109 - 802 Bow Valley Trail
Not in Compliance
7 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
September 17, 2025
Not in ComplianceContainers of cooked rice were being cooled. No cooling logs being maintained. Cooling logs to be maintained to ensure foods are being cooled quickly enough.
The 2 door cooler in the back kitchen was at 8C. Cooler to be capable of maintaining foods at 4C or less.
Food items (e.g. marinating chicken) in the coolers are not being date-labelled. Foods to be date-labelled so all staff are aware of how long an items has been in the fridge for., , There were cupboards with food items that were advised are for personal use only. Label these cupboards as being for personal use only and minimize personal foods stored in the facility.
Provide proof of food safety certification for at least one staff member.
Flooring was redone in front kitchen area but only part of the back kitchen. Finish replacing the flooring in the rest of the back kitchen/prep area. , , There is also a piece of flooring missing under the two-compartment sink.
Finish fixing the wall where the wooden boards were removed (on either side of the two compartment sink). , , Bottom shelf of cabinet under cash desk appears to be on an unfinished food product and grease has soaked into it. This shelf is to be replaced with a material that is smooth, easily cleanable, durable and impervious to moisture.
The lid for the freezer that is used to store chicken is damaged (exposed insulation). To be repaired/replaced.
This restaurant has been inspected 3 times since April 22, 2025, with 0 in compliance, 3 not in compliance, and 0 closures on record.
7 violations
Containers of cooked rice were being cooled. No cooling logs being maintained. Cooling logs to be maintained to ensure foods are being cooled quickly enough.
The 2 door cooler in the back kitchen was at 8C. Cooler to be capable of maintaining foods at 4C or less.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Food items (e.g. marinating chicken) in the coolers are not being date-labelled. Foods to be date-labelled so all staff are aware of how long an items has been in the fridge for., , There were cupboards with food items that were advised are for personal use only. Label these cupboards as being for personal use only and minimize personal foods stored in the facility.
Provide proof of food safety certification for at least one staff member.
Flooring was redone in front kitchen area but only part of the back kitchen. Finish replacing the flooring in the rest of the back kitchen/prep area. , , There is also a piece of flooring missing under the two-compartment sink.
Finish fixing the wall where the wooden boards were removed (on either side of the two compartment sink). , , Bottom shelf of cabinet under cash desk appears to be on an unfinished food product and grease has soaked into it. This shelf is to be replaced with a material that is smooth, easily cleanable, durable and impervious to moisture.
The lid for the freezer that is used to store chicken is damaged (exposed insulation). To be repaired/replaced.
10 violations
Fridge and freezer temperature logs are not being maintained. Temperature of fridges and freezers are to be checked daily and recorded.
No pest control monitoring records were utilized to monitor for pest. A pest control checklist was provided to the operator during inspection. Please complete a pest control checklist (https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf) each month and compile it on site for review during inspections. , , *Send pest control records/checklist to undersigned health inspector for review.*
Food items (e.g. marinating chicken) in the coolers are not being date-labelled. Foods to be date-labelled so all staff are aware of how long an items has been in the fridge for., , There were cupboards with food items that were advised are for personal use only. Label these cupboards as being for personal use only and minimize personal foods stored in the facility.
Provide proof of food safety certification for at least one staff member.
The flooring throughout the facility was damaged. Repairs/replacement to be done. Ensure where flooring is replaced are using a material suitable for use in a commercial kitchen (durable, smooth, easy to clean, impervious to moisture)., , There is also a piece of flooring missing under the two-compartment sink.
Finish fixing the wall where the wooden boards were removed (on either side of the two compartment sink). , , Bottom shelf of cabinet under cash desk appears to be on an unfinished food product and grease has soaked into it. This shelf is to be replaced with a material that is smooth, easily cleanable, durable and impervious to moisture.
The flooring is damaged around the toilet in the public washroom and appears to be some mold. Any mold found is to be removed, subfloor replaced in the area if any mold/water damage found and linoleum flooring fixed/replaced., , The handsink tap is a bit loose. To be re-secured to the countertop.
The double-door cooler in the back preparation area won't shut fully; seal may need to be replaced. To be repaired., , The lid for the freezer that is used to store chicken is damaged (exposed insulation). To be repaired/replaced.
