109 - 30 Market Boulevard SE
May 5, 2026
PassHandwash station in the back was blocked and inaccessible. , Soap dispenser was inaccessible and kept behind the dirty dishes. , This was corrected during the inspection. , , DO THE FOLLOWING:, 1. Handwash station must be accessible at all times to allow for handwashing. , 2. Ensure that soap and paper towels are available.
**Repeat violation 1.Trim along the base of the cabinet, opposite the 3 compartment sink, was in disrepair. , **2. Unknown leak observed by the 2nd handwash sink. , **3. The flooring in the back food preparation and dishwashing area is damaged, creating surfaces that are not smooth and easily cleanable. , , DO THE FOLLOWING:, 1. Ensure this is repaired., 2. Please check the plumbing to ensure there is no leak., 3. Repair flooring to ensure that surfaces are smooth and easily cleanable.
Prep cooler at the front measured 8 degrees with a probe thermometer. Prep cooler doors were open at the time the temperature was measured, and facility was actively serving customers. , , DO THE FOLLOWING:, 1. Ensure that temperature is maintained at 4 degrees Celsius or lower., 2. Please repair cooler if necessary, 3. Record temperatures of the cooler prior to opening
This restaurant has been inspected 9 times since September 26, 2024, with 9 passes and 0 closures on record.
Handwash station in the back was blocked and inaccessible. , Soap dispenser was inaccessible and kept behind the dirty dishes. , This was corrected during the inspection. , , DO THE FOLLOWING:, 1. Handwash station must be accessible at all times to allow for handwashing. , 2. Ensure that soap and paper towels are available.
**Repeat violation 1.Trim along the base of the cabinet, opposite the 3 compartment sink, was in disrepair. , **2. Unknown leak observed by the 2nd handwash sink. , **3. The flooring in the back food preparation and dishwashing area is damaged, creating surfaces that are not smooth and easily cleanable. , , DO THE FOLLOWING:, 1. Ensure this is repaired., 2. Please check the plumbing to ensure there is no leak., 3. Repair flooring to ensure that surfaces are smooth and easily cleanable.
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.
Prep cooler at the front measured 8 degrees with a probe thermometer. Prep cooler doors were open at the time the temperature was measured, and facility was actively serving customers. , , DO THE FOLLOWING:, 1. Ensure that temperature is maintained at 4 degrees Celsius or lower., 2. Please repair cooler if necessary, 3. Record temperatures of the cooler prior to opening
Chlorine sanitizer concentration was more than 200ppm. , This was corrected during the inspection. , , DO THE FOLLOWING:, 1. Ensure that the chlorine sanitizer concentration is kept at a 100ppm, 2. Measure the concentration using the test strips.
Staff members had not replaced the soap in the dispenser and informed the PHI that the soap had not been replaced due it being busy, therefore had not washed hands using soap. , This was corrected during the inspection. , , DO THE FOLLOWING:, 1. Provide soap, paper towels and hot & cold running water for proper hand hygiene. , 2. Ensure that staff wash hands before and after food prep or when replacing gloves.
** Repeat violation: Chicken in the hot holding was observed to be kept at 43 degrees Celsius. This was discarded during the inspection. , , DO THE FOLLOWING:, 1. Ensure that food kept in a hot holding unit maintain a temperature of 60 degrees Celsius to prevent bacterial growth.
** Repeat violation: The temperature of the front prep cooler was measured at of 9 degrees Celsius., , High-risk foods requiring refrigeration were moved into a different cooler during inspection. Remaining prepared foods to be disposed of after two hours, if still being stored. , , DO THE FOLLOWING:, 1. Adjust or repair cooler to maintain foods at a temperature of 4C or lower., 2. Keep temperature records
Dishwasher temperature was measured to be 65 degrees Celsius. This was corrected during the inspection. , , DO THE FOLLOWING:, 1. Ensure the dishwasher is reached 71 degrees Celsius prior to washing dishes, 2. Keep a daily temperature log and record the temperature of the dishwasher using a probe thermometer.
Hand sink at the front did not have soap. This was corrected during the inspection., , DO THE FOLLOWING:, 1. Ensure the handwash station is stocked at all times with soap, paper towels and hot & cold running water.
**Repeat violation 1.Trim along the base of the cabinet, opposite the 3 compartment sink, was in disrepair. , **2. Plumbing for the second hand sink in the back is still in disrepair. Staff informed there is a leak. , **3. The flooring in the back food preparation and dishwashing area is damaged, creating surfaces that are not smooth and easily cleanable. , , DO THE FOLLOWING:, 1. Ensure this is repaired., 2. Ensure the hand sink plumbing is repaired, 3. Repair flooring to ensure that surfaces are smooth and easily cleanable.
