104 - 4909 49 Street
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
14 août 2026
The ceiling exhaust vents in the food preparation area were observed with an accumulation of dust and debris at the time of inspection. This violation was previously identified during the inspection conducted on February 4, 2026, and remains outstanding and not in compliance., , Dust and debris accumulation may contribute to unsanitary conditions and may contaminate food, equipment, or food contact surfaces below., , Ensure ceiling vents and surrounding surfaces are cleaned and maintained in a clean and sanitary condition as part of the facility's routine cleaning schedule.
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.
Cafe Millennium
Ce restaurant a été inspecté 15 fois depuis le 3 décembre 2024, avec 3 conformes, 12 non conformes et 1 fermeture au dossier.
1 infraction
The ceiling exhaust vents in the food preparation area were observed with an accumulation of dust and debris at the time of inspection. This violation was previously identified during the inspection conducted on February 4, 2026, and remains outstanding and not in compliance., , Dust and debris accumulation may contribute to unsanitary conditions and may contaminate food, equipment, or food contact surfaces below., , Ensure ceiling vents and surrounding surfaces are cleaned and maintained in a clean and sanitary condition as part of the facility's routine cleaning schedule.
6 infractions
The kitchen hand sink was noted to be obstructed with a trash bin., , Handwashing sinks must be adequately supplied and kept unobstructed to support proper hand hygiene. Inaccessibility to a handwashing station may discourage proper handwashing practices and limit the ability of staff to dry their hands hygienically., , Ensure all handwashing sinks are accessible, continuously supplied with paper towels and maintained with all required handwashing supplies at all times., , CDI: The trash bin was moved by staff during the inspection.
Last noted: July 22, 2026, , A plastic cup was observed stored directly inside dry food containers, including rice. A storage shelf located directly beneath the kitchen sink paper towel dispenser was being used to store ladles and food items. Water from wet hands may drip onto the shelf and contaminate the items stored below during handwashing and paper towel use., , Storing utensils directly in food products may increase the risk of contamination through hand contact with the food and food contact surfaces. Food and utensils must be stored in a manner that protects them from contamination., , Ensure that all utensils are stored in a manner that protects food and utensils from contamination and minimizes hand contact with the food products., , CDI: The scoop was removed from the rice during the inspection. Staff were instructed on proper scoop storage practices.
Last noted: July 22, 2026, , Sacks of onions were observed stored directly on the floor of the walk-in cooler at the time of inspection., , Food must be stored in a manner that protects it from contamination and facilitates cleaning of the premises. Storing food directly on the floor may increase the risk of contamination and hinder effective cleaning., , Ensure all food items are stored at least 15 cm (6 inches) above the floor and in a manner that protects them from contamination and facilitates cleaning., , CDI: Staff relocated the onion sacks during the inspection.
8 infractions
A 2-compartment sink and chlorine dishwasher is available dishwashing purposes., , Chlorine sanitizer concentration was tested on site and found to be below the concentration required for effective sanitization., , Mechanical dishwashing equipment must adequately clean and sanitize utensils. Inadequate sanitizer concentrations may result in ineffective sanitization of utensils and food contact surfaces, increasing the risk of contamination., , Ensure the mechanical dishwasher is properly maintained and routinely monitored to verify sanitizer concentrations are maintained at levels required for effective sanitization., , Staff were advised that the mechanical dishwasher could continue to be used for the washing cycle; however, until the unit is repaired and dispensing the required sanitizer concentration, utensils must undergo the sanitizing step in the 2-compartment sink using an approved sanitizer at the correct concentration.
The bar handwashing sink located was not supplied with paper towels at the time of inspection. The kitchen hand sink was noted to be obstructed with a trash bin., , Handwashing sinks must be adequately supplied and kept unobstructed to support proper hand hygiene. The absence of paper towels and inaccessibility to a handwashing station may discourage proper handwashing practices and limit the ability of staff to dry their hands hygienically., , Ensure all handwashing sinks are accessible, continuously supplied with paper towels and maintained with all required handwashing supplies at all times., , CDI: Paper towels were supplied to the handwashing sink during the inspection. The trash bin was moved.
2 infractions
The two-compartment sink faucet was noted to be leaking at the time of inspection. , , Please ensure that all plumbing fixtures are maintained in good working condition to ensure safe and sanitary food handling.
The ceiling vents in the preparation area were noted to be in need of cleaning at the time of inspection., , Please ensure that all areas of the food facility are maintained in a clean and sanitary condition.
2 infractions
The two-compartment sink faucet was noted to be leaking at the time of inspection. , , Please ensure that all plumbing fixtures are maintained in good working condition to ensure safe and sanitary food handling.
The ceilings and vents in the preparation area were noted to be in need of cleaning at the time of inspection., , Please ensure that all areas of the food facility are maintained in a clean and sanitary condition.
