350 - 525 St. Albert Trail
28 janvier 2026
Réussi***There was food being stored under the paper towels by the front hand sink.
Jan 28, 2026, REPEAT***The Food Handling Permit was not posted. Discussed with staff the difference between the Food Handling Permit that was required to be posted where the public can see it. The posted certificate was not valid (expired Sep 2025)., January 2026, ***The Food Handling Permit was not posted., Dec 15, 2025, Once the invoice is paid and the FHP received it is to be posted where the public can see it., Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
Ce restaurant a été inspecté 12 fois depuis le 29 janvier 2025, avec 11 réussites et 1 fermeture au dossier.
***There was food being stored under the paper towels by the front hand sink.
Jan 28, 2026, REPEAT***The Food Handling Permit was not posted. Discussed with staff the difference between the Food Handling Permit that was required to be posted where the public can see it. The posted certificate was not valid (expired Sep 2025)., January 2026, ***The Food Handling Permit was not posted., Dec 15, 2025, Once the invoice is paid and the FHP received it is to be posted where the public can see it., Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
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.
January 2026, ***The Food Handling Permit was not posted., Dec 15, 2025, Once the invoice is paid and the FHP received it is to be posted where the public can see it., Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
Jan 2026, ***Staff indicated that she had a food safety certificate. Left a card for her to send a copy of the approved food safety certificate by e-mail., Dec 15, 2025, ***There was no one onsite associated with the facility with an approved food safety certificate. Staff had provided a food safety basics certificate. This does not meet the minimum requirement. List of approved courses was provided., Dec 3, 2025, ***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed., Nov 2025, ***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
***Staff were not checking the sanitizer solution often enough to ensure that the sanitizer concentration was effective.
Dec 15, 2025, Once the invoice is paid and the FHP received it is to be posted where the public can see it., Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
Dec 15, 2025, ***There was no one onsite associated with the facility with an approved food safety certificate. Staff had provided a food safety basics certificate. This does not meet the minimum requirement. List of approved courses was provided., Dec 3, 2025, ***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed., Nov 2025, ***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
***Staff were not checking the sanitizer solution often enough to ensure that the sanitizer concentration was effective.
Dec 15, 2025, Once the invoice is paid and the FHP received it is to be posted where the public can see it., Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
***The facility was currently operating without a valid Food Handling Permit. Hand delivered the invoice with the information that the receipt for payment was to be provided to karen.hislop@ahs.ca by tomorrow to show that the invoice had been paid (the FHP would be provided after the payment was processed).
Dec 15, 2025, ***There was no one onsite associated with the facility with an approved food safety certificate. Staff had provided a food safety basics certificate. This does not meet the minimum requirement. List of approved courses was provided., Dec 3, 2025, ***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed., Nov 2025, ***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
***The sanitizer in the cook line sanitizer container was <50ppm., Discussed with staff that the first bucket may not have received a full dose of sanitizer as the hose between the source bottle was empty for the first container. Showed that during the inspection the hose was empty and the full dose of sanitizer concentrate was not being delivered.
***The hollandaise sauce was 30C at the start of the inspection. Checked at the end and the temperature was up to 61C.
***Staff were not checking the sanitizer solution often enough to ensure that the sanitizer concentration was effective.
***The facility was currently operating without a valid Food Handling Permit. Hand delivered the invoice with the information that the receipt for payment was to be provided to karen.hislop@ahs.ca by tomorrow to show that the invoice had been paid (the FHP would be provided after the payment was processed).
Dec 15, 2025, Once the invoice is paid and the FHP received it is to be posted where the public can see it., Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
Dec 15, 2025, ***There was no one onsite associated with the facility with an approved food safety certificate. Staff had provided a food safety basics certificate. This does not meet the minimum requirement. List of approved courses was provided., Dec 3, 2025, ***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed., Nov 2025, ***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
Dec 3, 2025, ***there was no soap present at the front hand sink. Staff indicated it was being delivered this week., Nov 2025, ***The soap dispenser at the front hand sink was not working. The paper towels were stored on the counter where they were becoming contaminated.
Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
Dec 3, 2025, ***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed., Nov 2025, ***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
***the sanitizer concentration in the wait staff sanitizer was 50pm. Corrected during the inspection a staff member emptied and refilled the container from the dispenser and the concentration was 200ppm Quat solution. Discussed that the sanitizer concentration should be checked (especially first thing in the morning)., The line sanitizer bucket had a concentration of 100ppm. Ensure that the sanitizer concentration is maintained at an effective 200ppm.
***The cold holding for the egg mixture was not effective. There was ice on the bottom but the egg mixture was not in the ice, The entire egg mixture was above the ice and the temperature was not being maintained. Discussed with staff and they put cold water and more ice in so the egg mixture was effectively being maintained at refrigeration temperatures.
Dec 3, 2025, ***there was no soap present at the front hand sink. Staff indicated it was being delivered this week., Nov 2025, ***The soap dispenser at the front hand sink was not working. The paper towels were stored on the counter where they were becoming contaminated.
***there was no paper towels available at the back wait staff hand sink. Staff stocked the dispenser and changed the batteries during the inspection.
Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
Dec 3, 2025, ***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed., Nov 2025, ***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
***The wait staff sanitizer solution with the cleaning cloths was <50ppm. Ensure effective sanitizer solutions are available and used.
***Discussed that the inserts that were full to the lid did not have an acceptable temperature (up to 8C). Recommended not filling the inserts up so full.
***The eggs for French toast/scrambled eggs were in an ice bath (temperature was 9C.). Perishable products like eggs are to be stored below 4C.
***The hot holding for the Hollandaise sauce was 40C. Stirring got the temperature up to 59C. Ensure that the hot holding maintains the temperature of 60C or warmer for all the product.
***There was perishable product out stored at room temperature. Discussed with staff and the tubs were put in the cooler during the inspection. Manufacturers instructions are to be followed with regards to storage procedures. Keep refrigerated is to be stored in the cooler at all times.
***The soap dispenser at the front hand sink was not working. The paper towels were stored on the counter where they were becoming contaminated.
***The expired Food Handling Permit was posted.
***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
Mar 6, 2025, ***Staff present did not know were the Quat test strips were located or there were no Quat test strips present. Without test strips staff are unable to check and ensure that the sanitizer is being maintained at an effective concentration., Jan 29, 2025, ***The test strips for checking the sanitizer concentration were expired and did not seem to provide an accurate measurement of the sanitizer present.
***The test strips for checking the sanitizer concentration were expired and did not seem to provide an accurate measurement of the sanitizer present.
***The hot holding for the Hollandaise sauce was 50C. Stirring did not change the temperature. , Discussed with staff who indicated that the water had just been added. By the end of the inspection the temperature was up to 60C. the temperature control had also been changed to a higher setting. Ensure perishable products being held hot are maintained at 60C or hotter.
***The test strips for checking the sanitizer concentration were expired and did not seem to provide an accurate measurement of the sanitizer present.
***Pest control records were not available for review. the most recent pest control report observed was from September 2024.
***The expired Food Handling Permit was posted.