103 - 159 B Leva Avenue
20 mai 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 15 fois depuis le 18 octobre 2024, avec 15 réussites et 1 fermeture au dossier.
May 11, 2026, A three-compartment sink has been ordered and is expected to arrive this week or next. The operator will notify the inspector once the sink has been installed and is operational., , May 1, 2026, The health inspector and the manager discussed the violation and next steps. The operator stated that they will reach out to plumbing companies to obtain estimates to determine whether to install an appropriate dishwashing sink for manual dishwashing or repair the mechanical dishwasher. When the operator turned on the mechanical dishwasher, an unpleasant odor was noted. The manager was advised to investigate this issue., , April 29, 2026, The mechanical dishwasher is not functional. The facility has been using two sinks—the laundry sink and the rinse sink—located next to the mechanical dishwasher for the washing and rinsing steps. A separate sink, located approximately five steps away, is being used for the sanitizing step. The rinse sink is not deep enough, and the laundry sink is not approved for dishwashing purposes., , Please ensure that an approved two-compartment or three-compartment sink is available and used for manual dishwashing, or that the mechanical dishwasher is in good repair and operational.
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.
May 1, 2026, The health inspector and the manager discussed the violation and next steps. The operator stated that they will reach out to plumbing companies to obtain estimates to determine whether to install an appropriate dishwashing sink for manual dishwashing or repair the mechanical dishwasher. When the operator turned on the mechanical dishwasher, an unpleasant odor was noted. The manager was advised to investigate this issue., , April 29, 2026, The mechanical dishwasher is not functional. The facility has been using two sinks—the laundry sink and the rinse sink—located next to the mechanical dishwasher for the washing and rinsing steps. A separate sink, located approximately five steps away, is being used for the sanitizing step. The rinse sink is not deep enough, and the laundry sink is not approved for dishwashing purposes., , Please ensure that an approved two-compartment or three-compartment sink is available and used for manual dishwashing, or that the mechanical dishwasher is in good repair and operational.
At the top of the mid wall in front of the handwashing sink in the front kitchen, the surface was observed to be chipped, with exposed wood underneath. This area was sticky to the touch. Please ensure that the surface is smooth, non-porous, and easily cleanable.
May 4, 2026, Photos of the cleaned walls were emailed to the health inspector., , May 1, 2026, Portions of the ceiling and wall were cleaned. The health inspector identified areas that still require cleaning., , April 30, 2026, The operator emailed photos of the cleaned ceiling and kitchen walls; however, the photos did not show all areas., , The bulk bins were cleaned., , April 29, 2026, The following indicated areas were observed to have a buildup of food debris, dust, and/or grime:, 1. The ceiling in the front kitchen had a buildup of dust. , 2. The kitchen walls had a buildup of food residue., 3. The bulk bins located next to the chest freezers had a buildup of grime., , Please ensure that all indicated areas and all hard-to-reach areas are cleaned and sanitized.
May 1, 2026, The health inspector and the manager discussed the violation and next steps. The operator stated that they will reach out to plumbing companies to obtain estimates to determine whether to install an appropriate dishwashing sink for manual dishwashing or repair the mechanical dishwasher. When the operator turned on the mechanical dishwasher, an unpleasant odor was noted. The manager was advised to investigate this issue., , April 29, 2026, The mechanical dishwasher is not functional. The facility has been using two sinks—the laundry sink and the rinse sink—located next to the mechanical dishwasher for the washing and rinsing steps. A separate sink, located approximately five steps away, is being used for the sanitizing step. The rinse sink is not deep enough, and the laundry sink is not approved for dishwashing purposes., , Please ensure that an approved two-compartment or three-compartment sink is available and used for manual dishwashing, or that the mechanical dishwasher is in good repair and operational.
At the top of the mid wall in front of the handwashing sink in the front kitchen, the surface was observed to be chipped, with exposed wood underneath. This area was sticky to the touch. Please ensure that the surface is smooth, non-porous, and easily cleanable.
May 1, 2026, The food processor appeared to be dirty and unwashed since the last inspection. The operator was advised to wash the processor immediately. The operator voluntarily discarded the food inside the processor. , , April 29, 2026, The food processor located next to the back kitchen sink was observed to be dirty. Please ensure that the equipment is thoroughly cleaned and sanitized.
May 1, 2026, Portions of the ceiling and wall were cleaned. The health inspector identified areas that still require cleaning., , April 30, 2026, The operator emailed photos of the cleaned ceiling and kitchen walls; however, the photos did not show all areas., , The bulk bins were cleaned., , April 29, 2026, The following indicated areas were observed to have a buildup of food debris, dust, and/or grime:, 1. The ceiling in the front kitchen had a buildup of dust. , 2. The kitchen walls had a buildup of food residue., 3. The bulk bins located next to the chest freezers had a buildup of grime., , Please ensure that all indicated areas and all hard-to-reach areas are cleaned and sanitized.
