111 - 30 Market Boulevard SE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
9 juin 2026
General grime and debris build up was noted in the following area:, 1. Area under the shelves in the walk in cooler, 2. Area by the mop sink, 3. Inside of the dishwasher, 4. Under shelves in the kitchen and under the deep fryer/stove area , 5. Debris built up noted on dry goods containers , 6. Inside of the ice cream chest freezer, , DO THE FOLLOWING:, 1. Ensure the following areas are thoroughly cleaned and disinfected to prevent contamination and pest harbourage.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 7 fois depuis le 25 juin 2024, avec 3 conformes, 4 non conformes et 1 fermeture au dossier.
1 infraction
General grime and debris build up was noted in the following area:, 1. Area under the shelves in the walk in cooler, 2. Area by the mop sink, 3. Inside of the dishwasher, 4. Under shelves in the kitchen and under the deep fryer/stove area , 5. Debris built up noted on dry goods containers , 6. Inside of the ice cream chest freezer, , DO THE FOLLOWING:, 1. Ensure the following areas are thoroughly cleaned and disinfected to prevent contamination and pest harbourage.
Aucune infraction
Aucune infraction
1 infraction
Dust build-up was noted around the ventilation outlets on the ceiling., , **Please clean
Aucune infraction
3 infractions
The chlorine sanitizing solution containing cleaning cloths in the food prep area was measured at 0ppm. Staff mixed a fresh chlorine solution during the inspection, measuring 100ppm., , **Please ensure that a fresh chlorine sanitizer is prepared at the start of the day when food is being prepared., **Monitor chlorine solution throughout the day using chlorine test strip to ensure that the concentration is maintained at 100ppm at all times.
There was no paper towel in the paper towel dispenser at the hand wash sink by the cookline. Operator replaced the paper towel., , **Please ensure that all hand wash sinks in the food facility are equipped with hot & cold water, soap and paper towel at all times.
The hot water faucet for the hand wash sink by the cook line was turned off due to a leak in the faucet., , **Please do not turn off hot water, **Repair leaking faucet.
2 infractions
, The freezer in the kitchen had a build-up of food debris on the bottom layer., , **Please clean.
1. The mop sink area had a build up of dirt on the floor and wall., , **Please clean, , 2. Please provide PHI a copy of the cleaning schedule for the restaurant detailing what is cleaned daily, weekly and monthly.