101 - 804 6 Avenue
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
12 mai 2026
Cooling of high risk foods must be done in a manner such that foods cool from 60-20C within 2 hours, then from 20-4C within 4 hours. Cooling logs to be maintained.
*Permit name has now been changed on the file and permit should be reissued within the next two weeks. Ensure the permit is posted in an area visible to the public. , , Food permit was not on display/could not be located. Food permit is to be on public display.
Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues.
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.
Okawari
Ce restaurant a été inspecté 14 fois depuis le 16 novembre 2023, avec 1 conforme, 14 non conformes et 1 fermeture au dossier.
3 infractions
Cooling of high risk foods must be done in a manner such that foods cool from 60-20C within 2 hours, then from 20-4C within 4 hours. Cooling logs to be maintained.
*Permit name has now been changed on the file and permit should be reissued within the next two weeks. Ensure the permit is posted in an area visible to the public. , , Food permit was not on display/could not be located. Food permit is to be on public display.
Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues.
5 infractions
Cooling of high risk foods must be done in a manner such that foods cool from 60-20C within 2 hours, then from 20-4C within 4 hours. Cooling logs to be maintained.
Temperature of food products in double-door fridge still only at 5C; to be at 4C or lower. Appears that door frequently stays open (closing one side causes other door to open). Was advised this fridge is going to be changed.
Goulash made the day before was at 11C in the double-door cooler. Was advised no methods are being used to cool it quickly before being placed in this fridge. , Goulash was discarded during the inspection but need to ensure high risk foods are cooled from 60-20C with 2 hours, then from 20-4C within 4 hours. Ice-baths/ice wands likely needed to accomplish this.
3 infractions
**Temperature of food products had improved on Mar.20/26 and items measured at 5C (still not quite at 4C or lower). Appears that door frequently stays open (closing one side causes other door to open). Ensure doors have self-closing mechanism to ensure better temperature control. , , **Temperature of food (dumpling dough, mustard) not at acceptable temperature on Mar 13/26, measured between 5 and 7C. Store potentially hazardous products in another refrigerator. , , Double door upright fridge had product measured at 8C (breaded cheese) at time of inspection and was overfilled with product. Refrigerator must be able to maintain items at or below 4C at all times. Items will be shifted to other refrigerators; provide additional refrigeration space if capacity is not adequate for operation.
*Permit name has now been changed on the file and permit should be reissued within the next two weeks. Ensure the permit is posted in an area visible to the public. , , Food permit was not on display/could not be located. Food permit is to be on public display.
4 infractions
**Temperature of food products had improved on Mar.20/26 and items measured at 5C (still not quite at 4C or lower). Appears that door frequently stays open (closing one side causes other door to open). Ensure doors have self-closing mechanism to ensure better temperature control. , , **Temperature of food (dumpling dough, mustard) not at acceptable temperature on Mar 13/26, measured between 5 and 7C. Store potentially hazardous products in another refrigerator. , , Double door upright fridge had product measured at 8C (breaded cheese) at time of inspection and was overfilled with product. Refrigerator must be able to maintain items at or below 4C at all times. Items will be shifted to other refrigerators; provide additional refrigeration space if capacity is not adequate for operation.
*Permit name has now been changed on the file and permit should be reissued within the next two weeks. Ensure the permit is posted in an area visible to the public. , , Food permit was not on display/could not be located. Food permit is to be on public display.
5 infractions
Sanitizer bottles (sink and surface sanitizer) were mislabelled as 'cleaner', no appropriate SDS labels provided. Accurately label all sanitizer bottles.
**Temperature of food (dumpling dough, mustard) not at acceptable temperature on Mar 13/26, measured between 5 and 7C. Store potentially hazardous products in another refrigerator. , , Double door upright fridge had product measured at 8C (breaded cheese) at time of inspection and was overfilled with product. Refrigerator must be able to maintain items at or below 4C at all times. Items will be shifted to other refrigerators; provide additional refrigeration space if capacity is not adequate for operation.
