10107 102 Street
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
3 février 2026
The following areas require cleaning:, - The floor in the kitchen and under the refrigerator, - The standing freezer, - The ice machine, , Ensure to clean and sanitize the following areas., Ensure that the following areas are always placed in a clean and sanitary at all times.
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 Oasis Church - Kitchen
Ce restaurant a été inspecté 13 fois depuis le 17 août 2023, avec 1 conforme, 13 non conformes et 1 fermeture au dossier.
1 infraction
The following areas require cleaning:, - The floor in the kitchen and under the refrigerator, - The standing freezer, - The ice machine, , Ensure to clean and sanitize the following areas., Ensure that the following areas are always placed in a clean and sanitary at all times.
5 infractions
THIS IS A CONTINUING VIOLATION. , , 1. Hot holding food temperature 46.5 degrees Celsius and 51.2 degrees Celsius., , 1. Discard to waste all BBQ kabobs., Do not use the hot holding until it can maintain FOOD at 60 degrees Celsius or higher., 2. Provide a metal stem thermometer for testing cooked food temperature., , Update: As of 19th December 2025, Staff also mentioned they normally reduce the temperature of the hot holding to prevent the BBQ from getting burnt. PHI instructed them not to temper with the temperature control setting, as it must retain food to a temperature of not less than 60 degrees Celsius.
Barbeque meat in the hot holding was noted at 39 degrees centigrade and 35 degrees centigrade., , - Barbeque meat in the hot holding unit were discarded., - Discontinue use of the hot holding unit., - Ensure hot holding unit is fixed or replaced to maintain temperature of above 60 degrees centigrade.
The hot holding unit is not properly working and is not maintaining adequate hot holding temperatures, , REPAIR OR REPLACE THE HOT HOLDING UNIT: IT MUST BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING FOOD HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER, , Update: As of 19th December 2025, the hot holding unit is not in a good working condition and is not maintaining a constant temperature of 60 degrees Celsius or higher., , , Update: As of 29th December 2025, the hot holding unit is not in a good working condition and is not maintaining a constant temperature of 60 degrees Celsius or higher.
10 infractions
Wiping clothes were noted not to be soaking in sanitizing solution., , Ensure all wiping clothes in use are immersed in sanitizing solution to prevent microbal growth.
THIS IS A CONTINUING VIOLATION. , , 1. Hot holding food temperature 46.5 degrees Celsius and 51.2 degrees Celsius., , 1. Discard to waste all BBQ kabobs., Do not use the hot holding until it can maintain FOOD at 60 degrees Celsius or higher., 2. Provide a metal stem thermometer for testing cooked food temperature., , Update: As of 19th December 2025, Staff also mentioned they normally reduce the temperature of the hot holding to prevent the BBQ from getting burnt. PHI instructed them not to temper with the temperature control setting, as it must retain food to a temperature of not less than 60 degrees Celsius.
3 infractions
THIS IS A CONTINUING VIOLATION. , , 1. Hot holding food temperature 46.5 degrees Celsius and 51.2 degrees Celcius., , 1. Discard to waste all BBQ kabobs., Do not use the hot holding until it can maintain FOOD at 60 degrees Celsius or higher., 2. Provide a metal stem thermometer for testing cooked food temperature,
The hot holding unit is not properly working and is not maintaining adequate hot holding temperatures, , REPAIR OR REPLACE THE HOT HOLDING UNIT: IT MUST BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING FOOD HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
3 infractions
1. Hot holding food temperature 48.8 degrees Celsius., , 1. Discard to waste all BBQ kabobs., Do not use the hot holding until it can maintain food at 60 degrees Celsius or higher., 2. Provide a metal stem thermometer for testing cooked food temperature,
The hot holding unit is not properly working and is not maintaining adequate hot holding temperatures, , REPAIR OR REPLACE THE HOT HOLDING UNIT: IT MUST BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
3 infractions
1. Hot holding food temperature 19 degrees Celsius., 2. Food being thawed at room temperature. , 3. Temperature logs are not up to date., , 1. Discard to waste all BBQ kabobs., Do not use the hot holding until it can maintain food at 60 degrees Celsius or higher., , 2. Do not thaw food at room temperature. Food must be thawed under refrigeration., Food was still below 4 degrees Celsius and was moved back into the freezer., , 3. Maintain up to date temperature logs.
