15 Market Boulevard SE
This restaurant has been inspected 6 times since April 2, 2025, with 6 passes and 0 closures on record.
Gaps in between stainless steel backsplash panels behind the stove, cooktop, and deep fryer are not sealed or covered, making them more difficult to be cleaned. , , Seal gaps in cooking area to render adjacent surfaces smooth and easily cleanable.
The hood vent directly overtop the stoves and deep fryer has a build-up of debris., Minor mould growth was noted on some of the wire rack shelving in the walk-in cooler., , Clean indicated areas.
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.
REPEAT VIOLATION., , There were no food safe sanitizers in the kitchenettes in the 4 floors of the facility. Kitchenettes were equipped with Ecolab Peroxide Multi Surface Disinfectant, , **The peroxide solution is a disinfectant not a sanitizer and may be used for disinfecting dining tables but not to be used in food prep surfaces., **Please ensure that all food prep areas are equipped with food safe sanitizing solution at all times.
There were no food safe sanitizers in the kitchenettes in the 4 floors of the facility. Operator equipped kitchenettes with 200ppm QUAT sanitizing solution contained in spray bottles during the inspection., , **Please ensure that all food prep areas are equipped with food safe sanitizing solution at all times.
2 pieces of boiled eggs were stored at room temperature in the kitchenette of the main floor. Staff stated eggs were cooked more that 2 hours prior to the inspection. Food items were discarded during the inspection., , **Ensure that all high-risk foods are stored at 4 degrees C and below or 60 degrees C and above at all times., **High-risk foods stored at room temperature for up to 2 hours must be discarded.
The hot water faucet to the hand wash sink by the main entrance door to the main kitchen was in disrepair. The hot water supply was turned off. Another hand wash sink opposite the walk-in cooler was in good working order and being used by the staff for handwashing., , **Please repair hand wash sink., **Ensure hot and cold-water supply remain turned on at all times.