203 4 Street NE · CRESCENT HEIGHTS
August 28, 2025
PassSilicone was temporarily used in between the drainpipe and the floor drain to prevent grey water from splashing onto the floor beside the mechanical dishwasher., , Please properly repair the drain to meet plumbing code requirements ensuring that an air gap is present to prevent backflow.
This restaurant has been inspected 6 times since July 2, 2024, with 5 passes and 1 closure on record.
Silicone was temporarily used in between the drainpipe and the floor drain to prevent grey water from splashing onto the floor beside the mechanical dishwasher., , Please properly repair the drain to meet plumbing code requirements ensuring that an air gap is present to prevent backflow.
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.
Silicone was temporarily used in between the drainpipe and the floor drain to prevent grey water from splashing onto the floor beside the mechanical dishwasher., , Please properly repair the drain to meet plumbing code requirements.
Large amounts of mouse droppings were observed, but not limited to the following areas:, - Along the baseboards and corners throughout the facility (dry storage area and the kitchen), - On top of the high-temperature dishwasher, , Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes and the mouse caught in the trap is carefully discarded. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide personally kept pest control records to the undersigned PHI. Please hire a professional pest control technician to address the issue.
Baseboards were observed to be peeling from the wall underneath the three-compartment sink., , Please reinstall the baseboards to prevent the entry of pests and to eliminate hiding spots.
A puddle of water was observed in the dish pit after the high temperature dishwasher was used. , , Please identify and address the leak.
Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms., , Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.
A steel bowl of cooked steamed rice was observed stored in a rice cooker. The temperature of the rice was measured using a probe thermometer and read 28C. Perishable foods, such as cooked rice, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment., , The temperature abused rice was discarded.
The ambient temperature of the standing display cooler located in the dry storage was measured at 11.4C. The internal temperature of the breaded beef was measured at 5.5C., , Please adjust or repair the cooler to ensure it can maintain temperatures of 4C and below.
Liquid hand soap was unavailable at the handwash station located in the kitchen., , Please ensure the handwash station is fully stocked with liquid hand soap, paper towels in a dispenser, and supplying hot and cold water at all times.
1) Large amounts of mouse droppings were observed, but not limited to the following areas:, - On food contact surfaces like prep tables and shelving where clean dishes are stored, - On top of and around cans of food, - On top of bulk ingredient containers and bags, - Along the baseboards and corners throughout the facility (dry storage area and the kitchen), - Behind and in between kitchen equipment, - On top of the high-temperature dishwasher, , 2) A mouse was observed caught in a steel box trap located by the entry door of the kitchen., , 3) Personal pest control records indicated that traps were active throughout the facility., , Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes and the mouse caught in the trap is carefully discarded. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide personally kept pest control records to the undersigned PHI. Please hire a professional pest control technician to address the issue.
1) Ingredients like pineapples, tomato paste, and bamboo shoots were observed stored in their original tin cans after opening. Tin cans are not smooth or have easily cleanable surfaces, as the adhesives and paper labels can trap harmful contaminants., , Please store food items in food grade containers., , 2) White non-food grade containers located under the prep table were used to store dry ingredients., , Please use food grade containers for storage., , 3) Plastic containers with no handles were observed to be used as a scoop and buried in bulk containers with dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product., , Please do not use handless containers for bulk ingredients and replace it with food grade scoops with handles. If handleless bowls or containers are used, they must be washed and sanitized after use., , 4) Duct tape was observed to be used to repair the lid of the chest freezers located in the dry storage area. Duct tape is not a smooth, easily cleanable, impervious surface., , Please remove the duct tape and avoid using duct tape in the kitchen setting, as it is not smooth, cannot be easily cleaned, and is not impervious to contaminants., , 5) Rubbermaid containers storing bulk ingredients were observed to be cracked and in disrepair., , Please repair or replace the containers.
1) An electrical cover was observed to be missing, exposing loose wires from the electrical box located on the ceiling beam., , Please address the loose wires and cover the electrical box with a cover, , 2) Holes were observed in the walls throughout the facility, as well as in the backsplash tiles along the cookline, creating entry points and hiding spots for pests., , Please repair the indicated areas., , 3) Baseboards were observed to be peeling from the wall underneath the three-compartment sink., , Please reinstall the baseboards to prevent the entry of pests and to eliminate hiding spots.
1) A puddle of water was observed in the dish pit after the high temperature dishwasher was used. , , Please identify and address the leak., , 2) Kitchen equipment throughout the facility were observed to be dirty, greasy, dusty, and covered with grime/food debris including, but not limited to:, - Prep tables and the shelving underneath, - The surfaces of all coolers and freezers, - All shelving units, - The surfaces of the deep fryer, - The surfaces of the wok burner/range, - The commercial canopy and its filters, - The handwash sink located in the kitchen, - The three-compartment sink, - The surfaces of the mechanical dishwasher, , Please clean and sanitize the indicated areas., , 3) Both chest freezers located in the dry storage area were observed to be in disrepair, making it difficult to clean and sanitize the surfaces., , Please repair the chest freezer lids or replace the entire chest freezer to ensure the surfaces are smooth, cleanable, and impervious to contaminants., , 4) Deep grooves were observed on cutting boards surfaces throughout the facility, creating areas that can trap contaminants., , Please resurface or replace the cutting boards.
1) The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:, - Underneath the dish pit and handwash station, - Underneath work benches, - Underneath and behind all kitchen equipment, - The vents, ceiling tiles, and light covers, - The walls throughout the kitchen, - The floors throughout the kitchen, , Please pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained., , 2) Cardboard boxes containing food items were stored directly on the floor preventing accessibility, visibility, and effective cleaning., , Please ensure all items are stored at least 6 inches off the floor.
Used tin cans with dried, leftover food content were stored underneath the wok burner creating a food source for unwanted pests., , Please discard the soiled tin cans.
Thermometer is missing., , Ensure accurate thermometers are available on site.
Chlorine test strips were expired. , , Obtain new chlorine sanitizer test strips.
Some shelves were covered with aluminum foil., , Remove the foils and ensure the shelving units are water resistant, smooth and easily cleanable.
Hard to reach areas were covered with debris and grime., , Clean and draft a cleaning schedule.