213 - 215 Banff Avenue
October 10, 2025
Pass1) Shrimp in the hot holding unit were at 40C measured with a probe thermometer; hot holding unit was not plugged in. Staff said they were cooked 30 minutes ago around 11:00am. , , - Shrimp were reheated to 74C on the stove, then re-put in the hot holding unit which was set to 60C. Please ensure all foods held hot are held above 60C. , , 2) Noodles marked as perishable and requiring refrigeration were out of the fridge at room temperature. , , - Noodles were moved to the fridge. Please ensure that noodles are held below 4C or held for 2 hours marked with the time they were taken out then discarded.
*Repeat violation*, There are some gaps in the flooring in the kitchen. Debris is beginning to catch in these gaps. , , - Repair the flooring, ensure it is smooth and cleanable and that there are no large gaps that can collect food debris.
There was a significant amount of food debris/grease build-up noted. Please clean areas including but not limited to: , , - Shelving under the hot plates, - Behind and in between cooking equipment, - Wall behind the microwave, - Storage shelf under the microwave, - Underneath dishwashing area
This restaurant has been inspected 3 times since September 9, 2024, with 3 passes and 0 closures on record.
1) Shrimp in the hot holding unit were at 40C measured with a probe thermometer; hot holding unit was not plugged in. Staff said they were cooked 30 minutes ago around 11:00am. , , - Shrimp were reheated to 74C on the stove, then re-put in the hot holding unit which was set to 60C. Please ensure all foods held hot are held above 60C. , , 2) Noodles marked as perishable and requiring refrigeration were out of the fridge at room temperature. , , - Noodles were moved to the fridge. Please ensure that noodles are held below 4C or held for 2 hours marked with the time they were taken out then discarded.
*Repeat violation*, There are some gaps in the flooring in the kitchen. Debris is beginning to catch in these gaps. , , - Repair the flooring, ensure it is smooth and cleanable and that there are no large gaps that can collect food debris.
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.
There was a significant amount of food debris/grease build-up noted. Please clean areas including but not limited to: , , - Shelving under the hot plates, - Behind and in between cooking equipment, - Wall behind the microwave, - Storage shelf under the microwave, - Underneath dishwashing area
Sanitizer bottle was unlabeled. , , - Label was added to the spray bottle during the inspection. Please continue to ensure all chemicals used are properly labelled.
*Repeat violation*, There are some gaps in the flooring in the kitchen. Debris is beginning to catch in these gaps. , , - Repair the flooring, ensure it is smooth and cleanable and that there are no large gaps that can collect food debris.
Overall, the kitchen is maintained in a clean and sanitary manner. However, there was some food debris/grease build-up noted. Please clean areas including but not limited to: , , - Shelving under the hot plates, - Behind and in between cooking equipment, - Well behind the microwave
Food handlers were wearing watches and bracelets. , , - They were removed during the inspection. Please ensure that all food handlers are not wearing any hand/wrist jewelry while preparing food.
The backsplash behind the main hot plate area was damaged and repaired with tape. , , - Replace the backsplash and ensure that it is a material that is smooth and cleanable.
, There are some gaps in the flooring in the kitchen. Debris is beginning to catch in these gaps. , , - Repair the flooring, ensure it is smooth and cleanable and that there are no large gaps that can collect food debris.
Overall, the kitchen is maintained in a clean and sanitary manner. However, there was some food debris/grease build-up noted. Please clean areas including but not limited to: , , - Shelving under the hot plates, - Underneath drying racks, - Behind and in between cooking equipment, - High touch areas such as fridge handles and sink taps.