111 - 30 Market Boulevard SE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 9, 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.
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.
This restaurant has been inspected 7 times since June 25, 2024, with 3 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
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.
No violations
No violations
1 violation
Dust build-up was noted around the ventilation outlets on the ceiling., , **Please clean
No violations
3 violations
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 violations
, 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.