The hot holding unit is not properly working and is not maintaining adequate hot holding temperatures, , REPAIR / REPLACE THE HOT HOLDING UNIT TO BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
6 infractions
Repeat Violation - Meat skewers in the hot holding unit are not at adequate temperature measuring at 47.1 degrees Celsius, - Operator stated they thought the one tray of skewers may be from the day before and was planning to discard, - Both trays of skewers discarded, , ENSURE THE HOT HOLDING UNIT IS CAPABALE OF MAINTAINING HOT HOLDING TEMPERATURES AT OR ABOVE 60 DEGREES CELSIUS/140 DEGREES FAHRENHEIT
The dishwasher is not in working condition per operator, - There is a 2-compartment sink available for manual dishwashing. All customer dishes are take-out only, , ENSURE THE DISHWASHER IS IN GOOD WORKING ORDER AND SANITIZING DISHES, - CHLORINE CONCENTRATION OF 100 PPM
The dishwasher is not in working condition per operator, , ENSURE THE DISHWASHER IS IN GOOD WORKING ORDER TO CLEAN AND SANITIZE DISHES, - IF DISHWASH CANNOT BE REPAIRED, IT SHOULD BE REMOVED AND REPLACED WITH A SINK FOR FOOD PREP ACTIVITIES
9 infractions
No sanitizer bucket is prepared in the kitchen and there are wet wiping cloths being left on the counter, - Sanitizer bucket prepared after PHI prompting, , ENSURE A SANITIZER BUCKET IS PREPARED DURING FOOD HANDLING ACTIVITIES TO STORE WIPING CLOTHS BETWEEN USES
Cooked rice left in a rice cooker was found at 20.9 degrees Celsius, - rice discarded by the operator, , COOKED RICE MUST BE KEPT HOT OVER 60 DEGREES CELSIUS OR PROPERLY COOLED AND REFRIGERATED AT 4 DEGREES CELSIUS OR COLDER
The meat skewers in the front hot holding unit measured low at 20.1 degrees Celsius, - Hot holding unit is not working properly and not maintaining adequate hot holding temperature, - Skewers discarded, , ENSURE HOT HOLDING UNITS ARE MAINTAINING FOOD AT TEMPERATURES AT 60 DEGREES CELSIUS OR HIGHER
7 infractions
Meat skewers under hot holding are at unsatisfactory temperature of 37.6 degrees Celsius, , ENSURE FOOD UNDER HOT HOLDING ARE MAINTAINED AT TEMPERATURES AT OR ABOVE 60 DEGREES CELSIUS
The dishwasher is not in working condition per operator, - There is a 2-compartment sink available for manual dishwashing. All customer dishes are take-out only, , ENSURE THE DISHWASHER IS IN GOOD WORKING ORDER AND SANITIZING DISHES, - CHLORINE CONCENTRATION OF 100 PPM
The food posted food permit is expired, , PRINT AND POST A VALID FOOD PERMIT
5 infractions
The cooked boba for bubble tea are being stored at room temperature., - No boba prepared at time of reinspection but containers still setup on counter as they were previously, , ENSURE THE COOKED BOBA ARE EITHER KEPT HOT AT 60 DEGREES CELSIUS OR HIGHER, OR COLD UNDER REFRIGERATION AT 4 DEGREES CELSIUS OR LOWER
The temperature of the hot holding unit is not maintaining food at 60 degrees Celsius or above. , - Unit temperature increased and it is advised food is rotated inside the insert throughout the day (move bottom to top and top to bottom), , ENSURE FOODS ARE BEING HOT HELD AT TEMPERATURES ABOVE 60 DEGREES CELSIUS
The dishwasher is not dispensing sanitizer, , ENSURE THE DISHWASHER IS IN GOOD WORKING ORDER AND SANITIZING DISHES, - CHLORINE CONCENTRATION OF 100 PPM
13 infractions
Portions of frozen meat are not being properly labelled, , ENSURE ALL REPACKED PRODUCTS INCLUDING MEATS ARE PROPERLY LABELLED WITH PRODUCT TYPE, COMPANY AND CONTACT INFORMATION