May 1, 2026, The health inspector and the manager discussed the violation and next steps. The operator stated that they will reach out to plumbing companies to obtain estimates to determine whether to install an appropriate dishwashing sink for manual dishwashing or repair the mechanical dishwasher. When the operator turned on the mechanical dishwasher, an unpleasant odor was noted. The manager was advised to investigate this issue., , April 29, 2026, The mechanical dishwasher is not functional. The facility has been using two sinks—the laundry sink and the rinse sink—located next to the mechanical dishwasher for the washing and rinsing steps. A separate sink, located approximately five steps away, is being used for the sanitizing step. The rinse sink is not deep enough, and the laundry sink is not approved for dishwashing purposes., , Please ensure that an approved two-compartment or three-compartment sink is available and used for manual dishwashing, or that the mechanical dishwasher is in good repair and operational.
At the top of the mid wall in front of the handwashing sink in the front kitchen, the surface was observed to be chipped, with exposed wood underneath. This area was sticky to the touch. Please ensure that the surface is smooth, non-porous, and easily cleanable.
May 1, 2026, Portions of the ceiling and wall were cleaned. The health inspector identified areas that still require cleaning., , April 30, 2026, The operator emailed photos of the cleaned ceiling and kitchen walls; however, the photos did not show all areas., , The bulk bins were cleaned., , April 29, 2026, The following indicated areas were observed to have a buildup of food debris, dust, and/or grime:, 1. The ceiling in the front kitchen had a buildup of dust. , 2. The kitchen walls had a buildup of food residue., 3. The bulk bins located next to the chest freezers had a buildup of grime., , Please ensure that all indicated areas and all hard-to-reach areas are cleaned and sanitized.
In the walk-in cooler, the following were observed:, 1. Raw meat was stored on higher shelves above ready-to-eat foods. The operator moved the raw meat to a lower shelf with other raw meats during the inspection., 2. Food products, such as raw chicken, were not covered. Ensure that all food products are protected from contamination.
The mechanical dishwasher is not functional. The facility has been using two sinks—the laundry sink and the rinse sink—located next to the mechanical dishwasher for the washing and rinsing steps. A separate sink, located approximately five steps away, is being used for the sanitizing step. The rinse sink is not deep enough, and the laundry sink is not approved for dishwashing purposes., , Please ensure that an approved two-compartment or three-compartment sink is available and used for manual dishwashing, or that the mechanical dishwasher is in good repair and operational.
At the top of the mid wall in front of the handwashing sink in the front kitchen, the surface was observed to be chipped, with exposed wood underneath. This area was sticky to the touch. Please ensure that the surface is smooth, non-porous, and easily cleanable.
The food processor located next to the back kitchen sink was observed to be dirty. Please ensure that the equipment is thoroughly cleaned and sanitized.
April 30, 2026, The operator emailed photos of the cleaned ceiling and kitchen walls; however, the photos did not show all areas., , The bulk bins were cleaned., , April 29, 2026, The following indicated areas were observed to have a buildup of food debris, dust, and/or grime:, 1. The ceiling in the front kitchen had a buildup of dust. , 2. The kitchen walls had a buildup of food residue., 3. The bulk bins located next to the chest freezers had a buildup of grime., , Please ensure that all indicated areas and all hard-to-reach areas are cleaned and sanitized.
In the walk-in cooler, bottled sauces were observed to be moldy. The operator stated that these products were not in use and voluntarily discarded them.
Upon entering the facility at opening, a meat cone was observed with a significant amount of meat missing from all sides. There is concern that the meat cone may have been partially cooked on previous operating days and then placed back onto the vertical broiler. The operator stated that the outer portions were removed to trim fat prior to opening; however, the amount of meat removed did not appear to correspond with the amount missing from the meat cone. The operator voluntarily discarded the meat cone., , At the end of the day, partially cooked meat cones must not be kept intact for future use. Food handlers may do one of the following:, 1. Continue cooking and slicing the meat on the vertical broiler until the entire cone has been fully sliced. To ensure a minimum internal temperature of 74 °C is achieved, a secondary cooking step is required during this process. The sliced meat must then be cooled and stored in a cooler or freezer. , , 2. Fully cook the remaining cone to an internal temperature of 74 °C on the vertical broiler or by another available method (e.g., oven, broiler, grill, or microwave). The internal temperature must be verified using a suitable thermometer. The cooked product must be sliced before cooling and then stored in a cooler or freezer. , , 3. Discard all remaining partially cooked meat.
