110 - 960 Yankee Valley Road SE
July 8, 2025
PassPad Thai sauce and Oyster sauce stored in an ice bath were measured at 9 and 8 degrees C respectively. The ice was only in contact with the bottom of the sauce inserts. Water was filled into ice bath to maintain contact with food., , **Ensure that when storing food in ice bath, water and ice is added in a manner that maintains contact with food. Ensure that high risk foods stored in cold holding are maintained at 4 degrees C at all times.
The paper towel for the hand wash sink in the cookline was stored directly on the prep table., , Store paper towels in the dispenser to protect it from contamination.
Staff's water bottle was stored directly on the food prep table. Staff removed the bottle to a separate area during the inspection., , **Ensure that staff's personal items are stored in a separate area away from food prep area.
During the inspection, a customer walked into the facility with a live cat in a crate, the staff went on to serve the customer without requesting the removal of the animal from the food premises. Education was provided to the staff on site., , **Ensure that staff are educated on the rules of animals in a food establishment. With the exception of service animals, no animals are allowed into a commercial food establishment.
This restaurant has been inspected 5 times since June 24, 2024, with 5 passes and 0 closures on record.
Pad Thai sauce and Oyster sauce stored in an ice bath were measured at 9 and 8 degrees C respectively. The ice was only in contact with the bottom of the sauce inserts. Water was filled into ice bath to maintain contact with food., , **Ensure that when storing food in ice bath, water and ice is added in a manner that maintains contact with food. Ensure that high risk foods stored in cold holding are maintained at 4 degrees C at all times.
The paper towel for the hand wash sink in the cookline was stored directly on the prep table., , Store paper towels in the dispenser to protect it from contamination.
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.
Staff's water bottle was stored directly on the food prep table. Staff removed the bottle to a separate area during the inspection., , **Ensure that staff's personal items are stored in a separate area away from food prep area.
During the inspection, a customer walked into the facility with a live cat in a crate, the staff went on to serve the customer without requesting the removal of the animal from the food premises. Education was provided to the staff on site., , **Ensure that staff are educated on the rules of animals in a food establishment. With the exception of service animals, no animals are allowed into a commercial food establishment.
The mechanical dishwasher was not working. Improper manual dishwashing process was reported by staff on site. Staff stated food equipment are washed and rinsed. No sanitizing step was observed., , **Repair dishwasher, **Ensure that staff observe proper manual dishwashing process which is wash, rinse and sanitize (using food safe QUAT or Chlorine sanitizer) at all times., **Sanitizer was present in facility for sanitizing dishes.
REPEAT VIOLATION, There was a gap noted under the back door., , **Please seal all gaps to prevent infiltration of pests into the facility.
Insert containing coconut milk and peanut sauce were held hot over steam table. Temperature of foods were measured at 37 degrees C. food items were transferred to the cook top and reheated., , **Please ensure that high risk foods in hot holding are held at 60 degrees C and above at all times.
The mechanical dishwasher was not working. Improper manual dishwashing process was reported by staff on site. Staff stated food equipment are washed and rinsed. No sanitizing step was observed., , **Repair dishwasher, **Ensure that staff observe proper manual dishwashing process which is wash, rinse and sanitize (using food safe QUAT or Chlorine sanitizer) at all times., **Sanitizer was present in facility for sanitizing dishes.
REPEAT VIOLATION, There was a gap noted under the back door., , **Please seal all gaps to prevent infiltration of pests into the facility.
, There was a gap noted under the back door., , **Please seal all gaps to prevent infiltration of pests into the facility.