Temperature logs are not being completed for cold or hot holding units, , ENSURE TEMPERATURE LOGS ARE BEING KEPT FOR ALL COOLERS, FREEZERS, AND HOT HOLDING UNITS
Multiple raw meat items are being stored about ready-to-eat foods and vegetables in the stand-up cooler, - Cooler rearranged to have meats below low risk foods, , ENSURE RAW MEATS, POULTRY AND SEAFOOD ARE STORED BELOW PRODUCE AND READY-TO-EAT FOODS
2 infractions
The paper towel dispensers do not work to dispense paper towel, , ENSURE ALL HAND SINKS ARE STOCKED WITH SOAP, AND PAPER TOWEL IN SUITABLE DISPENSERS
REPEAT The hand sink faucet handle is broken/missing, , REPAIR / REPLACE FAUCET TO BE IN A STATE OF GOOD REPAIR
13 infractions
Portioned meat items in the freezer are not being labelled , , ENSURE ALL STORE PORTIONED FOODS ARE PROPERLY LABELLED WITH FOOD NAME, WEIGHT, AND STORE CONTACT INFORMATION
No sanitizer bucket was setup for wiping cloths. Wiping cloth left on counter., - Sanitizer bucket prepared with 200 ppm quat sanitizer, , ENSURE A SANITIZER BUCKET IS AVAILABLE DURING FOOD HANDLING ACTIVITIES TO SANITIZE WIPING CLOTHS BETWEEN USES
Raw meat and poultry is being stored above and/or adjacent to ready-to-eat foods, - meats moved to bottom of cooler , , ENSURE ALL RAW MEATS, POULTRY AND FISH IS BEING STORED BELOW AND/OR SEPARATE FROM READY TO EAT FODOS
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
The following areas require cleaning:, - The floor in the kitchen and under the refrigerator, - The standing freezer, - The ice machine, , Ensure to clean and sanitize the following areas., Ensure that the following areas are always placed in a clean and sanitary at all times.
The current manual dishwashing procedure is not adequate. Ensure that all utensils are washed with soap and water and rinsed in the first‑compartment sink, then sanitized in the second‑compartment sink by immersing them for two minutes before allowing them to air‑dry., , The PHI will provide a template outlining the proper two‑compartment manual dishwashing steps, which must be posted near the dishwashing area for staff to follow.
Several hand washing sinks were noted without paper towels., Ensure to that the handwashing sinks are always supplied with paper towels.
Food (snacks) were noted to be stored in an open tray on the counter without any lid., , PHI instructed staff to transfer the snacks into a bowl with lid, as there were just prepared an hour earlier., , Ensure proper food containers with lids are used for displaying food products at all times.
Test strips are not available for testing sanitizing concentration., , Ensure test strips are available for testing sanitizing concentration.
Pest control records were not up to date for review., , Ensure pest control records are up to date for review.
The hot holding unit is not properly working and is not maintaining adequate hot holding temperatures, , REPAIR OR REPLACE THE HOT HOLDING UNIT: IT MUST BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING FOOD HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER, , Update: As of 19th December 2025, the hot holding unit is not in a good working condition and is not maintaining a constant temperature of 60 degrees Celsius or higher.
The following areas require cleaning:, - The floor in the kitchen and other the refrigerator, - The standing freezer, - The ice machine, - The equipment's in the cookline have heavy grease build up, , Ensure to clean and sanitize the following areas., Ensure that the following areas are always placed in a clean and sanitary at all times.
