624 Southpoint Heath SW
April 4, 2026
PassSanitizer concentration (bleach solution) was found to be 1000 ppm., , -Bleach solution was diluted to between 100 and 200 ppm during the inspection.
Food safety training/certificate was not available. Operator said it has been several years since he took the basic food safety training/course., , -Operator must take food safety refresher course yearly or before participating in any food event.
This restaurant has been inspected 5 times since August 17, 2024, with 5 passes and 0 closures on record.
Sanitizer concentration (bleach solution) was found to be 1000 ppm., , -Bleach solution was diluted to between 100 and 200 ppm during the inspection.
Food safety training/certificate was not available. Operator said it has been several years since he took the basic food safety training/course., , -Operator must take food safety refresher course yearly or before participating in any food event.
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.
The rice in the hot-holding unit was measured at 40°C. The rice was discarded during the inspection. The inspector informed the operator that hot-holding units must be maintained at or above 60°C at all times.
The operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the operator on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The operator demonstrated adequate understanding of the proper dishwashing method afterwards.
Chlorine test strips were not available at the time of the inspection. PHI provided the operator with a few test strips to get through the day. Please obtain chlorine test strips for the next day of the event., **OUTSTANDING (2025-09-07). No test strips available during the re-inspection.
Chlorine test strips were not available at the time of the inspection., , PHI provided the operator with a few test strips to get through the day. , , Please obtain chlorine test strips for the next day of the event.
1. Bean salad was prepared and stored at room temperature. The temperature of bean salad was 21C. The operator moved the salad to the cooler.