1A - 119 Banff Avenue
April 27, 2026
Pass1. Used cleaning sponges noted out by 3-compartment sink. Ensure sponges are sanitized between uses or stored in clean sanitizer solution. , 2. Sanitizer solution used to soak wiping cloths did not have measurable chlorine concentration. Corrected- ensure sanitizer solution is at least 100ppm chlorine (if using bleach)., 3. Sanitizer in spray bottle was slightly weak (50ppm). Additional bleach added and re-tested at 100ppm. , , *Ensure test strips (on-site) are used to verify sanitizer concentrations.
Thermometer not available for measuring hot holding and cooking temperatures. Ensure probe thermometer is available at all times during operation.
Some utensils stored close to hand sink. Ensure clean dishes and containers are stored far enough from hand sink so they will not be contaminated (or create barrier between dishes and hand sink).
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.