213 - 211 Bear Street
April 22, 2026
PassOne "Sink and Surface" sanitizer bottle in the server's area was too strong. , , - Solution was diluted onsite. Please ensure all sanitizers used are at the correct food safe concentration.
Fridge across from the grills was warm, around 10C. Fridge is not used to store any hazardous products is only for sauces, etc. , , - Please ensure the fridge is repaired and can hold temperatures below 4C.
Both dishwashers in the main kitchen were measuring 0ppm chlorine., , - Please repair the dishwashers, ensure they can sanitize dishes at 100ppm chlorine. In the meantime, ensure dishes are sanitized manually in a sink basin in an approved sanitizer solution such as 100 ppm chlorine.
No "Sink and Surface" sanitizer test strips could be located onsite for the surface sanitizer. , , - Please acquire appropriate test strips for all chemicals used.
Some of the wooden spoons were damaged/in poor condition. Were discarded onsite. , , - Please ensure all food equipment/utensils used are in good condition.
This restaurant has been inspected 3 times since August 19, 2024, with 3 passes and 0 closures on record.
One "Sink and Surface" sanitizer bottle in the server's area was too strong. , , - Solution was diluted onsite. Please ensure all sanitizers used are at the correct food safe concentration.
Fridge across from the grills was warm, around 10C. Fridge is not used to store any hazardous products is only for sauces, etc. , , - Please ensure the fridge is repaired and can hold temperatures below 4C.
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.
Both dishwashers in the main kitchen were measuring 0ppm chlorine., , - Please repair the dishwashers, ensure they can sanitize dishes at 100ppm chlorine. In the meantime, ensure dishes are sanitized manually in a sink basin in an approved sanitizer solution such as 100 ppm chlorine.
No "Sink and Surface" sanitizer test strips could be located onsite for the surface sanitizer. , , - Please acquire appropriate test strips for all chemicals used.
Some of the wooden spoons were damaged/in poor condition. Were discarded onsite. , , - Please ensure all food equipment/utensils used are in good condition.
The paper towel at the bar hand sink was not in a dispenser. , , - Please ensure there is a hand sink in this area that is stocked with soap and paper towels in appropriate dispensers.
There are a few broken tiles on the wall by the small prep fridge. , , - Repair tiles.
Chicken was thawing under still water. Water was turned on during the inspection. , , - Please continue to ensure that food is thawed under cold running water.
There are broken tiles on wall by small prep fridge. Repair tiles.