601 - 800 Yankee Valley Boulevard SW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 11, 2026
Not in Compliance***Repeat Violation, Prepared chlorine sanitizer was measured over 200 ppm. Staff diluted the sanitizer to 100 ppm during the inspection. Use available test strips and keep chlorine solution at 100-200 ppm.
Baseboards have been removed in food preparation area. Resurface all areas with surfacing materials removed. Ensure that all surfaces are non-porous, smooth, and easy to clean., , Update (June 11, 2026): Mop sink area's wall surface is now finished.
Hand sink is now accessible for hand-washing, but is leaking when faucet is closed. Repair.
This restaurant has been inspected 5 times since May 31, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
3 violations
***Repeat Violation, Prepared chlorine sanitizer was measured over 200 ppm. Staff diluted the sanitizer to 100 ppm during the inspection. Use available test strips and keep chlorine solution at 100-200 ppm.
Baseboards have been removed in food preparation area. Resurface all areas with surfacing materials removed. Ensure that all surfaces are non-porous, smooth, and easy to clean., , Update (June 11, 2026): Mop sink area's wall surface is now finished.
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.
Hand sink is now accessible for hand-washing, but is leaking when faucet is closed. Repair.
5 violations
Prepared chlorine sanitizer was measured at 0 ppm. Staff prepared a new solution at 200 ppm. Monitor sanitizer concentration regularly and keep chlorine sanitizer at 100-200 ppm.
No records of temperature and sanitizer concentration monitoring were observed. Monitor food storage temperature for all cold-holding and hot-holding units, and sanitizer concentration daily. Keep records available.
Hand-washing sink in the kitchen area is not operational. Staff have been instructed to use one compartment of the 3-compartment sink for hand washing as a temporary solution. Repair hand sink.
1. Baseboards have been removed in food preparation area., 2. Wall surface next to mop sink has been removed., , Resurface all areas with surfacing materials removed. Ensure that all surfaces are non-porous, smooth, and easy to clean.
Build-up of food debris was noted on floor inside walk-in cooler. Clean floor.
2 violations
A spray bottle on the back shelf was not labelled. Staff were not sure what was inside. Empty bottle and ensure bottles are labelled so their contents are known.
There was a sanitizer bucket in hand sink and sink was blocked by containers. Ensure hand sink is kept clear and accessible to staff for handwashing. This was corrected during the inspection. Staff must wash hands when switching tasks or when hands are soiled.
3 violations
There was no sanitizer available at time of inspection. Cloths were stored in container with soap. Ensure staff are using a sanitizer such as 100ppm chlorine for sanitizing surfaces. Cloths must be stored in sanitizer solution between uses.
Staff were not sanitizing dishes after washing. Ensure staff are following three compartment sink dishwashing method (poster attached in email).
Paper towel in staff washroom was not in dispenser. Ensure paper towel is placed into dispenser to prevent contamination of paper towel.
2 violations
, **CORRECTED**, 1. When discussing the 3-compartment dishwashing method with food handler, dishes were not being sanitized. Discussed with staff that dishes must be washed, rinsed, and then immersed in sanitizer for a minimum of 2 minutes. ,
, 1. Clean dishes were being stored below the dishwashing sink. , , 2. Boxes of canned tomatoes stored on floor by back door. , , COMPLETE THE FOLLOWING:, 1. Relocate storage of clean dishes to protect them from contamination. , 2. Ensure canned tomatoes are stored off the floor to protect from contamination and facilitate cleaning in the area.,