110 - 11601 101 Avenue
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 10, 2026
Not in ComplianceUsed wiping clothes are kept on counter tops without submerging them in sanitizer., , Ensure used wiping cloths are kept submerged in sanitizer.
Food containers in stand-alone cooler are not kept covered., , Ensure food containers in stand-alone cooler are kept covered.
Main entrance doors have gaps., , Ensure weatherstripping of main doors are repaired/ replaced.
In the women's washroom, the paper towel holder is not operation, , Ensure the paper towel dispenser is repaired
The under-rack areas in the walk-in freezer are insanitary., , Ensure proper sanitation of the under-rack areas in the walk-in freezer.
This restaurant has been inspected 3 times since April 16, 2024, with 0 in compliance, 3 not in compliance, and 0 closures on record.
5 violations
Used wiping clothes are kept on counter tops without submerging them in sanitizer., , Ensure used wiping cloths are kept submerged in sanitizer.
Food containers in stand-alone cooler are not kept covered., , Ensure food containers in stand-alone cooler are kept covered.
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.
Just Bite Me Healthy Meal Prep
Main entrance doors have gaps., , Ensure weatherstripping of main doors are repaired/ replaced.
In the women's washroom, the paper towel holder is not operation, , Ensure the paper towel dispenser is repaired
The under-rack areas in the walk-in freezer are insanitary., , Ensure proper sanitation of the under-rack areas in the walk-in freezer.
7 violations
Quats sanitizing solution was measured at 0ppm, - a new sanitizing solution was prepared during the inspection and measured at 200ppm, - ensure sanitizing solution is changed regularly and concentration is confirmed via test strips
Bowls without handles were used as the dry food scoop and kept inside the container., , Ensure the scoops/utensils used for scooping the bulk food have a handle and should be stored without touching the food to ensure cross-contamination.,
Food stored in cambros in the cooler behind the food prep area were noted uncovered, - ensure food is covered with the appropriate lids and protected from contamination
Boxes of food in the walk-in freezer were noted being stored on the floor, - ensure all food is being stored at least 6 inches off the floor
Food stored in cambros in the cooler behind the food prep area were noted uncovered, - ensure food is covered with the appropriate lids and protected from contamination during storage
The cutting board above the food prep cooler was noted chipped , - ensure a new cutting board is obtained and maintained in good repair
In the women's washroom:, 1. the paper towel holder is not operation, 2. the garbage bin was noted overflowing, , In the men's washroom:, 3. the urinal was noted in an insanitary condition , , 1. ensure the paper towel dispenser is repaired, 2. ensure garbage bins are emptied regularly , 3. ensure the urinal is properly cleaned and maintained in a sanitary manner, ** ensure washrooms are cleaned regularly as per written sanitation schedule.
2 violations
The food in the inserts shows a 10-12 degrees Celsius surface temperature reading. This is because the warm plate above the prep cooler can elevate the temperature in the cooler, potentially compromising the food's safety. The internal temperature of ham stored in the cooler's lower part is 6-7 *C. The cooler contains vegetables, fruits, and low-risk products. , , Ensure the veggies, fruits or any potentially hazardous food is rotated every 4 hours., Or ensure the prep cooler is moved to another location, away from the warm plate, so the temperature is maintained below 4 *C.
Bowls without handles were used as the dry food scoop and kept inside the container., , Ensure the scoops/utensils used for scooping the bulk food have a handle and should be stored without touching the food to ensure cross-contamination.,