101 - 121 Main Street SW
November 18, 2025
Pass1. Staff were preparing deep fried breaded chicken and had four large bowls of raw chicken and batter on counter at time of inspection. Majority of chicken was placed into cooler and a smaller portion was kept out to continue prepping. Minimize time high risk food is held at room temperature by taking out and working on small quantities at a time. , , 2. Beef was thawing in cold water. Bucket was placed under cold running water during inspection. Ensure thawing is done in the cooler, under cold running water or as part of the cooking process.
This restaurant has been inspected 2 times since August 14, 2024, with 2 passes and 0 closures on record.
1. Staff were preparing deep fried breaded chicken and had four large bowls of raw chicken and batter on counter at time of inspection. Majority of chicken was placed into cooler and a smaller portion was kept out to continue prepping. Minimize time high risk food is held at room temperature by taking out and working on small quantities at a time. , , 2. Beef was thawing in cold water. Bucket was placed under cold running water during inspection. Ensure thawing is done in the cooler, under cold running water or as part of the cooking process.
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.
Staff stacked containers without lids directly on top of one another when carrying containers to walk in. Use lids if stacking products to ensure bottoms of containers do not contaminate food beneath.
Packages of frozen ground beef were the on the counter beside two compartment sink. Operator placed these into sink under cold running water to thaw during inspection. Ensure thawing is done in the fridge, under cold running water or as part of the cooking process.
Several containers of high risk food including fried chicken, cooked rice, and raw eggs measured between 18-20 degrees Celsius. These were discarded during the inspection. High risk food must be stored below 4 degrees Celsius or above 60 degrees Celsius at all times.
A bowl used to scoop flour was stored in bulk container. Use scoop with handle to prevent contamination of bulk ingredients. Store scoops outside container or with handle not contacting food product. The bowl was removed during the inspection.