E - 1012 Spring Creek Drive
June 2, 2026
PassObserved staff continually wiping hands on cloths hanging from apron strings. Cloths were also being used for multiple purposes (e.g wiping residue of plates, then for grabbing hot plates). Using a cloth more than once (unless stored in sanitizer between uses) can result in cross-contamination of both microbes and allergens. Staff are not to use cloth to continually wipe hands on (use disposable paper towel instead and continue to wash hands when required). If clean cloth used to wipe residue off a plate then must be then exchanged for new, clean cloth., , Staff were not always turning off taps with paper towel after handwashing. Taps to be turned off with paper towel to prevent re-contaminating hands with microbes or an allergen. Recommend hands-free tap or a tap that can be easily shut off with elbow/arm at the handwashing sink at entry into kitchen.
As per previous reports; water is pooling on floor at clean end of main conveyor dishwasher. Pooling water may attract flies and create a slipping hazard. Ensure floor dries out adequately, full length curtains are provided on clean end of dishwasher (to control water coming from dishwasher).
This restaurant has been inspected 5 times since May 28, 2025, with 5 passes and 0 closures on record.
Observed staff continually wiping hands on cloths hanging from apron strings. Cloths were also being used for multiple purposes (e.g wiping residue of plates, then for grabbing hot plates). Using a cloth more than once (unless stored in sanitizer between uses) can result in cross-contamination of both microbes and allergens. Staff are not to use cloth to continually wipe hands on (use disposable paper towel instead and continue to wash hands when required). If clean cloth used to wipe residue off a plate then must be then exchanged for new, clean cloth., , Staff were not always turning off taps with paper towel after handwashing. Taps to be turned off with paper towel to prevent re-contaminating hands with microbes or an allergen. Recommend hands-free tap or a tap that can be easily shut off with elbow/arm at the handwashing sink at entry into kitchen.
As per previous reports; water is pooling on floor at clean end of main conveyor dishwasher. Pooling water may attract flies and create a slipping hazard. Ensure floor dries out adequately, full length curtains are provided on clean end of dishwasher (to control water coming from dishwasher).
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.
Seal (gasket) is ripped/in disrepair on small freezer on front corner of prep line. Replace gasket so that freezer seals properly and can be maintained in a clean and sanitary condition.
As per previous reports; water is pooling on floor at clean end of main conveyor dishwasher. Although fly issue seems to be corrected, pooling water may attract flies. Ensure floor dries out adequately, full length curtains are provided on clean end of dishwasher (to control water coming from dishwasher) and appropriate steps are taken to limit fly populations.
The following was noted:, -Wiping hands on chef's cloths after washing hands., -Changing gloves without washing hands in between.
Fly spray was noted in back area by fly strip. Chemical pesticides must only be applied by a licensed pest control operator in commercial food facilities. Remove bug sprays.
Fried mushrooms out at 21C on prep station. Keep in fridge at or below 4C OR time label and discard after 2 hours., , Prepared garnishes in water (cilantro, fennel etc) were noted at preparation station in inserts on ice but measured at 12C. In order to keep product at or below 4C, fully immerse inserts in ice and test temperature. Alternatively, label and discard after 2 hours.
Initially no sanitizer measured at plate level at dishwasher although dishwasher staff not yet in for the day (sanitizer level very low in chemical bucket). Ensure chlorine level checked prior to using dishwasher and primed if necessary; chemical replaced while on-site.
Sticky fly strip placed over box of cucumbers in back hallway preparation area. If using fly strips make sure they are placed in areas that are not over food or food contact surfaces.
*March 23/26: , Small flies (fruit or drain flies) were still noted in server's coffee station and a few in back dishwasher area and prep area in back hallway. There was a large puddle of water on the floor at the clean end of the dishwasher, several taps that were dripping, and short dishwasher curtains on clean side potentially allowing water to splash onto floor. Ensure ALL areas stay dry/taps are repaired to control fly populations and follow any other instructions of a pest control operator to ensure the facility is pest free. , , PREVIOUS REPORT:, There were still a few fruit flies in the dishpit area. There were also a fruit flies in the back hallway area. , There were a lot of fruit flies in the back loading dock area where the recyclables, etc. are kept. This area need to be thoroughly cleaned (including the bins) and more measured taken to control/eliminate the fruit flies. Doors in between this area and kitchen to be kept closed., Also need to ensure the water accumulating on the floor in the dishpit area is removed.
Seal (gasket) is ripped/in disrepair on small freezer on front corner of prep line. Replace gasket so that freezer seals properly and can be maintained in a clean and sanitary condition.
