731 Railway Avenue
March 16, 2026
Pass*Committed to keeping back door closed and getting screen door prior to summer season when it gets hot in the kitchen., , Kitchen door was open to back storage area and storage area has wood door with large gap underneath door. Keep back kitchen door closed or provide screen with tight fitting frame to separate back non-food storage area from kitchen.
This restaurant has been inspected 4 times since April 15, 2025, with 4 passes and 0 closures on record.
*Committed to keeping back door closed and getting screen door prior to summer season when it gets hot in the kitchen., , Kitchen door was open to back storage area and storage area has wood door with large gap underneath door. Keep back kitchen door closed or provide screen with tight fitting frame to separate back non-food storage area from kitchen.
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.
Cutting board in front of prep coolers have some deep grooved/discolouration. If grooves can not be adequately cleaned and sanitized, replace or re-plane cutting boards.
Unlabelled spray bottle at front area had Fantastik (not food safe sanitizer) in the bottle. Ensure any chemicals are appropriately labelled and food safe if used for food contact surfaces.
Bins with dry goods had containers sitting on product used as scoops. Ensure proper scoops provided to reduce hand contamination of dry products - completed at time of inspection.
Kitchen door was open to back storage area and storage area has wood door with large gap underneath door. Keep back kitchen door closed or provide screen with tight fitting frame to separate back non-food storage area from kitchen.
Caulking/sealant on dirty side of dishwasher is deteriorating/moulding/not cleanable. Remove silicone where necessary and re-seal area between dishwasher and wall.
Metal ice scoop at front service area was badly cracked/had sharp edge. Discarded at time of inspection.
The following areas require additional cleaning: , , - Ceiling and vents (vents by hood, dust on ceiling), - Wall with flaking paint., - Under grill equipment (build up of food debris/grease)., , , Please clean the facility, including but not limited to these areas.
Back door was left open, there was no screen on the door. , , - Keep this door closed or ensure there is an adequate screen to prevent pest entry.
The following areas require additional cleaning: , , - Ceiling and vents , - Mop sink , , Please clean the facility, including but not limited to these areas.
Wet noodles and cut vegetables were left in a line cooler that was not working. , , - Items were moved into the refrigerator, please ensure that any high-risk items are stored with proper temperature control such as in the fridge below 4C, or in ice below 4C.
Hand sink in the back was partially blocked with a garbage can, and there was a container left in the sink. , , - Items were moved, please ensure this sink is always completely accessible for staff to wash their hands.
Facility has an outdoor area attached to the backdoor of the facility. , , - Please ensure that no food items are stored in this area as it is not fully protected from the elements nor pest proof.
Current food handling permit was not posted. , , - Please ensure the valid permit is posted in a conspicuous place.
1) Wooded shelf in holding the powders in the kitchen was peeling and chipped exposing raw wood. , , - Please reseal/repaint this shelf, ensure the surface is smooth, non-porous, and cleanable. , , 2) Light in the back of the kitchen is missing a cover. , , - Please ensure all lights have shatterproof covers.
*Outstanding Violation*, Utensils are being stored in water between uses. Soiled utensils should be stored below 4C, above 60C, or washed and sanitized every two hours. , , Recommend keeping extra clean utensils in reserve and immediately washing & sanitizing utensils used to handle raw meat., , *Limit the number of utensils being stored in water, and ensure water/sanitizer storage is being replaced regularly.*
*Outstanding Violation*, The dishwashing racks were dirty and require more frequent cleaning. , , - Please clean the dishracks.
The following areas require additional cleaning: , , - High-touch areas (fridge handles, sink taps, etc.), - Inside the line coolers , - The dry storage closet , - Ceiling and vents , - Microwave shelf , - Mop sink , - In-between and behind equipment , , Please clean the facility, including but not limited to these areas.