106 - 114 Sierra Springs Drive SE
April 21, 2026
PassA visibly unclean cloth was observed being stored by the display case door in the front service area. , , Contaminated cleaning cloth was removed during inspection. Ensure that any cloths used to wipe surfaces in food handling areas are maintained in a visibly clean state and replaced as needed.
Packages of frozen lamb available from a customer-accessible freezer are damaged, exposing frozen meat to contamination. , , Ensure that foods intended for customer handling prior to point of sale are fully contained in durable packaging.
This restaurant has been inspected 10 times since August 1, 2024, with 10 passes and 0 closures on record.
A visibly unclean cloth was observed being stored by the display case door in the front service area. , , Contaminated cleaning cloth was removed during inspection. Ensure that any cloths used to wipe surfaces in food handling areas are maintained in a visibly clean state and replaced as needed.
Packages of frozen lamb available from a customer-accessible freezer are damaged, exposing frozen meat to contamination. , , Ensure that foods intended for customer handling prior to point of sale are fully contained in durable packaging.
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.
**CORRECTED: Quats test strips had expired. , , DO THE FOLLOWING:, 1. Obtain new test strips to be able to measure the concentration of the sanitizer.
Quats sanitizer concentration was 0ppm. This was corrected during the inspection and corrected concentration was 200ppm. , , DO THE FOLLOWING:, 1. Ensure that the sanitizer is tested frequently and replaced as needed.
Food handler was observed handling the till with gloves on and then proceeded to handling food without washing hands and changing gloves. This was observed twice during the inspection. , , Food handler was educated on handwashing and glove usage. Gloves are not a replacement for handwashing., , DO THE FOLLOWING:, 1. Wet hands with clean, running water., 2. Apply soap and lather well., 3. Scrub all surfaces of your hands for 20 seconds (palms, backs, fingers, thumbs, nails)., 4. Rinse under clean, running water., 5. Dry with a clean towel or air dry., 6. Don a new pair of gloves if using gloves.
Fish was observed thawing in container at room temperature. Temperature of the fish was 1.3 degrees Celsius. , This was corrected during the inspection, and the fish was moved to the cooler. , , DO THE FOLLOWING:, 1. Thaw foods only under cold running water, in the cooler or in the microwave, 2. Do not thaw foods left at room temperature
Quats test strips had expired. , , DO THE FOLLOWING:, 1. Obtain new test strips to be able to measure the concentration of the sanitizer.
Quats sanitizer bottle did not have a label. , , DO THE FOLLOWING:, 1. Ensure the sanitizer bottle is appropriately labelled.
1. Butter sauce not labeled. , , COMPLETE THE FOLLOWING:, 1. Obtain labels for butter sauce.
1. Staff work shoes, shirts, and hats stored in washroom., , COMPLETE THE FOLLOWING:, 1. Do not store staff items in the washroom.
1. The washroom door in the kitchen did not have a self-enclosing mechanism., , 2. Baseboard behind ban saw was coming off the wall., , COMPLETE THE FOLLOWING:, 1. Install self-enclosing mechanism so door always stays closed to protect the kitchen from contamination., 2. Secure baseboard to wall, so area is easier to clean.
1. Red curtain at doorway between kitchen and front area was dirty., , COMPLETE THE FOLLOWING:, 1. Wash curtains.
1. Butter sauce not labeled. , , COMPLETE THE FOLLOWING:, 1. Obtain labels for butter sauce.
1. QUATS sanitizer in the spray bottle measured 100ppm., , COMPLETE THE FOLLOWING:, 1. Ensure the concentration in the spray bottle is maintained at 200ppm. Test with available test strips.
**CORRECTED**, 1. Used yellow cleaning cloth not stored in bucket of sanitizer. Cloth removed during the inspection., , COMPLETE THE FOLLOWING:, 1. If reusing cloths, they must be kept stored in sanitizer to prevent bacteria from growing and spreading to surfaces.
**CORRECTED**, 1. The Operator stated they were rinsing dishes in mop sink and sanitizing dishes for 30 seconds. Correct dishwashing procedures were discussed during the inspection., , COMPLETE THE FOLLOWING:, 1. Scrape food into a waste receptacle rather than the mop sink., 2. Do not wash dishes in the mop sink to prevent potential cross contamination., 3. When sanitizing dishes, ensure dishes are left in sanitizer for a minimum 1-minute contact time. If sanitizing large trays that cannot lay flat in the sink, they must be rotated, so each side is adequately sanitized.
1. Staff work shoes, shirts, and hats stored in washroom., , COMPLETE THE FOLLOWING:, 1. Do not store staff items in the washroom.
1. The washroom door in the kitchen did not have a self-enclosing mechanism., , 2. Baseboard behind ban saw was coming off the wall., , COMPLETE THE FOLLOWING:, 1. Install self-enclosing mechanism so door always stays closed to protect the kitchen from contamination., 2. Secure baseboard to wall, so area is easier to clean.
1. Red curtain at doorway between kitchen and front area was dirty., , COMPLETE THE FOLLOWING:, 1. Wash curtains.
Sanitizer available was measured at a concentration of 150ppm quats. , , Correct quats sanitizer dispenser concentration to 200ppm.
The test strips for quats sanitizer were observed to be discoloured and were unable to accurately measure the sanitizer concentration., , Acquire new suitable test strips.
Weather stripping on back door was in disrepair and allowed light to shine through. , , Please replace weather stripping to eliminate pest entry points.
Sanitizer available was measured at a concentration of 150ppm quats. , , Correct quats sanitizer dispenser concentration to 200ppm.
The handwash sink in the meat processing area did not have available liquid hand soap., , Ensure that all handwashing sinks are equip with handwashing supplies.
Packages of lamb in a customer-accessible freezer were observed to be not fully wrapped. Portions of frozen meat were exposed without any protection., , Ensure all foods intended for customer handling at point of sale are fully wrapped or sealed.
The test strips for quats sanitizer were observed to be discoloured and were unable to accurately measure the sanitizer concentration., , Acquire new suitable test strips.
Weather stripping on back door was in disrepair and allowed light to shine through. , , Please replace weather stripping to eliminate pest entry points.
Dried meat debris was noted on the grinder and slicer equipment., , Thoroughly clean and sanitize meat processing equipment within two hours of use.
Sanitizer available was measured at a concentration of 150ppm quats. , , Correct quats sanitizer dispenser concentration to 200ppm.
The handwash sink in the meat processing area did not have available liquid hand soap., , Ensure that all handwashing sinks are equip with handwashing supplies.
Packages of lamb in a customer-accessible freezer were observed to be not fully wrapped. Portions of frozen meat were exposed without any protection., , Ensure all foods intended for customer handling at point of sale are fully wrapped or sealed.
The test strips for quats sanitizer were observed to be discoloured and were unable to accurately measure the sanitizer concentration., , Acquire new suitable test strips.
Weather stripping on back door was in disrepair and allowed light to shine through. , , Please replace weather stripping to eliminate pest entry points.
Dried meat debris was noted on the grinder and slicer equipment., , Thoroughly clean and sanitize meat processing equipment within two hours of use.
Weather stripping on back door was in disrepair and allowed light to shine through. , , Please replace weather stripping to eliminate pest entry points.
Staff washroom, which opens directly to the food preparation area, does not have a self-closing mechanism. , , Please install a self-closing mechanism.