3 - 211 Banff Avenue
22 octobre 2025
Réussi*Repeat Violations*, 1) No probe thermometer was available onsite to confirm internal cooking temperatures and hot holding temperatures. , , - Please acquire an appropriate probe thermometer. , , 2) Some of the fridge thermometers were broken or missing. , , - Please ensure all fridges are equipped with appropriate thermometers.
*Repeat Violation*, There was no paper towel dispenser at the bar hand sink. , , - Please ensure the paper towel is put into a dispenser.
*Repeat Violation*, Products in the walk-in cooler and dry storage area were stored directly on the floor. , , - Ensure all food products are stored at least 15 cm above the floor to prevent contamination.
*Repeat Violation*, Dishwasher sanitizer concentration was not being regularly tested. , , - Please use the test strips available to ensure the dishwasher is sanitizing at around 100 ppm chlorine.
*Repeat Violation*, Some fruit flies were noted in the bar area., , -Consult with pest control company, clean up any food debris remove any standing water.
No pest control records were able to be located onsite. , , - Please ensure records of all pest control activities performed are kept onsite in a location accessible to staff.
Hot water tap at the hand sink was working but was dripping. , , - Please repair the drip, ensure all plumbing is in good repair.
*Repeat Violation*, Soiled cardboard was noted in the kitchen under food bins, and on the floor of the walk-in. , , - Cardboard is not smooth and cleanable and is to be discarded.
Food debris, grease, and dust buildup noted throughout the facility. Additional cleaning is required in certain areas such as: , - Inside the dishwasher, - Dust on ceiling and upper walls, - Dry storage area , - Upper shelves on the main cook line, - Behind and in between cooking equipment , - Bar area , - Dish racks , , Please clean these areas.
Ce restaurant a été inspecté 5 fois depuis le 16 août 2024, avec 5 réussites et 1 fermeture au dossier.
*Repeat Violations*, 1) No probe thermometer was available onsite to confirm internal cooking temperatures and hot holding temperatures. , , - Please acquire an appropriate probe thermometer. , , 2) Some of the fridge thermometers were broken or missing. , , - Please ensure all fridges are equipped with appropriate thermometers.
*Repeat Violation*, There was no paper towel dispenser at the bar hand sink. , , - Please ensure the paper towel is put into a dispenser.
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.
*Repeat Violation*, Products in the walk-in cooler and dry storage area were stored directly on the floor. , , - Ensure all food products are stored at least 15 cm above the floor to prevent contamination.
*Repeat Violation*, Dishwasher sanitizer concentration was not being regularly tested. , , - Please use the test strips available to ensure the dishwasher is sanitizing at around 100 ppm chlorine.
*Repeat Violation*, Some fruit flies were noted in the bar area., , -Consult with pest control company, clean up any food debris remove any standing water.
No pest control records were able to be located onsite. , , - Please ensure records of all pest control activities performed are kept onsite in a location accessible to staff.
Hot water tap at the hand sink was working but was dripping. , , - Please repair the drip, ensure all plumbing is in good repair.
*Repeat Violation*, Soiled cardboard was noted in the kitchen under food bins, and on the floor of the walk-in. , , - Cardboard is not smooth and cleanable and is to be discarded.
Food debris, grease, and dust buildup noted throughout the facility. Additional cleaning is required in certain areas such as: , - Inside the dishwasher, - Dust on ceiling and upper walls, - Dry storage area , - Upper shelves on the main cook line, - Behind and in between cooking equipment , - Bar area , - Dish racks , , Please clean these areas.
*Repeat Violations*, 1) No probe thermometer was available onsite to confirm internal cooking temperatures and hot holding temperatures. , , - Please acquire an appropriate probe thermometer. , , 2) Some of the fridge thermometers were broken or missing. , , - Please ensure all fridges are equipped with appropriate thermometers.
1) Far left line cooler was not working. Ambient air temperature was around 16C. Items in the cooler such as cooked beef had an internal temperature of 16C and were discarded onsite. , , - Do not use this cooler until it can hold food below 4C. , , 2) Fried chicken and spring rolls were out on the counter without means of temperature control. , , - Items were just recently fried around 30 minutes ago around were at around 50C. Were marked with a 2-hour time label after which they need to be discarded. , , 3) Eggs were out on the counter without means of temperature control. , , - Operator moved eggs into the fridge. Please ensure all eggs are held below 7C.
Dishwasher was not sanitizing; concentration measured 0 ppm., , - 100ppm chlorine sanitizing solution was able to be set up in a sink basin. Please ensure that the dishwasher is repaired. In the meantime, all dishes are too be sanitized manually after washing/rinsing in the 3-compartment sink.
*Repeat Violation*, There was no paper towel dispenser at the bar hand sink. , , - Please ensure the paper towel is put into a dispenser.
The hot water tap at the hand sink was not working. , , - Please repair the hot water tap, ensure that all sinks are supplied with hot and cold running water.
*Repeat Violation*, Products in the walk-in cooler and dry storage area were stored directly on the floor. , , - Ensure all food products are stored at least 15 cm above the floor to prevent contamination.
*Repeat Violation*, Dishwasher sanitizer concentration was not being regularly tested. , , - Please use the test strips available to ensure the dishwasher is sanitizing at around 100 ppm chlorine.
*Repeat Violation*, Some fruit flies were noted in the bar area., , -Consult with pest control company, clean up any food debris remove any standing water.