A suitable thermometer was not available onsite to verify the maximum temperature of the heat-sanitizing dishwasher used onsite., , Staff indicated that dishwasher was due to be replaced with a model that has a built-in digital display. Otherwise, acquire a working suitable thermometer with a maximum temperature function.
Dirty utensils were observed being stored in a container of stagnant unclean water beside the stove. Utensils stored in this manner would need to be cleaned and replenished at least every two hours. , , Utensils were removed and replaced during inspection. Provide written time control measure if storing utensils for more than two hours. Alternatively, utensils can be stored in water maintained at a temperature of 60C of greater.
The bottle of chlorine sanitizer in use was not labelled. , , Sanitizer bottle was labelled during inspection.
The rice inside the rice cooker near the back door of the facility was measured at a temperature of 45C. The appliance was not plugged in. Staff advised that rice had been initially prepared one hour earlier., , Appliance was corrected during inspection, with food re-measured at a temperature of 65C.
The temperature of the front prep cooler was measured at an ambient temperature of 9C., , High-risk foods requiring refrigeration were moved into alternate suitable coolers during inspection. Remaining prepared foods to be disposed of after two hours, if still being stored. , Adjust or repair cooler to be capable of maintaining foods at a temperature of 4C or lower., Alternatively, provide a suitable means of tracking the time stored food spends outside of refrigeration and dispose of such food after two hours have elapsed.
Access to the back handwashing sink was blocked by a mop bucket and garbage., , Obstructions to this handwashing sink were removed during inspection.
Fly strips were observed hanging from the ceiling above dishwashing and back food handling areas. These raise contamination concerns. , , Remove fly strips or ensure they are only placed in suitable non-food areas.
A suitable thermometer was not available onsite to verify the maximum temperature of the heat-sanitizing dishwasher used onsite., , Staff indicated that dishwasher was due to be replaced with a model that has a built-in digital display. Otherwise, acquire a working suitable thermometer with a maximum temperature function.
The food handling permit for this facility was not posted in a conspicuous place. , , Post food handling permit in a place within the facility that is easily seen by the public.
The floor in the back food handling area was covered in water throughout the inspection. Staff advised that there is an active water leak in the back area of the facility. , , Repair plumbing to rectify source of water on the floor.
The edges of some of the shelving in the back food preparation area is damaged, exposing raw wood that makes these surfaces less easy to clean., , Repair damaged surfaces.
The flooring in the back food preparation and dishwashing area is damaged, creating surfaces that would be smooth and easily cleanable. , , Repair flooring to ensure that surfaces are smooth and easily cleanable.
There was no chlorine test strip available in the facility., , **Please equip facility with test strip.
REPEAT VIOLATION: The Ambient temperature of the prep cooler in the front service area was measured at 7 degrees C., This is a repeat violation. The prep cooler is unable to maintain a temperature of 4 degrees., , **Repair/Replace cooler, **Do not store high-risk foods in cooler until cooler is fixed.
There was no chlorine test strip available in the facility., , **Please equip facility with test strip.
The chlorine sanitizing solution in the spray bottles in the front service area was measured at 10ppm., , **Ensure that chlorine sanitizing solution used for food prep surfaces is maintained at 100ppm at all times.
REPEAT VIOLATION: The Ambient temperature of the prep cooler in the front service area was measured at 12 degrees C., This is a repeat violation. The prep cooler is unable to maintain a temperature of 4 degrees., , **Repair/Replace cooler, **Do not store high-risk foods in cooler until cooler is fixed.
There was no chlorine test strip available in the facility., , **Please equip facility with test strip.
Fly strips were noted over the hot holding unit and the food prep area in the back kitchen., , **Please remove fly strips to prevent contamination of food., **Fly strips can be placed in locations where food is not being held or prepared.
1. Ambient temperature of the prep cooler in the front service area was measured at 10 degrees C., Foods in inserts were measured at , Hummus - 10 degrees C, Garlic sauce - 7 degrees C, Coleslaw - 12.8 degrees C, Cheese - 12 degrees C, All high-risk foods in inserts and cooler were moved out of cooler to the walk-in cooler, , **Adjust/Repair/Replace cooler, Do not store high-risk foods in cooler until cooler is fixed., , 2. Cheese stored in ice bath in the front service area was measured at 15.5 degrees C. Food was discarded., , **Please ensure that all high-risk foods are stored/held at 4 degrees C or below at all times.
There was no chlorine test strip available in the facility., , **Please equip facility with test strip.