*Permit name has now been changed on the file and permit should be reissued within the next two weeks. Ensure the permit is posted in an area visible to the public. , , Food permit was not on display/could not be located. Food permit is to be on public display.
12 infractions
Sanitizer bottles (sink and surface sanitizer) were mislabelled as 'cleaner', no appropriate SDS labels provided. Accurately label all sanitizer bottles.
Double door upright fridge had product measured at 8C (breaded cheese) at time of inspection and was overfilled with product. Refrigerator must be able to maintain items at or below 4C at all times. Items will be shifted to other refrigerators; provide additional refrigeration space if capacity is not adequate for operation.
Large portion of beef was thawing in one of the preparation sinks at time of inspection; staff report that it had been out for approximately 1 hour. Thaw in the fridge or under cold running water. Placed back in the fridge until preparation.
5 infractions
There was soup thawing in a container of water in the back kitchen area. Foods to be thawed in cold running water, in a cooler or can be cooked from frozen. Corrected during inspection; put into cooler.
The paper towel at the front sinks was not in a dispenser. Was advised dispensers have been ordered., , - Please ensure there is paper towel in appropriate dispensers available at all hand sinks so that staff can adequately wash their hands.
Dishwasher need to be checked each day it is in use to ensure it is dispensing at least 100ppm in the rinse cycle. Staff present at time of inspection indicated they did not know if anyone was checking.
10 infractions
**Repeat Violation**, Dishmachine was not dispensing any sanitizer. Will need to ensure all dishes are manually washed, rinsed, and sanitized in the 3-compartment sink until the dishwasher can be repaired again.
The paper towel at the front sinks was not in a dispenser. Was advised dispeners have been ordered., , - Please ensure there is paper towel in appropriate dispensers available at all hand sinks so that staff can adequately wash their hands.
Handsink in back kitchen was blocked; cart with pastries in front of it. Cart was moved during inspection., , No hot water at handsink in back kitchen and the tap is not fully secured to the counter. Hot water to be provided at this handsink and tap re-secured.
10 infractions
Meat, eggs, and cheese were all out on the counter without means of temperature control. Internal temperature of these items was around 10C. Items were on the counter "for around 40 minutes" and were put back into the refrigerator during the inspection. , , - Do not leave items out without means of temperature control. Please ensure high-risk food items are being maintained at 4C or less.
**Repeat Violation**, Sanitizer bottle at the front area dishwasher had been replaced, however no sanitizer was detected in the machine. Please ensure all dishes are manually washed, rinsed, and sanitized in the 3-compartment sink until the dishwasher can be repaired and can sanitize dishes at the appropriate concentration. , , **Previously Noted**, "Dishwasher in front area had no sanitizer. Dishes will need to be manually sanitized (immerse in sink with adequate concentration of your sink and surface sanitizer) after cleaning until the dishwasher is dispensing 100ppm chlorine sanitizer. , , Need to ensure all utensils/equipment that directly touch food are cleaned, rinsed and then sanitized."
10 infractions
**Repeat Violations**, There was no probe thermometer on-site for checking food temperatures. Obtain a functional and accurate probe food thermometer., , The small white Foster fridge in the back kitchen area was at 9C. To be capable of maintaining foods at 4C of less. Remove all high risk foods from the cooler if it does not go down to 4C or less.
Sanitizer bottle at the front area dishwasher had been replaced, however no sanitizer was detected in the machine. Please ensure all dishes are manually washed, rinsed, and sanitized in the 3-compartment sink until the dishwasher can be repaired and can sanitize dishes at the appropriate concentration. , , **Previously Noted**, "Dishwasher in front area had no sanitizer. Dishes will need to be manually sanitized (immerse in sink with adequate concentration of your sink and surface sanitizer) after cleaning until the dishwasher is dispensing 100ppm chlorine sanitizer. , , Need to ensure all utensils/equipment that directly touch food are cleaned, rinsed and then sanitized."
