108 - 11745 105 Street
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 6, 2026
Not in ComplianceAdditional food training is required by the staff as they lack the knowledge in food safety requirements. Staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the chef and manager has taken the food safety training.
The exhaust ventilation system service due date was November 2025., , Ensure the exhaust ventilation system is serviced by a professional.
The ceiling and left side area beside the ventilation hood in the main kitchen have dust and debris accumulation., , Ensure ceiling and left side area beside the ventilation hood in the main kitchen are cleaned.
This restaurant has been inspected 5 times since November 9, 2023, with 0 in compliance, 5 not in compliance, and 0 closures on record.
3 violations
Additional food training is required by the staff as they lack the knowledge in food safety requirements. Staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the chef and manager has taken the food safety training.
The exhaust ventilation system service due date was November 2025., , Ensure the exhaust ventilation system is serviced by a professional.
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.
The ceiling and left side area beside the ventilation hood in the main kitchen have dust and debris accumulation., , Ensure ceiling and left side area beside the ventilation hood in the main kitchen are cleaned.
8 violations
Available sanitizer bottle was showing 0 ppm for chlorine concentration on chlorine test papers., , A new sanitizer solution was prepared and verified onsite to be at 100 ppm., , Ensure sanitizer solutions are readily available, renewed and verified after regular intervals.
Temperature monitoring records for cooling units were not available., , Ensure all cooling units are equipped with a functional thermometer, temperatures are monitored and recorded daily.
Hand sinks were not equipped with handwash soap and paper towels., , Ensure all handwash sinks are equipped with handwash soap and paper towels.
Food safety training certificate is not available., , Ensure food safety training certificate is available onsite.
Additional food training is required by the staff as they lack the knowledge in food safety requirements. Staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the chef and manager has taken the food safety training.
The exhaust ventilation system service due date was November 2025., , Ensure the exhaust ventilation system is serviced by a professional.
The following areas were dirty and have severe accumulations:, 1. Behind, inside and above the cooling units in the main kitchen., 2. Bottom wooden racks in the prep line., 3. Inside of some cooling unit in the back storage area., 4. Ceilings in the main kitchen., 5. Can opener., , Ensure proper cleaning and sanitation of the above indicated areas.
No cleaning schedule/sanitation plan is available or is being logged, , PREPARE CLEANING SHEDULE AND COMPLETE LOGS ARE TASKS ARE COMPLETED., , ***OUTSTANDING VIOLATION:, , As of March 18, 2026, no written cleaning schedule/sanitation plan is available.
3 violations
At the time of inspection-, Sanitizing solution was found at 0 ppm for dish level. The sanitizing solution container was empty., Staff replace the empty container.
Additional food training is required by the staff as they lack the knowledge in food safety requirements. Staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the chef and manager has taken the food safety training.
No cleaning schedule/sanitation plan is available or is being logged, , PREPARE CLEANING SHEDULE AND COMPLETE LOGS ARE TASKS ARE COMPLETED
5 violations
The raw chicken was found at 22*C., Staff discarded the chicken., , Ensure the raw meat and chicken are discarded after 2 hours if left outside at room temperature. , Ensure the chicken/meat is thawed properly, -under refrigeration at 4*C (40oF) or less;, - completely submerged in cold running water;, -as part of the cooking process (but only when thawing is taken into consideration in, determining cooking time);, - by microwaving.
Big pot of soup was found in room temperature , Operator indicated that the soup is held at room temperature for cooling, PHI has informed the operator to portion the soup in smaller container and bring down the temperature of the soup to 20*C in 2 hours. , , Ensure the hot cooked food is cooled from 60*C (140*F) to 20*C (70*F) or less within two hours and then from 20*C (70*F) to 4*C (40*F) or less within 4 hours.
At the time of inspection-, Sanitizing solution was found at 0 ppm for dish level. The sanitizing solution container was empty., Staff replace the empty container., , Ensure 100 ppm concentration is achieved for sanitizing step and checked twice everyday.
Additional food training is required by the staff as they lack the knowledge in food safety requirements. Staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the chef and manager has taken the food safety training.
No cleaning schedule/sanitation plan is available or is being logged, , PREPARE CLEANING SHEDULE AND COMPLETE LOGS ARE TASKS ARE COMPLETED
4 violations
The raw chicken was thawed in standing water in the kitchen sink. , Operator informed that the chicken was in room temperature for 1 hour., PHI conducted a re-inspection after 1 hour, the chicken was portioned and refrigerated., , Ensure the chicken/meat is thawed properly, -under refrigeration at 4*C (40oF) or less;, - completely submerged in cold running water;, -as part of the cooking process (but only when thawing is taken into consideration in, determining cooking time);, - by microwaving., ,
Big pot of soup was found in room temperature , Operator indicated that the soup is held at room temperature for cooling, PHI has informed the operator to portion the soup in smaller container and bring down the temperature of the soup to 20*C in 2 hours. , , Ensure the hot cooked food is cooled from 60*C (140*F) to 20*C (70*F) or less within two hours and then from 20*C (70*F) to 4*C (40*F) or less within 4 hours.
The sprouts were kept outside at room temperature., Operator moved the sprouts to the refrigerator., , Ensure potentially hazardous food like spouts are stored in the refrigerator.
No cleaning schedule/sanitation plan is available or is being logged, , PREPARE CLEANING SHEDULE AND COMPLETE LOGS ARE TASKS ARE COMPLETED