100 - 733 8 Street
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 27, 2026
Not in Compliance1) Staff not shutting taps off with paper towel when hand washing., , - Please ensure taps are shut off using paper towel to prevent contamination of the taps., , 2) Observed staff not washing their hands when changing gloves. , , - Please ensure hands are thoroughly washed after removing old gloves before donning nee gloves.
Box of eggs was left on the counter. Surface temperature of eggs was around 18C. , , - Box was moved to the walk-in. Please ensure eggs are kept below 4C, ensure new orders are put away in a timely manner.
Raw shell eggs were stored on the upper shelf in the walk-in. , , - Please ensure eggs are stored on the bottom to prevent contamination.
QUAT test strips are expired., , - Please acquire appropriate test strips.
Overall, facility is clean and in good repair. Additional cleaning required in the following areas:, , - Dry storage shelves , - Utensil storage shelves , - Hard to reach areas i.e.. behind and underneath equipment, , Please clean these areas.
This restaurant has been inspected 3 times since January 10, 2024, with 0 in compliance, 3 not in compliance, and 0 closures on record.
5 violations
1) Staff not shutting taps off with paper towel when hand washing., , - Please ensure taps are shut off using paper towel to prevent contamination of the taps., , 2) Observed staff not washing their hands when changing gloves. , , - Please ensure hands are thoroughly washed after removing old gloves before donning nee gloves.
Box of eggs was left on the counter. Surface temperature of eggs was around 18C. , , - Box was moved to the walk-in. Please ensure eggs are kept below 4C, ensure new orders are put away in a timely manner.
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.
Raw shell eggs were stored on the upper shelf in the walk-in. , , - Please ensure eggs are stored on the bottom to prevent contamination.
QUAT test strips are expired., , - Please acquire appropriate test strips.
Overall, facility is clean and in good repair. Additional cleaning required in the following areas:, , - Dry storage shelves , - Utensil storage shelves , - Hard to reach areas i.e.. behind and underneath equipment, , Please clean these areas.
4 violations
Logs for fridge temperatures and cooling were not being filled out adequately. Please ensure temperature of fridges is being recorded, along with temperatures for cooling of high-risk products. , , *Previously noted*, "Cooling logs not being maintained and logs of fridge temperatures haven't been done for several months. Cooling logs and temperature records to be completed."
Left cutting board on the main cook line was stained with deep grooves. , , - Please clean the cutting board, ensure all food equipment is in good repair.
There was some food debris noted in the slicer., , - Please clean the slicer, ensure all food equipment is stored in a clean and sanitary manner.
Overall cleanliness is very good, there was some build-up on the caulking by the dishwashing area. , , - Please clean this area.
11 violations
The quat sanitizer from the dispenser was only at 100ppm, subsequently spray bottles, etc. filled with the sanitizer were only at 100ppm. To be between 200-400ppm. Corrected during inspection. New bottle put in dispenser and now dispensing at 200ppm. Spray bottles, etc. were all re-filled.
Foodhandler was wearing a ring and bracelet. Were removed during inspection., , After handwashing, taps were being shut off with hands. Turn off taps with paper towel to prevent re-contaminating hands. Corrected during inspection.
Cooling logs not being maintained and logs of fridge temperatures haven't been done for several months. Cooling logs and temperature records to be completed.
An open personal drink was stored beside open foods. Store separately so foods don't get contaminated if spilled. Corrected during inspection.
Eggs were being overstacked in insert in top of prep cooler; were at 9-10C. Do not fill insert above "load-limit"line. Corrected during inspection., , Fresh herbs on ice were at 12C as there was not enough ice surrounding the container of herbs. Corrected during inspection.
Several boxes of ketchup packets directly on the floor in service area. There was also a bag of batter and quinoa stored on the floor in dry storage area. There were also boxed of foods directly on the floor in the walk-in-freezer., , Store foods up off the floor., , ,
There were no quat testing strips. Obtain quat testing strips., , Dishwasher and glasswasher are only being checked weekly to ensure they are sanitizing properly. Check daily. Use min/max waterproof thermometer to ensure dishwasher reaching at least 71C at dish level and use iodine testing kit to ensure glasswasher is dispensing 12.5-25ppm iodione.
Food permit was not on public display. Please post food permit where the public can see it.
Knives were being store in between equipment and in between wall and piping. Store knives in a sanitary manner. Corrected during inspection.
Boxes of take-out/disposable containers being stored directly on the floor. Store up off the floor.
Overall cleanliness is very good, there are just a few areas where a more thorough cleaning is needed (side of deep dryer, floor along wall under handsink, in corner by dishpit area table).