102 - 1000 6 Avenue
November 18, 2025
PassTaps were not always shut off with paper towel after handwashing. Corrected during inspection.
Cell phone was on table also used for food preparation. Keep cell phone away from food and utensils. Corrected during inspection.
High temperature dishmachine rinse temperature is only being checked monthly. Dishmachine to be checked each day (that restaurant is open) at dish level to ensure it reaches at least 71C.
There is a wooden board at bottom of back door. To be painted/sealed so that it is easily cleanable and impervious to moisture.
Room in back kitchen (that was formerly a walk-in-cooler) is still very cluttered. Items not used/needed are to be removed and area organized for ease of cleaning and monitoring for pests. Chairs should not be stored in here as area is primarily used for food storage.
This restaurant has been inspected 3 times since June 24, 2024, with 3 passes and 0 closures on record.
Taps were not always shut off with paper towel after handwashing. Corrected during inspection.
Cell phone was on table also used for food preparation. Keep cell phone away from food and utensils. Corrected during inspection.
High temperature dishmachine rinse temperature is only being checked monthly. Dishmachine to be checked each day (that restaurant is open) at dish level to ensure it reaches at least 71C.
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.
There is a wooden board at bottom of back door. To be painted/sealed so that it is easily cleanable and impervious to moisture.
Room in back kitchen (that was formerly a walk-in-cooler) is still very cluttered. Items not used/needed are to be removed and area organized for ease of cleaning and monitoring for pests. Chairs should not be stored in here as area is primarily used for food storage.
There was some raw meats being stored over cooked foods in one of the coolers. Store raw meats on the lowest shelf. Corrected during inspection., , There was an open personal drink being stored near food. Was removed during inspection.
There were spray bottles labelled sanitizer that just had water in them. Ensure containers are properly labelled. Corrected during inspection; bottles were re-filled with sanitizer.
Container of duck fat had been left out at room temperature; was at 14C. Keep refrigerated as per the label on the container. Corrected during inspection.
In back room (formerly walk-in-cooler) there is food stored with stored with personal items, unused chairs, etc. Keep items separate., , There were personal items and chemicals stored beside take-out containers. Store separately. Corrected during inspection.
High temperature dishmachine is not being checked at dishlevel with thermometer. Dishmachine to be checked each day at dish level with thermometer to ensure it reaches at least 71C.
Paper towel used to dry hands is being stored in the washroom. Do not store in washroom as possibility of contamination.
Some grease-laden cooking being done (sunny-side up eggs) without commercial ventilation unit. Need to install commercial ventilation if want to do grease-laden cooking.
There is a wooden board at bottom of back door. To be painted/sealed so that it is easily cleanable and impervious to moisture.
Overall cleanliness is good, there is just a bit of debris build-up in the back kitchen along some of the walls and in some of the corners (by back door). Please clean these areas., , Room in back kitchen (that was formerly a walk--in-cooler) is very cluttered and disorganized. Items not used/needed are to be removed and area organized for ease of cleaning and monitoring for pests.