4311 49 Avenue
5 mai 2026
ConformeMultiple produce items, including peppers, tomatoes, broccoli, and salad mixes, were observed to be spoiled and showing signs of deterioration., , The operator discarded the affected produce during the inspection., , Please ensure all food products are properly monitored and that spoiled produce is removed promptly to prevent spoilage from affecting other items.
The walk-in cooler and food products were measured with a probe thermometer at 7.5°C. During the inspection period of at least 30 minutes, the temperature did not drop below 7°C. It was determined that the walk-in cooler was not maintaining safe temperatures. The cooktop cooler was measured at 3°C., , All food products stored in the walk-in cooler, including sliced produce, ham, and dairy products, were promptly transferred to the working refrigerator. After transfer, the refrigerator was measured at 3.5°C and was effectively maintaining safe temperatures for perishable products., , Please ensure the walk-in cooler is repaired or replaced so that it can maintain temperatures below 4°C and safely store perishable food products.
All back kitchen handwashing sinks were intended to be touchless sensor-operated units; however, the sensors were not functioning. The operator had claimed to opened & closed the valves in the plumbing to allow the sinks to be used., , The only other handwashing sink, which was not sensor-operated, was leaking when the water was turned on. The operator had also opened the valve to enable its use., , Please repair or replace the handwashing sinks so that at least one sink on each side of the kitchen (one on the grill side and one on the walk-in cooler side) is easily accessible and in proper working order, with either functioning sensors or handles, and no leaks when the valves are turned on.
Permit was posted by the bar counter, easily visible to customers, however it was expired., , Please ensure most recent valid Food handling permit is printed and posted in a location that is easily visible to customers.
Scoops were observed with the handles stored directly in dry food products,, The operator sent the scoops to dishwashing and replaced them with clean scoops stored outside of the products., , Please ensure that scoops are used and stored in a manner that prevents contamination of dry food products., ---, The white cutting boards on the prep cooler tabletop were damaged, showing black/grey discoloration and deep grooves that could prevent effective cleaning and sanitizing., , The operator removed the cutting boards from the table. The tabletop surface underneath was smooth stainless steel and easy to clean. The operator then cleaned and sanitized the surface using a 200 ppm chlorine solution.
The pop machine dispenser was actively leaking water from the outlet., , Please ensure the pop machine is repaired or replaced so that it is not leaking and is in proper working order.
Ce restaurant a été inspecté 11 fois depuis le 23 juillet 2024, avec 3 conformes, 8 non conformes et 1 fermeture au dossier.
Multiple produce items, including peppers, tomatoes, broccoli, and salad mixes, were observed to be spoiled and showing signs of deterioration., , The operator discarded the affected produce during the inspection., , Please ensure all food products are properly monitored and that spoiled produce is removed promptly to prevent spoilage from affecting other items.
The walk-in cooler and food products were measured with a probe thermometer at 7.5°C. During the inspection period of at least 30 minutes, the temperature did not drop below 7°C. It was determined that the walk-in cooler was not maintaining safe temperatures. The cooktop cooler was measured at 3°C., , All food products stored in the walk-in cooler, including sliced produce, ham, and dairy products, were promptly transferred to the working refrigerator. After transfer, the refrigerator was measured at 3.5°C and was effectively maintaining safe temperatures for perishable products., , Please ensure the walk-in cooler is repaired or replaced so that it can maintain temperatures below 4°C and safely store perishable food products.
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.
All back kitchen handwashing sinks were intended to be touchless sensor-operated units; however, the sensors were not functioning. The operator had claimed to opened & closed the valves in the plumbing to allow the sinks to be used., , The only other handwashing sink, which was not sensor-operated, was leaking when the water was turned on. The operator had also opened the valve to enable its use., , Please repair or replace the handwashing sinks so that at least one sink on each side of the kitchen (one on the grill side and one on the walk-in cooler side) is easily accessible and in proper working order, with either functioning sensors or handles, and no leaks when the valves are turned on.
Permit was posted by the bar counter, easily visible to customers, however it was expired., , Please ensure most recent valid Food handling permit is printed and posted in a location that is easily visible to customers.
