9 - 805 East Lake Boulevard NE
January 22, 2026
PassThe chlorine sanitizer in the sanitizing bucket in the food prep area was measured at 50ppm. Operator mixed fresh solution during the inspection measured at 100ppm., , **Please ensure that chlorine sanitizer used in the food prep area is maintained at 100ppm at all times
The chlorine sanitizer in the low temperature chemical dishwasher was measured at 0ppm. Operator changed the sanitizer tubing and restarted the dishwasher. Chlorine concentration was measured at 100ppm, , **Please ensure that the chlorine sanitizer in the low temperature dishwasher is maintained at 100ppm at all times, **Complete daily testing of the concentration of the chlorine at the start of the day to ensure dishes and utensils are adequately washed and sanitized.
This restaurant has been inspected 4 times since August 27, 2024, with 4 passes and 0 closures on record.
The chlorine sanitizer in the sanitizing bucket in the food prep area was measured at 50ppm. Operator mixed fresh solution during the inspection measured at 100ppm., , **Please ensure that chlorine sanitizer used in the food prep area is maintained at 100ppm at all times
The chlorine sanitizer in the low temperature chemical dishwasher was measured at 0ppm. Operator changed the sanitizer tubing and restarted the dishwasher. Chlorine concentration was measured at 100ppm, , **Please ensure that the chlorine sanitizer in the low temperature dishwasher is maintained at 100ppm at all times, **Complete daily testing of the concentration of the chlorine at the start of the day to ensure dishes and utensils are adequately washed and sanitized.
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.