119 - 1800 Market Street SE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 21, 2026
Not in ComplianceArea under the shelves in the back area has debris built up. , , DO THE FOLLOWING:, 1. Ensure that hard to reach areas are cleaned and any clutter removed.
This restaurant has been inspected 6 times since August 17, 2023, with 1 in compliance, 5 not in compliance, and 0 closures on record.
1 violation
Area under the shelves in the back area has debris built up. , , DO THE FOLLOWING:, 1. Ensure that hard to reach areas are cleaned and any clutter removed.
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.
2 violations
Walls in the back are in disrepair. , , DO THE FOLLOWING:, 1. Ensure the walls are repaired and the wall repainted to allow for easy cleaning.
Area under the shelves in the back area has debris built up. , , DO THE FOLLOWING:, 1. Ensure that hard to reach areas are cleaned and any clutter removed.
3 violations
1. Quats sanitizer concentration in the bucket was 0ppm. This was corrected during the inspection. Corrected quats sanitizer concentration was 200ppm. , , 2. Sanitizer cloths were not kept in the bucket. This was corrected during the inspection and the soiled cloths were removed., , , DO THE FOLLOWING:, 1. Test the sanitizer frequently to ensure a concentration in the range of 200-400ppm is achieved., 2. Ensure that sanitizer cloths are placed back in the sanitizer buckets after use.
Food handler was observed handling raw chicken with gloves and subsequently using the same gloves to touch cooler doors and carry out other tasks, without changing or removing the gloves. , Staff was educated on the use of gloves. Gloves are not a replacement for handwashing and hands must be washed in between tasks in additional to changing gloves., , DO THE FOLLOWING:, 1. Wash hands with warm water, apply soap, and scrub all surfaces for at least 20 seconds., 2. Rinse thoroughly and dry with a single-use towel., 3. Put on a clean pair of disposable gloves once hands are dry., 4. Use gloves for a single task, then remove, discard, and repeat handwashing before putting on new gloves.
1. Area in the back by the door and the storage room has clutter., 2. Hard to reach areas by the batter station have flour build up in the corners and on the wheels of the table. , 2. Grime build up observed by the 3 compartment sink., , DO FOLLOWING:, 1. Ensure the area is organized to prevent dust, debris built up and pest harbourage., 2. Ensure that hard to reach areas are cleaned routinely to prevent
No violations
1 violation
The ambient temperature of the sandwich cooler by the cookline was measured at 10 degrees C. Foods in inserts of cooler were measured at, -Grated Cheese - 10.7 degrees C, -Coleslaw - 9.4 degrees C, -Chicken - 10 degrees C, High-risk foods were moved out of cooler., , **Repair/Replace cooler, **Do not store high risk foods in cooler until cooler has been repaired or replaced., **Ensure that all high-risk foods in the refrigerator are held at 4 degrees and below at all times.
2 violations
, A mop bucket was obstructing the handwash sink by the food prep area. Operator moved the bucket., , **Ensure that hand wash sinks are not obstructed to allow easy access to the sink.
, There was mold build-up around the caulking of the mop sink., , **Please thoroughly clean area and replace caukling to prevent accumulation of moisture on the edges of the sink