1 Sunshine Access Road
February 5, 2026
PassLarge volume of sauteed onions and mushrooms held on counter beside hot holding unit and measured at 30C. Staff report that they were prepared within 2 hours of serving, however, they must be held hot (above 60C) or cold (below 4C) regardless of what time they were prepared. Discarded.
Paper towel dispenser at hand sink on end of staff cafeteria hot line was jammed/not working. Paper towel provided outside of the dispenser. Ensure all handwashing supplies are provided and dispensers are in good repair.
1. Gap between tiles on baseboard in main kitchen preparation area beside upright freezer. Repair any gaps in walls or baseboards to limit pest harborage., 2. Electric baseboards in main kitchen preparation area have covers that are not easily cleanable and are collecting food debris/not in good repair. Ensure all surfaces in the kitchen can be adequately cleaned; replace covers (if needed) and thoroughly clean area.
Wood dry storage shelves are flaking paint and have some areas that are exposed wood. Ensure all surfaces are smooth, impervious and cleanable.
This restaurant has been inspected 6 times since June 12, 2024, with 6 passes and 0 closures on record.
Large volume of sauteed onions and mushrooms held on counter beside hot holding unit and measured at 30C. Staff report that they were prepared within 2 hours of serving, however, they must be held hot (above 60C) or cold (below 4C) regardless of what time they were prepared. Discarded.
Paper towel dispenser at hand sink on end of staff cafeteria hot line was jammed/not working. Paper towel provided outside of the dispenser. Ensure all handwashing supplies are provided and dispensers are in good repair.
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.
1. Gap between tiles on baseboard in main kitchen preparation area beside upright freezer. Repair any gaps in walls or baseboards to limit pest harborage., 2. Electric baseboards in main kitchen preparation area have covers that are not easily cleanable and are collecting food debris/not in good repair. Ensure all surfaces in the kitchen can be adequately cleaned; replace covers (if needed) and thoroughly clean area.
Wood dry storage shelves are flaking paint and have some areas that are exposed wood. Ensure all surfaces are smooth, impervious and cleanable.
1. Gap between tiles on baseboard in main kitchen preparation area beside upright freezer. Repair any gaps in walls or baseboards to limit pest harborage., 2. Electric baseboards in main kitchen preparation area have covers that are not easily cleanable and are collecting food debris/not in good repair. Ensure all surfaces in the kitchen can be adequately cleaned; replace covers (if needed) and thoroughly clean area.
Wood dry storage shelves are flaking paint and have some areas that are exposed wood. Ensure all surfaces are smooth, impervious and cleanable.
1. Refrigerator with bacon and buns on Alpine service line had product measured at 8C at time of inspection; however, was on a defrost cycle. Monitor refrigerator and ensure it maintains food at 4C or less., 2. Ensure items on ice on Alpine service line are sunk into ice and maintained at 4C or less. Inserts with cheese etc by potato station were not sunk into ice.
Gumbo in walk-in fridge discarded as measured at an internal temperature of 10C and prepared the previous day (not cooled properly). Verify that cooling process is being completed and keep a log of cooling larger volume items such as gumbo, chili, soup etc.
A few inserts on Alpine service line with cheese , sour cream, onions etc was noted uncovered and not under sneeze guard. Corrected during inspection.
Wood dry storage shelves are flaking paint and have some areas that are exposed wood. Ensure all surfaces are smooth, impervious and cleanable.
1. Gap between tiles on baseboard in main kitchen preparation area beside upright freezer. Repair any gaps in walls or baseboards to limit pest harborage., 2. Electric baseboards in main kitchen preparation area have covers that are not easily cleanable and are collecting food debris/not in good repair. Ensure all surfaces in the kitchen can be adequately cleaned; replace covers (if needed) and thoroughly clean area.
Counter under hot chocolate station in staff cafeteria is water-damaged and not cleanable. Repair counter.
Wall by floor is deteriorating around baked potato station on service line. Repair wall and provide baseboard so this area can be easily cleaned.
Light level in walk-in cooler was not adequate in order to clean/inspect product/ensure FIFO. Ensure adequate lighting is provided in all food storage areas.
1. 'Smoothie' fridge had product measured at 10C on one compartment of the fridge. On further investigation, condenser fan was blocked by items in the fridge. Items moved to allow adequate air flow; ensure all product remains at 4C or less when in storage., 2. Items in inserts on ice were not sunk down into ice and not staying at 4C or lower. Either label and discard all items on ice after 2 hours OR ensure items remain at or below 4C at all times., 3. Thermometer in dairy fridge across from staff salad bar was inaccurate. Ensure all thermometers are calibrated/accurate. Replace thermometer.
Items on staff salad bar were not maintained at 4C or lower (not sunk into ice). Either label and discard product if not in satisfactory temperature range for 2 hours or ensure all product is sunk sufficiently in ice to maintain food at 4C or lower.
The paper towel and soap dispenser at the hand sink by the hot dog station is separated from the sink (food preparation counter in between) which may cause drips/contamination on food contact surfaces from handwashing. Move dispensers closer to the hand sink.
Staff salad bar does not have lids/sneeze guards for some of the products on ice beside hot line and on hot line. Protect food from customer contamination.
Counter under hot chocolate station in staff cafeteria is water-damaged and not cleanable. Repair counter.
Wall by floor is deteriorating around baked potato station on service line. Repair wall and provide baseboard so this area can be easily cleaned.
Light level in walk-in cooler was not adequate in order to clean/inspect product/ensure FIFO. Ensure adequate lighting is provided in all food storage areas.
A few areas require more detailed cleaning including: area under dishwasher especially on floor-wall joint, area under preparation tables.
1. A few ceiling tiles missing in dry storage area., 2. Prep table in main kitchen area has drawers with unfinished wood (remove or re-seal).
A few areas require more detailed cleaning: , -mop room, -wall behind dishwasher, -wall in dry storage area