415 - 3715 47 Avenue
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
3 juillet 2026
Two packages of raw chicken wings were observed thawing in standing water in a dishwashing sink. The water temperature measured 21.4°C at the time of inspection. Staff indicated the chicken wings had been removed from the freezer and placed in the sink at approximately 10:30 PM the previous evening and had been thawing for nearly 12 hours. , , Thawing potentially hazardous foods at room temperature or in standing water can allow the food to remain within the temperature danger zone (4°C–60°C), which may support the growth of harmful bacteria. , , Ensure frozen foods are thawed using an approved method, including refrigeration at 4°C or below, thawing under cold running potable water, or thawing as part of the cooking process., , CDI: Staff was directed to immediately discard the chicken wings during the inspection, and the wings were discarded at that time.
Steel wool scrubbers and sponges, including several that were removed from their original protective packaging, were observed stored in an open basket on a shelf in the staff's washroom directly opposite the toilet. An open box containing single-use kitchen cleaning cloths was also stored in the staff's washroom. , , Items used for cleaning food-contact surfaces must be protected from contamination. Storage in a washroom may expose these items to microorganisms and other contaminants, increasing the risk of cross-contamination during cleaning activities. , , Ensure scrubbers, sponges, and single-use cleaning materials are stored in a clean, dry location protected from contamination. , , CDI: Cleaning materials were removed from the staff washroom and relocated to an approved storage area during the inspection. Exposed steel wool scrubbers and sponges that were not maintained in protective packaging were discarded by staff. Unopened cleaning supplies were retained and properly stored.
Walk-in cooler shelving was observed with accumulations of dust, debris, and rust on shelf surfaces. Food products, including covered pizza dough, were stored under the shelving within the cooler. , , Accumulations of dust, debris, and rust indicate inadequate cleaning and maintenance of the storage area. Food storage shelves should be maintained in a clean and sanitary condition to support safe food storage practices and facilitate effective cleaning. , , Ensure walk-in cooler shelving is cleaned routinely and maintained in a clean and good state of repair to support sanitary food storage conditions.
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.
Ce restaurant a été inspecté 9 fois depuis le 5 juillet 2023, avec 2 conformes, 7 non conformes et 1 fermeture au dossier.
3 infractions
Two packages of raw chicken wings were observed thawing in standing water in a dishwashing sink. The water temperature measured 21.4°C at the time of inspection. Staff indicated the chicken wings had been removed from the freezer and placed in the sink at approximately 10:30 PM the previous evening and had been thawing for nearly 12 hours. , , Thawing potentially hazardous foods at room temperature or in standing water can allow the food to remain within the temperature danger zone (4°C–60°C), which may support the growth of harmful bacteria. , , Ensure frozen foods are thawed using an approved method, including refrigeration at 4°C or below, thawing under cold running potable water, or thawing as part of the cooking process., , CDI: Staff was directed to immediately discard the chicken wings during the inspection, and the wings were discarded at that time.
Steel wool scrubbers and sponges, including several that were removed from their original protective packaging, were observed stored in an open basket on a shelf in the staff's washroom directly opposite the toilet. An open box containing single-use kitchen cleaning cloths was also stored in the staff's washroom. , , Items used for cleaning food-contact surfaces must be protected from contamination. Storage in a washroom may expose these items to microorganisms and other contaminants, increasing the risk of cross-contamination during cleaning activities. , , Ensure scrubbers, sponges, and single-use cleaning materials are stored in a clean, dry location protected from contamination. , , CDI: Cleaning materials were removed from the staff washroom and relocated to an approved storage area during the inspection. Exposed steel wool scrubbers and sponges that were not maintained in protective packaging were discarded by staff. Unopened cleaning supplies were retained and properly stored.
Walk-in cooler shelving was observed with accumulations of dust, debris, and rust on shelf surfaces. Food products, including covered pizza dough, were stored under the shelving within the cooler. , , Accumulations of dust, debris, and rust indicate inadequate cleaning and maintenance of the storage area. Food storage shelves should be maintained in a clean and sanitary condition to support safe food storage practices and facilitate effective cleaning. , , Ensure walk-in cooler shelving is cleaned routinely and maintained in a clean and good state of repair to support sanitary food storage conditions.
