201 - 208 Wolf Street
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 13, 2026
Not in ComplianceObserved some staff members not washing their hands fully with soap and not turning off the taps with paper towels after hand washing. , , - Please ensure hands are appropriately washed whenever necessary.
Some sanitizer spray bottles used for tables were unlabeled. , , - Please ensure all chemicals used are appropriately labelled to indicate their contents.
Dishwasher was reaching 55C at the plate level. Needs to be reaching over 71C to adequately sanitize dishes. , , - Repair the dishwasher, ensure it can reach over 71C at the plate level. In the meantime, ensure dishes can be manually sanitized in a sanitizer solution such as 200 ppm QUAT in a sink basin.
No chlorine test strips could be located for the under the counter dishwasher in the server's area. , , - Please acquire appropriate test strips.
Overall, the facility is clean and in good repair. There was some dust build-up noted on the ceiling/hood vents in the back preparation area., , - Please clean this area.
This restaurant has been inspected 3 times since April 25, 2024, with 0 in compliance, 3 not in compliance, and 0 closures on record.
5 violations
Observed some staff members not washing their hands fully with soap and not turning off the taps with paper towels after hand washing. , , - Please ensure hands are appropriately washed whenever necessary.
Some sanitizer spray bottles used for tables were unlabeled. , , - Please ensure all chemicals used are appropriately labelled to indicate their contents.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Dishwasher was reaching 55C at the plate level. Needs to be reaching over 71C to adequately sanitize dishes. , , - Repair the dishwasher, ensure it can reach over 71C at the plate level. In the meantime, ensure dishes can be manually sanitized in a sanitizer solution such as 200 ppm QUAT in a sink basin.
No chlorine test strips could be located for the under the counter dishwasher in the server's area. , , - Please acquire appropriate test strips.
Overall, the facility is clean and in good repair. There was some dust build-up noted on the ceiling/hood vents in the back preparation area., , - Please clean this area.
5 violations
Back hand sink by the walk-in cooler was initially blocked with mop buckets. , , - Buckets were moved. Please ensure this sink is always accessible to staff.
A scoop for a bulk dry product was stored with the handle inside of the product. , , - Please ensure all bulk product scoops are stored with the handle outside of the product.
No waterproof thermometer with a max/min function could be located onsite. , , - Please acquire a thermometer that can be put through the dishwasher to verify maximum temperature reached inside the machine.
*Repeat Violation*, The small cutting boards at the bar are stained and damaged. , , - Repair or replace the cutting boards to eliminate any stains or deep grooves.
Overall, the facility is clean and in good repair. There was some dust build-up noted on the ceiling in the back preparation area, and some debris in the bar area underneath and behind equipment. , , - Please clean these areas.
5 violations
, There was an unlabeled sanitizer in the kitchen and some unlabeled chemicals at the front of house. Labels were added during the inspection. , , - Please ensure all chemicals used have appropriate labels.
, No "sink and surface" test strips could be located for the surface sanitizer used. , , - Please acquire appropriate test strips.
, The small cutting boards at the bar are stained and damaged. , , - Repair or replace the cutting boards to eliminate any stains or deep grooves.
, The scoop for the flour was stored with the handle submerged in the product. , , - Scoop was removed/washed onsite. Please ensure scoop handles are stored out of the product to prevent contamination.
, Overall, the facility is clean and in good repair. There was some dust build-up noted on the ceilings by the vents, and some debris on the floor of the walk-in cooler. , , - Please clean these areas.