13 infractions
Several of the pastries sitting on the front counter had flies crawling on them. These pastries were discarded during the inspection.
Pastries on front counter were not covered and flies were crawling on several of them. Proper cover for the pastries needed and due to flies in the facility currently will need one that also protects the pastries from flies (enclosed)., Saran wrap put over the pastries at time of inspection.
There was no probe thermometer on-site for checking food temperatures. Obtain a functional and accurate probe food thermometer., , The small white Foster fridge in the back kitchen area was at 9C. To be capable of maintaining foods at 4C of less. Remove all high risk foods from the cooler if it does not go down to 4C or less.
4 infractions
Paper towel at handsinks in front area not in a dispenser that will protect it from contamination and is getting splashed on when washing hands. Put paper towel at the handsinks in a wall-mounted dispenser.
No min/max waterproof thermometer could be located for checking the rinse temperature (at dish level) of the dishwasher. Obtain waterproof themometer with min/max function.
Food permit was not on display/could not be located. Food permit is to be on public display.
13 infractions
Foodhandler in front service area did not have her hair tied back. Corrected during inspection.
Could not locate any cooling logs. Cooling logs to be maintained to verify soups/other high risk items are being properly cooled (from 60-20C within 2 hours, then from 20-4C within 4 hours).
The 2-door cooler in the back was at 6C. Cooling soups, etc. in this cooler may be causing the temperature of the cooler to increase, particularly around the items being cooled as cooler was warmer near the soups. Need to use other methods like ice wands/ice baths to cool soups, etc. before putting into this cooler.
17 infractions
Could not locate any cooling logs. Cooling logs to be maintained to verify soups/other high risk items are being properly cooled (from 60-20C within 2 hours, then from 20-4C within 4 hours).
Spray bottle of quat sanitizer was improperly labelled (labelled as vinegar). Please ensure labelling of the bottle is accurate to what is actually being kept in the spray bottle., There were also other bottles of chemical with no labels. Ensure they are properly labelled.
The 2-door cooler in the back was at 6C. Several items were being cooled in the cooler at this time which appeared to be causing the temperature of the cooler to increase, particularly around the items being cooled. Need to use other methods like ice wands/ice baths to cool soups, etc. before putting in to this cooler.
*Permit name has now been changed on the file and permit should be reissued within the next two weeks. Ensure the permit is posted in an area visible to the public. , , Food permit was not on display/could not be located. Food permit is to be on public display.
Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues.
Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues.
Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues.
NO SANITIZER residual measured at front dishwasher on Mar.20/26; do not use dishwasher until it is working to sanitize dishes. , , *Dishwasher in front area was working but no sanitizer was measured with test strips. Confirm correct chemical is provided and adequate concentration is verified prior to using the dishwasher (Mar 13/26), , The dishwasher at front service area is not working; due to leaks there is a build up of scale/chemical residue on the floor. Thoroughly clean this area (dishwasher will be removed/replaced) (Mar.5/26)
Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues.
*Dishwasher in front area was working but no sanitizer was measured with test strips. Confirm correct chemical is provided and adequate concentration is verified prior to using the dishwasher (Mar 13/26), , The dishwasher at front service area is not working; due to leaks there is a build up of scale/chemical residue on the floor. Thoroughly clean this area (dishwasher will be removed/replaced) (Mar.5/26)
Back prep dishwasher was not getting adequate sanitizer to sanitize dishes. DO NOT USE the dishwasher until sanitizer level is verified/corrected and at a minimum of 100ppm. As previously mentioned, dishwasher sanitizer must be checked as often as necessary (daily) and test strips provided to ensure adequate concentration.
There was no paper towel dispenser at back hand sink. Install adequate dispensers for handwash supplies at both front and back hand sinks.
