108 - 4807 50 Avenue
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
29 juillet 2026
Noted again (July 29, 2026): A new mechanical dishwasher was installed but not yet operational pending completion of plumbing work. , , Staff advised that they are currently awaiting replacement of the mechanical dishwasher, which is expected to arrive within approximately 12 to 15 days., , A three-compartment sink was available and used for manual dishwashing. Quaternary ammonium (QUATS) sanitizer was available on site and tested at 200 ppm, which is within the acceptable range. Staff were observed properly washing, rinsing, and sanitizing utensils prior to air drying.
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.
Vietnamese Ultimate Subs and Rolls
Ce restaurant a été inspecté 17 fois depuis le 13 juin 2023, avec 4 conformes, 13 non conformes et 1 fermeture au dossier.
1 infraction
Noted again (July 29, 2026): A new mechanical dishwasher was installed but not yet operational pending completion of plumbing work. , , Staff advised that they are currently awaiting replacement of the mechanical dishwasher, which is expected to arrive within approximately 12 to 15 days., , A three-compartment sink was available and used for manual dishwashing. Quaternary ammonium (QUATS) sanitizer was available on site and tested at 200 ppm, which is within the acceptable range. Staff were observed properly washing, rinsing, and sanitizing utensils prior to air drying.
3 infractions
A three-compartment sink was used for manual dishwashing. Quaternary ammonium (QUATS) sanitizer was available and tested on site at 200 ppm, within the acceptable range. Staff were observed washing and rinsing utensils; however, the sanitizing step was being skipped prior to air drying., , Utensils must be washed, rinsed, and sanitized prior to air drying. Omitting the sanitizing step may result in ineffective removal of microorganisms from food contact surfaces., , CDI: Staff were instructed to sanitize all washed and rinsed utensils prior to air drying. Education was provided, and utensils were sanitized during the inspection.
Noted again (July 24, 2026): A new mechanical dishwasher was installed but not yet operational pending completion of plumbing work.
A dedicated handwashing sink was supplied with soap, paper towels, and cold running water; however, no hot water was available at the time of inspection., , Handwashing sinks must be maintained in proper working order and supplied with hot and cold running water to support effective hand hygiene. The absence of hot water may impact proper handwashing practices and increase the risk of contamination of food and food contact surfaces., , Ensure hot water service is restored to the dedicated handwashing sink and maintained in proper working order at all times to support effective hand hygiene practices.
6 infractions
No handwashing was observed during the inspection despite food handling activities occurring., , Food handlers are required to wash their hands as often as necessary to prevent contamination of food and food contact surfaces. Failure to wash hands at appropriate times may increase the risk of transferring pathogens and contaminants to food., , Ensure food handlers wash their hands as often as necessary to prevent contamination of food and food contact surfaces, in accordance with safe food handling practices.
3-compartment sink was used for manual dishwashing. Quaternary ammonium (QUATS) sanitizer was used and tested on site at 200 ppm, within the acceptable range., , A new mechanical dishwasher was installed but not yet operational pending completion of plumbing work.
: The table and garbage bin were removed from in front of the handwashing sink; paper towels were supplied.
3 infractions
Some foods and gravies were observed sitting at room temperature and were uncovered. These foods were covered with plastic food wrap and placed into the walk-in cooler during the inspection. , , Please ensure that foods being stored are controlled for temperature and are covered to protect the food from contamination.
Dedicated handwashing sink in this facility did not have paper towels available in the dispenser. , , Please ensure that handwashing stations are fully stocked with both soap and paper towels.
1. The floors in the cooking area and next to the dish pit, in front of the walk-in cooler, was noted to be dirty with an accumulation of food debris. , , 2. The inside of the kitchen microwave was dirty with food debris., , Please ensure that floors and kitchen equipment are well maintained and regularly cleaned to avoid unsanitary conditions from forming.
Aucune infraction
1 infraction
The following areas or equipment were noted to be in need of cleaning:, , - Containers holding spices next to the grill, - Ceilings
1 infraction
The following areas or equipment were observed to be in need of cleaning at the time of inspection:, , - The air intake/circulation fans in the dry storage area, - Containers holding spices next to the grill, - Walls and ceilings
2 infractions
The sanitizer bottle was still observed to be unlabelled. The operator was informed and a label was created., , Please ensure that chemicals are labelled appropriately to ensure safe food handling.
The following areas or equipment were observed to be in need of cleaning at the time of inspection:, , - The air intake/circulation fans in the dry storage area, - Containers holding spices next to the grill, - Walls and ceilings
3 infractions
A sanitizer bottle was observed to have no labelling at the time of inspection., , Please ensure that all chemicals are labelled appropriately to ensure safe food handling.
The high-temperature dishwasher was measured to have a final rinse cycle of 69.6C. The operator was informed after running the dishwasher for several cycles., , Please ensure that the dishwasher is repaired or replaced to ensure proper sanitation of utensils and dishware. Until the dishwasher issue is addressed, please sanitize dishware/utensils by immersing them in a 200 ppm QUAT sanitizer solution for at least 2 minutes.
The following areas or equipment were observed to be in need of cleaning at the time of inspection:, , - The air intake/circulation fans in the dry storage area, - Walk-in cooler and freezer fan covers, - Containers holding spices next to the grill, - The microwave, - Walls and ceilings
6 infractions
A sanitizer bottle was observed to have no labelling at the time of inspection., , Please ensure that all chemicals are labelled appropriately to ensure safe food handling.
