9258 94 Avenue
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 17, 2026
At time of inspection:, , 1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event., , The owner / operator of this facility is requested to immediately conduct the following, namely:, , 1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Original Grocery Food - Kitchen
This restaurant has been inspected 8 times since April 19, 2024, with 6 in compliance, 2 not in compliance, and 0 closures on record.
1 violation
At time of inspection:, , 1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event., , The owner / operator of this facility is requested to immediately conduct the following, namely:, , 1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
4 violations
At time of inspection:, , 1. All hot-held high risk food items were not yet set up and able to be tested to ensure (after cooked to 74c/165F) that they are held hot at 60c/140F or greater., , 2. A functional thermometer was not available to test all hot-held high risk foods., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure all hot holding units are set up and are measured to be at or greater than 60c/140F., , 2. Ensure a functional thermometer is made available to test all hot-held high risk food products.
At time of inspection:, , 1. A temporary hand wash station was not yet set-up., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure a temporary hand wash station is fully set-up and equipped with warm water, liquid hand soap, and disposable hand towels.
At time of inspection:, , 1. Chemical test strips were not available to test the concentration of the sanitizer being used for this food booth., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Obtain chemical test strips in order to test the sanitizer solution being used for this food booth.
At time of inspection:, , 1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event., , The owner / operator of this facility is requested to immediately conduct the following, namely:, , 1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
1 violation
The bleach food safe sanitizer is missing. , , Ensure prior to any food handling and preparation, the food safe sanitizer is available for use. To mix a bleach sanitizer at a concentration of 200 ppm: mix 1/2 tsp of bleach in 1 L of water., , The food safe sanitizer was mixed during the event.
No violations
No violations
No violations
1 violation
Chlorine bleach sanitizer available measured at 50 ppm., The staff made a new solution that was measured at 100 ppm., , Ensure chlorine bleach sanitizer is measured at 100ppm.
1 violation
Chlorine sanitizer was measured at 50ppm, - bleach was available and added to sanitizer bottle to obtain a satisfactory concentration.