6712 50 Avenue
15 avril 2026
RéussiNo sanitizer was available at the time of the inspection. Operator made a fresh solution during. Sanitizer was measured at 200ppm chlorine., , Please ensure a surface sanitizer is available at all times during food preparation.
Eggs and marinating raw chicken were observed sitting at room temperature. Eggs were measured at 10C. Chicken at 8C., , Operator moved high risk foods to cooler., , All coolers were measured less than 4C. Freezers less than -18C. Hot holding was measured above 60C.
Ce restaurant a été inspecté 4 fois depuis le 22 septembre 2025, avec 4 réussites et 1 fermeture au dossier.
No sanitizer was available at the time of the inspection. Operator made a fresh solution during. Sanitizer was measured at 200ppm chlorine., , Please ensure a surface sanitizer is available at all times during food preparation.
Eggs and marinating raw chicken were observed sitting at room temperature. Eggs were measured at 10C. Chicken at 8C., , Operator moved high risk foods to cooler., , All coolers were measured less than 4C. Freezers less than -18C. Hot holding was measured above 60C.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Front door, did not form a tight seal at the bottom. , , Please make sure doors are equipped with a door sweep and/or weatherstripping so that all exterior doors form tight seals around their perimeter, preventing pests from entering the facility through small openings.
The operator did not have a probe thermometer with a max/min function to verify that the dishwasher is achieving effective temperatures., , Please get a probe thermometer with a max/min setting to make sure the dishwasher keeps working properly.
Exterior doors, including the kitchen back door, side dining area door, and front door, did not form a tight seal at the bottom. , , Please make sure doors are equipped with a door sweep and/or weatherstripping so that all exterior doors form tight seals around their perimeter, preventing pests from entering the facility through small openings. , ---, The operator will complete pest control checks, and a pest control template has been provided. Please ensure pest control checks are performed monthly and that records are kept on site.
The operator’s food safety training was acquired in 2006. Please ensure food safety training is renewed, as certification is valid for five years from the date it was acquired., , If the facility operates with six or more staff, please ensure additional staff receive food safety training so that a trained operator is present on all shifts.
Please ensure a ventilation cleaning and servicing company is contacted, and that professional ventilation maintenance is completed every six months.
Cutting boards were observed to be overworn, with deep grooves and discoloration., , Please ensure cutting boards are replaced or repaired so that they have a smooth, easily cleanable surface and can be effectively cleaned and sanitized.
Please ensure a cleaning schedule with checklists is developed and implemented before the facility is operational.