122 1 Avenue NE
26 mars 2026
RéussiThere was no sanitizer prepared when inspector arrived. A 100ppm chlorine sanitizer was prepared during the inspection. Ensure there is a food safe sanitizer available during food preparation.
Raw chicken was being stored in non-food grade buckets. All containers used for food storage must be food grade.
1. Boxes of chicken and a box of beef were thawing at room temperature. These were placed into cooler during the inspection. Thawing must be done in the cooler, under cold running water, or as part of the cooking process. , , 2. Rice was reheating in rice cooker. High risk foods such as rice must be reheated to 74C. Then can be hot held above 60C. Reheating must be done as quickly as possible. Rice must be reheated on stove or in microwave and then placed into warmer since rice cooker cannot reheat quickly.
Cutting boards were being stored against wall behind bucket of soy saucy very close to floor. Do not store clean utensils in this location as it was not sanitary and is prone to contamination due to proximity to floor.
1. Main areas of floor were clean, however hard to reach areas including under shelving and close to table/cooler legs and walls had a build up of dirt and debris. Clean these hard to reach areas., , 2. Curtain separating dining area and hall to washrooms was dirty. Please clean.
Ce restaurant a été inspecté 2 fois depuis le 10 avril 2025, avec 2 réussites et 1 fermeture au dossier.
There was no sanitizer prepared when inspector arrived. A 100ppm chlorine sanitizer was prepared during the inspection. Ensure there is a food safe sanitizer available during food preparation.
Raw chicken was being stored in non-food grade buckets. All containers used for food storage must be food grade.
1. Boxes of chicken and a box of beef were thawing at room temperature. These were placed into cooler during the inspection. Thawing must be done in the cooler, under cold running water, or as part of the cooking process. , , 2. Rice was reheating in rice cooker. High risk foods such as rice must be reheated to 74C. Then can be hot held above 60C. Reheating must be done as quickly as possible. Rice must be reheated on stove or in microwave and then placed into warmer since rice cooker cannot reheat quickly.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Cutting boards were being stored against wall behind bucket of soy saucy very close to floor. Do not store clean utensils in this location as it was not sanitary and is prone to contamination due to proximity to floor.
1. Main areas of floor were clean, however hard to reach areas including under shelving and close to table/cooler legs and walls had a build up of dirt and debris. Clean these hard to reach areas., , 2. Curtain separating dining area and hall to washrooms was dirty. Please clean.
A sanitizer solution initially was not available. A sanitizer was prepared during the inspection. Ensure sanitizer is available when food prep is occurring.
Shelving units used for storing food products were unfinished wood. Please paint/finish them so that they are easy to clean and impervious to moisture. , *Still outstanding February 8, 2024, April 10, 2025 - A plastic covering had been put over wood shelving, however as it was not attached to shelf below, cleaning and sanitizing was challenging. Paint or finish wood in food prep areas to ensure it is resistant to moisture and easy to clean.