2 infractions
The two-compartment sink faucet was noted to be leaking at the time of inspection. , , Please ensure that all plumbing fixtures are maintained in good working condition to ensure safe and sanitary food handling.
The ceilings and vents in the preparation area were noted to be in need of cleaning at the time of inspection., , Please ensure that all areas of the food facility are maintained in a clean and sanitary condition.
5 infractions
The left prep cooler was measured to have an ambient temperature of 6.8-9.5C. A container of paneer was measured at 7.6C at the time of inspection. The operator was asked to adjust the prep cooler and to move the container of paneer to a cooler portion of the refrigeration unit., , Please ensure that refrigeration equipment containing high-risk foods are properly operating and capable of maintaining temperatures of 4C and lower.
The chlorine dishwasher was measured to have a final rinse cycle of 0 ppm at the time of inspection. The dishwasher detergent was observed to be empty. The staff were asked to implement the 2-compartment sink method or a hybrid dishwashing method using the dishwasher and the adjacent two-compartment sinks. , , Please ensure that the dishwasher is maintained in good working condition, properly stocked and capable of sanitizing dishware/utensils with 100 ppm of chlorine sanitizer.
Aucune infraction
1 infraction
The plumbing for the kitchen hand sinks were observed to be in disrepair and/or clogged. , , Please ensure that the handwashing sinks are operating properly to ensure proper and regular hand hygiene.
2 infractions
The chlorine dishwasher was observed to be using the incorrect detergent. The final rinse cycle was measured to have 50 ppm of sanitizer. , , Please ensure that rinse aid is acquired and connected to the chemical dishwasher to ensure proper cleaning and sanitation of dishware and utensils.
The plumbing for the kitchen hand sinks were observed to be in disrepair and/or clogged. , , Please ensure that the handwashing sinks are operating properly to ensure proper and regular hand hygiene.
4 infractions
Packaged fish was observed to be thawing in a bucket of water at room temperature at the time of inspection. The operator was asked to place the fish under cold-running water. , , Please ensure that appropriate thawing methods are used to ensure safe food handling.
The chlorine dishwasher was observed to be out of rinse aid. , , Please ensure that rinse aid is acquired and connected to the chemical dishwasher to ensure proper cleaning and sanitation of dishware and utensils.
The plumbing for the kitchen hand sinks were observed to be in disrepair and/or clogged. , , Please ensure that the handwashing sinks are operating properly to ensure proper and regular hand hygiene.
Aucune infraction
2 infractions
The cutting board on the prep cooler had deep grooves and discoloration. , , The staff indicated that it is already in a process of getting replaced soon.
The indicated area needs cleaning:, , - The microwave inside. , - The shelf area of microwave. , , Please ensure the following areas are maintained in a clean and sanitary condition.
Aucune infraction
4 infractions
Bleach sanitizer was measured at 50 ppm for one of the buckets in the kitchen area. A new solution was made and measured at 100 ppm. , , Please ensure that bleach sanitizer solutions are diluted and maintained at 100 ppm to ensure proper cleaning and sanitation of food contact surfaces.
The chlorine dishwasher was measured at 50 ppm in the final rinse cycle at the time of inspection. After informing the operator, the dishwasher was adjusted and measured to dispense 100 ppm of sanitizer. , , Please ensure that the dishwasher is maintained and monitored regularly to ensure proper cleaning and sanitation of utensils and dishware.
Scoops without handles were observed to be stored directly in spices in the dry storage area., , Please ensure that utensils are stored in a manner that prevents the contamination of food.
Noted again: July 28, 2026, , Chlorine sanitizer test strips were available on site; however, one container of test strips was expired. The second container contained only a single remaining test strip. Sanitizer testing frequency and sanitizer concentration records were not being adequately maintained., , Test strips are required to verify that sanitizer solutions are maintained at effective concentrations for proper sanitization. An inadequate supply of test strips may prevent routine monitoring of sanitizer concentrations and limit the operator's ability to confirm that sanitizing solutions are being maintained at the correct strength. Failure to routinely test and document sanitizer concentrations may result in ineffective sanitization of food contact surfaces and equipment., , Ensure an adequate supply of unexpired chlorine sanitizer test strips is maintained on site. Ensure sanitizer concentrations are tested at appropriate intervals and that sanitizer concentration logs are accurately completed and maintained to verify sanitizers are being maintained within the recommended range for effective sanitization.
The faucet at the two-compartment sink was observed to be leaking at the time of inspection. This violation was previously identified during the inspection conducted on February 4, 2026, and remains outstanding and not in compliance., , Leaking plumbing fixtures may contribute to unsanitary conditions, interfere with the effective use of the sink, and result in excess water accumulation in food handling areas. Plumbing fixtures must be maintained in good working order to support safe and sanitary operations., , Ensure the leaking faucet is repaired and that all plumbing fixtures are maintained in good working condition to support safe and sanitary food handling practices.
