10127 99 Avenue
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
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.
Heavenly Food Restaurant
This restaurant has been inspected 7 times since October 11, 2023, with 2 in compliance, 5 not in compliance, and 0 closures on record.
No violations
4 violations
1. A used cleaning cloth was observed on the cookline. , , - Staff were instructed to store cleaning cloths in a sanitizing solution., , 2. Sanitizing solution in the spray bottle was noted at 0ppm., , - Staff was instructed to get a fresh Quat sanitizing solution that measured approximately 200ppm., , Ensure to get test strip for the sanitizing solution.
Spray bottle was noted without proper label to identify the product., , Staff was instructed to label the sanitizing product accordingly.
Temperature logs for hot and cold holding and cooking are not up to date. Ensure that temperature logs are current., , Update: 6th of November 2025 temperature logs are available for cold holding.
The outer part of the ice machine was noted with whitish residue on it., , Staff were observed cleaning the exterior of the ice machine.
2 violations
Temperature logs for hot and cold holding and cooking are not up to date. Ensure that temperature logs are current.
Accumulation of food under the deep fryers. Clean under the deep fryers., Dirt is evident on the outside of the garbage containers. Clean the outside of the containers.
1 violation
Food safety records for temperature monitoring are not being completed, - records printed and available at time of inspection, , ENSURE TEMPERATURES ARE DOCUMENTED DAILY AND AS FOODS ARE COOKED / REHEATED
3 violations
The quat sanitizer dispenser concentration is at 0 ppm, - quat sanitizer solution manually mixed at 200 ppm for temporary fix, , ENSURE THE QUAT SANITIZER DISPENSER IS IN GOOD WORKING ORDER DISPENSING 200 PPM QUAT
A probe thermometer is not available for checking internal cook temperatures, , OBTAIN A WORKING PROBE THERMOMTER
Test strips are not available to measure the concentration of the quat sanitizer, , OBTAIN QUAT TEST STRIPS TO MONITOR SANITIZER CONCENTRATIONS
3 violations
The quat sanitizer dispenser concentration is at 0 ppm, - quat sanitizer solution manually mixed at 200 ppm for temporary fix, , ENSURE THE QUAT SANITIZER DISPENSER IS IN GOOD WORKING ORDER DISPENSING 200 PPM QUAT
1. A probe thermometer is not available for checking internal cook temperatures, 2. Not all cold holding units are provided with a thermometer for temperature monitoring, , 1. OBTAIN A WORKING PROBE THERMOMTER., 2. ENSURE ALL REFRIGERATED UNITS ARE PROVIDED WITH A THERMOMETER. IF APPLICABLE, HOT HOLDING DISPLAY UNITS WOULD ALSO NEED A THERMOMETER.
Test strips are not available to measure the concentration of the quat sanitizer, , OBTAIN QUAT TEST STRIPS TO MONITOR SANITIZER CONCENTRATIONS
7 violations
No sanitizer bucket was setup for wiping cloths. Cloths were left on counter, , ENSURE A SANITIZER BUCKET IS SETUP TO STORE WIPING CLOTHS BETWEEN USES. THIS PREVENTS CROSS CONTAMINATION.
Quat disinfectant (more concentrated) is being used in food handling areas rather than quat sanitizer (less concentrated). , - The sanitizer dispenser is located downstairs only, the disinfectant dispenser is upstairs near the kitchen., , ENSURE SANITIZER IS USED IN THE KITCHEN AND FOOD HANDLING AREAS. DISINFECTANT MAY NOT BE FOOD SAFE., RELOCATE THE SANITIZER DISPENSER UPSTAIRS TO BE MORE ACCESSIBLE TO KITCHEN STAFF.
1. Prepped foods are not being date labelled, 2. Temperature logs are not being completed, , 1. ENSURE ALL PREPARED FOODS ARE DATED AND LABELLED, 2. ENSURE TEMPERATURE LOGS ARE COMPLETED FOR COLD AND HOT HOLDING UNITS AT LEAST DAILY., ,
1. A probe thermometer is not available for checking internal cook temperatures, 2. Not all cold holding units are provided with a thermometer for temperature monitoring, , 1. OBTAIN A WORKING PROBE THERMOMTER., 2. ENSURE ALL REFRIGERATED UNITS ARE PROVIDED WITH A THERMOMETER. IF APPLICABLE, HOT HOLDING DISPLAY UNITS WOULD ALSO NEED A THERMOMETER.
Test strips are not available to measure the concentration of the quat sanitizer, , OBTAIN QUAT TEST STRIPS TO MONITOR SANITIZER CONCENTRATIONS
There is debris build-up in the drink dispenser, , ENSURE THE DRINK DISPENSER IS TAKEN APART TO BE CLEANED AND SANITIZED DAILY
There is dirt and debris under the fryers, under the bag-in-box storage rack, and under the dry storage shelf, , CLEAN AND SANITIZE THE IDENTIFIED AREAS