Scoops were observed with the handles stored directly in dry food products,, The operator sent the scoops to dishwashing and replaced them with clean scoops stored outside of the products., , Please ensure that scoops are used and stored in a manner that prevents contamination of dry food products., ---, The white cutting boards on the prep cooler tabletop were damaged, showing black/grey discoloration and deep grooves that could prevent effective cleaning and sanitizing., , The operator removed the cutting boards from the table. The tabletop surface underneath was smooth stainless steel and easy to clean. The operator then cleaned and sanitized the surface using a 200 ppm chlorine solution.
The pop machine dispenser was actively leaking water from the outlet., , Please ensure the pop machine is repaired or replaced so that it is not leaking and is in proper working order.
The chlorine sanitizer in the spray bottles was found to be too strong, exceeding the range of the test strips., , A demonstration on how to make 100 ppm chlorine sanitizer was conducted with the owner, who then remade the solution. When retested, the solution was within the correct range, 100 ppm., , Please ensure sanitizers are tested when prepared and confirmed they are within the required range of 100–200 ppm for effective chlorine sanitization.
Raw meat within a container was being placed above vegetables within the walk-in cooler. The operator was informed and the raw meat was placed on the shelf below the produce. , , Please ensure that all raw meats are stored below produce and other food items. Cross-contamination can occur if raw meat juices drip onto the foods. Storing raw meat on the bottom shelf helps minimize the risk of contamination.
The chemical dishwasher was within an acceptable range of heat, for sufficient sanitization., , A calibrated, probe thermometer was placed in the dishwasher while it completed one cycle. The internal temperature of the dishwasher was 41°C, measured at the plate level. Chlorine test strips were used to measure the concentration, which was found to be 100 ppm.
Some of the handwashing stations were observed to be nonfunctional due to malfunctioning water sensors that did not allow water to flow. Once the operator was informed, the sensors were turned on, and the hand-washing sinks were functioning properly.
The cutting boards were observed to be in disrepair, with deep grooves and dark staining. Damaged cutting boards can collect bacteria and be difficult to properly clean. Please ensure that the boards are replaced.
A scoop was observed to be stored inside the flour container. Storing scoops within a food container can increase the risk of cross-contamination. To reduce the risk, please ensure that the scoop is being stored outside of the container.
A clean-in-place (CIP) buckets for storing cloths were present in the facility. The chlorine solution in the bucket was measured at over 1000 ppm. The operator remade the solution to the correct concentration of 100–200 ppm., , Quaternary ammonium (Quats) clean-in-place buckets were also in use. The solution tested below 100 ppm. It was determined that the Quats dispenser is not functioning properly, as it was dispensing at 100–150 ppm, while the required range is 200–400 ppm., , Action Required: Please use only chlorine sanitizer (100–200 ppm) until the Quats dispenser is repaired and verified to be dispensing at the correct concentration of 200–400 ppm.
The prep cooler adjacent to the deep fryer was measured at 10°C, despite the deep fryer not running and the lids and doors being kept closed. Lower-risk food products, including vegetables, margarine, and sauces, were relocated to a functioning refrigerator., , Action Required: Please ensure this refrigerator is repaired and capable of maintaining food products at 4°C or below before it is used again., -----, All other refrigerators in use for storing food products were measured at or below 4°C. All freezers were measured at or below -18°C., No hot holding was observed during the inspection.
The dishwasher was measured to be dispensing 0 ppm chlorine. It was determined that the chlorine concentrate bucket was nearly empty., , The operator replaced the bucket and primed the line. The dishwasher was then measured to be dispensing at the correct concentration of 100 ppm chlorine., , Action Required: Please ensure the chlorine bucket is monitored regularly and that the dishwasher is tested more frequently to prevent the sanitizer supply from running empty. It is recommended to change the bucket early and pour any remaining solution into the new container, rather than allowing the bucket to run out completely.
