1A - 1861 Meadowbrook Drive SE
April 15, 2026
PassREPEAT VIOLATION, The staff washroom that opens into a food prep area does not have a self-closing device., **Install a self-closing device on the washroom door.
1. There was a hole on the bottom part of the door to the public accessed washroom., , **Repair hole and ensure that all surfaces are smooth, cleanable and in good repair, , 2. The public washroom was in disrepair, , **Identify concerns with washroom and make repairs
This restaurant has been inspected 4 times since March 2, 2026, with 3 passes and 1 closure on record.
REPEAT VIOLATION, The staff washroom that opens into a food prep area does not have a self-closing device., **Install a self-closing device on the washroom door.
1. There was a hole on the bottom part of the door to the public accessed washroom., , **Repair hole and ensure that all surfaces are smooth, cleanable and in good repair, , 2. The public washroom was in disrepair, , **Identify concerns with washroom and make repairs
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.
The staff washroom that opens into a food prep area does not have a self-closing device., **Install a self-closing device on the washroom door.
A pot containing yoghurt was noted in the prep cooler. PHI reviewed yoghurt preparation process with operator who stated yoghurt was made in house and she uses previously made batch of yoghurt as a starter to make new batch of yoghurt. Operator did not previously notify PHI or provide facility procedure of making yogurt to PHI., , **Stop all yoghurt production until process is reviewed and approved by PHI, **Do not use old yoghurt batch as a starter, only use approved commercial starter culture for yoghurt production, **Create and submit to PHI a written step by step process of the yoghurt production in your facility
Facility was open and in operation, despite not having had an approval inspection completed and did not have a food permit. A closure order was issued., **Do not open, operate or run any food facility until facility has been approved by a health inspector and a food permit has been issued.
The joint between the mop sink and the wall was cracking and there was a hole on the wall., , **Seal all holes and ensure surfaces are smooth, cleanable and impervious to moisture, **Recaulk all edges in water prone areas to prevent infiltration of water and prevent mold growth
The staff washroom that opens into a food prep area does not have a self-closing device., **Install a self-closing device on the washroom door.
The handle for the chest drawer in the front service area was broken., **Repair/Replace food equipment, , Dirty utensils were stored on shelf among clean utensils. , **Ensure that food equipment and utensils are cleaned and sanitized after each use.
The black shelving on the left side of the 3-compartment sink used to store cooking utensils was disorganized and had build-up of dirt., , **Clean shelves and utensils., **Organize all utensils in storage to prevent contamination of utensils.
A pot containing yoghurt was noted in the prep cooler. PHI reviewed yoghurt preparation process with operator who stated yoghurt was made in house and she uses previously made batch of yoghurt as a starter to make new batch of yoghurt. Operator did not previously notify PHI or provide facility procedure of making yogurt to PHI., , **Stop all yoghurt production until process is reviewed and approved by PHI, **Do not use old yoghurt batch as a starter, only use approved commercial starter culture for yoghurt production, **Create and submit to PHI a written step by step process of the yoghurt production in your facility
1. The food prep table in the back kitchen was located directly in front of the unenclosed mop sink with a distance of less than 3 meters, placing it within the splash zone of the mop sink., , **Install a door in front of the mop sink to create a barrier between the prep table and mop sink or move prep table away from the splash zone, maintaining a distance of greater than 3 meters., , 2. A bin containing raw fish was stored on top of cooked shrimps and ready-to-eat vegetables in the chest freezer in the front service area., , **Remove raw food items from freezer., **Ensure that raw foods are stored separately from cooked and ready-to-eat foods, to prevent cross-contamination.
1. The hand wash sink in the kitchen beside the three-compartment sink was missing paper towels., 2. The hand wash sink in the front service area did not have a paper towel., , **Equip hand wash sinks with paper towel., **Ensure all hand wash sinks are equipped with hot and cold water, soap and single use disposable paper towel
The hot water for the 3-compartment sink was turned off. Operator turned on hot water during the inspection., **Do not turn off hot water. Ensure that facility is equipped with hot and cold water at all times.
