2002 Luxstone Boulevard SW
This restaurant has been inspected 6 times since June 14, 2024, with 6 passes and 0 closures on record.
Operator has purchased chlorine test strips that are designed for pool facilities. These test strips can only measure up to 10ppm. Purchase appropriate chlorine test strips for food contact surface sanitizer at 100-200ppm.
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.
*** Repeat Violation, , Solution in sanitizer bucket was measured at 0ppm. Staff prepared a new chlorine solution at 200ppm. Monitor chlorine sanitizer concentration regularly with available test strips. Keep chlorine level at 100-200ppm.
Temperature monitoring log book is available on site but is not kept up-to-date. Complete temperature monitoring at least twice daily (AM/PM), and keep records up to date., , Update (April 7, 2026): Temperature monitoring is incomplete.
Expired permit posted in a location not easily visible to customers. Post a copy of valid food handling permit in a location that is easily visible to customers., , Update (April 7, 2026): Expired permit is still posted in a location that is not easily visible to customers.
Hot water faucet for the two-compartment sink available for food-preparation is in disrepair, and no hot water is available at this sink. Repair sink fixture and ensure that all sink faucets are supplied with hot and cold running water., , Update (April 7, 2026): Food-prep sink is still not supplied with hot running water.
*** Repeat Violation, , Ice machine has not been properly cleaned with build-up of grime around the rim still noted. PHI instructed to stop using ice prior to thorough cleaning of ice machine. Staff turned off the ice machine during inspection. Keep all food contact surfaces clean. Clean and sanitize ice machine regularly. , , Do not use ice machine before thorough clean-up has been completed and follow-up inspection is conducted.
1. Heavy grease build-up noted on the side surfaces of cooking equipment. Degrease and remove build up. Keep all equipment surfaces clean and sanitary., 2. Dust build-up noted on ceiling surface. Clean ceiling surface., , Update (April 7, 2026): No cleaning has been done for surfaces noted to have build-up of grease and dust.
Solution in sanitizer bucket was measured at 0ppm. Staff prepared a new chlorine solution at 200ppm. Monitor chlorine sanitizer concentration regularly with available test strips. Keep chlorine level at 100-200ppm.
Temperature monitoring log book is available on site but is not kept up-to-date. Complete temperature monitoring at least twice daily (AM/PM), and keep records up to date.
Expired permit posted in a location not easily visible to customers. Post a copy of valid food handling permit in a location that is easily visible to customers.
Hot water faucet for the two-compartment sink available for food-preparation is in disrepair, and no hot water is available at this sink. Repair sink fixture and ensure that all sink faucets are supplied with hot and cold running water.
Ice machine was noted to be unclean with build-up of grime around the rim. Staff wiped the surface with sanitizer to clean, but was unable to remove the build-up. PHI instructed to stop using ice prior to thorough cleaning of ice machine. Staff turned off the ice machine and posted an "out of service" signage on the equipment., , Keep all food contact surface clean. Clean and sanitize ice machine regularly,
1. Heavy grease build-up noted on the side surfaces of cooking equipment. Degrease and remove build up. Keep all equipment surfaces clean and sanitary., 2. Dust build-up noted on ceiling surface. Clean ceiling surface.
The chlorine in the sanitizing bucket containing cleaning cloths was measured at 10ppm. Staff on site mixed fresh solution measured at 100ppm., , **Ensure that sanitizing solution used in the food prep area for sanitizing food contact surfaces is maintained at 100ppm at all times.
Bowls containing chickpea sauce and curry chicken were left at room temperature. Staff on site stated foods were cooked and left out to cool. Temperature of food items were measured at 42 and 41 degrees C respectively. Food items were moved into the cooler., , **Ensure that proper cooling technique are observed to prevent temperature abuse., **Cooked foods should be cooled to 20 degrees C within 2 hours and from 20 to 4 degrees within 4 hours
The hand wash sink in the back kitchen was obstructed with a large black pot. Staff on site moved pot to the 3-compartment sink, , **Ensure that hand wash sink is unobstructed and easily accessible to promote hand hygiene practice., **Ensure hand wash sinks are only used for the purpose of hand washing.
There was no adequate chlorine sanitizer test strip available for testing sanitizer used in the facility. The test strip available in the facility was expired., , **Equip facility with chlorine test strip.