No pest control records were able to be located onsite. , , - Please ensure records of all pest control activities performed are kept onsite in a location accessible to staff.
*Repeat Violation*, Soiled cardboard was noted in the kitchen under food bins, and on the floor of the walk-in. , , - Cardboard is not smooth and cleanable and is to be discarded.
Food debris, grease, and dust buildup noted throughout the facility. Additional cleaning is required in certain areas such as: , - Inside the dishwasher, - Dust on ceiling and upper walls, - Dry storage area , - Upper shelves on the main cook line, - Behind and in between cooking equipment , - Bar area , - Dish racks , , Please clean these areas.
Wet wiping cloths were left on the counter. Staff were able to create a 100-ppm chlorine solution, and any wet cloths were moved into the bucket. , , - Please ensure wiping cloths are stored in a sanitizer solution or used once them washed.
Sanitizer spray bottle in the kitchen was unlabeled. , , - Label was added, please ensure all chemicals used have appropriate labels to indicate their contents.
*Repeat Violations*, 1) No probe thermometer was available onsite to confirm internal cooking temperatures and hot holding temperatures. , , - Please acquire an appropriate probe thermometer. , , 2) Some of the fridge thermometers were broken or missing. , , - Please ensure all fridges are equipped with appropriate thermometers.
1) Deep fried chicken pieces were out on the counter at 10C. , , - Chicken was moved back into the refrigerator. Please ensure high-risk foods are stored below 4C or above 60C.
*Repeat Violation*, There was no paper towel dispenser at the bar hand sink. , , - Please ensure the paper towel is put into a dispenser.
Paper towel dispenser at the main kitchen hand sink was empty. , , - Dispenser was refilled onsite. Please ensure that all hand sinks are stocked with soap and paper towels at all times.
, *Repeat Violation*, Products in the walk-in cooler were stored directly on the floor. , , - Ensure all food products are stored at least 15 cm above the floor to prevent contamination.
Dishwasher sanitizer concentration was not being regularly tested. , , - Please use the test strips available to ensure the dishwasher is sanitizing at around 100 ppm chlorine.
*Repeat Violation*, Some fruit flies were noted in the bar area., , -Consult with pest control company, clean up any food debris remove any standing water.
Soiled cardboard was noted in the kitchen under food bins, and on the floor of the walk-in. , , - Cardboard is not smooth and cleanable and was discarded.
Overall, the facility is clean and in good repair. Additional cleaning is required in certain areas such as: , , - Dry storage area , - Upper shelves , - behind equipment , - Bar area , , Please clean these areas.
Wiping cloths were stored in a bucket of soapy water. , , - Please ensure all wiping cloths are stored in an approved sanitizer solution such as 100ppm bleach or used once then washed.
1) No probe thermometer was available onsite to confirm internal cooking temperatures and hot holding temperatures. , , - Please acquire an appropriate probe thermometer. , , 2) Some of the fridge thermometers were broken or missing. , , - Please ensure all fridges are equipped with appropriate thermometers.
Raw meats were being thawed at room temperature. Meats were moved to the sink under cold running water. , , - Please ensure that items are thawed using a safe method such as under cold running water, in the fridge below 4C, in the microwave if going to be cooked immediately or as part of the cooking process.
Dishwasher sanitizer concentration was initially 0ppm. Sanitizer line was primed and adjusted to 100ppm. , , - Please ensure that dishwasher concentration is maintained at 100ppm chlorine.
There was no paper towel dispenser at the bar hand sink. , , - Please ensure the paper towel is put into a dispenser.
, *Repeat Violation*, Products in the walk-in cooler were stored directly on the floor. , , - Ensure all food products are stored at least 15 cm above the floor to prevent contamination.
Dishwasher sanitizer concentration was not being regularly tested. , , - Please use the test strips available to ensure the dishwasher is sanitizing at around 100 ppm chlorine.
Some fruit flies were noted in the bar area., , -Consult with pest control company, clean up any food debris remove any standing water.
Overall, the facility is clean and in good repair. Additional cleaning is required in certain areas such as the dry storage area, upper shelves, and behind equipment. , , - Please clean these areas.
1) No probe thermometer was available onsite to confirm internal cooking temperatures and hot holding temperatures. , , - Please acquire an appropriate probe thermometer. , , 2) Some of the fridge thermometers were broken or missing. , , - Please ensure all fridges are equipped with appropriate thermometers., , 3) Some of the items in the line cooler were double stacked. , , - Do not stack inserts, top insert is not as cold as the bottom (around 15C).
The dishwasher was initially not sanitizing properly. Measuring at 0 ppm. , , - Dishwasher was able to be adjusted to sanitize dishes at 100 ppm. Please continue to ensure sanitizing is occurring in the dishwasher.
, *Repeat Violation*, Products in the walk-in cooler were stored directly on the floor. , , - Ensure all food products are stored at least 15 cm above the floor to prevent contamination.
Dishwasher sanitizer concentration was not being regularly tested. , , - Please use the test strips available to ensure the dishwasher is sanitizing at around 100 ppm chlorine.
, Many flies were noted throughout the facility. , , -Consult with pest control company, clean up any food debris remove any standing water.
There was a build-up of food debris, dust, and grease in many areas throughout the facility. Please clean areas including but not limited to: , , - Upper shelving, - Ceilings, - Walls near the vents, - Line coolers (inside and out) , - Hot holding unit, - Walk-in cooler, - Dry storage area, - Underneath dishwasher