718 8 Street
October 2, 2025
PassNo chlorine testing strips could be located for checking the sanitizer level of the dishwasher.
*Outstanding violation* There is a small gap in the weatherstripping in the back door. , , - Repair the gap, ensure the facility is weather and pest proof.
There were still some fruit/drain flies observed in the establishment. Additional measures to be taken to eliminate the flies and prevent them from getting in (e.g. keep doors to outside closed as much as possible, use fly strips/light traps in areas where there is no open food/clean utensils).
The sink in the dishpit area equipped for handwashing needs to have taps modified so that hands can be washed under warm water; currently the two taps are completely separate so can only get cold water or hot water and can't mix the two streams of water.
*Outstanding Violation* , , Multiple cracks were observed on the tiles in the kitchen by the cook line. , , - Please repair or replace the tiles so that they are smooth, nonporous, and easily cleanable.
There is a hole in the ceiling near exhaust hood and above the oven. Close off hole in ceiling.
The flooring is chipped in areas of the bar. Please repair.
The following area needs cleaning:, -floor under grease/oil barrels in garbage shed
This restaurant has been inspected 6 times since April 17, 2025, with 6 passes and 0 closures on record.
No chlorine testing strips could be located for checking the sanitizer level of the dishwasher.
*Outstanding violation* There is a small gap in the weatherstripping in the back door. , , - Repair the gap, ensure the facility is weather and pest proof.
There were still some fruit/drain flies observed in the establishment. Additional measures to be taken to eliminate the flies and prevent them from getting in (e.g. keep doors to outside closed as much as possible, use fly strips/light traps in areas where there is no open food/clean utensils).
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.
The sink in the dishpit area equipped for handwashing needs to have taps modified so that hands can be washed under warm water; currently the two taps are completely separate so can only get cold water or hot water and can't mix the two streams of water.
*Outstanding Violation* , , Multiple cracks were observed on the tiles in the kitchen by the cook line. , , - Please repair or replace the tiles so that they are smooth, nonporous, and easily cleanable.
There is a hole in the ceiling near exhaust hood and above the oven. Close off hole in ceiling.
The flooring is chipped in areas of the bar. Please repair.
The following area needs cleaning:, -floor under grease/oil barrels in garbage shed
Cleaning cloths were not being stored in sanitizer between uses.
One of the foodhandlers was wearing a bracelet. Bracelet to be removed or must cover with a glove or keep further up arm to prevent it from coming in contact with foods.
Cooling logs were not being maintained. Cooling logs to be maintained when cooling high risk foods such as gravy.
Some of the spray bottles of chemical/sanitizer were not labelled as to their contents. Properly label bottles of chemical.
Large container of gravy was again found in the cooler that had been made the previous day and had an internal temperature of 8C. Was discarded during inspection. , , Large container of gravy still at 56C was cooling on the counter with an ice wand (which was now partially melted). Gravy divided into metal pots for quick cooling during inspection. Ensure temperatures are taken to verify it cools to 20C within 2 hours, then from 20-4C within 4 hours. Do no recombine into large container until reached 4C or less., , There was again not enough ice around cut vegetables to keep at 4C or less. Corrected during inspection., , Again there was cooked gyoza and some cooked chicken not being hot-hold at proper temperature (41-45C). Gyoza time-labelled during inspection so will be thrown out within 2 hours of cooking if not used and chicken was put into cooler., , Those these violations were corrected during time of inspection, need to ensure these don't re-occur.
The sink in the dishpit area equipped for handwashing (soap, paper towel) has a hose attached to one of the taps. Hot and cold water need to be able to be mixed so water is a comfortable temperature for handwashing.
There were open bottles of water in servery area; keep lids on to prevent contamination (dust, flies, etc).
No chlorine testing strips could be located for checking the sanitizer level of the dishwasher., , No quat testing strips could be located for testing the quat concentration in the spray bottles., , Dishwasher and glasswasher sanitizer levels are not being checked. To be checked on a daily basis with test strips (chlorine testing strips for the dishwasher and iodine testing strips for the glasswasher). , , Obtain quat testing strips and regularly check the quat sanitizer concentration in the spray bottles and in containers of quat solution that are to be used for storage of cleaning cloths between uses.
*Outstanding violation* There is a small gap in the weatherstripping in the back door. , , - Repair the gap, ensure the facility is weather and pest proof.
