10745 117 Avenue
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 18, 2026
In ComplianceUsed knives and some contaminated equipment were kept stored in Kitchen even after the closing time., , Operator placed used knives and contaminated equipment in the dishwasher area for washing., , Ensure all equipment used for cooking, preparing and handling food are washed after appropriate intervals.
This restaurant has been inspected 6 times since February 27, 2024, with 2 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
Used knives and some contaminated equipment were kept stored in Kitchen even after the closing time., , Operator placed used knives and contaminated equipment in the dishwasher area for washing., , Ensure all equipment used for cooking, preparing and handling food are washed after appropriate intervals.
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.
No violations
6 violations
Two flour containers had scoop handles in direct contact with the flour., , The scoops were hanged ensuring no food contact by the chef during the inspection., , Ensure scoop are not in direct contact of food to prevent contamination.
The handwash sink (dual sink) had soap and paper towels out of stock., , The chef refilled the soap and paper towels., , Ensure handwash sink is supplied with soap and paper towels.
Some food containers in the prep line cooler were uncovered., , Ensure all food containers in the prep line cooler are covered.
The chemical testing strips for testing the sanitizer is not available., , Ensure chemical test strips are available at all times and being used at regular intervals to ensure effectiveness of the sanitizer.
The prep line cooler top door is broken., , Ensure the prep line cooler is repaired / replaced.
The walk-in freezer floor is not clean, and the mat is hindering the cleaning of the floor., , Ensure the walk-in freezer is cleaned and remove the mat to ensure the cleanliness of the floor.
2 violations
Bowls without handles were used as the dry food scoop and kept inside the food 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.
The shelving in the walk-in cooler has been cleaned., , The shelves in the cooler and freezer have peeling, bubbling, or cracking paint in multiple areas making it difficult to clean the surface., , ., Ensure all the shelves are maintained in good repair. The surface should be properly prepared by cleaning, sanding and removing grease and dust before painting., Ensure the cleaning and sanitizing of the shelves are included in the weekly cleaning log.
4 violations
No test strips are available to record the concentration of iodine sanitizing solution used at the dishwasher in the bar area., , Obtain iodine test strips.
Bowls without handles were used as the dry food scoop and kept inside the food 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.
The iodine dishwasher is not dispensing sanitizer at the required concentration., , Ensure iodine solution should be measured at 12.5 ppm to 25 ppm at a temperature greater than 24°C but less than 45°. Use the chlorine dishwasher in the kitchen until the unit dispenses sanitizer at required level., ,
The shelving in the walk-in cooler has build-up from the food debris., The shelves in the cooler and freezer have peeling, bubbling, or cracking paint in multiple areas making it difficult to clean the surface., , Ensure all the shelves are wiped and cleaned with soap and sanitizer., Ensure all the shelves are maintained in good repair. The surface should be properly prepared by cleaning, sanding and removing grease and dust before painting., Ensure the cleaning and sanitizing of the shelves are included in the weekly cleaning log.
4 violations
No test strips are available to record the concentration of iodine sanitizing solution used at the dishwasher in the bar area., , Obtain iodine test strips. An iodine solution should measure at 12.5 ppm to 25 ppm at a temperature greater than 24°C but less than 45°C. , Ensure the sanitizing solution is tested once every day.
No paper towel was available at the hand sink near the bar area., , Ensure the hand sink is equipped with soap, paper towels and hot and cold running water.
Bowls without handles were used as the dry food scoop and kept inside the food 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.
The sanitation log is not up-to-date., , Ensure sanitation log for weekly, monthly and daily is completed, recorded and retained onsite.