113 Main Street N
November 18, 2025
PassSanitizer bucket measured 0ppm chlorine. More bleach was added during the inspection. Ensure sanitizer solution is maintained at 100ppm and cloths are stored in solution when not in use.
Thermometer was missing from basement walk in cooler and under counter cooler on cookline. Ensure all coolers are equipped with working thermometers.
Paper towel dispenser at hand sink by entrance to kitchen was empty. It was refilled during the inspection. Ensure hand sink is stocked with soap and paper towels at all times.
Cleaning is required in dry storage area on floor in corner near door and on the wall and ceiling close to air vent.
This restaurant has been inspected 2 times since July 25, 2024, with 2 passes and 0 closures on record.
Sanitizer bucket measured 0ppm chlorine. More bleach was added during the inspection. Ensure sanitizer solution is maintained at 100ppm and cloths are stored in solution when not in use.
Thermometer was missing from basement walk in cooler and under counter cooler on cookline. Ensure all coolers are equipped with working thermometers.
Paper towel dispenser at hand sink by entrance to kitchen was empty. It was refilled during the inspection. Ensure hand sink is stocked with soap and paper towels at all times.
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.
Cleaning is required in dry storage area on floor in corner near door and on the wall and ceiling close to air vent.
**CORRECTED**, 1. Cleaning cloths observed on prep surfaces in the cooking area. A bucket of bleach sanitizer was made during the inspection and cloths transferred to the bucket. , , 2. The front of house bleach sanitizer was very strong and bleached out the test strip. The solution was diluted to 200ppm during the inspection. , , COMPLETE THE FOLLOWING:, 1. Keep cloths stored in a 100ppm bleach sanitizer when not in use to prevent the growth and spread of bacteria to food contact surfaces., 2. Maintain bleach sanitizer concentrations for front of house between 100 - 200ppm. If using stronger solutions, then surfaces must be rinsed off after being left on surfaces for 2 minutes.
**CORRECTED**, 1. The front of house bleach sanitizer spray bottle was not labelled correctly. Label replaced during the inspection.
1. The iodine test strips for the glasswasher expired on January 14, 2020. , , 2. The chlorine test strips expired on June 1, 2024. , , COMPLETE THE FOLLOWING:, 1. Please replace test strips.
1. Observed a buildup of dust on the ceiling air vent covers in the kitchen. , , 2. There was a buildup of grease noted on the hood vent filters. The Operator advised filters are cleaned weekly., , COMPLETE THE FOLLOWING:, 1. Clean areas noted above to protect food and the food area from contamination. More frequent cleaning of the hood vent filters may be required.