No cleaning schedule was available for review during the inspection. Written cleaning schedule required.
There were many items being stored in the "staff washroom" that was advised are no longer used. To be removed.
17 violations
Fridge and freezer temperature logs are not being maintained. Temperature of fridges and freezers are to be checked daily and recorded., , The final cooking temperature of the donair meat is not being checked when finish cooking on the grill. Temperature to be checked to ensure beef is reaching at least 71C and chicken at least 74C.
The donair toppings (e.g. cut onion, tomatoes) in top of the prep cooler were at 8C. Keep lids on these items between customers to help keep them at 4C or less. Corrected during inspection., , An opened bucket of tahini was being left at room temperature. Storage instructions said to refrigerate after opening. Was put into cooler during inspection.
The double door fridge in the back preparation area was at 6C. To be capable of maintaining foods at 4C or less.
Knives and spoons were only being wiped with a cloth soaked in sanitizer after cleaning. All food utensils are to be immersed in the sanitizing solution so contact time is met (2 minutes for 100ppm bleach-water solution).
Although rice in rice cooker was 60C at time of inspection, it appears staff are shutting off the keep warm feature between customers. This practice will cause the rice to drop below 60C. , Rice needs to be kept at 60C or higher to prevent bacteria from growing/toxins from forming which can cause illness.
There was a container of medication sitting on top of cooler among take-out containers. Store personal items separately. , Corrected during inspection.
A number of articles being used in the food facility were observed being stored in the staff washroom, including aprons and cleaning cloths., , Move these items so they are not stored in a room containing a toilet or remove the toilets (was advised staff are not using this room as a washroom).
Dirty cardboard was observed being used on top of freezer in the back kitchen. Dirty/greasy carboard can attract insects. Remove the cardboard.
No pest control monitoring records were utilized to monitor for pest. A pest control checklist was provided to the operator during inspection. Please complete a pest control checklist (https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf) each month and compile it on site for review during inspections. , , *Send pest control records/checklist to undersigned health inspector for review.*
Food items (e.g. marinating chicken) in the coolers are not being date-labelled. Foods to be date-labelled so all staff are aware of how long an items has been in the fridge for., , There were cupboards with food items that were advised are for personal use only. Label these cupboards as being for personal use only and minimize personal foods stored in the facility.
Provide proof of food safety certification for at least one staff member.
There are wooden boards on either side of the two compartment sink that are all taped off and one is coming off the wall. Walls to be smooth, easily cleanable and impervious to moisture. Fix/repaint the boards and wall., , Bottom shelf of cabinet under cash desk appears to be on an unfinished food product and grease has soaked into it. This shelf is to be replaced with a material that is smooth, easily cleanable, durable and impervious to moisture., , The wall behind the freezer (where there is a rice cooker) is damaged. To be repaired., , The wooden trim in opening between cooking area and back preparation area need repainting as paint has worn off and is no longer easily cleanable. To be repainted.
The flooring is damaged around the toilet in the public washroom and appears to be some mold. Any mold found is to be removed, subfloor replaced in the area if any mold/water damage found and linoleum flooring fixed/replaced., , The handsink tap is a bit loose. To be re-secured to the countertop.
The flooring throughout the facility was damaged. Repairs/replacement to be done. Ensure where flooring is replaced are using a material suitable for use in a commercial kitchen (durable, smooth, easy to clean, impervious to moisture)., , There is also a piece of flooring missing under the two-compartment sink.
There was food equipment (e.g.grater) and utensils with debris still on them on a shelf used to store clean utensils. Ensure these items are properly cleaned and sanitized before storage and it they are no longer used/needed, then they are to be removed/discarded., , The double-door cooler in the back preparation area won't shut fully; seal may need to be replaced. To be repaired., , The lid for the freezer that is used to store chicken is damaged (exposed insulation). To be repaired/replaced.
The following areas need cleaning:, -floor along walls and on top of baseboard in back food preparation area where there is some debris (especially behind the freezer and under the two-compartment sink), -wall where there is some food splashed on wall around the corner from the cooking equipment
No cleaning schedule was available for review during the inspection. Written cleaning schedule required.