The paper towel at the front sinks was not in a dispenser. Was advised dispensers have been ordered., , - Please ensure there is paper towel in appropriate dispensers available at all hand sinks so that staff can adequately wash their hands.
Preparing beef tartare; since this item is not fully cooked and creates an additional risk of foodborne illness, ensure you have a written recipe outlining how risks are addressed. As per Food Code, recommend advising customers on the menu (or verbally) that this product may create a higher risk of illness.
Dishwasher need to be checked each day it is in use to ensure it is dispensing at least 100ppm in the rinse cycle. Staff present at time of inspection indicated they did not know if anyone was checking.
Food permit was not on display/could not be located. Food permit is to be on public display.
Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues.
The dishwasher at front service area is not working; due to leaks there is a build up of scale/chemical residue on the floor. Thoroughly clean this area (dishwasher will be removed/replaced).
Some food debris was noted behind storage shelves and in floor/wall joints. Thoroughly clean all areas that have a build up of food debris, moisture or grease.
Food permit was not on display/could not be located. Food permit is to be on public display.
There are some joints in the cement floor in the front area. To be filled so don't allow debris to collect., , Raw wood leg for table in back kitchen (that has crepe maker and panini grill on it). Seal/paint the raw wood so that it is easily cleanable and impervious to moisture., , There is some loose baseboard on wall behind white, upright Foster cooler. Re-secure the loose baseboard.
Chlorine testing strips could not be located for checking the dishwasher. Dishwasher need to be checked each day it is in use to ensure it is dispensing at least 100ppm in the rinse cycle.
There were a couple of house flies in the premises. Please continue to ensure the front door stays closed to prevent flies. Fly traps/strips recommended.
There were several fruit flies around the sinks in the back kitchen area. Control measures needed to eradicate the flies. Ensure there are no conditions that could attract them or allow them to multiply.
Food permit was not on display/could not be located. Food permit is to be on public display.
There are some joints in the cement floor in the front area. To be filled so don't allow debris to collect., , Raw wood leg for table in back kitchen (that has crepe maker and panini grill on it). Seal/paint the raw wood so that it is easily cleanable and impervious to moisture., , There is some loose baseboard on wall behind white, upright Foster cooler. Re-secure the loose baseboard.
The glass rinser next to sink in the bar area is not connected to plumbing (drain line is going into a bucket). Drain from beer taps, also not connected to plumbing and draining into a bucket. To be properly connected to sewage system., Glass rinser no longer being used.
There was some debris on the meat slicer. Was advised it is no longer being used and they can't find the tool to take it apart. Does still need to be cleaned of debris to prevent attracting pests.
Initially there was only one bottle of hand soap available. There are 3 handwashing sinks that all need to be stocked with soap and paper towels. , , - Soap was provided, please ensure these sinks are always stocked with soap and paper towels so staff handling food/drinks can wash their hands.
The front hand sinks did not have paper towel dispensers. , , - Please ensure there is paper towel in appropriate dispensers available at all hand sinks so that staff can adequately wash their hands.
There were several house flies in the front area around/on the pastries. Fly control measures needed. Please continue to ensure the front door stays closed to prevent flies.
Food permit was not on display/could not be located. Food permit is to be on public display.
There are some joints in the cement floor in the front area. To be filled so don't allow debris to collect., , Raw wood leg for table in back kitchen (that has crepe maker and panini grill on it). Seal/paint the raw wood so that it is easily cleanable and impervious to moisture., , There is some loose baseboard on wall behind white, upright Foster cooler. Re-secure the loose baseboard.
The glass rinser next to sink in the bar area is not connected to plumbing (drain line is going into a bucket). Drain from beer taps, also not connected to plumbing and draining into a bucket. To be properly connected to sewage system.
There was some debris on the meat slicer. Meat slicer to be dismantled and cleaned, rinsed and sanitized between uses.
The following areas need cleaning: floor around the three compartment sink, floor under the prep tables in the back ktichen, floor around the line from beverage canisters in area where keg cooler is located. Please clean these areas.