The high-temperature dishwasher was measured to have a final rinse cycle of 69.6C. The operator was informed after running the dishwasher for several cycles., , Please ensure that the dishwasher is repaired or replaced to ensure proper sanitation of utensils and dishware. Until the dishwasher issue is addressed, please sanitize dishware/utensils by immersing them in a 200 ppm QUAT sanitizer solution for at least 2 minutes.
A hand sink in the food preparation area was observed to be obstructed with a garbage can at the time of inspection. A paper towel dispenser at the dishwashing area was also observed to be empty. The paper towel dispenser was refilled and the garbage can was removed after a discussion with the operator., , Please ensure that handwashing stations are kept stocked and accessible to help encourage adequate and regular handwashing.
1 infraction
The following area requires cleaning:, , - Walk-in-freezer, - Walk-in-cooler, - Inside the microwave, - Dry storage area (also needs to be organized), , Completed: grill and stove area (hard-to-reach areas, behind and underneath the equipment), ice machine.
3 infractions
- Hand hygiene was not observed when switching between tasks. , , A conversation was held with the operator, explaining the importance of hand hygiene. , , Note: Please ensure that handwashing is performed when removing gloves and changing tasks (e.g.: when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, etc.).
The valid food handling permit was not displayed. , , Please ensure valid food handling permit is displayed.
The following area requires cleaning:, , - Walk-in-freezer, - inside the ice machine, - Dry storage area (also needs to be organized), , Completed: grill and stove area (hard-to-reach areas, behind and underneath the equipment)
6 infractions
- Hand hygiene was not observed when switching between tasks. , , A conversation was held with the operator, explaining the importance of hand hygiene. , , Note: Please ensure that handwashing is performed when removing gloves and changing tasks (e.g.: when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, etc.).
- There were sauces that were stored at room temperature. After the conversation with the operator, sauces were stored in the walk-in-cooler. , , - Please follow the manufacturer's instructions regarding the storage of the sauces. The containers of the , sauce specify refrigeration after opening, thereby indicating the necessity of refrigeration for sauces once , opened.
: After the conversation with the operator, the table was moved. , , Please ensure handwashing sinks are not obstructed and only utilized for handwashing purposes. Please ensure handwashing sinks are supplied with soap, paper towels, hot and cold running water at all times.
Aucune infraction
4 infractions
Bleach sanitizer was measured to be greater than 200ppm. The solution was diluted to 100ppm after a discussion with the operator. , , Please ensure that the bleach sanitizer is kept between 100-200ppm to ensure proper cleaning and sanitation of food contact surfaces.
Several opened bottles of sauces that had labels requiring refrigeration after opening were observed to be stored at room temperature at the time of inspection. The bottles were moved to the walk-in cooler after a discussion with the operator. , , Please ensure that items that require refrigeration are stored below 4C.
A three compartment sink, bleach and a high temperature dishwasher is available for dishwashing. The final rinse temperature of the dishwasher was measured at 67.2C at the time of inspection. , , Please ensure that the dishwasher is able to reach 71C at the dish level to ensure proper sanitizing of dishware.
Aucune infraction
Aucune infraction
A scoop and a plastic jug were observed stored directly inside dry food containers, including rice and flour., , 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 dispensing utensils are stored in a manner that protects food from contamination and minimizes hand contact with the food product., , CDI: Cups and mugs were removed from the food containers.
QUATS sanitizer test strips were available on site; however, staff were unable to demonstrate how to use them to verify sanitizer concentrations. The test strips appeared new and unused, indicating routine sanitizer concentration testing may not be occurring., , Education was provided regarding the proper use of test strips and the importance of monitoring sanitizer concentrations to ensure effective sanitization of food contact surfaces and equipment., , Ensure staff are trained to properly use sanitizer test strips and that QUATS sanitizer concentrations are tested and monitored regularly to verify they are maintained within the manufacturer's recommended range.
Dust and debris accumulation were observed on surfaces above the food preparation area., , Accumulations of dust, debris, and other contaminants may contribute to unsanitary conditions and may contaminate food, food contact surfaces, or equipment located below. Food preparation areas and equipment must be maintained in a clean and sanitary condition to minimize the risk of contamination., , Ensure surfaces above food preparation areas are routinely cleaned and maintained in a clean and sanitary condition to prevent the accumulation of dust, debris, and other contaminants.
Personal items such as medications and a phone were observed in a food storage area at the time of inspection. The operator was informed and the items were removed., , Please ensure that personal items or any items that are not associated with food are stored elsewhere to ensure safe and sanitary food handling.
A broken scoop with no handle was observed to be stored in a green bulk food storage container at the time of inspection. , , Please ensure that all utensils are maintained in good condition and are stored in a safe and sanitary manner.
The following areas or equipment were observed to be in need of cleaning at the time of inspection:, , - The air intake/circulation fans in the dry storage area, - Walk-in cooler and freezer fan covers, - Containers holding spices next to the grill, - The microwave, - Walls and ceilings
The valid food handling permit was not displayed. , , Please ensure valid food handling permit is displayed.
- A jar lid was observed stored inside the chickpea flour container., , Corrective action: The lid was removed from the container and small scoop with a handle was placed instead., , Note: Please ensure that scoops are either stored outside the container or in a manner that the handle , does not come in contact with food.
The following area requires cleaning:, , - grill and stove area (hard-to-reach areas, behind and underneath the equipment), - Walk-in-freezer, - inside the ice machine, - Dry storage area (also needs to be organized)
A dirty scoop was observed in a bulk container of chickpea flour. A broken scoop was also observed in another container of flour/powder. The utensils were removed after a discussion with the operator. , , Please ensure that utensils are clean and in good working condition.