837 8 Street
This restaurant has been inspected 5 times since April 10, 2025, with 4 passes and 1 closure on record.
Spray bottles that were present may have had cleaner? rather than sanitizer in bottles and active sanitizer was not measured. Ensure surfaces are sanitized with an approved sanitizer after washing/rinsing. One option is to use 1/2 tsp bleach in one litre water for appropriate surface sanitation.
Laser thermometer used for temperature checks is not accurate. Ensure thermometer is accurate; verify with other calibrated thermometers.
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.
Insert fridge had food (yogurt, garnishes) initially measured at 7-8C. Fridge thermostat reading above 40F (46-47F). Top of fridge may have been open during the inspection. Cover for fridge is heavy/not easy to open and close and may be kept open frequently. Food temperature came down to 6C during inspection when lid was closed.
Gravy/sauce in large 5gal bucket in back storage area prepared on Mar 22 measured at an internal temperature of 16C. Discarded. Ensure items are cooled quickly to refrigerator temperature (4C); within 4 hours. Use large pot and an ice-water bath.
Sanitizer concentration in dishwasher was at approximately 50ppm rather than 100ppm. Ensure sanitizer is at adequate concentration and ensure dishes are sanitized.
Sweep at back door is damaged/bent. Replace or repair door sweep so pests do not enter facility.
A few cracked tiles on floor by rice cooker. Tiles on-site for replacement. Ensure floor remains smooth/easily cleanable.
Some cleaning is required: , -In back storage area under shelves and crates., -By back doors, Ensure all areas are maintained in a clean and sanitary condition.
The walk-in-cooler was at 9C. To be below 4C so it can keep foods at 4C or less. No foods were in walk-in-cooler at this time.