The operator had Quats test strips that expired in 2020, with noticeable color fading. Chlorine test strips were also expired, within the past year., , Action Required: Please ensure that both Quats and chlorine test strips are replaced with new, unexpired strips. Test strips must be regularly used to verify that sanitizer concentrations are maintained within the correct ranges:, , Chlorine: 100–200 ppm, , Quats: 200–400 ppm
No signs of pests were observed at the time of inspection., , The back door was noted to have light leaking through, indicating it does not form a tight seal., , Action Required: Please ensure weatherstripping is applied to the edges of the door to create a tight seal and prevent the possible entry of insects, including maple bugs, into the facility.
Four significantly overworn cutting boards were observed to be discolored (black and brown) with deep grooves and cuts., , The operator was instructed to remove these cutting boards from the facility., , Action Required: Please ensure cutting boards are regularly monitored and replaced once they become overworn or damaged, before they reach an advanced state of deterioration.
A puddle of grease was observed in the front, underneath the deep fryer. The operator explained this occurred during oil removal and had spilled. The operator cleaned the spill during the inspection., , Action Required: Please ensure major spills, such as oil, are cleaned promptly. Failure to do so can result in grease spreading across the facility floor and may lead to premature damage of the tiles and flooring where the spill has occurred., ---, Aside from the grease noted, the facility was reasonably clean, including underneath equipment, with no major food debris observed, indicating that regular cleaning is being performed adequately.
- The paper towel dispenser was dispensing paper towels as needed., , December 09, 2024:, A hand sink soap dispenser next to the ovens and food preparation area was observed to be empty. , , Please ensure that all handwashing stations are sufficiently stocked to help encourage regular and proper hand hygiene.
- The facility had valid QUAT test strips at the inspection on December 13, 2024, , December 09, 2024:, Expired chlorine sanitizer test strips were observed at the time of inspection. , , Please ensure that valid testing equipment is available for monitoring and confirming concentrations of food grade sanitizer.
The following areas were noted to be in need of cleaning or were in the process of being cleaned:, , - Hard-to-reach areas around the stoves and prep coolers, - Prep cooler door handles adjacent to the kitchen stoves, - Portions of the ceiling next to the air exhaust above the food preparation area, , Please ensure that all noted areas are cleaned to ensure safe and sanitary food handling.
QUAT sanitizer was measured at 150 ppm at the time of inspection. Bleach sanitizer was prepared and measured at 100 ppm for the interim., , Please ensure food grade sanitizer is able to maintain concentrations that allow for proper cleaning and sanitizing of food contact surfaces. QUAT sanitizer should be diluted to 200-400ppm.
A hand sink soap dispenser next to the ovens and food preparation area was observed to be empty. The paper towel dispenser also was observed to be unable to dispense paper towels. , , Please ensure that all handwashing stations are sufficiently stocked to help encourage regular and proper hand hygiene.
Expired QUAT and chlorine sanitizer test strips were observed at the time of inspection. , , Please ensure that valid testing equipment is available for monitoring and confirming concentrations of food grade sanitizer.
Several dead maple bugs were observed in the back storage area of the facility at the time of inspection., , Please ensure that all areas of the facility are inspected and serviced by a licensed pest control professional.
The three-compartment sink was still observed to have no cold running water at the time of inspection. The manager was informed and the cold water line was adjusted., , Please ensure that all plumbing fixtures are in good working order.
Several cutting boards were observed to be either discolored with dark patches and/or had deep grooves on the cutting surface., , Please ensure that the cutting boards of concern are replaced to ensure safe food handling.
The following areas were noted to be in need of cleaning or were in the process of being cleaned:, , - Hard-to-reach areas around the stoves and prep coolers, - Prep cooler door handles adjacent to the kitchen stoves, - Portions of the ceiling next to the air exhaust above the food preparation area, , Please ensure that all noted areas are cleaned to ensure safe and sanitary food handling.
QUAT sanitizer was measured at 150 ppm at the time of inspection., , Please ensure food grade sanitizer is able to maintain concentrations that allow for proper cleaning and sanitizing of food contact surfaces. QUAT sanitizer should be diluted to 200-400ppm.