In the walk-in cooler, the following were observed:, 1. Raw meat was stored on higher shelves above ready-to-eat foods. The operator moved the raw meat to a lower shelf with other raw meats during the inspection., 2. Food products, such as raw chicken, were not covered. Ensure that all food products are protected from contamination.
The mechanical dishwasher is not functional. The facility has been using two sinks—the laundry sink and the rinse sink—located next to the mechanical dishwasher for the washing and rinsing steps. A separate sink, located approximately five steps away, is being used for the sanitizing step. The rinse sink is not deep enough, and the laundry sink is not approved for dishwashing purposes., , Please ensure that an approved two-compartment or three-compartment sink is available and used for manual dishwashing, or that the mechanical dishwasher is in good repair and operational.
A dry goods bulk container was observed with a scoop stored inside the container, with the handle in contact with the food. Please ensure that scoops are stored outside of bulk containers, or in a manner that prevents contamination of the food. The operator removed the scoop from the container at the time of inspection.
At the top of the mid wall in front of the handwashing sink in the front kitchen, the surface was observed to be chipped, with exposed wood underneath. This area was sticky to the touch. Please ensure that the surface is smooth, non-porous, and easily cleanable.
The food processor located next to the back kitchen sink was observed to be dirty. Please ensure that the equipment is thoroughly cleaned and sanitized.
The following indicated areas were observed to have a buildup of food debris, dust, and/or grime:, 1. The ceiling in the front kitchen had a buildup of dust. , 2. The kitchen walls had a buildup of food residue., 3. The bulk bins located next to the chest freezers had a buildup of grime., , Please ensure that all indicated areas and all hard-to-reach areas are cleaned and sanitized.
The dishwasher is a low-temperature, chlorine-sanitizing type., , The bottom drain area of the machine was observed to be full of water. When the machine was operated, a large volume of water (estimated to be greater than 20 L) discharged from the bottom of the unit flooding the ground before the machine was turned off., , The dishwasher was determined to be broken and not operational. Following discussion with the operator, a temporary manual dishwashing procedure using a two-compartment sink was implemented, ensuring dishes are fully submerged in a 100–200 ppm chlorine sanitizing solution for effective sanitization., , Please ensure the dishwasher is repaired and returned to proper working order, and that it is capable of effectively cleaning and sanitizing dishes while consistently dispensing an adequate chlorine concentration of 100–200 ppm.
The back handwashing sink was observed to be obstructed and filled with recycling and other items., , Corrected: The operator removed the items, restoring the sink to an accessible and unobstructed condition., ---, Both the front and back handwashing sinks were accessible, capable of providing warm running water, and were stocked with paper towels., , Please ensure handwashing sinks remain unobstructed, accessible, and fully stocked at all times to support proper handwashing procedures.
The facility did not have chlorine test strips capable of confirming the required sanitizer concentration of 100–200 ppm., , The operator was provided with chlorine test strips to monitor manual dishwashing sanitizer concentrations, ensuring they remain within the required range.
The facility had only one cutting board, which was observed to be excessively worn, with deep grooves and visible discolouration., , Please ensure that damaged cutting boards are repaired or replaced as needed, and that food contact equipment is routinely monitored so worn items are removed from use once they can no longer be effectively cleaned and sanitized.
Multiple door and cupboard handles were observed to be greasy. , , The floor behind and beneath the grills had noticeable grease and food debris buildup., , Ventilation cover plates were observed to be darkened and not clean., , Please ensure regular and thorough cleaning is conducted so that environmental surfaces are maintained in a clean and sanitary condition preventing pest attraction ensuring a safe and responsible food handling environment.
Ceramic dishes were observed to be dirty with food debris or chipped., , Manager disposed of chipped plates during the inspection., , Please ensure that utensils and dishes are maintained in good repair and sanitary.
Mechanical dishwasher was not in working condition. , , Owner contacted a repair technician to have it serviced by the end of the day., Facility was advised to use a bus pan as a temporary 2-compartment sink using the bin to hold a 100 ppm chlorine solution. , , Facility is to use takeout containers for the rest of the day.
A door seal is needed for the bottom of the back door to prevent entry of insects., , Umar stated that he will have a new door seal installed by next week., , Please complete by Oct 31 2024
No sanitizer concentration is present for the low temperature dishwasher test strip used., The draw line or dispensing line may be plugged as the pump is working and the sanitizer container is full., Akhilesh called a company to service or repair the dishwasher to ensure correct strength of sanitizer (100 ppm chlorine) is dispensing., Please complete by Oct 25 2024., , Manual sanitizing of dishes will be done in the meantime in the sink near the dishwasher - 100 ppm chlorine.
A door seal is needed for the bottom of the back door to prevent entry of insects., Please complete by Oct 25 2024