105 - 2914 Kingsview Boulevard SE
August 28, 2025
PassThe sanitizing solution in the bucket measured 0ppm chlorine. in the kitchen Operator prepared a sanitizing solution that measured at 200ppm., , Please ensure there is always sanitizing solution available for use and measures 200ppm chlorine solution
Foil tapes were used to hold the damaged parts of the pop cooler at the front dinning area., , -Remove tapes, -Repair/replace pop cooler to ensure surfaces are easily cleanable.
The following food were left at ambient temperature on prep table:, 1.Beans sprout at 20*C, 2. Rice noodles at 25*C, 3. Spring rolls at 22*C, Operator discarded them., , -All high-risk foods must be stored and maintained at/below 4*C in the cooler or at/above 60*C, -Only take out small amount per time as needed by consumers.
There was no paper towel at the kitchen handwashing station, adjacent the walk-in cooler. Operator provided one., , Please ensure there is always paper towel at handwashing station
Personal items were stored with clean utensils on prep table beside food prep area at the kitchen. Operator removed personal items., , -Please ensure personal items are stored away from clean dishes to prevent cross contamination.
REPEAT VIOLATION, Debris/Food build-up was noted on the floor of the walk-in freezer., , **Please clean.
The following scoops were stored improperly:, 1. ice scoop was found on a tray near the ice machine at the front area. Operator placed scoop in a clean container., 2. Used scoop for cooked rice was stored on the rice cooker in the kitchen. Operator washed and sanitized scoop., 3. a scoop with handle was stored in dry food bulk bin with the handle in contact with food at the front area. Operator adjusted scoop to handle sticking out., ., -Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice., - Store rice scoop in ice water or in hot holding in the rice with handle sticking out., -Store scoops for dry food with handles sticking out of the food for easy handling without contamination.
Grease build-up was noted on , 1. the ventilation hood above the cook-line., 2. the handles of the prep cooler next to the kitchen ventilation system., , -Please clean the indicated areas, -Greasy hood can pose as a fire hazard.
This restaurant has been inspected 4 times since August 13, 2024, with 4 passes and 0 closures on record.
The sanitizing solution in the bucket measured 0ppm chlorine. in the kitchen Operator prepared a sanitizing solution that measured at 200ppm., , Please ensure there is always sanitizing solution available for use and measures 200ppm chlorine solution
Foil tapes were used to hold the damaged parts of the pop cooler at the front dinning area., , -Remove tapes, -Repair/replace pop cooler to ensure surfaces are 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.
The following food were left at ambient temperature on prep table:, 1.Beans sprout at 20*C, 2. Rice noodles at 25*C, 3. Spring rolls at 22*C, Operator discarded them., , -All high-risk foods must be stored and maintained at/below 4*C in the cooler or at/above 60*C, -Only take out small amount per time as needed by consumers.
There was no paper towel at the kitchen handwashing station, adjacent the walk-in cooler. Operator provided one., , Please ensure there is always paper towel at handwashing station
Personal items were stored with clean utensils on prep table beside food prep area at the kitchen. Operator removed personal items., , -Please ensure personal items are stored away from clean dishes to prevent cross contamination.
REPEAT VIOLATION, Debris/Food build-up was noted on the floor of the walk-in freezer., , **Please clean.
The following scoops were stored improperly:, 1. ice scoop was found on a tray near the ice machine at the front area. Operator placed scoop in a clean container., 2. Used scoop for cooked rice was stored on the rice cooker in the kitchen. Operator washed and sanitized scoop., 3. a scoop with handle was stored in dry food bulk bin with the handle in contact with food at the front area. Operator adjusted scoop to handle sticking out., ., -Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice., - Store rice scoop in ice water or in hot holding in the rice with handle sticking out., -Store scoops for dry food with handles sticking out of the food for easy handling without contamination.
Grease build-up was noted on , 1. the ventilation hood above the cook-line., 2. the handles of the prep cooler next to the kitchen ventilation system., , -Please clean the indicated areas, -Greasy hood can pose as a fire hazard.
Customer cutleries/utensils stored on tables in the dining section were stored with the business end facing up. Operator corrected violation during the inspection., , **Ensure that cutleries/utensils are stored with business end facing down to prevent contamination of utensils when customer are reaching for them.
REPEAT VIOLATION, Debris/Food build-up was noted on the floor of the walk-in freezer., , **Please clean.
Grease build-up was noted on the ventilation hood above the cook-line., , **Please clean the hood as this poses a fire hazard.
There was no hot water in the front service hand wash sink., , **Repair sink, **Ensure all hand wash sinks are equipped with hot and cold water at all times.
1. Food was left uncovered in the walk-in cooler., , **Cover all foods in storage to protect from contamination., , 2. Boxes containing vermicelli noodles were stored directly on the floor by the back door., , **Ensure all food items are stored at least 6 inches above the floor
There was a gap noted under the backdoor. , , **Seal all gaps to prevent infiltration of pests into the facility.
REPEAT VIOLATION, Debris/Food build-up was noted on the floor of the walk-in freezer., , **Please clean., 2. Grease build-up noted on the black decker oven by the cook line., , **Please clean.
Grease build-up was noted on the ventilation hood above the cook-line., , **Please clean the hood as this poses a fire hazard.
The concentration of the chlorine solution used in the kitchen for sanitizing surfaces was measured at 0ppm. Staff mixed a fresh solution., , **Ensure chlorine solution used for sanitizing food prep surfaces is maintained at 100ppm at all times.
The spray bottle containing chlorine solution used in the front house was unlabeled. Staff labelled the bottle during the inspection., , **Ensure that all chemicals used in the food facility is clearly labeled to identify its contents.
Staff's cellphone was placed on top of a customer's serving dish in the food prep area. Staff removed the cellphone., , **Ensure that staff items are stored separately from food prep areas to prevent contamination of food
REPEAT VIOLATION, Debris/Food build-up was noted on the floor of the walk-in freezer., , **Please clean.