Aucune infraction
6 infractions
Repeat violation, , No sanitizing buckets prepared throughout the facility. Please ensure to make sanitizing buckets with acceptable solution concentration of bleach of above 100 ppm or Quats above 200 ppm., , **Observed again on July 9, 2025. Please ensure that a sanitizing bucket with an appropriate concentration of 100 ppm chlorine is being prepared and that sanitizing cloths are placed inside the bucket when not in use.
1. Cleaning cloths were being washed with water and soap before cleaning food prep surfaces, but they were not being sanitized. Cloths were being stored on the counter and sink to dry between use., , 2. Onion cutter was observed to be visibly dirty with food debris and not adequately cleaned during the inspection. , Please ensure that equipment being used for food preparation is being adequately cleaned at appropriate times or before use.
4 infractions
Repeat violation, , No sanitizing buckets prepared throughout the facility. Please ensure to make sanitizing buckets with acceptable solution concentration of bleach of above 100 ppm or Quats above 200 ppm.
Please ensure all food outside of its original packaging is dated with a best before date or first in date. This includes all sauces, meats in bags in freezer and refrigerators.
Donair meat in the hot holding did not reach at least 60 degrees C or higher, please ensure Donair meat is hot hold at 60 degrees C
2 infractions
Repeat violation, , No sanitizing buckets prepared throughout the facility. Please ensure to make sanitizing buckets with acceptable solution concentration of bleach of above 100 ppm or Quats above 200 ppm.
Cardboard is ok as long as it is being change frequently, however some cardboard shows signs of contamination. , , Repeat Violation, , Remove all cardboard on the bottom shelves of the prep tables as cardboard is not durable against spills, or moisture or easily cleanable. Observed cardboard used as a liner on the bottom shelves of the prep tables, stained, deteriorating and unsanitary. Please also remove the cardboard boxes being refilled with take-out containers as those boxes are also deteriorating.
4 infractions
No sanitizing buckets prepared throughout the facility. Please ensure to make sanitizing buckets with acceptable solution concentration of bleach of above 100 ppm or Quats above 200 ppm.
Remove the onions by the back door, as the winter shovel is stored there and can lead to potential contamination of the onions.
Remove all cardboard on the bottom shelves of the prep tables as cardboard is not durable against spills, or moisture or easily cleanable. Observed cardboard used as a liner on the bottom shelves of the prep tables, stained, deteriorating and unsanitary. Please also remove the cardboard boxes being refilled with take-out containers as those boxes are also deteriorating.
4 infractions
No sanitizing buckets prepared throughout the facility. Please ensure to make sanitizing buckets with acceptable solution concentration of bleach of above 100 ppm or Quats above 200 ppm.
Remove the onions by the back door, as the winter shovel is stored there and can lead to potential contamination of the onions.
Remove all cardboard on the bottom shelves of the prep tables as cardboard is not durable against spills, or moisture or easily cleanable. Observed cardboard used as a liner on the bottom shelves of the prep tables, stained, deteriorating and unsanitary. Please also remove the cardboard boxes being refilled with take-out containers as those boxes are also deteriorating.
1 infraction
Identified an inappropriate practice related to the cooling down of donair meat., , - Please ensure appropriate practice related to the cooling down of donair meat. Discussed with the staff on site the appropriate procedures.
7 infractions
, , - No sanitizing buckets prepared throughout the facility. Please ensure to make sanitizing buckets with acceptable solution concentration of bleach of above 100 ppm or Quats above 200 ppm. , , Staff unsure which chemical sanitizer they were using and awaiting delivery of the item. , - Please order testing strips appropriate to the chemical sanitizer to be used. ,
, , , Identified an inappropriate practice related to the cooling down of donair meat. They were found stored in the cool holding unit after an hour of being cooked and temperature were measured at 51 degrees. , , - The cone must be cooked continuously. A food handler must not turn off the , vertical broiler to slow down the cooking of the cone, even when slicing., - For all types of meat, the temperature of the sliced , portion must be further heated to ensure the meat reaches 74 degrees C., - Please ensure to divide donair meat into smaller portions by placing the meat in a shallow pan to facilitate faster and even cooling. , - Place meat in a cool area with proper ventilation to aid in the cooling process., - Use a food thermometer to monitor temperature of the meat ensuring it reaches 20 degrees C or below within 2 hours (at room temperature), - Once the meat has cooled down, promptly transfer it to cool holding unit ensuring to remains below 4 degrees C. , , ** Staff complied to follow the above proper cooling procedure.
