9650 94 Avenue
This restaurant has been inspected 3 times since October 4, 2024, with 3 passes and 0 closures on record.
At time of inspection:, , 1. The north side exit door (at the bottom) was not properly sealed to help refrain from the entrance of pests., , 2. Pest control records were not being kept up to date for review., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Install a new piece of weatherstripping at the bottom of the north exit door. Ensure it is fully sealed at the bottom., , 2. Ensure all pest control records (i.e. checklists) are kept in a binder and up to date for review during future inspections., *****AT TIME OF INSPECTION, BOTH OF THE ISSUES NOTED ABOVE REMAIN EXISTING FROM THE LAST INSPECTION.
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. The north side exit door (at the bottom) was not properly sealed to help refrain from the entrance of pests., , 2. Pest control records were not being kept up to date for review., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Install a new piece of weatherstripping at the bottom of the north exit door. Ensure it is fully sealed at the bottom., , 2. Ensure all pest control records (i.e. checklists) are kept in a binder and up to date for review during future inspections.
At time of inspection:, , 1. Some minor cleaning is required above and inside some food equipment - such as refrigeration / freezing appliances., , 2. The main utensil mat (at the compartment sinks) requires laundering., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure all food equipment within this entire facility is cleaned / sanitized., , 2. Ensure all utensil storage units (including mats meant to air dry utensils) are kept clean.