Previous opened packages of fully cooked bacon pieces (requiring refrigeration after opening) were observed to be stored at room temperature at the time of inspection. The staff member present was informed, and the food was discarded., , Please ensure that high-risk foods are stored outside of the Danger Zone of 4-60C.
The chlorine dishwasher was measured to dispense 35 ppm of sanitizer in the final rinse cycle at the time of inspection. A new bulk sanitizer bottle was connected and primed to the dishwasher and staff were informed. , , Please ensure that the dishwasher is able to dispense 100ppm of chlorine sanitizer to allow for proper cleaning and sanitizing of dishware.
A hand sink soap dispenser next to the ovens and food preparation area was observed to be empty. , , Please ensure that all handwashing stations are sufficiently stocked to help encourage regular and proper hand hygiene.
Utensils without handles were observed to be stored directly in food in their bulk storage containers. The utensils were removed from the containers., , Please ensure that utensils are stored in a manner that prevents the contamination of food.
Expired QUAT and chlorine sanitizer test strips were observed at the time of inspection. , , Please ensure that valid testing equipment is available for monitoring and confirming concentrations of food grade sanitizer.
The three-compartment sink was observed to have no cold running water at the time of inspection. , , Please ensure that all plumbing fixtures are in good working condition.
Several cutting boards were observed to be either discolored with dark patches and/or had deep grooves on the cutting surface., , Please ensure that the cutting boards of concern are replaced to ensure safe food handling.
The following areas were noted to be in need of cleaning:, , - Hard-to-reach areas around the stoves and prep coolers, - Prep cooler door handles adjacent to the kitchen stoves, - Portions of the ceiling next to the air exhaust above the food preparation area, , Please ensure that all noted areas are cleaned to ensure safe and sanitary food handling.
The lighting levels for the walk-in-freezer were inadequate. One of the lights for the walk-in freezer needed to be replaced. , , Note: Please ensure the facility is equipped with lighting that is of adequate intensity to enable proper sanitation operations and protect food from contamination.
- The walk-in cooler had foods such as cheese, yogurt, sausages, ham, and cut-up produce (watermelon and tomatoes) being stored. , - The food was then transferred to the coolers that were recorded at a temperature of 4 degrees C or less. , - Please do not store any potentially hazardous food in the cooler until the cooler is repaired.
The ambient temperature of the walk-in-cooler was at 9.8 to 12.4 degrees C., , Note: Please repair/adjust the cooler to ensure that the temperature is maintained at 4 degrees C or less.
The lighting levels for the walk-in-freezer were inadequate. One of the lights for the walk-in freezer needed to be replaced. , , Note: Please ensure the facility is equipped with lighting that is of adequate intensity to enable proper sanitation operations and protect food from contamination.
The temperature for the high risk stored in cooler such as eggs, cheese, milk, yogurt, meats, sliced carrots, and mashed potatoes was ranging from 12.0 degrees C to 15.4 degrees C., , Corrective action taken: High risk foods were discarded in the garbage., , Note: High risk foods must be kept at a temperature less than or equal to 4 degrees C or greater than 60 degrees C at all times to maintain its fitness for human consumption.
The ambient temperature of the walk-in-cooler was at 14.4 degrees C., , Note: Please repair/adjust the cooler to ensure that the temperature is maintained at 4 degrees C or less.
The chemical dishwasher was dispensing chlorine at 0 ppm in the final rinse cycle. , , After the discussion with the operator, the machine was calibrated, and they replaced the chlorine sanitizer bucket with a new one. The chemical dishwasher was then measured at 100 ppm. , , Note: Please ensure that the chemical dishwasher is tested frequently to ensure that utensils are getting effectively sanitized.
- Paper towel dispenser for the handwashing sink near the one-compartment sink was not dispensing paper towels as needed. , , - Please ensure that paper towel dispenser is repaired.
The lighting levels for the walk-in-freezer were inadequate. One of the lights for the walk-in freezer needed to be replaced. , , Note: Please ensure the facility is equipped with lighting that is of adequate intensity to enable proper sanitation operations and protect food from contamination.