105 - 1000 7 Avenue
9 avril 2026
RéussiThere were no quat testing strips for checking the concentration of the quat sanitizer that is mixed on site. , Obtain quat testing strips.
*Some improvement but still some damage on floor. , The floor in the kitchen is damaged and covered with tape. Flooring does not fully cover area under sink and has some large gaps. Floor to be repaired and maintained in a smooth and easily cleanable condition.
Ce restaurant a été inspecté 5 fois depuis le 1 avril 2025, avec 5 réussites et 1 fermeture au dossier.
There were no quat testing strips for checking the concentration of the quat sanitizer that is mixed on site. , Obtain quat testing strips.
*Some improvement but still some damage on floor. , The floor in the kitchen is damaged and covered with tape. Flooring does not fully cover area under sink and has some large gaps. Floor to be repaired and maintained in a smooth and easily cleanable condition.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Small single door fridge in corner of kitchen was slightly warm with food measured at 6C. Ensure refrigerator keeps food at 4C or less.
Hot water tap at hand sink has been leaking and had been turned off at time of inspection. Fix hot water tap so that it does not leak and water is a comfortable temperature for handwashing.
Outstanding from previous inspection: some food preparation is done in the back area next to sink. As washroom is located right beside this area, the washroom door is to be equipped with a self-closing device.
There were no quat testing strips for checking the concentration of the quat sanitizer that is mixed on site. , Obtain quat testing strips.
Small shelf with sauce on top in middle of food preparation area is flaking paint and is built up with debris. Replace shelf or refinish so that it is easily cleanable/smooth., , White shelves just outside of main kitchen area have some exposed wood/are no longer easily cleanable. Refinish or replace shelving.
The floor in the kitchen is damaged and covered with tape. Flooring does not fully cover area under sink and has some large gaps. Floor to be repaired and maintained in a smooth and easily cleanable condition.
The following areas need cleaning:, -floor in dry storage room (dirt build-up), -floor under shelving units in the kitchen (dirt build-up), -floor under fridges in the hallway (dirt build-up), -floor along edges of walls throughout the facility (dirt build-up)
Was advised some food preparation is done in the back area next to sink. As washroom is located right beside this area, the washroom door is to be equipped with a self-closing device.
There were no quat testing strips for checking the concentration of the quat sanitizer that is mixed on site. , Obtain quat testing strips.
The floor in the kitchen is damaged and covered with tape. Floor to be repaired.
The following areas need cleaning:, -floor in dry storage room (dirt build-up), -floor under shelving units in the kitchen (dirt build-up), -floor under fridges in the hallway (dirt build-up), -floor along edges of walls throughout the facility (dirt build-up)
The bean pastes and tofu were again sitting out at room temperature. These items are to be kept in the fridge or a small portion can be left out at room temperature only if it is time-dated and discarded if not used up within 2 hours. , , Were put into cooler during inspection.
The small cooler next to the cooking elements was at 7C., Coolers are to be below 4C to maintain foods at 4C or below.
The hot water was shut off under the handsink as the tap was leaking. Hot water is required for handwashing; sink/tap to be repaired.
Was advised some food preparation is done in the back area next to sink. As washroom is located right beside this area, the washroom door is to be equipped with a self-closing device.
There were no quat testing strips for checking the concentration of the quat sanitizer that is mixed on site. , Obtain quat testing strips.
The floor in the kitchen is damaged and covered with tape. Floor to be repaired.
The following areas need cleaning:, -floor in dry storage room (dirt build-up), -floor under shelving units in the kitchen (dirt build-up), -exterior of containers and the shelving above the three compartment sink, -floor under fridges in the hallway (dirt build-up), -floor along edges of walls throughout the facility (dirt build-up)
Handwashing was being done but taps were not being turned off with paper towel afterwards. Taps to be turned off with paper towel to avoid re-contaminating hands.
Several containers of food items were being left out at room temperature between orders (meat, tofu, bean paste). Temperature ranged from about 14-21C. All high risk foods are to be kept in the cooler and put back in the cooler between uses. Were put into cooler during inspection. , Recommend prep cooler be installed in the kitchen or these items be kept in ice between uses during busy periods., , Soy milk that had been warmed up had been left sitting in a pot on cooking element was at 26C. Need to either put this in the fridge after use or keep hot at 60C or higher. Was discarded during inspection., , There was a box of noodles thawing at room temperature. High risk foods are to be thawed in a cooler or under cold running water. Were put into cooler during inspection.
The small cooler next to the cooking elements was at 6C., The small two door cooler on which the deep fryer sits was at 8C., , Coolers are to be below 4C to maintain foods at 4C or below.
The hot water was shut off under the handsink as the tap was leaking. Hot water is required for handwashing; sink/tap to be repaired.
Personal items were being stored among food items in the dry storage room (e.g. there was a backpack on a bag of rice). Keep personal items (caps, backpacks, etc) separate from food items/utensils.
There were no quat testing strips for checking the concentration of the quat sanitizer that is mixed on site. , Obtain quat testing strips.
There are bottles of chemical being stored in a cardboard box in the back hallway. The cardboard box has gotten wet and is water-damaged/moldy. Discard any water-damaged carboard boxes and either install shelf to keep these items up off the floor or store in a container that is impervious to moisture (e.g. plastic bin).
The floor in the kitchen is damaged and covered with tape. Floor to be repaired., , The surfacing/paint on the brown shelving unit between the two coolers in the kitchen is coming off. To be repaired.
The following areas need cleaning:, -floor in dry storage room (dirt build-up), -floor under shelving units in the kitchen (dirt build-up), -exterior of container and the shelving above the three compartment sink, -floor under fridges in the hallway (dirt build-up), -floor along edges of walls throughout the facility (dirt build-up)