102 - 10664 108 A Street
This restaurant has been inspected 6 times since July 11, 2024, with 6 passes and 0 closures on record.
The temperature of the prep cooler was found to be 11 degrees Celsius. , The prep cooler has vegetables, cheese, cheese curds, and pickles. , Staff put the dairy products insert onto an ice bath., Cut vegetables must be rotated every 4 hours; discard the leftovers and refill with new vegetables. Refill in smaller portions., , , Ensure the temperature of the prep cooler is maintained below 4 degrees Celsius. The lid should be closed after rush hours to keep the temperature below 4 degrees Celsius. , Ensure cut vegetables are held at 4 degrees Celsius., , December 17, 2025: The temperature of the prep cooler is noted to be 13.8 degrees Celsius., , ***Outstanding:, , As of January 05, 2026, the temperature of the cooler was noted to be 15.5 degrees Celsius., , ****OUTSTANDING:, , The owner / operator has ordered a new cooling unit.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Used cleaning cloths are not stored in the sanitizer-container., , Ensure cleaning cloths are submerged in a sanitizer-container when not in use., , ***Outstanding:, , As of January 05, 2026, the used cleaning clothes are not submerged in the sanitizer-container.
The temperature control records were not maintained or available during the inspection., , Ensure the temperature control records are updated daily and are available for review during future inspections., , ***Outstanding:, , As of January 05, 2026, the temperature control records were not maintained or available during the inspection.
The temperature of the prep cooler was found to be 11 degrees Celsius. , The prep cooler has vegetables, cheese, cheese curds, and pickles. , Staff put the dairy products insert onto an ice bath., Cut vegetables must be rotated every 4 hours; discard the leftovers and refill with new vegetables. Refill in smaller portions., , , Ensure the temperature of the prep cooler is maintained below 4 degrees Celsius. The lid should be closed after rush hours to keep the temperature below 4 degrees Celsius. , Ensure cut vegetables are held at 4 degrees Celsius., , December 17, 2025: The temperature of the prep cooler is noted to be 13.8 degrees Celsius., , ***Outstanding:, , As of January 05, 2026, the temperature of the cooler was noted to be 15.5 degrees Celsius.
The tender area cooler is not equipped with a thermometer., , Ensure the tender area cooler is equipped with a functional thermometer., , ***Outstanding:, , As of January 05, 2026, the tender area cooler is not equipped with a thermometer.
The pest control records were not maintained or available during the inspection., , Ensure the pest control records are updated monthly and are available for review during future inspections., , ***Outstanding: , , As of January 05, 2025, the pest control records were not maintained or available during the inspection.
The owner / operator was unable to provide a food safety training certificate., , Ensure at least one person having care and control of the facility has completed an approved food safety training course and the certificate is available to review during any future inspections., , ***Outstanding:, As of January 05, 2026, the owner / operator was unable to provide a food safety training certificate.
Some lights (two in dishwashing area & one in walk-in freezer) are not shattered proof., , Ensure the lights (two in dishwashing area & one in walk-in freezer) have shattered proof coverings., , ***Outstanding:, , As of January 05, 2026, some lights (two in dishwashing area & one in walk-in freezer) are not shattered proof.
Written sanitation procedures and records were not maintained or available during the inspection., , Ensure the written sanitation procedures and records are updated daily and are available for review during future inspections., , ***Outstanding:, , As of January 05, 2026, written sanitation procedures and records were not maintained or available during the inspection.
Used cleaning cloths are not stored in the sanitizer-container., , Ensure cleaning cloths are submerged in a sanitizer-container when not in use.
The temperature control records were not maintained or available during the inspection., , Ensure the temperature control records are updated daily and are available for review during future inspections.
The tender area cooler is not equipped with a thermometer., , Ensure the tender area cooler is equipped with a functional thermometer.
The temperature of the prep cooler was found to be 11 degrees Celsius. , The prep cooler has vegetables, cheese, cheese curds, and pickles. , Staff put the dairy products insert onto an ice bath., Cut vegetables must be rotated every 4 hours; discard the leftovers and refill with new vegetables. Refill in smaller portions., , , Ensure the temperature of the prep cooler is maintained below 4 degrees Celsius. The lid should be closed after rush hours to keep the temperature below 4 degrees Celsius. , Ensure cut vegetables are held at 4 degrees Celsius., , December 17, 2025: The temperature of the prep cooler is noted to be 13.8 degrees Celsius.
The accessibility of the handwash sink (nearby to prep cooler) was blocked with a container., , The owner / operator moved the container to ensure accessibility to the handwash sink., , Ensure all the handwash sinks are easily accessible to the food handlers at all times.
There are no paper towel dispensers for the two hand sinks (Prep area and Tender area). Paper towels are available with the paper towel roll., , Ensure paper towel dispensers are installed.
1. One ice-cream container in the ice-cream freezer was not covered with a lid., , 2. The chicken-container in the tender area cooler was not covered with a lid. , , Ensure all stored food remains covered to avoid contamination.
The pest control records were not maintained or available during the inspection., , Ensure the pest control records are updated monthly and are available for review during future inspections.
The owner / operator was unable to provide a food safety training certificate., , Ensure at least one person having care and control of the facility has completed an approved food safety training course and the certificate is available to review during any future inspections.
Some lights (two in dishwashing area & one in walk-in freezer) are not shattered proof., , Ensure the lights (two in dishwashing area & one in walk-in freezer) have shattered proof coverings.
Written sanitation procedures and records were not maintained or available during the inspection., , Ensure the written sanitation procedures and records are updated daily and are available for review during future inspections.
The temperature of the prep cooler was found to be 11 degrees Celsius. , The prep cooler has vegetables, cheese, cheese curds, and pickles. , Staff put the dairy products insert onto an ice bath., Cut vegetables must be rotated every 4 hours; discard the leftovers and refill with new vegetables. Refill in smaller portions., , , Ensure the temperature of the prep cooler is maintained below 4 degrees Celsius. The lid should be closed after rush hours to keep the temperature below 4 degrees Celsius. , Ensure cut vegetables are held at 4 degrees Celsius.
The temperature of the prep cooler was found to be 11 degrees Celsius. , The prep cooler has vegetables, cheese, cheese curds, and pickles. , Staff put an insert containing dairy products onto an ice bath., Cut vegetables must be rotated every 4 hours; discard the leftovers and refill with new vegetables. Refill in smaller portions., , Ensure the temperature of the prep cooler is maintained below 4 degrees Celsius. Ensure the lid of the prep cooler is closed after rush hours to keep the temperature below 4 degrees Celsius. , Ensure no cut vegetables are left at above 4 degrees Celsius. , ,