Personal knife bag that was visibly not clean was on counter in food preparation area. Store away from food and clean utensils. Corrected during inspection.
There were still a few fruit flies in the dishpit area. There were also a fruit flies in the back hallway area. , There were a lot of fruit flies in the back loading dock area where the recyclables, etc. are kept. This area need to be thoroughly cleaned (including the bins) and more measured taken to control/eliminate the fruit flies. Doors in between this area and kitchen to be kept closed., Also need to ensure the water accumulating on the floor in the dishpit area is removed.
There was a broken electrical plate (with pieces coming off) above a prep cooler. Replace plate with one in good condition to prevent pieces from getting into food and for ease of cleaning.
Back loading dock is being used to store garbage bins, recycling bins, etc. as well as having a fridge/freezer and some take-out container storage in this area. Need to properly separate food and utensil storage from rest of area.
The following areas need more thorough cleaning:, -floor along walls in some areas of dishpit and kitchen, , Clean these areas.
The following areas also need cleaning:, -floor under equipment in the kitchen where there is some debris/dirt build-up, -back area where they garbage and recyclables are kept, floor in this area and the bins themselves
Cloth used to wipe pizza cutting knife was not being stored in sanitizer between uses. Cloth to be stored in sanitizing solution to prevent contaminating the knife.
Foodhandlers were not turning off the taps with paper towel after handwashing. Paper towel to be used to prevent re-contaminating hands after handwashing., , Foodhandler had cloth around waist and kept wiping their hands on the cloth while doing food preparation. Once hands wiped on cloth, cloth is considered to be contaminated and hands must be washed after touching it.
Cooling logs for chicken stock, etc. could not be located., Fridge temperature log sheets could not be located., , Logs of fridge temperatures and temperatures when cooling foods are to be maintained.
Open personal drink (can of pop) was near food preparation surface. Keep open personal drinks away from food and food preparation surfaces. Corrected during inspection.
The sauce fridge was at 9C. Monitor to ensure it gets to 4c or below. If not, all high-risk foods will need to be moved to an alternate fridge until repaired.
Chicken and sausages were being "tempered" by hanging them above the charbroiler. These items were at 37C and had been left at this temperature for about 2 hours. Were discarded during inspection. High risk foods are to be kept at 4C or below or at 60C or above., , The foam made with soy milk and the bernaise sauce were being kept hot in a sous-vide bath that was only at 55C. The foam and bernaise sauce are high risk food; must be hot-hold at 60C. Sous vide baths were turned up to 60C during inspection.
The kitchen dishwasher was only reaching 65C at dish level. To reach at least 71C at dish level. Dishes/utensils will need to be sanitized by hand until fixed.
There were people seated at the bar/table around the open kitchen and there were some open foods on the counter in kitchen near the patrons. Ensure there are no open foods within about 1 m of customers without them being covered or an adequate sneezeguard in between. Corrected during inspection; foods covered.
Uncertain what dishwashers are being checked and how often. All dishwashers are to be checked each day the restaurant is open and this information to be recorded. Kitchen dishwasher may need to be checked throughout the day to ensure it is consistently meeting at least 71C at dish level.
There were still a few fruit flies in the dishpit area. There were also a fruit flies in the back hallway area. , There were a lot of fruit flies in the back loading dock area where the recyclables, etc. are kept. This area need to be thoroughly cleaned (including the bins) and more measured taken to control/eliminate the fruit flies. Doors in between this area and kitchen to be kept closed., Also need to ensure the water accumulating on the floor in the dishpit area is removed.
There was a broken electrical plate (with pieces coming off) above a prep cooler. Replace plate with one in good condition to prevent pieces from getting into food and for ease of cleaning.
There were serving spoons and some sieves hanging on the wall in dishpit area that still had food debris on them. Items removed from dishwasher are to be checked to ensure in visibly clean condition and re-washed and sanitized if not. Corrected during inspection., , There were also some damaged sieves in this area. Discarded during inspection.
There were some cracked wooden pizza boards. Boards with cracks to be discarded as are no longer easily cleanable., , There were take-out containers on shelf with items like bags of dirt in back loading dock area. Ensure food and/or containers are not stored with anything that could potentially contaminate them and need to properly separate food and utensil storage from rest of area as this is also where garbage bins, etc. are kept.
The following areas need more thorough cleaning:, -floor along walls in some areas of dishpit and kitchen, , Clean these areas.
The following areas also need cleaning:, -cooking equipment exhaust hood filters where there is a build-up of grease, -ceiling in kitchen around cooking equipment where there is dust build-up, -floor under equipment in the kitchen where there is some debris/dirt build-up, -back area where they garbage and recyclables are kept, floor in this area and the bins themselves