104 - 9833 116 Street
March 17, 2026
PassFirst cited February 18, 2026:, The following area requires minor cleaning:, -White cutting board, , Ensure all food-contact surfaces are maintained in a clean and sanitary condition., , The cutting board was placed in the dishwashing area by the health inspector.
This restaurant has been inspected 5 times since November 13, 2025, with 5 passes and 0 closures on record.
First cited February 18, 2026:, The following area requires minor cleaning:, -White cutting board, , Ensure all food-contact surfaces are maintained in a clean and sanitary condition., , The cutting board was placed in the dishwashing area by the health inspector.
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 following areas require some minor cleaning:, -White cutting board., , Ensure all areas are maintained in a clean and sanitary condition.
The squid batter is not labelled with the date, time and discard time. , , Ensure the squid batter is labelled with the date, time, and discard time. , , The batter was labelled during the inspection.
1. Sections of the wood hot‑holding unit counter/cabinet are unfinished and exposed. Unfinished wood is porous, difficult to clean, prone to moisture absorption., , 1. Ensure all surfaces, including counters, cabinets, and structural components, are smooth, durable, non‑absorbent, easily cleanable, impervious to moisture, and maintained in good repair.
The following areas require some minor cleaning:, -Mop sink area including the wall., -Dishwashing area including the wall. , -White cutting board., , Ensure all areas are maintained in a clean and sanitary condition.
A used scrub pad is in the dishwashing area., , Ensure scrub pads, steel wool, and sponges are discarded after use, as these items are porous, cannot be effectively cleaned., , The used scrub pad was removed during the inspection.
1. Sections of the wood hot‑holding unit counter/cabinet are unfinished and exposed. Unfinished wood is porous, difficult to clean, prone to moisture absorption., , 1. Ensure all surfaces, including counters, cabinets, and structural components, are smooth, durable, non‑absorbent, easily cleanable, impervious to moisture, and maintained in good repair., , 2. The seal around the following areas is in disrepair or discolored:, -The three-compartment sink., -The handwashing sink. , , Ensure all seals are smooth, durable, easily cleanable, in good repair, and maintained in a clean and sanitary condition.
Some rusted stainers were observed during the inspection., , Replace the rusted stainers with new ones., , Not observed on the February 18, 2026, inspection.
The following areas require some minor cleaning:, -Mop sink area including the wall., -White rack shelves. , -Dishwashing area including the wall. , -Fry press. , -Walk-in cooler fan., -Silver tiered shelf., -White cutting board., -Heater., , Ensure all areas are maintained in a clean and sanitary condition.
The calamari batter (flour used as batter for squids) was stored at room temperature for more than two hours., , The batter was discarded during the inspection., , Ensure the batter is sifted (clumps are discarded) after every use and then batter is stored in refrigerator / walk in cooler., , Ensure the prep procedure is followed which says: Batter must be discarded after 2 days of use. Container must be emptied and cleaned, no "topping up" is permitted.
Some dirty cutting boards were observed during the inspection., , Staff moved the cutting boards for cleaning during the inspection., , Ensure all cutting boards are thoroughly cleaned / washed and sanitized regularly
Some rusted stainers were observed during the inspection., , Replace the rusted stainers with new ones.