10639 156 Street NW · CANORA
18 mars 2026
RéussiUsed gloves were clipped on magnets and being kept for later use., , Gloves are to be discarded once used. Handwashing is to be utilized when gloves are changed.
Tapioca pearls in the bubble tea area were stored in a rice cooker. The internal temperature of the pearls was measured at 29C using a probe thermometer. , , ACTION REQUIRED: store tapioca pearls at or below 4C OR at or above 60C. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
Please obtain extra chlorine test papers.
**Facility had not started to keep pest control records
Weatherstrip required for back door by the walk in cooler. A large gap noted underneath the door.
The two wall tiles below the hand wash sink (corner, base of the wall; restaurant area) were damaged/broken. , , ACTION REQUIRED: repair or replace the broken tile so the surface is durable, smooth, washable, & impervious to moisture.
The facility had constructed and started operations of a restaurant area within the existing facility. The operator had not adequately consulted with or received approval from an executive officer to start food preparations.
Joy's Lucky 7 Food Store - Food Store se trouve dans le quartier CANORA. CANORA, Edmonton compte 22 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 avril 2026, 15 (68%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 11 fois depuis le 25 septembre 2024, avec 11 réussites et 1 fermeture au dossier.
Used gloves were clipped on magnets and being kept for later use., , Gloves are to be discarded once used. Handwashing is to be utilized when gloves are changed.
Tapioca pearls in the bubble tea area were stored in a rice cooker. The internal temperature of the pearls was measured at 29C using a probe thermometer. , , ACTION REQUIRED: store tapioca pearls at or below 4C OR at or above 60C. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
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.
CANORA
Please obtain extra chlorine test papers.
**Facility had not started to keep pest control records
Weatherstrip required for back door by the walk in cooler. A large gap noted underneath the door.
The two wall tiles below the hand wash sink (corner, base of the wall; restaurant area) were damaged/broken. , , ACTION REQUIRED: repair or replace the broken tile so the surface is durable, smooth, washable, & impervious to moisture.
The facility had constructed and started operations of a restaurant area within the existing facility. The operator had not adequately consulted with or received approval from an executive officer to start food preparations.
An unlabeled spray bottle was stored in the chemical storage cabinet (bubble tea dishwashing area). , , ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
Tapioca pearls in the bubble tea area were stored in a rice cooker. The internal temperature of the pearls was measured at 29C using a probe thermometer. , , ACTION REQUIRED: store tapioca pearls at or below 4C OR at or above 60C. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
2025-09-15, Hoisin sauce & oyster sauce were left in aluminum cans after opening in the walk-in cooler., ____________________, 2025-08-20, Foods such as water chestnuts and sauce were left in aluminum cans after opening. , , ACTION REQUIRED: Re-packaged canned foods in food grade containers tight fitting lids after opening. Date label open foods to monitor stock rotation.
Please obtain extra chlorine test papers.
2025-09-15, The facility had set additional traps. However, pest control records documenting efforts were not being kept., , **Mouse droppings & nesting materials observed under the one-compartment sink in the bubble tea area. ACTION REQUIRED: remove all stock & clean in this area. , , **Several (>10) small flies were observed flying in the garbage box in the bubble tea preparation area. ACTION REQUIRED: remove garbage at an increased frequency. Conduct a deep clean of this area. , , RESOURCES: , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf, https://www.albertahealthservices.ca/news/Page15101.aspx, _____________________, 2025-08-20, -The facility had set one mouse trap in the back storage area (exterior door on east wall) and obtained additional mouse traps. Discussed setting one trap is insufficient for an integrated pest management program., -No pesticides or insecticides observed., **One mouse dropping observed where the trap was set, **Facility had not started to keep pest control records, **The exterior door facing west (entering into a staff area) was propped open at the time of inspection with only the screened curtain with the loose base. Discussed the curtain is ineffective at preventing crawling insects from entering the facility.
Weatherstrip required for back door by the walk in cooler. A large gap noted underneath the door.