1. Staff's cell phone was placed directly on the electrical dough roller., **Remove all personal items and items not associated with food from food prep surfaces to prevent contamination of food., , 2. Foods (potatoes and chili) were left uncovered in the walk-in cooler. , 3. A dirty serving dish was used to cover food in the walk-in cooler., 4. The clear plastic bag used to cover the pizza dough in the walk-in cooler was dirty, , **Ensure all food items in cold storage are covered to prevent contamination of food, **Ensure that foods are stored in a manner that protects from contamination, **Clean all dirty equipment/utensils, , 5. A metal can containing left over tomato paste was noted stored in the prep cooler, food item was discarded., **Do not store left over food items in metal cans as chemicals from metal can leach into the food leading to contamination., **Leftover food items in metal cans should be transferred into food grade containers prior to storing in coolers, , 6. Food items were stored in the staff washroom, **Remove all food items from washroom, , 7. A bag of flour stored beside the dough mixer was left open., **Store food items in a clean and sanitary manner to protect from contamination, , 8. A Scoop was stored directly in the bag of flour, scoop had no handle., **Replace scoop with one that has a handle, **Ensure that scoop is stored in a clean and sanitary manner to protect food from contamination
Facility was open and in operation, despite not having had an approval inspection completed and did not have a food permit. A closure order was issued., **Do not open, operate or run any food facility until facility has been approved by a health inspector and a food permit has been issued.
1. An electrical circuit on the wall beside the dough mixer was noted to be coming off the wall, 2. There were exposed electrical wiring and extension cable box stored around the hand wash sink in the front service area, creating a fire and electrocution hazard., 3. Electrical outlet in the staff washroom was missing a cover., **Secure all electrical circuits, conduits and outlets to prevent any electrocution risk, **Remove all electrical wiring/boxes from any wet areas to prevent fire/electrocution hazard., **Repair/replace outlet cover, , 4. Acoustic ceiling tiles were installed in the back food prep kitchen. There were holes in the ceiling tiles in the back kitchen, some of the tiles were broken and generally, ceiling tiles in the back food prep area appeared to be in disrepair., **Repair/Replace ceiling tiles, , 5. The staff washroom that opens into a food prep area does not have a self-closing device., **Install a self-closing device on the washroom door.
1. One of the faucets for the three-compartment sink was leaking., **Please repair faucet., , 2. There were holes from previously existing drains on the floor in the food prep area and staff washroom that were missing caps, making flooring surface not smooth and cleanable., **Replace caps, or seal holes to ensure surfaces are smooth and cleanable., , 3. The wooden board used to install the fire suppressant tank above the 3-compartment sink was made from raw wood., **Finish/Paint the wooden board to ensure that surfaces are smooth, cleanable and impervious to moisture., , 4. The 3-compartment sink was lacking drain plugs. Only one drain plug was available on site. PHI was unable to determine if operator is adequately washing and sanitizing dishes., **Equip sinks with drain plugs., , 5. The joint between the mop sink and the wall was cracking and there was a hole on the wall., 6. The caulking on the edges of the hand sink in the public accessed washroom was breaking apart., **Please repair., **Seal all holes and ensure surfaces are smooth, cleanable and impervious to moisture, **Recaulk all edges in water prone areas to prevent infiltration of water and prevent mold growth
1. The yellow plastic strainer that was being used by staff to store chopped onions was broken., 2. The white plastic bucket containing onions that was being used by staff during the inspection was broken., **Discard all broken utensils., **Ensure that all utensils and equipment used in the food facility are maintained in good repair., , 3. The handle for the chest drawer in the front service area was broken., **Repair/Replace food equipment, , 4. The electric dough roller that was used the previous day was dirty; there was a buildup of flour and pieces of dough on and around the equipment., **Please clean and sanitize food equipment., **Ensure that food equipment are cleaned and sanitized after each use.
1. The black shelving on the left side of the 3-compartment sink used to store cooking utensils was disorganized and had build-up of dirt., **Clean shelves and utensils., **Organize all utensils in storage to prevent contamination of utensils., , 2. The prep table by the prep cooler was dirty., **Clean and sanitize all food surfaces after each use.