The ceiling exhaust vents in the food preparation area were observed with an accumulation of dust and debris at the time of inspection. This violation was previously identified during the inspection conducted on February 4, 2026, and remains outstanding and not in compliance., , Dust and debris accumulation may contribute to unsanitary conditions and may contaminate food, equipment, or food contact surfaces below., , Ensure ceiling vents and surrounding surfaces are cleaned and maintained in a clean and sanitary condition as part of the facility's routine cleaning schedule.
A plastic cup was observed stored directly inside dry food containers, including rice. A storage shelf located directly beneath the kitchen sink paper towel dispenser was being used to store ladles and food items. Water from wet hands may drip onto the shelf and contaminate the items stored below during handwashing and paper towel use., , Storing utensils directly in food products may increase the risk of contamination through hand contact with the food and food contact surfaces. Food and utensils must be stored in a manner that protects them from contamination., , , Ensure that all utensils are stored in a manner that protects food and utensils from contamination and minimizes hand contact with the food products.
Sacks of onions were observed stored directly on the floor of the walk-in cooler at the time of inspection., , Food must be stored in a manner that protects it from contamination and facilitates cleaning of the premises. Storing food directly on the floor may increase the risk of contamination and hinder effective cleaning., , Ensure all food items are stored at least 15 cm (6 inches) above the floor and in a manner that protects them from contamination and facilitates cleaning., , CDI: Staff relocated the onion sacks onto milk crates during the inspection, elevating the food off the floor.
Chlorine sanitizer test strips were available on site; however, one container of test strips was expired. The second container contained only a single remaining test strip. Sanitizer testing frequency and sanitizer concentration records were not being adequately maintained., , Test strips are required to verify that sanitizer solutions are maintained at effective concentrations for proper sanitization. An inadequate supply of test strips may prevent routine monitoring of sanitizer concentrations and limit the operator's ability to confirm that sanitizing solutions are being maintained at the correct strength. Failure to routinely test and document sanitizer concentrations may result in ineffective sanitization of food contact surfaces and equipment., , Ensure an adequate supply of unexpired chlorine sanitizer test strips is maintained on site. Ensure sanitizer concentrations are tested at appropriate intervals and that sanitizer concentration logs are accurately completed and maintained to verify sanitizers are being maintained within the recommended range for effective sanitization.
The faucet at the two-compartment sink was observed to be leaking at the time of inspection. This violation was previously identified during the inspection conducted on February 4, 2026, and remains outstanding and not in compliance., , Leaking plumbing fixtures may contribute to unsanitary conditions, interfere with the effective use of the sink, and result in excess water accumulation in food handling areas. Plumbing fixtures must be maintained in good working order to support safe and sanitary operations., , Ensure the leaking faucet is repaired and that all plumbing fixtures are maintained in good working condition to support safe and sanitary food handling practices.
A moldy cutting board was observed in the kitchen at the time of inspection., , Food contact surfaces and equipment must be maintained in a clean and sanitary condition. The presence of mold on a cutting board may contaminate food and indicates the equipment is not being adequately cleaned and maintained., , Ensure all food contact surfaces and equipment are maintained in a clean and sanitary condition. Regularly inspect cutting boards and remove and replace items that are no longer cleanable or in good condition., , CDI: The moldy cutting board was discarded during the inspection.
The ceiling exhaust vents in the food preparation area were observed with an accumulation of dust and debris at the time of inspection. This violation was previously identified during the inspection conducted on February 4, 2026, and remains outstanding and not in compliance., , Dust and debris accumulation may contribute to unsanitary conditions and may contaminate food, equipment, or food contact surfaces below., , Ensure ceiling vents and surrounding surfaces are cleaned and maintained in a clean and sanitary condition as part of the facility's routine cleaning schedule.
A container of raw fish was noted to be stored above prepared/cooked curry in the walk-in cooler at the time of inspection., , Please ensure that raw meat products are stored in a manner that ensures the safe storage of food. Raw meat products should be stored below or away from ready-to-eat foods/vegetables.
The two-compartment sink faucet was noted to be leaking at the time of inspection. , , Please ensure that all plumbing fixtures are maintained in good working condition to ensure safe and sanitary food handling.
The ceilings and vents in the preparation area were noted to be in need of cleaning at the time of inspection., , Please ensure that all areas of the food facility are maintained in a clean and sanitary condition.
The two-compartment sink was observed to be leaking from the spray gun hose at the time of inspection., , Please ensure that the sink fixture is repaired or replaced.
Hard to reach areas were observed to be in need of cleaning. The walk-in cooler fan covers were also observed to be in need of cleaning. , , Please ensure that the facility is maintained in a clean and sanitary condition.