Facility was operating in violation of permit restrictions, namely:, -The facility had installed two commercial deep fryers that were filled with oil, -The facility started ordering & preparing foods (extensive food handling) for the restaurant without consulting an executive officer.
The two wall tiles below the hand wash sink (corner, base of the wall; restaurant area) were damaged/broken. , , ACTION REQUIRED: repair or replace the broken tile so the surface is durable, smooth, washable, & impervious to moisture.
The facility had constructed and started operations of a restaurant area within the existing facility. The operator had not adequately consulted with or received approval from an executive officer to start food preparations.
2025-09-15, A Quality Food Roast Beef n' Cheese Onion Bun stored in the preparation table cooler (bubble tea area) had a best before date of Aug 20, 2025. , , CDI: discarded. , ______________________, 2025-08-20, Several Quality Food sandwiches stored in the grab-and-go cooler in the retail/customer area were far beyond the best before date (BBD) and showed signs of spoilage. For example: , -Beef and Cheese Sandwich on 14 Grain BBD: Aug 8, white substance on bread & meat, -1/4 lb Cheese Burger, BBD: July 31, 2025, white fuzzy substance & moisture build-up around the poppyseeds, -Italian Meatball Sub Sandwich, BBD; July 25, 2025, -Double hamburger, BBD: May 20, 2025, moisture inside packaging & meat discolored, , CDI: all Quality Food sandwiches that were past the BBD or did not contain a BBD were discarded in the facility dumpster.
The facility was not abiding by wiping guidelines, namely:, --A used wiping cloth was left on the preparation counter in the restaurant area (across from the cookline), --A used wiping cloth was left on the preparation table cooler cutting board in the bubble tea area, --The facility did not have prepared sanitizer readily available. A spray bottle in the restaurant area labelled in Chinese writing tested at 0ppm chlorine. Operator was unable to identify contents of the bottle., --A sanitizer or test strips were not readily available in the restaurant area. , , ACTION REQUIRED: store wiping cloths in a sanitizer solution when not in use. Review and retrain staff on the below resource., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
2025-09-15, The staff were re-using gloves: , --A pair of used black gloves and a pair of used blue gloves were hanging by a magnetic clip on the equipment next to the bubble tea dishwashing area. , --A pair of used blue gloves were left on the preparation counter (across from the cookline) in the restaurant kitchen, _____________________, 2025-08-20, A staff member was observed touching raw meat and shrimp with gloved hands then changing tasks (obtaining personal identification from a pant pocket) without removing gloves or washing hands. No handwashing observed throughout the duration of the inspection. , , ACTION REQUIRED: provide additional training to staff regarding required handwashing & glove use protocols. Consider enrolling staff in formal food safety training. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf, , https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
An unlabeled spray bottle was stored in the chemical storage cabinet (bubble tea dishwashing area). , , ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
Tapioca pearls in the bubble tea area were stored in a rice cooker. The internal temperature of the pearls was measured at 29C using a probe thermometer. , , ACTION REQUIRED: store tapioca pearls at or below 4C OR at or above 60C. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
2025-09-15, Hoisin sauce & oyster sauce were left in aluminum cans after opening in the walk-in cooler., ____________________, 2025-08-20, Foods such as water chestnuts and sauce were left in aluminum cans after opening. , , ACTION REQUIRED: Re-packaged canned foods in food grade containers tight fitting lids after opening. Date label open foods to monitor stock rotation.
Please obtain extra chlorine test papers.
2025-09-15, The facility had set additional traps. However, pest control records documenting efforts were not being kept., , **Mouse droppings & nesting materials observed under the one-compartment sink in the bubble tea area. ACTION REQUIRED: remove all stock & clean in this area. , , **Several (>10) small flies were observed flying in the garbage box in the bubble tea preparation area. ACTION REQUIRED: remove garbage at an increased frequency. Conduct a deep clean of this area. , , RESOURCES: , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf, https://www.albertahealthservices.ca/news/Page15101.aspx, _____________________, 2025-08-20, -The facility had set one mouse trap in the back storage area (exterior door on east wall) and obtained additional mouse traps. Discussed setting one trap is insufficient for an integrated pest management program., -No pesticides or insecticides observed., **One mouse dropping observed where the trap was set, **Facility had not started to keep pest control records, **The exterior door facing west (entering into a staff area) was propped open at the time of inspection with only the screened curtain with the loose base. Discussed the curtain is ineffective at preventing crawling insects from entering the facility.
