108 - 11745 105 Street
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
6 avril 2026
Non conformeAdditional food training is required by the staff as they lack the knowledge in food safety requirements. Staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the chef and manager has taken the food safety training.
The exhaust ventilation system service due date was November 2025., , Ensure the exhaust ventilation system is serviced by a professional.
The ceiling and left side area beside the ventilation hood in the main kitchen have dust and debris accumulation., , Ensure ceiling and left side area beside the ventilation hood in the main kitchen are cleaned.
Ce restaurant a été inspecté 5 fois depuis le 9 novembre 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
3 infractions
Additional food training is required by the staff as they lack the knowledge in food safety requirements. Staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the chef and manager has taken the food safety training.
The exhaust ventilation system service due date was November 2025., , Ensure the exhaust ventilation system is serviced by a professional.
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.
The ceiling and left side area beside the ventilation hood in the main kitchen have dust and debris accumulation., , Ensure ceiling and left side area beside the ventilation hood in the main kitchen are cleaned.
8 infractions
Available sanitizer bottle was showing 0 ppm for chlorine concentration on chlorine test papers., , A new sanitizer solution was prepared and verified onsite to be at 100 ppm., , Ensure sanitizer solutions are readily available, renewed and verified after regular intervals.
Temperature monitoring records for cooling units were not available., , Ensure all cooling units are equipped with a functional thermometer, temperatures are monitored and recorded daily.
Hand sinks were not equipped with handwash soap and paper towels., , Ensure all handwash sinks are equipped with handwash soap and paper towels.
Food safety training certificate is not available., , Ensure food safety training certificate is available onsite.
Additional food training is required by the staff as they lack the knowledge in food safety requirements. Staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the chef and manager has taken the food safety training.
The exhaust ventilation system service due date was November 2025., , Ensure the exhaust ventilation system is serviced by a professional.
The following areas were dirty and have severe accumulations:, 1. Behind, inside and above the cooling units in the main kitchen., 2. Bottom wooden racks in the prep line., 3. Inside of some cooling unit in the back storage area., 4. Ceilings in the main kitchen., 5. Can opener., , Ensure proper cleaning and sanitation of the above indicated areas.
No cleaning schedule/sanitation plan is available or is being logged, , PREPARE CLEANING SHEDULE AND COMPLETE LOGS ARE TASKS ARE COMPLETED., , ***OUTSTANDING VIOLATION:, , As of March 18, 2026, no written cleaning schedule/sanitation plan is available.
3 infractions
At the time of inspection-, Sanitizing solution was found at 0 ppm for dish level. The sanitizing solution container was empty., Staff replace the empty container.
Additional food training is required by the staff as they lack the knowledge in food safety requirements. Staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the chef and manager has taken the food safety training.
No cleaning schedule/sanitation plan is available or is being logged, , PREPARE CLEANING SHEDULE AND COMPLETE LOGS ARE TASKS ARE COMPLETED
5 infractions
The raw chicken was found at 22*C., Staff discarded the chicken., , Ensure the raw meat and chicken are discarded after 2 hours if left outside at room temperature. , Ensure the chicken/meat is thawed properly, -under refrigeration at 4*C (40oF) or less;, - completely submerged in cold running water;, -as part of the cooking process (but only when thawing is taken into consideration in, determining cooking time);, - by microwaving.
Big pot of soup was found in room temperature , Operator indicated that the soup is held at room temperature for cooling, PHI has informed the operator to portion the soup in smaller container and bring down the temperature of the soup to 20*C in 2 hours. , , Ensure the hot cooked food is cooled from 60*C (140*F) to 20*C (70*F) or less within two hours and then from 20*C (70*F) to 4*C (40*F) or less within 4 hours.
At the time of inspection-, Sanitizing solution was found at 0 ppm for dish level. The sanitizing solution container was empty., Staff replace the empty container., , Ensure 100 ppm concentration is achieved for sanitizing step and checked twice everyday.
Additional food training is required by the staff as they lack the knowledge in food safety requirements. Staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the chef and manager has taken the food safety training.
No cleaning schedule/sanitation plan is available or is being logged, , PREPARE CLEANING SHEDULE AND COMPLETE LOGS ARE TASKS ARE COMPLETED
4 infractions
The raw chicken was thawed in standing water in the kitchen sink. , Operator informed that the chicken was in room temperature for 1 hour., PHI conducted a re-inspection after 1 hour, the chicken was portioned and refrigerated., , Ensure the chicken/meat is thawed properly, -under refrigeration at 4*C (40oF) or less;, - completely submerged in cold running water;, -as part of the cooking process (but only when thawing is taken into consideration in, determining cooking time);, - by microwaving., ,
Big pot of soup was found in room temperature , Operator indicated that the soup is held at room temperature for cooling, PHI has informed the operator to portion the soup in smaller container and bring down the temperature of the soup to 20*C in 2 hours. , , Ensure the hot cooked food is cooled from 60*C (140*F) to 20*C (70*F) or less within two hours and then from 20*C (70*F) to 4*C (40*F) or less within 4 hours.
The sprouts were kept outside at room temperature., Operator moved the sprouts to the refrigerator., , Ensure potentially hazardous food like spouts are stored in the refrigerator.
No cleaning schedule/sanitation plan is available or is being logged, , PREPARE CLEANING SHEDULE AND COMPLETE LOGS ARE TASKS ARE COMPLETED