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
The hot holding unit is not properly working and is not maintaining adequate hot holding temperatures, , REPAIR / REPLACE THE HOT HOLDING UNIT TO BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
There is a build-up of dirt, dust, and debris in the following areas:, - between the cooking equipment on the cookline, , ENSURE THE FACILITY IS MAINTAINED IN A CLEAN AND SANITARY STATE, - COMPLETE A DEEP CLEAN OF THE KITCHEN , - ENSURE EQUIPMENT IS MOVED TO CLEAN UNDER AND AROUND
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
The dishwasher is not in working condition per operator, - There is a 2-compartment sink available for manual dishwashing. All customer dishes are take-out only, , ENSURE THE DISHWASHER IS IN GOOD WORKING ORDER AND SANITIZING DISHES, - CHLORINE CONCENTRATION OF 100 PPM
The food posted food permit is expired and the invoice is outstanding, , COMPLETE PAYMENT FOR OUTSTANDING FOOD PERMIT INVOICE, PRINT AND POST PERMIT ONCE RECIEVED
The dishwasher is not in working condition per operator, , ENSURE THE DISHWASHER IS IN GOOD WORKING ORDER TO CLEAN AND SANITIZE DISHES, - IF DISHWASH CANNOT BE REPAIRED, IT SHOULD BE REMOVED AND REPLACED WITH A SINK FOR FOOD PREP ACTIVITIES
The hot holding unit is not properly working and is not maintaining adequate hot holding temperatures, , REPAIR / REPLACE THE HOT HOLDING UNIT TO BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
There is a build-up of dirt, dust, and debris in the following areas:, - the walls arounds the sinks, - Under the stove and grill on the cookline, - The walls and exhaust hood baffles above the cookline, - Under the hand sinks and dish sinks, , ENSURE THE FACILITY IS MAINTAINED IN A CLEAN AND SANITARY STATE, - COMPLETE A DEEP CLEAN OF THE KITCHEN AND DRINK AREA, - ENSURE EQUIPMENT IS MOVED TO CLEAN UNDER
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
The dishwasher is not in working condition per operator, , ENSURE THE DISHWASHER IS IN GOOD WORKING ORDER TO CLEAN AND SANITIZE DISHES, - IF DISHWASH CANNOT BE REPAIRED, IT SHOULD BE REMOVED AND REPLACED WITH A SINK FOR FOOD PREP ACTIVITIES
There is build-up of mineral deposits inside the ice machine, , DESCALE AND CLEAN ICE MACHINE, ENSURE THE ICE MACHINE IS DESCLAED, CLEANED AND SANITIZED ON A REGULAR BASIS
There is a build-up of dirt, dust, and debris in the following areas:, - the walls arounds the sinks, - Under the stove and grill on the cookline, - The walls and exhaust hood baffles above the cookline, - Under the hand sinks and shelving, particularly in the front area, , ENSURE THE FACILITY IS MAINTAINED IN A CLEAN AND SANITARY STATE, - COMPLETE A DEEP CLEAN OF THE KITCHEN AND DRINK AREA, - ENSURE EQUIPMENT IS MOVED TO CLEAN UNDER
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
There is a build-up of dirt, dust, and debris on the floor around the perimeter of the kitchen and drink station, , ENSURE THE FACILITY IS MAINTAINED IN A CLEAN AND SANITARY STATE, - COMPLETE A DEEP CLEAN OF THE KITCHEN AND DRINK AREA, - ENSURE EQUIPMENT IS MOVED TO CLEAN UNDER
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
The temperature of the hot holding unit is low at 44 degrees Celsius, - Unit temperature increased, , ENSURE HOT HOLDING TEMPERATURE IS 60 DEGREES CELSIUS OR HIGHER, - HOT HOLDING TEMPERATURES MUST BE MONITORED THROUGHOUT THE DAY, EVERY 2 HOURS
