149 East Lake Crescent NE
Not in Compliance
9 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 16, 2025
Not in ComplianceThe quats sanitizer in use at this facility was measured at a concentration in excess of 400ppm quats. , , Concentration of quats sanitizer was diluted to 200ppm during inspection. Ensure that food-grade sanitizer is prepared per manufacturer instructions and verified using suitable test strips.
The cloth used to sanitize food handling surfaces was not being stored in a suitable sanitizing solution., , Cleaning cloth was placed into a suitable sanitizer basin during inspection. Ensure that cloths used to sanitize surfaces are stored in suitable solution when not in use or replaced on a regular basis.
The concentration of chlorine in the mechanical dishwasher was measured at a concentration of less than 10ppm., , Chlorine sanitizer was replaced, and the dishwasher was re-measured at a concentration of 100ppm during inspection.
Containers of raw meat was observed being stored directly above packaged cooked meat and pastries., , Meat was moved during inspection to be stored below other foods.
Test strips to verify the concentration of quats sanitizer in use at this facility was not available onsite. , , Acquire suitable quats sanitizer test strips or use an alternate sanitizer with suitable test strips available if mixing chemical onsite, such as diluted bleach chlorine.
The food handling permit for this facility was not properly displayed., , Food permit was posted in publicly visible place during inspection.
A hole was identified in front of the prep cooler, creating a gap that would make this area more difficult to clean as needed. , , Seal or repair hole to make surfaces in the food handling area smooth and easily cleanable.
A wooden knife block was observed to be in use for utensil storage. This storage method is unsuitable due to the difficulty in cleaning internal storage surfaces. , , Remove wooden knife block or replace with alternate utensil storage with easily cleanable surfaces.
The wire shelving directly adjacent to the stove has a build-up of grease and debris. , , Clean indicated area.
This restaurant has been inspected 5 times since September 7, 2023, with 2 in compliance, 3 not in compliance, and 0 closures on record.
9 violations
The quats sanitizer in use at this facility was measured at a concentration in excess of 400ppm quats. , , Concentration of quats sanitizer was diluted to 200ppm during inspection. Ensure that food-grade sanitizer is prepared per manufacturer instructions and verified using suitable test strips.
The cloth used to sanitize food handling surfaces was not being stored in a suitable sanitizing solution., , Cleaning cloth was placed into a suitable sanitizer basin during inspection. Ensure that cloths used to sanitize surfaces are stored in suitable solution when not in use or replaced on a regular basis.
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.
The concentration of chlorine in the mechanical dishwasher was measured at a concentration of less than 10ppm., , Chlorine sanitizer was replaced, and the dishwasher was re-measured at a concentration of 100ppm during inspection.
Containers of raw meat was observed being stored directly above packaged cooked meat and pastries., , Meat was moved during inspection to be stored below other foods.
Test strips to verify the concentration of quats sanitizer in use at this facility was not available onsite. , , Acquire suitable quats sanitizer test strips or use an alternate sanitizer with suitable test strips available if mixing chemical onsite, such as diluted bleach chlorine.
The food handling permit for this facility was not properly displayed., , Food permit was posted in publicly visible place during inspection.
A hole was identified in front of the prep cooler, creating a gap that would make this area more difficult to clean as needed. , , Seal or repair hole to make surfaces in the food handling area smooth and easily cleanable.
A wooden knife block was observed to be in use for utensil storage. This storage method is unsuitable due to the difficulty in cleaning internal storage surfaces. , , Remove wooden knife block or replace with alternate utensil storage with easily cleanable surfaces.
The wire shelving directly adjacent to the stove has a build-up of grease and debris. , , Clean indicated area.
No violations
2 violations
, The baseboards at the bottom of the wall by the 2-compartment sink and by the prep cooler was coming off the wall., , **Please repair.
, The white chopping boards on the prep cooler and by the stove used in the kitchen had knife markings, dirt build up in the grooves and were discolored., , **Resurface/Replace chopping boards., **Please ensure all equipment used in the food facility is in good repair.
4 violations
, The spray bottles in the kitchen containing QUAT sanitizing solution and chlorine sanitizing solution were unlabelled. Staff labelled the bottles during the inspection., , **Please ensure that all chemicals used in the food prep area are clearly labelled to identify its contents.
There was no hot water available in the kitchen. Operator stated hot water was running and may have run out prior to inspection. Operator called service provider who will be in today to repair issue., , **Investigate and restore hot water to kitchen, **Facility must be equipped with hot and cold water at all times.
, The baseboards at the bottom of the wall by the 2-compartment sink and by the prep cooler was coming off the wall., , **Please repair.
, The white chopping boards on the prep cooler and by the stove used in the kitchen had knife markings, dirt build up in the grooves and were discolored., , **Resurface/Replace chopping boards., **Please ensure all equipment used in the food facility is in good repair.
2 violations
, Raw chicken was thawing in water in the 2-compartment sink and a bucket of soup was immersed in the same water beside the chicken in the sink to cool. Operator removed the bucket of soup., , **Ensure that raw foods are stored separately from cooked foods to prevent cross-contamination of food.
, Improper thawing of chicken was observed. Operator had chicken immersed in water in the 2-compartment sink, water was not running., , **Ensure that food items are thawed properly to prevent temperature abuse., **Thaw items either under running water or in the refrigerator.