624 Southpoint Heath SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 4, 2026
Not in ComplianceSanitizer 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 2 in compliance, 3 not in compliance, and 0 closures on record.
2 violations
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.
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.
3 violations
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.
1 violation
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 violation
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.
No violations