101 - 80 McKenney Avenue
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
14 avril 2026
Non conformeChlorine sanitizer concentration was measured at greater than 200 ppm. The operator was instructed to prepare a fresh sanitizer solution. The sanitizer concentration was subsequently measured at 100 ppm.
Staff were observed using a cloth to dry dishes after the sanitization step. PHI intervened and immediately stopped this practice. Staff were educated that dishes must be allowed to air dry after the sanitization step to prevent cross-contamination.
No paper towel was observed at hand washing station in dishwashing area. Operator restocked the supplies upon request.
Expired test strips for chlorine were observed (Exp: 12/2025). Operator was instructed to obtain valid test strips.
The back door screen was observed to be torn and damaged, creating a potential entry point for pests. The operator was advised to repair or replace the screen to prevent entry of pest.
It was demonstrated that the meat slicer was not being cleaned and sanitized properly. When asked to describe the cleaning procedure, the operator indicated that sanitizer was added to the cleaning detergent and the equipment was then dried with a cloth. PHI educated the operator that all food contact equipment must be washed, rinsed, sanitized, and properly air-dried before storage or use. Equipment must be stored in a clean and sanitary manner to prevent contamination and ensure the safe operation of the facility., PHI provided Alberta Health Services (AHS) documentation outlining the proper cleaning and sanitizing steps for food contact equipment via email.
Ce restaurant a été inspecté 5 fois depuis le 26 août 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
6 infractions
Chlorine sanitizer concentration was measured at greater than 200 ppm. The operator was instructed to prepare a fresh sanitizer solution. The sanitizer concentration was subsequently measured at 100 ppm.
Staff were observed using a cloth to dry dishes after the sanitization step. PHI intervened and immediately stopped this practice. Staff were educated that dishes must be allowed to air dry after the sanitization step to prevent cross-contamination.
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.
No paper towel was observed at hand washing station in dishwashing area. Operator restocked the supplies upon request.
Expired test strips for chlorine were observed (Exp: 12/2025). Operator was instructed to obtain valid test strips.
The back door screen was observed to be torn and damaged, creating a potential entry point for pests. The operator was advised to repair or replace the screen to prevent entry of pest.
It was demonstrated that the meat slicer was not being cleaned and sanitized properly. When asked to describe the cleaning procedure, the operator indicated that sanitizer was added to the cleaning detergent and the equipment was then dried with a cloth. PHI educated the operator that all food contact equipment must be washed, rinsed, sanitized, and properly air-dried before storage or use. Equipment must be stored in a clean and sanitary manner to prevent contamination and ensure the safe operation of the facility., PHI provided Alberta Health Services (AHS) documentation outlining the proper cleaning and sanitizing steps for food contact equipment via email.
Aucune infraction
13 infractions
***There were cleaning cloths being left on the counter and not in a sanitizing solution. Discussed and showed that the amount of sanitizer present on the cloth was inadequate for sanitizing the surfaces. Was moved to the sanitizer bucket. Later in the inspection another cloth was found sitting on the counter.
***There were no hot holding temperature logs observed during the inspection.
***The hot holding unit was not maintaining the foods at 60C or hotter. The red meat sauce was 44C to 52 C when stirred. Staff turned the unit up and the red meat sauce reached 55C. food is to be cooked to 74C prior to being put in the hot holding unit and then it is to be maintained at 60C or hotter.
***the hand sink in the front area was being obstructed with the single service containers. They were moved every time the hand sink was used but returned to obstruct the sink and there was a high risk of the single service containers becoming contaminated by this location.
***There was no dedicated hand sink in the back food handling area.
***Mugs were being used for bulk food scoops. The handles were contaminated and in the bulk product.
***Sanitizer test strips were not being used often enough to ensure that an effective sanitizer solution was available.
***Pest control records were not being completed monthly. Pest control records from a company were present for every other month. Discussed that the records are to be completed every month.
***Food safety certificate was not available for review. Staff present did not seem to be aware of food safety requirements.
***The wall in the back area was in disrepair with missing tiles and uncleanable areas.
***the mechanical dishwasher was reported to not be working. Staff indicated that it broke yesterday and they were not using it.
***There was a build up of dirt present on the non food contact surfaces (by the base of the support pillar in the back).
Renovations had been done without plans being provided to the district Public Health Inspector. Prior to renovations plans are to be provided.
17 infractions
***The sanitizer bucket had 50ppm concentration of chlorine present. Staff made a new effective solution of 100ppm upon request.
***There were cleaning cloths being left on the counter and not in a sanitizing solution. Discussed and showed that the amount of sanitizer present on the cloth was inadequate for sanitizing the surfaces. Was moved to the sanitizer bucket. Later in the inspection another cloth was found sitting on the counter.
***There were no hot holding temperature logs observed during the inspection.
***Unknown chemicals were being mixed in with the sanitizer. All sanitizer solutions observed during this inspection had foam bubbles present in the containers. Discussed with staff that nothing was to be mixed with the bleach sanitizer as it can reduce the effectiveness of the solution. All solutions were changed during the inspection.
***The hot holding unit was not maintaining the foods at 60C or hotter. The red meat sauce was 44C to 52 C when stirred. Staff turned the unit up and the red meat sauce reached 55C. food is to be cooked to 74C prior to being put in the hot holding unit and then it is to be maintained at 60C or hotter.
***There was Donair meat being thawed at room temperature under the table on the floor in the back area. Discussed proper thawing procedures and the 6 sour cream containers of Donair meat were moved to the cooler.
***Manual dishwashing procedures were not posted. Staff was asked how dishes were done and she indicated they were washed and rinsed and allowed to air dry. Education was provided that dishes were to be washed rinsed and sanitized using the three sink method before being allowed to air dry.
***There was no dedicated hand sink in the back food handling area.
***the hand sink in the front area was being obstructed with the single service containers. They were moved every time the hand sink was used but returned to obstruct the sink and there was a high risk of the single service containers becoming contaminated by this location.
***Mugs were being used for bulk food scoops. The handles were contaminated and in the bulk product.
***Sanitizer test strips were not being used often enough to ensure that an effective sanitizer solution was available.
***Pest control records were not being completed monthly. Pest control records from a company were present for every other month. Discussed that the records are to be completed every month.
***Food safety certificate was not available for review. Staff present did not seem to be aware of food safety requirements.
***The wall in the back area was in disrepair with missing tiles and uncleanable areas.
***the mechanical dishwasher was reported to not be working. Staff indicated that it broke yesterday and they were not using it.
***There was a build up of dirt present on the non food contact surfaces (by the base of the support pillar in the back).
Renovations had been done without plans being provided to the district Public Health Inspector. Prior to renovations plans are to be provided.
3 infractions
Sanitizer was measured at 0ppm of chlorine., , Ensure sanitizer solution is replaced every 2 hours and when visibly dirty.
The lower unit of the front prep cooler was measured at 6.6C and the top was measured at 10C., Operator adjusted the thermostat, covered the top unit, and the cooler dropped to 4C by the end of the inspection., , Ensure temperature of coolers are monitored and recorded at least twice daily.
Meatballs and sauce in the hot holding unit was measured at an internal temperature of 32C and 45C respectively., Cooked meatballs were thawed and put in the already reheated sauce in the hot holding unit. Food had been placed in the hot holding within 2 hours. Sauce and meatballs were reheated rapidly before placing in the hot holding., , Ensure food is reheated and cooked to the right temperature , for meatballs (74C/165F) before placing in the hot holding unit. Monitor the food in the hot holding unit every 2 hours to ensure a temperature of at least 60C/140F is maintained.