125 - 246 Nolanridge Crescent NW
November 24, 2025
PassFlies were noted flying round the kitchen at the chicken cutting area., , No fly lights were available., , Contact your pest control exterminator to install fly lights in the facility.
This restaurant has been inspected 4 times since July 3, 2025, with 4 passes and 0 closures on record.
Flies were noted flying round the kitchen at the chicken cutting area., , No fly lights were available., , Contact your pest control exterminator to install fly lights in the facility.
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.
Soap and bleach were mixed together as sanitizer., , Fresh bleach sanitizer solution was prepared at 100 ppm.
1. Staff was washing their hands while wearing disposable gloves., , Staff was instructed to remove the gloves before washing their hands., , Disposable gloves should only be used once and hands must be washed before wearing gloves, when changing to a new pair of gloves, and after removing the gloves., , 2. Staff was blowing air into a glove., , Staff was instructed to discard the gloves and was educated on proper glove use.
1. Uncooked raw chickens were left in the 2-compartment sink to thaw measuring 0°C., , The chicken was being thawed under cold runnig water in once compartment and the other was stored in the walk-in cooler., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 2. 5 boxes of uncooked frozen chicken was stacked on top each other with a temperature of -4C., , The boxes of chicken were stored in the walk-in cooler., , Do not leave perishable chicken product outside unattended to.
A hand blower was installed and in use at the meat prep station., , Staff was instructed to rewash their hands and use paper towel to dry their hands.
Food items were stored on the floor in the store.
Flies were noted flying round the kitchen at the chicken cutting area., , No fly lights were available., , Contact your pest control exterminator to install fly lights in the facility.
1. Food items were stored on a untreated raw wooden platform., , Ensure surfaces are smooth non-absorbent and easy to clean., , 2. Cardboard dripping with chicken blood was used to line underneath the chicken prep cutting board.
1) Gap was noticed on the wall tile under the hand sink and under the 3-compartment sink., -Seal the gaps., , 2) Stainless steel plates on the wall in the meat processing area were still covered with plastic., -Ensure that the walls are smooth, impervious to moisture and easily cleanable., , 3) Raw wood was exposed on the wooden shelves., -Ensure that the shelves are smooth and easily cleanable.
Cutting boards which were going to be used for chopping the chicken had deep knife gorges., , -Replace/refinish the cutting/chopping boards.