6A - 1306 Bow Valley Trail
February 26, 2026
PassOne sanitizer spray bottle in the kitchen was too strong, was around 1000 ppm chlorine. Spray bottle was changed to be used for tables/ customer area only. , , - Please ensure all sanitizers used in the kitchen are at a food safe concentration such as 100-200 ppm chlorine.
Gravy in the hot holding unit was at 3C, was not re-heated and was going to be re-heated using the hot holding unit. , , - Operators were instructed to re-heat the gravy to 74C using the stove, then put into the hot holding unit to be held above 60C.
Paper towel dispenser at the back hand sink was empty, was re-filled while onsite. , , - Please continue to ensure all hand sinks are supplied with soap and paper towels in appropriate dispensers.
This restaurant has been inspected 4 times since January 31, 2025, with 4 passes and 0 closures on record.
One sanitizer spray bottle in the kitchen was too strong, was around 1000 ppm chlorine. Spray bottle was changed to be used for tables/ customer area only. , , - Please ensure all sanitizers used in the kitchen are at a food safe concentration such as 100-200 ppm chlorine.
Gravy in the hot holding unit was at 3C, was not re-heated and was going to be re-heated using the hot holding unit. , , - Operators were instructed to re-heat the gravy to 74C using the stove, then put into the hot holding unit to be held above 60C.
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.
Paper towel dispenser at the back hand sink was empty, was re-filled while onsite. , , - Please continue to ensure all hand sinks are supplied with soap and paper towels in appropriate dispensers.
If cooling log was filled in correctly, marinara sauce although was down to 4C within 6 hours, did not get from 60C-20C within 2 hours. Need to ensure high risk foods are cooled from 60-20C within 2 hours, then have an addition 4 hours (maximum) to get the food to 4C or below. Dividing into smaller portion, using cooling wands will also aid in cooling foods quickly enough.
The hot water tap for the back handsink is broken. To be repaired. Was advised parts to fix it have been ordered.
Handwashing was being done but taps were not being turned off with paper towel after handwashing. Turn off taps with paper towel to prevent re-contaminating hands., Corrected during inspection.
Secondary cooking step was not being done after shaving meat off of kebab. Secondary cooking step to be done and temperature verified with a thermometer., , Cooling logs are not being done properly. Unable to confirm whether cooling meat sauce quickly enough. Start timing and taking temperatures during the cooling process when the food reaches 60C and continue until the food reaches 4C or less.
There were cleaning chemicals being store next to food packaging/wrap on shelf. Store cleaners away from food packaging/wrap., , Some of the spray bottles of chemical were not labelled. To be properly labelled.
There were chicken wings thawing in cold water. To be thawed under cold running water so the food stays at 4C or below while thawing. Corrected during inspection., , Kabob meat was being shaved off and put into large bucket. Bucket of kabob meat was being left at room temperature until it was filled which was taking several hours. After shaving off kabob meat and performing secondary cooking step, either keep hot (at 60C or higher) or put into the cooler. Do not leave the meat for an extended time at room temperature. Meat was discarded during the inspection as it had been out at room temperature for over 2 hours., , Gravy in hot-holding unit was only at 47C. To be kept at 60C or higher. Gravy was re-heated during inspection and hot-holding unit turned up to high., , There were some meats double-stacked in the top of the prep cooler; they were at 10C. Do not double-stack. Corrected during inspection.
Probe thermometer was not accurate. Please obtain an accurate probe thermometer for checking internal food temperatures.
The hot water tap for the back handsink is broken. To be repaired.
Black garbage bag was being used to cover some of the pizza dough. Box for the garbage bag states they are not to be used for food storage. Use only food-grade plastic bags to cover food/food equipment. Corrected during inspection., , There was a box of pita bread on the floor in the walk-in-freezer. Store up off the floor., , There were some personal items stored near food items (box with soccer ball on shelf with food). Was removed during inspection., , There were some jugs of pop stored on the floor. To be stored up off the floor.
There was some cooked pasta in the walk-in-cooler that was labelled as having been made 12 days ago. Prepared foods should only be kept for about 3-7 days, depending on the food.
Some shelves are being lined with cardboard (was greasy/food stains). Do not line shelves with cardboard; clean shelving instead.
There was a broom stored hanging off edge of shelf that is used to store clean utensils/food containers. Store broom away from clean utensils. Corrected during inspection., , Pizza boxes stored on floor. Although wrapped, please keep up off the floor. There were also jackets sitting on top of the pizza boxes. Do not store any personal items on top of the boxes., , Utensils used for gravy were being stored in hot water between uses, but hot water was only at 47C (were in an insert of water in another insert in the hot-holding unit). Utensils would need to be put directly into bottom insert (filled with water) so the water stays at 60C or higher to prevent bacterial growth. Corrected during inspection., , Some food wrap was stored in a carboard box that appeared to be re-used/not original box. Do not re-use cardboard boxes for storage of food/food equipment/food wrap/utensils as cardboard can't be cleaned. Corrected during inspection.