There were no thermometers in the fridge and freezers., , COMPLETE THE FOLLOWING:, 1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. , 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
No hand soap or disposable paper towels were observed at the handwash sink. , , DO THE FOLLOWING:, 1. Ensure that the handwash sink is equipped with soap and disposable paper towels at all times for handwashing.
1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging., , 2. Facility has an overdue invoice for their permit.
No individual at the facility, including the operator and staff, had completed or obtained an approved food safety certification., , DO THE FOLLOWING:, 1. Obtain a food safety certification from an approved course to ensure safe handling of food.
Dust, debris and spills were noted in the back area. , Dust and debris were noted in the retail section and in the kitchenette., , DO THE FOLLOWING:, 1. Ensure the following areas are cleaned. , 2. Ensure that a cleaning schedule is provided.
Cardboard boxes and other garbage bags were observed in the back area. , , DO THE FOLLOWING:, 1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
9 violations
1. Dry goods in the retail area and meats & vegetables observed in the chest and standing freezers were not labelled with product name, date packaged and facility contact. , , DO THE FOLLOWING:, 1. Ensure that all foods in the facility are properly labeled with product name, date packaged and facility information.
An approved sanitizer was not available for sanitizing surfaces. , , DO THE FOLLOWING:, 1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
1. There were no thermometers in the fridge and freezers., , COMPLETE THE FOLLOWING:, 1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. , 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
No hand soap or disposable paper towels were observed at the handwash sink. , , DO THE FOLLOWING:, 1. Ensure that the handwash sink is equipped with soap and disposable paper towels at all times for handwashing.
1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging., , 2. Facility has an overdue invoice for their permit.
No individual at the facility, including the operator and staff, had completed or obtained an approved food safety certification., , DO THE FOLLOWING:, 1. Obtain a food safety certification from an approved course to ensure safe handling of food.
Floor tiles were missing in half of the kitchenette. Food debris was observed on the floor. , , DO THE FOLLOWING:, 1. Ensure the kitchenette flooring is complete to ensure a smooth, non porous surface for easy cleaning.
Dust, debris and spills were noted in the back area. , Dust and debris were noted in the retail section and in the kitchenette., , DO THE FOLLOWING:, 1. Ensure the following areas are cleaned. , 2. Ensure that a cleaning schedule is provided.
Cardboard boxes and other garbage bags were observed in the back area. , , DO THE FOLLOWING:, 1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
10 violations
1. Food from unpermitted sources was observed in the freezer. This included two packages of cow skin hides. , Operator discarded these during the inspection. , , , DO THE FOLLOWING:, 1. Ensure that all food provided at the facility are obtained from approved and permitted facilities.
1. Dry goods in the retail area and meats & vegetables observed in the chest and standing freezers were not labelled with product name, date packaged and facility contact. , , DO THE FOLLOWING:, 1. Ensure that all foods in the facility are properly labeled with product name, date packaged and facility information.
An approved sanitizer was not available for sanitizing surfaces. , , DO THE FOLLOWING:, 1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
1. There were no thermometers in the fridge and freezers., , COMPLETE THE FOLLOWING:, 1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. , 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
No hand soap or disposable paper towels were observed at the handwash sink. , , DO THE FOLLOWING:, 1. Ensure that the handwash sink is equipped with soap and disposable paper towels at all times for handwashing.
1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging., , 2. Facility has an overdue invoice for their permit.
No individual at the facility, including the operator and staff, had completed or obtained an approved food safety certification., , DO THE FOLLOWING:, 1. Obtain a food safety certification from an approved course to ensure safe handling of food.
Floor tiles were missing in half of the kitchenette. Food debris was observed on the floor. , , DO THE FOLLOWING:, 1. Ensure the kitchenette flooring is complete to ensure a smooth, non porous surface for easy cleaning.
Dust, debris and spills were noted in the back area. , Dust and debris were noted in the retail section and in the kitchenette., , DO THE FOLLOWING:, 1. Ensure the following areas are cleaned. , 2. Ensure that a cleaning schedule is provided.
Cardboard boxes and other garbage bags were observed in the back area. , , DO THE FOLLOWING:, 1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
6 violations
An approved sanitizer was not available for sanitizing surfaces. , , DO THE FOLLOWING:, 1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
1. Eggs were observed at room temperature. Staff reported the eggs were placed outside the day before. 3 cartons of eggs were discarded during the inspection., , DO THE FOLLOWING:, 1. Keep eggs at or below 7 degrees Celsius to prevent bacterial growth.
1. There were no thermometers in the fridge and freezers., , COMPLETE THE FOLLOWING:, 1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. , 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging., , 2. Facility has an overdue invoice for their permit.
Dust, debris and spills were noted in the back area. , Dust and debris were noted in the retail section and in the kitchenette., , DO THE FOLLOWING:, 1. Ensure the following areas are cleaned. , 2. Ensure that a cleaning schedule is provided.
Cardboard boxes and other garbage bags were observed in the back area. , , DO THE FOLLOWING:, 1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
1 violation
1. There were no thermometers in the fridge and freezers., , COMPLETE THE FOLLOWING:, 1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. , 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.