7A - 1306 Bow Valley Trail
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This restaurant has been inspected 4 times since January 17, 2025, with 1 in compliance, 3 not in compliance, and 0 closures on record.
No violations
4 violations
1) There is a small gap in-between the side doors. , , - Please repair the gap, ensure the facility is free from pest entry., , 2) Up to date pest control records were not available onsite, facility keeps them digitally. , , - Please provide PHI with most recent pest control record for review.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Some of the storage shelves in the back are damaged/chipping, exposing raw and porous materials. , , -Please repair any damaged shelving, ensure all shelves are impervious to moisture and easily cleanable.
Some additional cleaning is required in the dry storage area behind the table and on the shelves. , , - Please clean these areas.
There was some dust build-up noted on the ceiling. , , - Please clean the dust.
1 violation
There is some damage to bottom of the handsink cabinet in the kitchen. To be repaired.
8 violations
Although staff were washing hands thoroughly, they were not turning off the taps with paper towel after handwashing. Please ensure staff turn off the taps with paper towel afterwards to prevent re-contaminating their hands., , A foodhandler was wearing a rope bracelet. Bracelet to be removed or must be covered with a glove when foodhandling.
There was a spray bottle of chemical labelled as sanitizer but was not sanitizer. Ensure all containers of chemical are properly labelled.
Was advised changes made to cooling process to cool high risk foods quicker, but verification and recording of temperature during entire cooling process is not being done. Cooling log to be maintained.
Curries in hotholding unit were 48-56C. Need to re-heat curries to 74C before placing in hot-holding unit and ensure hot-holding unit capable of keeping at 60C or above. Corrected during inspection. Curries were re-heated.
Some foods were being stored in opened cans. Transfer opened tin cans of food into an alternate food grade container to prevent any chemicals from the can leaching into the food once exposed to air.
There were some mouse droppings found in the dry storage closet. Remove droppings and clean and sanitize area. Organize and de-clutter area.
A bottom shelf in the dry storage area was observed to be made from a raw wood, absorbent and difficult to properly clean. The presence of liquid storage in this area makes it prone to occasional spillage. , , Cover or finish wood to render a surface which is smooth and easily cleanable.
There were some raw wood shelves in the closet dry storage room. Food storage shelves are to be easily cleanable and impervious to moisture., , There is also damage to bottom of the hansink cabinet in the kitchen. To be repaired.