The cooked boba for bubble tea are being stored at room temperature., , ENSURE THE COOKED BOBA ARE EITHER KEPT HOT AT 60 DEGREES CELSIUS OR HIGHER, OR COLD UNDER REFRIGERATION AT 4 DEGREES CELSIUS OR LOWER
The dishwasher is not dispensing sanitizer, , ENSURE THE DISHWASHER IS IN GOOD WORKING ORDER AND SANITIZING DISHES, - CHLORINE CONCENTRATION OF 100 PPM
The paper towel dispensers do not work to dispense paper towel, , ENSURE ALL HAND SINKS ARE STOCKED WITH SOAP, AND PAPER TOWEL IN SUITABLE DISPENSERS
The hand sink is inaccessible as it is full of dirty dishes, - Dishes removed at time of inspection, , ENSURE THE HAND SINK IS ONLY USED FOR HAND WASHING AND DISHES ARE NOT LEFT IN THE BASIN
There are excessive flies in the kitchen, most notably around the sink area, , ENSURE THE KITCHEN IS FREE FROM PESTS AND THAT REGULAR PEST CONTROL MONITORING IS OCCURRING. , ADDITIONAL MEASURES ARE REQUIRED TO REDUCE/ELIMINATE FLIES:, - INSTALL FLY TRAPS, - CLEAN DRAINS AND GREASE TRAPS, - ENSURE FOODS ARE NOT BEING LEFT OUT UNCOVERED, - ENSURE ALL SPILLED FOODS AND LIQUIDS ARE CLEANED UP QUICKLY, - ENSURE GARBAGES ARE TAKEN OUT NIGHTLY
Routine pest control checks are not being completed and documented , - The existing snap mouse traps are not properly set and should be checked and reset with pest monitoring, , ENSURE ROUTINE PEST CONTROL CHECKS ARE BEING COMPLETED AT LEAST ONCE PER MONTH, - ENSURE MOUSE TRAPS ARE SETUP AS INTENDED TO FUNCTION PROPERLY
REPEAT The hand sink faucet handle is broken/missing, , REPAIR / REPLACE FAUCET TO BE IN A STATE OF GOOD REPAIR
There is a build-up of dirt, dust, and debris on the floor around the perimeter of the kitchen and drink station, , ENSURE THE FACILITY IS MAINTAINED IN A CLEAN AND SANITARY STATE, - COMPLETE A DEEP CLEAN OF THE KITCHEN AND DRINK AREA, - ENSURE EQUIPMENT IS MOVED TO CLEAN UNDER
Cleaning logs are not being completed, , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
Multiple raw meat items are being improperly thawed at room temperature, - items moved to the cooler of put under cold running water, , ENSURE HIGH RISK FOODS ARE PROPERLY THAWED UNDER REFRIGERATION OR COLD RUNNING WATER
REPEAT Mechanical dishwasher is not dispensing sanitizer, - Sanitizer chlorine concentration at 0 ppm, - 2 compartment sink available for manual dishwashing, , ENSURE DISHWASHER IS IN GOOD WORKING ORDER AND DISPENSING 100 PPM CHLORINE, - CHLORINE CONCENTRATION MUST BE VERIFIED DAILY
All hand sinks do not have paper towel in dispensers, - Operator replaced the kitchen's paper towel, , ENSURE ALL HAND SINKS ARE STOCKED WITH SOAP, AND PAPER TOWEL IN SUITABLE DISPENSERS
Boxes of food packaging is being stored on the floor, , ENSURE ALL FOOD AND FOOD PACKAGING IS BEING STORED OFF OF THE FLOOR
Prepped and cooked foods are being stored in non-food grade containers, , ENSURE FOODS ARE STORED IN FOOD-GRADE CONTAINERS, IF NOT FOOD GRADE MATERIAL, THE FOODS MUST BE KEPT IN ORIGINAL PACKAGING
Pest control records are not being maintained, last monitoring recorded from July 2021, , ENSURE MONTHLY PEST CONTROL CHECKS ARE COMPLETED AND RECORDED
REPEAT The hand sink faucet handle is broken/missing, , REPAIR / REPLACE FAUCET TO BE IN A STATE OF GOOD REPAIR
There is dirt, dust and debris on surfaces in the store and kitchen including the floor and shelves, , CLEAN AND SANITIZE AS NEEDED
There is dirt and debris in the washroom especially around the toilet and floor, , CLEAN AND SANITIZE WASHROOM
The cleaning logs of the sanitation plan are not being kept up to date, , ENSURE CLEANING LOGS ARE COMPLETED AND SANITATION PLAN IS FOLLOWED