Facility was operating in violation of permit restrictions, namely:, -The facility had installed two commercial deep fryers that were filled with oil, -The facility started ordering & preparing foods (extensive food handling) for the restaurant without consulting an executive officer.
2025-08-20, A food safety certificate was posted in the restaurant area. The individual with the food safety certification was not onsite during the Aug 20 or July 23, 2025, inspections. Furthermore, staff onsite lacked food safety knowledge regarding proper thawing & glove use. Discussed that the certification must be held by someone in care and control of the facility. Recommended that additional staff complete the food safety training. , , RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf, __________________________, 2025-07-23, Operator was uncertain if anyone had recognized food safety training - unable to provide proof of certification at the time of inspection., , ACTION REQUIRED: someone in care and control of the food handling must complete recognized food safety training., , RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The two wall tiles below the hand wash sink (corner, base of the wall; restaurant area) were damaged/broken. , , ACTION REQUIRED: repair or replace the broken tile so the surface is durable, smooth, washable, & impervious to moisture.
The facility had constructed and started operations of a restaurant area within the existing facility. The operator had not adequately consulted with or received approval from an executive officer to start food preparations.
2025-09-15, A Quality Food Roast Beef n' Cheese Onion Bun stored in the preparation table cooler (bubble tea area) had a best before date of Aug 20, 2025. , , CDI: discarded. , ______________________, 2025-08-20, Several Quality Food sandwiches stored in the grab-and-go cooler in the retail/customer area were far beyond the best before date (BBD) and showed signs of spoilage. For example: , -Beef and Cheese Sandwich on 14 Grain BBD: Aug 8, white substance on bread & meat, -1/4 lb Cheese Burger, BBD: July 31, 2025, white fuzzy substance & moisture build-up around the poppyseeds, -Italian Meatball Sub Sandwich, BBD; July 25, 2025, -Double hamburger, BBD: May 20, 2025, moisture inside packaging & meat discolored, , CDI: all Quality Food sandwiches that were past the BBD or did not contain a BBD were discarded in the facility dumpster.
The facility was not abiding by wiping guidelines, namely:, --A used wiping cloth was left on the preparation counter in the restaurant area (across from the cookline), --A used wiping cloth was left on the preparation table cooler cutting board in the bubble tea area, --The facility did not have prepared sanitizer readily available. A spray bottle in the restaurant area labelled in Chinese writing tested at 0ppm chlorine. Operator was unable to identify contents of the bottle., --A sanitizer or test strips were not readily available in the restaurant area. , , ACTION REQUIRED: store wiping cloths in a sanitizer solution when not in use. Review and retrain staff on the below resource., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
2025-09-15, The staff were re-using gloves: , --A pair of used black gloves and a pair of used blue gloves were hanging by a magnetic clip on the equipment next to the bubble tea dishwashing area. , --A pair of used blue gloves were left on the preparation counter (across from the cookline) in the restaurant kitchen, _____________________, 2025-08-20, A staff member was observed touching raw meat and shrimp with gloved hands then changing tasks (obtaining personal identification from a pant pocket) without removing gloves or washing hands. No handwashing observed throughout the duration of the inspection. , , ACTION REQUIRED: provide additional training to staff regarding required handwashing & glove use protocols. Consider enrolling staff in formal food safety training. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf, , https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
An unlabeled spray bottle was stored in the chemical storage cabinet (bubble tea dishwashing area). , , ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
Tapioca pearls in the bubble tea area were stored in a rice cooker. The internal temperature of the pearls was measured at 29C using a probe thermometer. , , ACTION REQUIRED: store tapioca pearls at or below 4C OR at or above 60C. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
1. There was no soap or paper towel in the ice cream service area. CDI: restocked., , 2. A metal sieve was stored in the only hand wash station in the restaurant kitchen. , , ACTION REQUIRED: ensure all hand wash stations are equipped with soap, paper towel, & hot/cold running water at all times. Keep the basin free of equipment and easily accessible for handwashing.