Gravy in hot holding unit was measured at 48.1C in an old container that needed washing for an unknown period of time. , , Operator was in the middle of cooking a fresh batch of gravy and was asked to discard the old gravy and to put the new gravy into a clean container to be hot held at 60C or above.
3-compartment sink is used in this facility., , Staff are not using adequate dishwashing practice. Dishes are washed with soap and water but are not being soaked in a sanitizing solution for at least 2 minutes before air drying., Sink for sanitizing solution was empty. , , Please ensure that you are filling your third sink with a chlorine sanitizing solution at a concentration of 100 ppm and that dishes are being soaked for 2 minutes before air drying.
Hand sinks are accessible and installed in convenient locations to facilitate hand washing., , Hand sink near register had soap, but not paper towels. The second hand sank, next to the refrigerator, was installed in a such a way that the paper towel dispensing knob was blocked and therefore could not dispense paper towels., , Please refill the supplies for the hand washing sink next to the register and ensure that paper towels are easily accessible from the dispenser.
Back end of the facility in staff washroom and hallway a huge amount of dust was observed in ceiling vents. Please clean these vents when no food preparation is being done., , Staff washroom needs more attention and routine cleaning, stains observed around hand washing sink and toilet., , ** Observed again on July 9, 2025., Staff bathroom, office, storage, and kitchen ventilation hood were noted to have dust building up along the walls and ceilings. , Please ensure that cleaning is being done thoroughly to prevent contaminant buildup.
Back end of the facility in staff washroom and hallway a huge amount of dust was observed in ceiling vents. Please clean these vents when no food preparation is being done., , Staff washroom needs more attention and routine cleaning, stains observed around hand washing sink and toilet.
Staff washroom toilet observed to be unsanitary, please ensure toilet is being cleaned regularly. , , Observed grease build up on the edges of the fume hood. , , No cleaning schedule observed in the facility. Please create a cleaning schedule and add frequency and procedures of cleaning areas and equipment of the facility.
Staff washroom toilet observed to be unsanitary, please ensure toilet is being cleaned regularly. , , Observed grease build up on the edges of the fume hood. , , No cleaning schedule observed in the facility. Please create a cleaning schedule and add frequency and procedures of cleaning areas and equipment of the facility.
, , An issue was observed regarding the accessibility of paper towel in the handwashing sink by the fridge. The side of the fridge was blocking the accessibility of the dispenser. , , - Please ensure paper towel is accessible and in, a dispenser free from any potential contaminants. This promotes convenience and encourages food handlers to consistently and effectively drying their hands after washing.
, , , During inspection, a non-operational food equipment was found being stored in the bathroom. This practice poses a risk to food safety and hygiene. , , - Please remove the equipment not being in use in the bathroom and maintain a good practice of a clear separation between food related items and areas where personal hygiene activities, such as using the bathroom, takes place. ,
, , It was observed the toilet tank cover was missing and a corrugated plastic cardboard with open and porous edges was used. The cover used was not easily cleanable and can poses a challenge in maintaining proper hygiene standards. Such surfaces can harbor bacteria, contaminants, or residues that may pose risk to food safety and overall sanitation. , , - Please replace the toilet tank cover with one that is designed to be easily cleanable. The cover should be made of smooth, non-porous materials that can be cleaned and sanitized to prevent the accumulation of debris or contaminants.
, , Observed an accumulation of dust in the freezer and cooler walls opposite of the condenser fans. This poses a risk of food contamination and a possibility of dust being circulated within the cooling system potentially contaminating the stored food items. , , - Please include this to your regular cleaning procedure to prevent the buildup of contaminants.
Observed that the plastic cover on the side of one of the burners was starting to peel off. This allows the accumulation of food particles, grease, and other debris creating a risk for bacterial growth. , , - Please remove the peeling plastic cover from the burner, thoroughly clean and sanitize the surrounding area to remove any potential contaminants.