2 - 191 East Lake Crescent NE
January 20, 2026
PassRaw food items - shrimps, beef liver, uncooked chicken nuggets, fish and uncooked chicken breasts were stored above cooked food items - cooked sausages. Staff moved raw food items to the bottom of shelves below the cooked food items., , **Please ensure that raw food items are stored below or separate from cooked food items to prevent cross contamination of food.
The temperature of the single serve milk cups stored in an ice bath was measured at 23.8 degrees C. Milk cups were discarded., , **Ensure that high risk foods in cold storage are maintained at 4 degrees C or below at all times., **If storing high risk foods in an ice bath, ensure that container holding food items is completely submerged in a manner that the ice bath is on or above the level of the food item to ensure a temperature of 4 degrees is maintained., **Store small quantities of the single serve cups in the ice bath and refill as needed., , **THIS IS A REPEAT VIOLATION, PLEASE ENSURE THAT TEMPERATURE MONITORING AND CONTROL IS STRICTLY ADHERED TO IN YOUR FACILITY
A dirty bucket was used to store the ice scoop., , **Please clean and sanitize food equipment, **Ensure that all food equipment in the food facility is maintained in a clean and sanitary manner at all times.
This restaurant has been inspected 4 times since July 16, 2024, with 4 passes and 0 closures on record.
Raw food items - shrimps, beef liver, uncooked chicken nuggets, fish and uncooked chicken breasts were stored above cooked food items - cooked sausages. Staff moved raw food items to the bottom of shelves below the cooked food items., , **Please ensure that raw food items are stored below or separate from cooked food items to prevent cross contamination of food.
The temperature of the single serve milk cups stored in an ice bath was measured at 23.8 degrees C. Milk cups were discarded., , **Ensure that high risk foods in cold storage are maintained at 4 degrees C or below at all times., **If storing high risk foods in an ice bath, ensure that container holding food items is completely submerged in a manner that the ice bath is on or above the level of the food item to ensure a temperature of 4 degrees is maintained., **Store small quantities of the single serve cups in the ice bath and refill as needed., , **THIS IS A REPEAT VIOLATION, PLEASE ENSURE THAT TEMPERATURE MONITORING AND CONTROL IS STRICTLY ADHERED TO IN YOUR FACILITY
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.
A dirty bucket was used to store the ice scoop., , **Please clean and sanitize food equipment, **Ensure that all food equipment in the food facility is maintained in a clean and sanitary manner at all times.
The ice in the ice baths where vegetables and fruits were stored at the service station was melted., Temperature of food items were measured at:, Butter - 16 degrees C, Vegetables - 13 degrees C., Ice bath was replaced., , **Please ensure that high risk foods in cold storage are held at 4 degrees C and below at all times., **Monitor ice baths and replace ice frequently.
, The caulking around the handwash sink of the staff washroom was coming off., , **Please replace caulking.