2025-09-15, Hoisin sauce & oyster sauce were left in aluminum cans after opening in the walk-in cooler., ____________________, 2025-08-20, Foods such as water chestnuts and sauce were left in aluminum cans after opening. , , ACTION REQUIRED: Re-packaged canned foods in food grade containers tight fitting lids after opening. Date label open foods to monitor stock rotation.
2025-09-15, The facility had set additional traps. However, pest control records documenting efforts were not being kept., , **Mouse droppings & nesting materials observed under the one-compartment sink in the bubble tea area. ACTION REQUIRED: remove all stock & clean in this area. , , **Several (>10) small flies were observed flying in the garbage box in the bubble tea preparation area. ACTION REQUIRED: remove garbage at an increased frequency. Conduct a deep clean of this area. , , RESOURCES: , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf, https://www.albertahealthservices.ca/news/Page15101.aspx, _____________________, 2025-08-20, -The facility had set one mouse trap in the back storage area (exterior door on east wall) and obtained additional mouse traps. Discussed setting one trap is insufficient for an integrated pest management program., -No pesticides or insecticides observed., **One mouse dropping observed where the trap was set, **Facility had not started to keep pest control records, **The exterior door facing west (entering into a staff area) was propped open at the time of inspection with only the screened curtain with the loose base. Discussed the curtain is ineffective at preventing crawling insects from entering the facility.
Facility was operating in violation of permit restrictions, namely:, -The facility had installed two commercial deep fryers that were filled with oil, -The facility started ordering & preparing foods (extensive food handling) for the restaurant without consulting an executive officer.
2025-08-20, A food safety certificate was posted in the restaurant area. The individual with the food safety certification was not onsite during the Aug 20 or July 23, 2025, inspections. Furthermore, staff onsite lacked food safety knowledge regarding proper thawing & glove use. Discussed that the certification must be held by someone in care and control of the facility. Recommended that additional staff complete the food safety training. , , RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf, __________________________, 2025-07-23, Operator was uncertain if anyone had recognized food safety training - unable to provide proof of certification at the time of inspection., , ACTION REQUIRED: someone in care and control of the food handling must complete recognized food safety training., , RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The two wall tiles below the hand wash sink (corner, base of the wall; restaurant area) were damaged/broken. , , ACTION REQUIRED: repair or replace the broken tile so the surface is durable, smooth, washable, & impervious to moisture.
The facility had constructed and started operations of a restaurant area within the existing facility. The operator had not adequately consulted with or received approval from an executive officer to start food preparations.
The restaurant was in operation and found to be in violation of the closure order issued on August 20, 2025.
2025-09-15, A Quality Food Roast Beef n' Cheese Onion Bun stored in the preparation table cooler (bubble tea area) had a best before date of Aug 20, 2025. , , CDI: discarded. , ______________________, 2025-08-20, Several Quality Food sandwiches stored in the grab-and-go cooler in the retail/customer area were far beyond the best before date (BBD) and showed signs of spoilage. For example: , -Beef and Cheese Sandwich on 14 Grain BBD: Aug 8, white substance on bread & meat, -1/4 lb Cheese Burger, BBD: July 31, 2025, white fuzzy substance & moisture build-up around the poppyseeds, -Italian Meatball Sub Sandwich, BBD; July 25, 2025, -Double hamburger, BBD: May 20, 2025, moisture inside packaging & meat discolored, , CDI: all Quality Food sandwiches that were past the BBD or did not contain a BBD were discarded in the facility dumpster.
