9724 88 Avenue
November 4, 2025
PassAt time of inspection:, , 1. A food handling permit application has been received for this facility. Once all permit fees have been paid and a new food handling permit has been received, ensure it is posted in a location easily visible to all patrons.
This restaurant has been inspected 3 times since June 18, 2025, with 3 passes and 0 closures on record.
At time of inspection:, , 1. A food handling permit application has been received for this facility. Once all permit fees have been paid and a new food handling permit has been received, ensure it is posted in a location easily visible to all patrons.
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.
At time of inspection:, , 1. There was no liquid hand soap available at the main hand wash sink., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Obtain liquid hand soap for the main hand wash sink.
At time of inspection:, , 1. A food handling permit application has been received for this facility. Once all permit fees have been paid and a new food handling permit has been received, ensure it is posted in a location easily visible to all patrons.
At time of inspection:, , 1. There is a proposal to cook ground hamburger meat and bacon on the stove top within this facility. Currently, this facility contains a domestic stove top / oven. It is unclear as to whether approval would be granted by municipal fire safety codes for the cooking of bacon and ground beef., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Cease operation of the cooking of ground beef and bacon until such time that a municipal fire safety codes official inspects this facility to determine if these foods can be cooked on this domestic stove top.
At time of inspection:, , 1. Refrigeration / freezer temperature records were not noted for this kitchen facility. Be advised that all refrigeration / freezer temperatures must be recorded a minimum of once (1) per day when this kitchen is in operation., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure temperature records are being maintained for all refrigeration equipment within this kitchen facility.
At time of inspection:, , 1. Some chemicals / chemical spray bottles did not contain a label to identify the ingredients within each bottle., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients within each bottle.
At time of inspection:, , 1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY., , 2. Hot-holding of high-risk foods was not being conducted during inspection., , 3. A thermometer was noted inside the main refrigerator but did not appear to be properly functional. There did not appear to be a thermometer present inside the freezer., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure there is a functional thermometer inside both the refrigerator and freezer (so that temperatures can be recorded daily for each appliance).
At time of inspection:, , 1. Chemical test strips were not noted to be available to test the concentration of the sanitizer / sanitizing solution being used. This indicates that any chemical sanitizing solution(s) are not being tested to verify their concentration., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Obtain chemical test strips for this kitchen facility. Ensure these chemical test strips are being used to test the sanitizing solution that you wish to use for this food facility.
At time of inspection:, , 1. There were no pest control records noted for this facility. It is also unknown as to whether this educational institution has a licensed pest control professional who routinely monitors this entire institution for pests., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure the AHS pest control checklist is being maintained for this kitchen facility once (1) per month (when in operation)., , 2. If the educational institution has a pest control company (who monitors this institution for pests) - please submit the most recent two (2) pest control inspection reports to the acting AHS Executive Officer.
At time of inspection:, , 1. This kitchen facility does not appear to have a valid food handling permit. Be advised that if a third party company plans to use this institutional kitchen facility to operate, that third party company must apply for their own food handling permit., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Submit a food handling permit application for the upcoming school season. If this third party company wishes to operate this kitchen for the upcoming school season, a food handling permit application must be immediately submitted.
At time of inspection:, , 1. There did not appear to be any Alberta-approved food safety training certificates present for this kitchen facility., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Provide a copy of an Alberta-approved food safety training certificate for this kitchen facility. The individual who is planning to cook within this kitchen facility must have Alberta-approved food safety training.