Both front area hand sinks, had soap and paper towels at them, however the paper towel was not in a dispenser. Please ensure that appropriate dispensers are installed at these sinks., , The hand sink in the back kitchen was completely obstructed by equipment (a freezer). Equipment to be moved so hand sink can be used and hand sink to be equipped with soap and paper towel in dispensers.
**Repeat violation**, No min/max waterproof thermometer could be located for checking the rinse temperature (at dish level) of the dishwasher. Obtain waterproof thermometer with min/max function if are going to fix and use the high temperature dishwasher in the back kitchen.
There were several house flies in the front area around/on the pastries. Fly control measures needed. , , Front door was open, was closed during the inspection. Please ensure this door stays closed to prevent flies.
Food permit was not on display/could not be located. Food permit is to be on public display.
There are some joints in the cement floor in the front area. To be filled so don't allow debris to collect., , Raw wood leg for table in back kitchen (that has crepe maker and panini grill on it). Seal/paint the raw wood so that it is easily cleanable and impervious to moisture., , There is some loose baseboard on wall behind white, upright Foster cooler. Re-secure the loose baseboard.
The glass rinser next to sink in the bar area is not connected to plumbing (drain line is going into a bucket). To be properly connected to sewage system.
There was some debris on the meat slicer. Meat slicer to be dismantled and cleaned, rinsed and sanitized between uses.
The following areas need cleaning: floor around the three compartment sink, floor under the prep tables in the back ktichen, floor around the line from beverage canisters in area where keg cooler is located. Please clean these areas.
Dishwasher in front area had no sanitizer. Dishes will need to be manually sanitized (immerse in sink with adequate concentration of your sink and surface sanitizer) after cleaning until the dishwasher is dispensing 100ppm chlorine sanitizer. , , Need to ensure all utensils/equipment that directly touch food are cleaned, rinsed and then sanitized.
There was no soap or paper towel at the front service area handsink. Provided during inspection but paper towel needs to be put in a dispenser that will protect it from contamination. , , The handsink in the back kitchen was completely obstructed by equipment (a freezer). Equipment to be moved so handsink can be used and handsink to be equipped with soap and paper towel in dispensers. , , There was no paper towel in the bathroom. Replace paper towel in the bathroom., , If the sink in the bar side of front area is used for handwashing, need to provide soap and paper towel in dispensers at the sink.
The pastries on the front counter were not being kept protected from customer contamination. Corrected during inspection; plastic wrap placed over pastries and was advised they would be getting a cover for the pastries.
No min/max waterproof thermometer could be located for checking the rinse temperature (at dish level) of the dishwasher. Obtain waterproof themometer with min/max function if are going to fix and use the high temperature dishwasher in the back kitchen.
There were several house flies in the front area around/on the pastries. Fly control measures needed. , Front door was kept closed at time of inspection but please ensure it is kept closed.
Food permit was not on display/could not be located. Food permit is to be on public display.
The glass rinser next to sink in the bar area is not connected to plumbing (drain line is going into a bucket). To be properly connected to sewage system.
There are some joints in the cement floor in the front area. To be filled so don't allow debris to collect., , Raw wood leg for table in back kitchen (that has crepe maker and panini grill on it). Seal/paint the raw wood so that it is easily cleanable and impervious to moisture., , There is some loose baseboard on wall behind white, upright Foster cooler. Re-secure the loose baseboard.
There was some debris on the meat slicer. Meat slicer to be dismantled and cleaned, rinsed and sanitized between uses.
The following areas need cleaning: floor around the three compartment sink, floor under the prep tables in the back ktichen, floor around the line from beverage canisters in area where keg cooler is located. Please clean these areas.