The facility was not abiding by wiping guidelines, namely:, --A used wiping cloth was left on the preparation counter in the restaurant area (across from the cookline), --A used wiping cloth was left on the preparation table cooler cutting board in the bubble tea area, --The facility did not have prepared sanitizer readily available. A spray bottle in the restaurant area labelled in Chinese writing tested at 0ppm chlorine. Operator was unable to identify contents of the bottle., --A sanitizer or test strips were not readily available in the restaurant area. , , ACTION REQUIRED: store wiping cloths in a sanitizer solution when not in use. Review and retrain staff on the below resource., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
2025-09-15, The staff were re-using gloves: , --A pair of used black gloves and a pair of used blue gloves were hanging by a magnetic clip on the equipment next to the bubble tea dishwashing area. , --A pair of used blue gloves were left on the preparation counter (across from the cookline) in the restaurant kitchen, _____________________, 2025-08-20, A staff member was observed touching raw meat and shrimp with gloved hands then changing tasks (obtaining personal identification from a pant pocket) without removing gloves or washing hands. No handwashing observed throughout the duration of the inspection. , , ACTION REQUIRED: provide additional training to staff regarding required handwashing & glove use protocols. Consider enrolling staff in formal food safety training. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf, , https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
An unlabeled spray bottle was stored in the chemical storage cabinet (bubble tea dishwashing area). , , ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
Tapioca pearls in the bubble tea area were stored in a rice cooker. The internal temperature of the pearls was measured at 29C using a probe thermometer. , , ACTION REQUIRED: store tapioca pearls at or below 4C OR at or above 60C. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
1. There was no soap or paper towel in the ice cream service area. CDI: restocked., , 2. A metal sieve was stored in the only hand wash station in the restaurant kitchen. , , ACTION REQUIRED: ensure all hand wash stations are equipped with soap, paper towel, & hot/cold running water at all times. Keep the basin free of equipment and easily accessible for handwashing.
2025-09-15, Hoisin sauce & oyster sauce were left in aluminum cans after opening in the walk-in cooler., ____________________, 2025-08-20, Foods such as water chestnuts and sauce were left in aluminum cans after opening. , , ACTION REQUIRED: Re-packaged canned foods in food grade containers tight fitting lids after opening. Date label open foods to monitor stock rotation.
2025-09-15, The facility had set additional traps. However, pest control records documenting efforts were not being kept., , **Mouse droppings & nesting materials observed under the one-compartment sink in the bubble tea area. ACTION REQUIRED: remove all stock & clean in this area. , , **Several (>10) small flies were observed flying in the garbage box in the bubble tea preparation area. ACTION REQUIRED: remove garbage at an increased frequency. Conduct a deep clean of this area. , , RESOURCES: , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf, https://www.albertahealthservices.ca/news/Page15101.aspx, _____________________, 2025-08-20, -The facility had set one mouse trap in the back storage area (exterior door on east wall) and obtained additional mouse traps. Discussed setting one trap is insufficient for an integrated pest management program., -No pesticides or insecticides observed., **One mouse dropping observed where the trap was set, **Facility had not started to keep pest control records, **The exterior door facing west (entering into a staff area) was propped open at the time of inspection with only the screened curtain with the loose base. Discussed the curtain is ineffective at preventing crawling insects from entering the facility.
Facility was operating in violation of permit restrictions, namely:, -The facility had installed two commercial deep fryers that were filled with oil, -The facility started ordering & preparing foods (extensive food handling) for the restaurant without consulting an executive officer.
2025-08-20, A food safety certificate was posted in the restaurant area. The individual with the food safety certification was not onsite during the Aug 20 or July 23, 2025, inspections. Furthermore, staff onsite lacked food safety knowledge regarding proper thawing & glove use. Discussed that the certification must be held by someone in care and control of the facility. Recommended that additional staff complete the food safety training. , , RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf, __________________________, 2025-07-23, Operator was uncertain if anyone had recognized food safety training - unable to provide proof of certification at the time of inspection., , ACTION REQUIRED: someone in care and control of the food handling must complete recognized food safety training., , RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The two wall tiles below the hand wash sink (corner, base of the wall; restaurant area) were damaged/broken. , , ACTION REQUIRED: repair or replace the broken tile so the surface is durable, smooth, washable, & impervious to moisture.
