601 - 800 Yankee Valley Boulevard SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 juin 2026
Non conforme***Repeat Violation, Prepared chlorine sanitizer was measured over 200 ppm. Staff diluted the sanitizer to 100 ppm during the inspection. Use available test strips and keep chlorine solution at 100-200 ppm.
Baseboards have been removed in food preparation area. Resurface all areas with surfacing materials removed. Ensure that all surfaces are non-porous, smooth, and easy to clean., , Update (June 11, 2026): Mop sink area's wall surface is now finished.
Hand sink is now accessible for hand-washing, but is leaking when faucet is closed. Repair.
Ce restaurant a été inspecté 5 fois depuis le 31 mai 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
3 infractions
***Repeat Violation, Prepared chlorine sanitizer was measured over 200 ppm. Staff diluted the sanitizer to 100 ppm during the inspection. Use available test strips and keep chlorine solution at 100-200 ppm.
Baseboards have been removed in food preparation area. Resurface all areas with surfacing materials removed. Ensure that all surfaces are non-porous, smooth, and easy to clean., , Update (June 11, 2026): Mop sink area's wall surface is now finished.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Hand sink is now accessible for hand-washing, but is leaking when faucet is closed. Repair.
5 infractions
Prepared chlorine sanitizer was measured at 0 ppm. Staff prepared a new solution at 200 ppm. Monitor sanitizer concentration regularly and keep chlorine sanitizer at 100-200 ppm.
No records of temperature and sanitizer concentration monitoring were observed. Monitor food storage temperature for all cold-holding and hot-holding units, and sanitizer concentration daily. Keep records available.
Hand-washing sink in the kitchen area is not operational. Staff have been instructed to use one compartment of the 3-compartment sink for hand washing as a temporary solution. Repair hand sink.
1. Baseboards have been removed in food preparation area., 2. Wall surface next to mop sink has been removed., , Resurface all areas with surfacing materials removed. Ensure that all surfaces are non-porous, smooth, and easy to clean.
Build-up of food debris was noted on floor inside walk-in cooler. Clean floor.
2 infractions
A spray bottle on the back shelf was not labelled. Staff were not sure what was inside. Empty bottle and ensure bottles are labelled so their contents are known.
There was a sanitizer bucket in hand sink and sink was blocked by containers. Ensure hand sink is kept clear and accessible to staff for handwashing. This was corrected during the inspection. Staff must wash hands when switching tasks or when hands are soiled.
3 infractions
There was no sanitizer available at time of inspection. Cloths were stored in container with soap. Ensure staff are using a sanitizer such as 100ppm chlorine for sanitizing surfaces. Cloths must be stored in sanitizer solution between uses.
Staff were not sanitizing dishes after washing. Ensure staff are following three compartment sink dishwashing method (poster attached in email).
Paper towel in staff washroom was not in dispenser. Ensure paper towel is placed into dispenser to prevent contamination of paper towel.
2 infractions
, **CORRECTED**, 1. When discussing the 3-compartment dishwashing method with food handler, dishes were not being sanitized. Discussed with staff that dishes must be washed, rinsed, and then immersed in sanitizer for a minimum of 2 minutes. ,
, 1. Clean dishes were being stored below the dishwashing sink. , , 2. Boxes of canned tomatoes stored on floor by back door. , , COMPLETE THE FOLLOWING:, 1. Relocate storage of clean dishes to protect them from contamination. , 2. Ensure canned tomatoes are stored off the floor to protect from contamination and facilitate cleaning in the area.,