There were some house flies and fruit/drain flies observed in the establishment. Additional measures to be taken to eliminate the flies and prevent them from getting in (e.g. keep doors to outside closed as much as possible, use fly strips/light traps in areas where there is no open food/clean utensils)., , There were some mouse droppings around and in garbage cupboard in servery area. Remove droppings and clean and sanitize area. Ensure there is mouse trap in this area.
There is a leak from around the edges of the handwashing sink in the bar. Fix the leak to prevent water accumulation which can attract fruit/drain flies, create a slipping hazard, etc.
*Outstanding Violation* , , Multiple cracks were observed on the tiles in the kitchen by the cook line. , , - Please repair or replace the tiles so that they are smooth, nonporous, and easily cleanable.
*Outstanding Violation* There is a hole in the wall (near ceiling) on the far end of the cook line. , , - Please repair the hole, ensure all walls are smooth and cleanable.
There is a hole in the ceiling near exhaust hood and above the oven. Close off hole in ceiling., , There are wooden boards used to prop up counters in the dishpit area. The wooden boards are heavily soiled. Remove boards and replace with something that is smooth, easily cleanable and impervious to moisture.
The following areas need cleaning:, -floor in the dishpit area (under counter), -floor in a couple corners of the kitchen, -floor under grease/oil barrels in garbage shed, -floor in bar area (under/around equipment), , Areas to be cleaned and cleaned more regularly and thoroughly., , A couple of shelves are sitting directly on the floor (under charbroiler and in side storage room); raise at least 6 inches off the floor so floor underneath can be easily cleaned.
The sink in the dishpit area equipped for handwashing (soap, paper towel) has a hose attached to one of the taps. Hot and cold water need to be able to be mixed so water is a comfortable temperature for handwashing.
Cleaning cloths were not being stored in sanitizer between uses.
One foodhandler did not wash their hands after touching raw meat. Discussed with foodhandler. Corrected during inspection., , Staff are not shutting off taps with paper towel after handwashing. Need to ensure all staff are using paper towel to shut off the taps after handwashing to prevent re-contaminating hands., , One of the foodhandlers was wearing a bracelet. Bracelet to be removed or must cover with a glove or keep further up arm to prevent it from coming in contact with foods.
Cooling logs were not being maintained. Cooling logs to be maintained when cooling high risk foods such as gravy.
A personal drink was being stored on top of prep cooler. Do not store personal drinks where they can spill/splash on food. Corrected during inspection.
Some of the spray bottles of chemical/sanitizer were not labelled as to their contents. Properly label bottles of chemical.
Two containers of gravy in the walk-in-cooler had been made yesterday but still had an internal temperature of 8C and 11C. Gravy was discarded during inspection. Need to ensure high risk foods are cooled from 60-20C within 2 hours, then from 20-4C within 4 hours., , Cooked chicken/fish in hot-holding unit was only at 41-50C. Are to be hot-held at 60C or above. Discarded. Ensure high risk food items are hot held at 60C or above or time-label and discard after 2 hours. This also applies to the cooked breaded fish fillets and gyoza that was cooked and then left at room temperature., , Coleslaw and other cut vegetable items were being kept on ice, but the ice was not high enough to keep all portions of these foods at 4C or less. Top portion at 14-15C. Ice needs to be as high as the level of the food in the container to keep it at 4C or less. There was also another bin in between the bin of ice which also will inhibit the ice being able to maintain the foods at the proper temperature. Corrected during inspection; second bin removed and ice put higher around the food.
The probe thermometer for checking food temperatures was not working; needs new battery. Ensure you have an accurate, functional probe thermometer for checking food temperatures.
The fridge to the left of the cooking equipment was at 10C. Do not store any high risk foods in this cooler until repaired (capable of maintaining foods at 4C or less). All high risk foods were removed from cooler at this time.
No chlorine testing strips could be located for checking the sanitizer level of the dishwasher., , No quat testing strips could be located for testing the quat concentration in the spray bottles., , Dishwasher and glasswasher sanitizer levels are not being checked. To be checked on a daily basis with test strips (chlorine testing strips for the dishwasher and iodine testing strips for the glasswasher). , , Obtain quat testing strips and regularly check the quat sanitizer concentration in the spray bottles and in containers of quat solution that are to be used for storage of cleaning cloths between uses.