The facility had constructed and started operations of a restaurant area within the existing facility. The operator had not adequately consulted with or received approval from an executive officer to start food preparations.
Several Quality Food sandwiches stored in the grab-and-go cooler in the retail/customer area were far beyond the best before date (BBD) and showed signs of spoilage. For example: , -Beef and Cheese Sandwich on 14 Grain BBD: Aug 8, white substance on bread & meat, -1/4 lb Cheese Burger, BBD: July 31, 2025, white fuzzy substance & moisture build-up around the poppyseeds, -Italian Meatball Sub Sandwich, BBD; July 25, 2025, -Double hamburger, BBD: May 20, 2025, moisture inside packaging & meat discolored, , CDI: all Quality Food sandwiches that were past the BBD or did not contain a BBD were discarded in the facility dumpster.
A staff member was observed touching raw meat and shrimp with gloved hands then changing tasks (obtaining personal identification from a pant pocket) without removing gloves or washing hands. No handwashing observed throughout the duration of the inspection. , , ACTION REQUIRED: provide additional training to staff regarding required handwashing & glove use protocols. Consider enrolling staff in formal food safety training. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf, , https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
RESTAURANT AREA:, Two bags of shrimp were thawing in a pail of stagnant water in the restaurant area. The water temperature was measured at 17C (IR thermometer) & 15C (probe thermometer). , , One compartment of the 3-compartment sink was filled with raw red meat & stagnant water. The water temperature was measured at 15C (probe thermometer). , , CDI: temperature-abused red meat & shrimp were discarded in the facility dumpster at the time of inspection., , BUBBLE TEA AREA: , Cooked tapioca pearls were being held at room temperature with no means of time tracking or temperature control. , , CDI: discarded without instruction.
Foods such as water chestnuts and sauce were left in aluminum cans after opening. , , ACTION REQUIRED: Re-packaged canned foods in food grade containers tight fitting lids after opening. Date label open foods to monitor stock rotation.
2025-08-20, -The facility had set one mouse trap in the back storage area (exterior door on east wall) and obtained additional mouse traps. Discussed setting one trap is insufficient for an integrated pest management program., -No pesticides or insecticides observed., **One mouse dropping observed where the trap was set, **Facility had not started to keep pest control records, **The exterior door facing west (entering into a staff area) was propped open at the time of inspection with only the screened curtain with the loose base. Discussed the curtain is ineffective at preventing crawling insects from entering the facility., ___________________, 2025-07-23, The facility does not have an integrated pest control management program. The following was observed and/or noted:, -The operator was unable to report what methods are implemented to monitor and prevent pest activity, -No mouse or sticky traps were observed at the time of inspection, -No pest control records were available for review at the time of inspection, -Household pesticides & insecticides (a bag of Tomcat mouse bait, a can of RAID insecticide, & a spray bottle of AntOut) were stored with cleaning chemicals in the staff area between the cashier & the bubble tea prep area. , -The exterior door facing west (entering into a staff area) was propped open at the time of inspection. A screen curtain had been installed in the doorway, but the base of the curtain was loose and, therefore, ineffective at preventing mouse or crawling insect entry. , , ACTION REQUIRED:, Implement an integrated pest management program. Ensure all doorways are tightly sealed. Maintain written records of all pest control measures used in the commercial food establishment and ensure they are readily available for review upon request. Discontinue applying pesticides and insecticides and remove from the facility. All pesticide and insecticide application must be completed by a licensed pest control technician.
Facility was operating in violation of permit restrictions, namely:, -The facility had installed two commercial deep fryers that were filled with oil, -The facility started ordering & preparing foods (extensive food handling) for the restaurant without consulting an executive officer.
