1103 Highway 9 S
April 8, 2026
PassObserved staff not using thermometer to check temperature of the sausage meat. She mentioned that the sausage is cooked for 15 minutes or longer or until there is no pink color from the meat. Staff was advised on the importance of checking food temperature during cooking to ensure that the food is adequately cooked. Facility manager provided meat thermometer for use in the kitchen during the inspection., , Fridge #1: 1.4 C, Fridge #2: 2.9 C, Walk-in cooler: 1.8 C, Freezer #1 temp: -18 C, Freezer #2 Temp: -24 C , Hot held egg, sausage, and hash brown temperature >60 C
This restaurant has been inspected 6 times since November 21, 2024, with 6 passes and 0 closures on record.
Observed staff not using thermometer to check temperature of the sausage meat. She mentioned that the sausage is cooked for 15 minutes or longer or until there is no pink color from the meat. Staff was advised on the importance of checking food temperature during cooking to ensure that the food is adequately cooked. Facility manager provided meat thermometer for use in the kitchen during the inspection., , Fridge #1: 1.4 C, Fridge #2: 2.9 C, Walk-in cooler: 1.8 C, Freezer #1 temp: -18 C, Freezer #2 Temp: -24 C , Hot held egg, sausage, and hash brown temperature >60 C
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.
The low temperature dishwasher sanitizer concentration was at 0 ppm chlorine at the time of inspection. Observed the sanitizer jar was empty at this time. Staff replaced jar with new solution during the inspection. The concentration of the sanitizer for the low-temperature dishwasher was measured to be at 100 ppm after equipment was primed four times and tested. There is a two-compartment sink for manual dish washing using bleach as the sanitizing solution at 100 ppm. , , Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
The Ecolab Chlorine test papers available onsite expired in 2022., , Replace to ensure testing equipment is effective.
Observed scoops eggs and hash brown not separated and are both used for serving eggs. PHI provide education to staff regarding prevention of bulk food contamination. Staff replaced scoops and provided two ceramic saucer places for each of the scoop placed in front of the food to prevent guest from using same scoop to serve different food.
The concentration of the sanitizer for the low-temperature dishwasher was observed to be at 0 ppm after equipment was primed three times and tested. , Please use the two-compartment sink for manual cleaning and sanitizing of dishes with bleach until the dishwasher is confirmed to be able to sanitizes effectively at 100 ppm chlorine solution., , The rinse temperature of the high-temperature dishwasher in the main kitchen was at 190 F., , *Not completed
The concentration of the sanitizer for the low-temperature dishwasher was observed to be at 0 ppm after equipment was primed three times and tested. , Please use the two-compartment sink for manual cleaning and sanitizing of dishes with bleach until the dishwasher is confirmed to be able to sanitizes effectively at 100 ppm chlorine solution., , The rinse temperature of the high-temperature dishwasher in the main kitchen was at 190 F.
There was no valid food handling permit available at the time of inspection. Permit posted onsite expired in 2023., , Ensure a valid permit is posted.