11308 100 Street
This restaurant has been inspected 6 times since February 27, 2025, with 6 passes and 0 closures on record.
Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. , , Obtain Quat sanitizer test papers.
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.
Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. , , Obtain Quat sanitizer test papers.
Food handling permit is not displayed. , , Ensure food handling permit is displayed where it is easily visible to the public.
High risk foods such as meat & cheese are not dated., , Ensure all high-risk foods are dated for tracking purposes. First in First out principle must be used.
Hand washing next to the prep cooler is leaking., , Ensure hand washing sink is repaired.
Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. , , Obtain Quat sanitizer test papers.
Food handling permit is not displayed. , , Ensure food handling permit is displayed where it is easily visible to the public.
Temperature logs are available but not completed daily. , , Ensure temperature logs are completed daily.
High risk foods such as meat & cheese are not dated., , Ensure all high-risk foods are dated for tracking purposes. First in First out principle must be used.
Hand washing next to the prep cooler is leaking., , Ensure hand washing sink is repaired.
Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. , , Obtain Quat sanitizer test papers.
Operator is operating without a valid food handling permit. Change of ownership occurred and AHS was not notified. , , Ensure invoice is paid immediately.
Food containers and lids are stored in old cardboard boxes., , Ensure cardboard boxes are not used to store dishware or utensils. Use proper storage containers that can be washed and sanitized.
Written cleaning schedule has not been implemented, and cleaning logs are not kept. , , Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.
Temperature logs are available but not completed daily. , , Ensure temperature logs are completed daily.
High risk foods such as meat & cheese are not dated., , Ensure all high-risk foods are dated for tracking purposes. First in First out principle must be used.
Flour batter from previous day was being used to coat chicken wings. Batter is also kept at room temperature all day. Approximately 500 g of flour batter was discarded during inspection., , Ensure flour batter is kept at room temperature for only 2 hours and then discarded. Use labels or timers to track time. Left over batter must be discarded at the end of the day.
Garlic butter was stored at room temperature. , , Ensure garlic butter is stored inside the cooler when not in use.
Chicken wings: thermometer is not used to verify safe cooking temperatures. , , Ensure a probe thermometer is used to verify safe cooking temperature once chicken wings are cooked.
Hand washing next to the prep cooler is leaking., , Ensure hand washing sink is repaired.
Quat sanitizer test papers are not available to verify sanitizer concentration. Facility has chlorine test papers but uses a Quat sanitizer. , , Obtain Quat sanitizer test papers.
Operator is operating without a valid food handling permit. Change of ownership occurred and AHS was not notified. , , Ensure invoice is paid immediately.
Food containers and lids are stored in old cardboard boxes., , Ensure cardboard boxes are not used to store dishware or utensils. Use proper storage containers that can be washed and sanitized.
Meat slicer was not cleaned properly., , Ensure meat slicer is cleaned properly and thoroughly.
Written cleaning schedule has not been implemented, and cleaning logs are not kept. , , Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.