2025-08-20, A food safety certificate was posted in the restaurant area. The individual with the food safety certification was not onsite during the Aug 20 or July 23, 2025, inspections. Furthermore, staff onsite lacked food safety knowledge regarding proper thawing & glove use. Discussed that the certification must be held by someone in care and control of the facility. Recommended that additional staff complete the food safety training. , , RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf, __________________________, 2025-07-23, Operator was uncertain if anyone had recognized food safety training - unable to provide proof of certification at the time of inspection., , ACTION REQUIRED: someone in care and control of the food handling must complete recognized food safety training., , RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The facility had constructed and started operations of a restaurant area within the existing facility. The operator had not adequately consulted with or received approval from an executive officer to start food preparations.
The washroom in the northeast corner of the facility (in the restaurant area) was not equipped with soap or paper towel., , ACTION REQUIRED: ensure all hand sinks are equipped with soap & paper towel at all times.
Hot water was not available in the facility. Staff reported the hot water had been turned off for three days during construction for the restaurant. Staff were observed preparing & selling mini donuts during the inspection. Staff were observed selling coffee at the time of inspection. The following open foods were discarded: one urn of coffee, two compartments of coffee slushie, & all open foods in the prep table cooler (tapioca pearls, and bubble tea jellies), , , ACTION REQUIRED: discontinue all open food handling until hot water is restored and a re-inspection is completed by Environmental Public Health. Open food handling includes, but is not limited, to scooping ice cream, frying mini donuts, brewing & serving coffee, serving slushies, popping and serving popcorn, and repackaging foods.
The prep table cooler in the bubble tea area was being used for personal and commercial food storage. Staff verbally reported some of the foods were for employee use only., , ACTION REQUIRED: create a designated area for staff items. Keep personal items separate from the commercial food area.
The facility does not have an integrated pest control management program. The following was observed and/or noted:, -The operator was unable to report what methods are implemented to monitor and prevent pest activity, -No mouse or sticky traps were observed at the time of inspection, -No pest control records were available for review at the time of inspection, -Household pesticides & insecticides (a bag of Tomcat mouse bait, a can of RAID insecticide, & a spray bottle of AntOut) were stored with cleaning chemicals in the staff area between the cashier & the bubble tea prep area. , -The exterior door facing west (entering into a staff area) was propped open at the time of inspection. A screen curtain had been installed in the doorway, but the base of the curtain was loose and, therefore, ineffective at preventing mouse or crawling insect entry. , , ACTION REQUIRED:, Implement an integrated pest management program. Ensure all doorways are tightly sealed. Maintain written records of all pest control measures used in the commercial food establishment and ensure they are readily available for review upon request. Discontinue applying pesticides and insecticides and remove from the facility. All pesticide and insecticide application must be completed by a licensed pest control technician.
Operator was uncertain if anyone had recognized food safety training - unable to provide proof of certification at the time of inspection., , ACTION REQUIRED: someone in care and control of the food handling must complete recognized food safety training., , RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The light above the bubble tea preparation area was not functional. The area was dimly lit & insufficient to easily monitor condition of food or sanitation of the area., , ACTION REQUIRED: Repair or replace the light fixture above the bubble tea food preparation area. Ensure there is sufficient lighting to monitor food condition and general sanitation.
1. Repackaged foods (muffins, chips, & candies) were not labeled. File to be referred to CFIA. Recommendations: refer to CFIA website for information regarding labelling requirements. , RESOURCE: https://inspection.canada.ca/en/food-labels/labelling/industry, , 2. Operator was unable to provide proof of purchase for Ensure & Glucerna (meal replacement) products onsite. Six cases of meal replacement boxes were observed with the shipping labels peeled off. A disheveled male was observed loitering outside of the store with five cases of meal replacement products. CDI: discarded all meal replacement product in the facility dumpster (6 cases, 9 x 6-bottle boxes, & approximately 25 single bottles)., , ACTION REQUIRED: obtain all food products from approved sources. Keep proof of purchase onsite for review upon request.