There are some small holes in the cement floor in the front area. To be patched/repaired., , Raw wood leg for table in back kitchen (that has crepe maker and panini grill on it). Seal/paint the raw wood so that it is easily cleanable and impervious to moisture., , There is missing baseboard on wall at end of this table and some loose baseboard on other side of doorway in this area. Install missing baseboard and re-secure the loose baseboard., , There are some damaged walls (drywall) torn in dry storage room. To be repaired.
The bacon and cheese rolls and the spinach, tomato and cheese rolls were again being displayed at room temperature. , There were also some custard danish (blueberry, apple) being kept at room temperature. , These items are to be kept under refrigeration., Were all put into the cooler during the inspection.
There was no soap or paper towel at the back handsink. Corrected during inspection but please keep the paper towel in the dispenser.
No min/max waterproof thermometer could be located for checking the rinse temperature (at dish level) of the dishwasher. Obtain waterproof themometer with min/max function.
Some prepared food items were not being date-labelled in the back cooler (soups). Please label these items with a date as to when they were prepared.
There was a pipe and wooden board running across the floor. Is a tripping hazard. If remaining they need to be properly covered to prevent tripping over them.
Food permit was not on display/could not be located. Food permit is to be on public display.
The wall in the corner by the meat slicer is damaged. To be repaired., There is a raw wood board running across the floor in the front area; needs to be painted/sealed if staying there., There is a broken electrical switch plate in back by meat slicer. To be replaced., The caulking behind the handsink in the back area and behind the 3-comparment sink is moldy; please replace it.
White cutting board is stained and has many grooves/cuts in it. Please replace.
Overall cleanliness is good was a bit of debris build-up on the floor around the lip of the grease trap and the floor drain. Also a bit on food debris in the drawers next to the dishwasher. Please clean these areas.
Currently taking over the space next door and putting in a bar area; no plans have been submitted to AHS as required.
There was a spinach, tomato and cheese roll, as well as bacon and cheese buns being kept/displayed at room temperature. These items are considered high risk and need to be kept under refrigeration. Were put in refrigerator during inspection but ensure they are kept stored and displayed under refrigeration in the future.
Although the internal temperature of the soups being hot hold in back kitchen were above 60C, surface temperatures were below 60C as no lids were being kept on the soups. Keep lids on the soups.
Items in dishwasher were overlapping so not all surfaces would get properly cleaned and sanitized. Need to arrange dishes so not overlapping/get additional dishracks more suited for items being put through the dishwasher.
There were several pastry items on display on front counter uncovered/unprotected from potential customer contamination. These items need to be covered/behind a sneeze guard.
No min/max waterproof thermometer could be located for checking the rinse temperature (at dish level) of the dishwasher. Obtain waterproof themometer with min/max function.
Some prepared food items were not being date-labelled in the back cooler (soups). Please label these items with a date as to when they were prepared.
There was a pipe and wooden board running across the floor. Is a tripping hazard. If remaining they need to be properly covered to prevent tripping over them.
Food permit was not on display/could not be located. Food permit is to be on public display.
Still have not received any verification of manager(s) having Provincial Food Safety Certification. To be provided.
The wall in the corner by the meat slicer is damaged. To be repaired., There is a raw wood board running across the floor in the front area; needs to be painted/sealed if staying there., There is a broken electrical switch plate in back by meat slicer. To be replaced., The caulking behind the handsink in the back area and behind the 3-comparment sink is moldy; please replace it.
White cutting boards are stained and have many grooves/cuts in them. Please replace.
Meat slicer was dirty., , Cutting boards/knives used throughout the day are not being cleaned and sanitized often enough. Are to be cleaned/sanitized at least every 4 hours. Advised to put the items currently being used through the dishwasher now., , Disposable lids were being kept right beside the handsink in the back area. Store away from sink to prevent contamination.
Overall cleanliness is good was a bit of debris build-up on the floor around the lip of the grease trap and the floor drain. Also a bit on food debris in the drawers next to the dishwasher. Please clean these areas.
Currently taking over the space next door and putting in a bar area; no plans have been submitted to AHS as required.