10 Knowledge Way
March 3, 2026
PassThe dishwasher is not operational. , , Ensure the dishwasher is maintained in good repair and capable of reaching a minimum temperature of 71 °C (159.8 °F)., Staff indicated a technician has been called and parts are on order., , In the meantime, use the two-compartment sink method:, Compartment 1:, - Wash dishes in hot, soapy water., - Rinse thoroughly to remove detergent and debris., Compartment 2:, - Submerge dishes fully in a food‑safe sanitizer solution for two minutes., Air dry:, - Place sanitized dishes on a clean surface or rack to air dry., - Do not towel dry.
This restaurant has been inspected 3 times since January 29, 2026, with 3 passes and 0 closures on record.
The dishwasher is not operational. , , Ensure the dishwasher is maintained in good repair and capable of reaching a minimum temperature of 71 °C (159.8 °F)., Staff indicated a technician has been called and parts are on order., , In the meantime, use the two-compartment sink method:, Compartment 1:, - Wash dishes in hot, soapy water., - Rinse thoroughly to remove detergent and debris., Compartment 2:, - Submerge dishes fully in a food‑safe sanitizer solution for two minutes., Air dry:, - Place sanitized dishes on a clean surface or rack to air dry., - Do not towel dry.
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.
The dishwasher is not operational. , , Ensure the dishwasher is maintained in good repair and capable of reaching a minimum temperature of 71 °C (159.8 °F)., Staff indicated a technician has been called and parts are on order., , In the meantime, use the two-compartment sink method:, Compartment 1:, - Wash dishes in hot, soapy water., - Rinse thoroughly to remove detergent and debris., Compartment 2:, - Submerge dishes fully in a food‑safe sanitizer solution for two minutes., Air dry:, - Place sanitized dishes on a clean surface or rack to air dry., - Do not towel dry.
The vent on the silver fridge is bent inwards and appears to be in disrepair. , , Ensure all vents on fridges are smooth, durable, easily cleanable, and maintained in good repair.
Staff were observed drying their hands on their aprons during hand hygiene, , Ensure proper hand hygiene is followed:, - Wet hands with clean, running water., - Apply enough soap to cover all surfaces., - Scrub for at least 20 seconds (palms, backs of hands, between fingers, thumbs, fingertips, wrists)., - Rinse thoroughly., - Dry with a clean towel or air dryer., - Use the towel to turn off the faucet., , Staff rewashed their hands during the inspection.
The dishwasher is not operational. , , Ensure the dishwasher is maintained in good repair and capable of reaching a minimum temperature of 71 °C (159.8 °F)., Staff indicated a technician has been called and parts are on order., , In the meantime, use the two-compartment sink method:, Compartment 1:, - Wash dishes in hot, soapy water., - Rinse thoroughly to remove detergent and debris., Compartment 2:, - Submerge dishes fully in a food‑safe sanitizer solution for two minutes., Air dry:, - Place sanitized dishes on a clean surface or rack to air dry., - Do not towel dry.
The vent on the silver fridge is bent inwards and appears to be in disrepair. , , Ensure all vents on fridges are smooth, durable, easily cleanable, and maintained in good repair.
The white table requires minor cleaning., , Ensure all areas are maintained in a clean and sanitary condition. , , The table was cleaned while onsite.