1. Foods stored in the prep table cooler appeared to be unfit for human consumption, namely:, --The corn has signs of mold growth and appeared slimy, --An insert contained a food product that was brown, green and purple. Staff were unable to identify the type of food product. , , Staff were unable to report when the food was opened/placed in the prep table cooler., , CDI: all food items in the top of the prep table cooler were discarded., , 2. Approximately 20 Quality Foods subs and sandwiches were either past the best before date or the date sticker was removed. A chicken salad sandwich with a best before date of July 3, 2025, appeared discolored. , , CDI: all Quality Food sandwiches missing a best before date sticker or past the best before date were discarded. , , ACTION REQUIRED: monitor the best before dates of products. Date label open foods. Ensure frequent rotation of product.
1. A container of tapioca pearls for bubble tea was held at room temperature - internal temperature (probe thermometer) was measured at 23C. CDI: discarded the tapioca pearls. , , ACTION REQUIRED: store high-risk foods at or below 4C OR at or above 60C. Ensure cooling time after cooking does not exceed 2 hours - you must demonstrate that you are monitoring cooling times, for example, by using an audible timer., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf, , 2. The coolers (prep table cooler & reach-in display cooler where Quality Food sandwiches were stored) were not equipped with thermometers to verify temperature readings on equipment. , , ACTION REQUIRED: ensure all refrigeration units are equipped with thermometers.
The washroom in the northeast corner of the facility (in the restaurant area) was not equipped with soap or paper towel., , ACTION REQUIRED: ensure all hand sinks are equipped with soap & paper towel at all times.
Hot water was not available in the facility. Staff reported the hot water had been turned off for three days during construction for the restaurant. Staff were observed preparing & selling mini donuts during the inspection. Staff were observed selling coffee at the time of inspection. The following open foods were discarded: one urn of coffee, two compartments of coffee slushie, & all open foods in the prep table cooler (tapioca pearls, and bubble tea jellies), , , ACTION REQUIRED: discontinue all open food handling until hot water is restored and a re-inspection is completed by Environmental Public Health. Open food handling includes, but is not limited, to scooping ice cream, frying mini donuts, brewing & serving coffee, serving slushies, popping and serving popcorn, and repackaging foods.
The prep table cooler in the bubble tea area was being used for personal and commercial food storage. Staff verbally reported some of the foods were for employee use only., , ACTION REQUIRED: create a designated area for staff items. Keep personal items separate from the commercial food area.
The facility does not have an integrated pest control management program. The following was observed and/or noted:, -The operator was unable to report what methods are implemented to monitor and prevent pest activity, -No mouse or sticky traps were observed at the time of inspection, -No pest control records were available for review at the time of inspection, -Household pesticides & insecticides (a bag of Tomcat mouse bait, a can of RAID insecticide, & a spray bottle of AntOut) were stored with cleaning chemicals in the staff area between the cashier & the bubble tea prep area. , -The exterior door facing west (entering into a staff area) was propped open at the time of inspection. A screen curtain had been installed in the doorway, but the base of the curtain was loose and, therefore, ineffective at preventing mouse or crawling insect entry. , , ACTION REQUIRED:, Implement an integrated pest management program. Ensure all doorways are tightly sealed. Maintain written records of all pest control measures used in the commercial food establishment and ensure they are readily available for review upon request. Discontinue applying pesticides and insecticides and remove from the facility. All pesticide and insecticide application must be completed by a licensed pest control technician.
Operator was uncertain if anyone had recognized food safety training - unable to provide proof of certification at the time of inspection., , ACTION REQUIRED: someone in care and control of the food handling must complete recognized food safety training., , RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The light above the bubble tea preparation area was not functional. The area was dimly lit & insufficient to easily monitor condition of food or sanitation of the area., , ACTION REQUIRED: Repair or replace the light fixture above the bubble tea food preparation area. Ensure there is sufficient lighting to monitor food condition and general sanitation.
No chlorine test papers at time of inspection. Please locate them.
Food handling permit posted was expired. Operator was able to reprint the current one and posted at the time of inspection.