There were some house flies and fruit/drain flies observed in the establishment. Additional measures to be taken to eliminate the flies and prevent them from getting in (e.g. keep doors to outside closed as much as possible, use fly strips/light traps in areas where there is no open food/clean utensils)., , There were some mouse droppings around and in garbage cupboard in servery area. Remove droppings and clean and sanitize area. Ensure there is mouse trap in this area.
*Outstanding violation* There is a small gap in the weatherstripping in the back door. , , - Repair the gap, ensure the facility is weather and pest proof.
There is a leak from around the edges of the handwashing sink in the bar. Fix the leak to prevent water accumulation which can attract fruit/drain flies, create a slipping hazard, etc.
There is a hole in the ceiling near exhaust hood. Close off hole in ceiling., , There are wooden boards used to prop up counters in the dishpit area. The wooden boards are heavily soiled. Remove boards and replace with something that is smooth, easily cleanable and impervious to moisture.
*Outstanding Violation* , , Multiple cracks were observed on the tiles in the kitchen by the cook line. , , - Please repair or replace the tiles so that they are smooth, nonporous, and easily cleanable.
*Outstanding Violation* There is a hole in the wall (near ceiling) on the far end of the cook line. , , - Please repair the hole, ensure all walls are smooth and cleanable.
The fridge to the left of the cooking equipment was at 10C. Do not store high risk foods in this cooler until it can maintain foods at 4C or less.
The following areas need cleaning:, -floor in the dishpit area (under counter), -floor in a couple corners of the kitchen, -floor under grease/oil barrels in garbage shed, -floor in bar area (under/around equipment), , Areas to be cleaned and cleaned more regularly and thoroughly., , A couple of shelves are sitting directly on the floor (under charbroiler and in side storage room); raise at least 6 inches off the floor so floor underneath can be easily cleaned.
There were open bottles of water in servery area; keep lids on to prevent contamination (dust, flies, etc)., , There were jars of syrup cooling by the handsink in the bar area. Store away from the sink to prevent water from getting into the product when handwashing. Corrected during inspection.
There is a small gap in the weatherstripping in the back door. , , - Repair the gap, ensure the facility is weather and pest proof.
*Outstanding Violation* , , Multiple cracks were observed on the tiles in the kitchen by the cook line. , , - Please repair or replace the tiles so that they are smooth, nonporous, and easily cleanable.
There is a hole in the wall on the far end of the cook line. , , - Please repair the hole, ensure all walls are smooth and cleanable.
No QUAT or chlorine test strips were available onsite. , , - Please acquire appropriate test strips and ensure all chemicals used are regularly tested.
There is a small gap in the weatherstripping in the back door. , , - Repair the gap, ensure the facility is weather and pest proof.
*Outstanding Violation* , , Multiple cracks were observed on the tiles in the kitchen by the cook line. , , - Please repair or replace the tiles so that they are smooth, nonporous, and easily cleanable.
There is a hole in the wall on the far end of the cook line. , , - Please repair the hole, ensure all walls are smooth and cleanable.
Sanitizer bottles in the bar areas were unlabeled. , , - Please add labels, ensure all chemicals used are appropriately labelled to indicate their contents.
Dishwasher sanitizer bucket was empty, no replacement chemicals available onsite. , , - Sanitizer solution was created in a sink basin. Please ensure all dishes are manually sanitized, until the dishwasher can sanitize at 50-100 ppm chlorine at the plate level.
Paper towel at the hand sink was not in the dispenser. , , - Paper towel was put into a dispenser, please ensure the hand sink is stocked with soap and paper towels at all times.
Some boxes were on the floor of the walk-in freezer., , - Boxes were moved, please ensure all food is stored off the ground to facilitate cleaning.
The flour scoop and the ice scoop were stored with the handles in the product. , , - Scoops were removed, please ensure all scoops are stored with the handles outside of the product to prevent contamination from hands into the food product.
No QUAT or chlorine test strips were available onsite. , , - Please acquire appropriate test strips and ensure all chemicals used are regularly tested.
There is a small gap in the weatherstripping in the back door. , , - Repair the gap, ensure the facility is weather and pest proof.
*Outstanding Violation* , , Multiple cracks were observed on the tiles in the kitchen by the cook line. , , - Please repair or replace the tiles so that they are smooth, nonporous, and easily cleanable.
There is a hole in the wall on the far end of the cook line. , , - Please repair the hole, ensure all walls are smooth and cleanable.