10214 116 Avenue
March 17, 2026
PassEggs were initially stored on an upper shelf in the walk-in cooler. , , Staff relocated the eggs to a bottom shelf., , Eggs must be stored on the lowest shelf to prevent spillage and cross-contamination in the event of cracked or leaking eggs.
This restaurant has been inspected 4 times since July 22, 2024, with 4 passes and 0 closures on record.
Eggs were initially stored on an upper shelf in the walk-in cooler. , , Staff relocated the eggs to a bottom shelf., , Eggs must be stored on the lowest shelf to prevent spillage and cross-contamination in the event of cracked or leaking eggs.
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.
Tempura batter and flour are stored on ice at room temperature. Temperature of product was 11 Deg C., , Ensure time as a public health control is used for these products. Discard these products after 2 hours. Use stickers to time track.
Muffins were stored next to raw turkey. , , Ensure ready to eat foods are not stored with raw meat or seafood.
Dessert cooler was not equipped with a thermometer to monitor temperature. Cooler was equipped with a thermometer at the time of inspection. , , Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
Low temperature dishwasher: concentration of chlorine in final rinse cycle was 0 ppm. , , Ensure dishwasher is repaired and concentration of chlorine in final rinse cycle is 100 ppm. , Until such time the dishwasher is repaired, mannually sanitize in the 3-compartment sink.
Food handler is using a cloth towel to clean and dry hands when questioned what the cloth towel on the counter was used for. Food handler was educated on the importance of hand washing. , , Ensure hands are washed with liquid soap and water and dried with single use paper towels only. Wash hands frequently or as needed.
Flour mixture to coat raw chicken was left out at room temperature., , The operator ensured that the flour mixture was kept on ice, at the time of the inspection.
Food in the prep coolers measured temperatures between 16-21 Degrees Celsius. , , Staff indicated that dairy products would be kept in cold cameo inserts, or inserts would be placed on ice cubes to maintain temperatures below 4 Degrees Celsius., , Please ensure prep coolers are consistently able to hold food at below 4 Degrees Celsius.
Baked potatoes in a tray were left uncovered in the walk-in cooler. , , Please ensure food products are covered and protected from potential contamination.
The staff washroom which opened to the food preparation area was not kept closed. , , Please ensure the door remains closed to prevent washroom from directly opening into the food preparation area.