10011 101 Avenue
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 février 2026
The laminate counter material is peeling and damaged on the cook-line and back prep counter, - Owner has tried gluing loose pieces to temporarily fix the issue but a more permanent solution is required., , REPAIR / REPLACE COUNTER TO BE IN GOOD REPAIR, , Update: As of 25th of September 2025 issue still exist.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
92 Beverage Co
Ce restaurant a été inspecté 13 fois depuis le 14 septembre 2023, avec 1 conforme, 12 non conformes et 1 fermeture au dossier.
1 infraction
The laminate counter material is peeling and damaged on the cook-line and back prep counter, - Owner has tried gluing loose pieces to temporarily fix the issue but a more permanent solution is required., , REPAIR / REPLACE COUNTER TO BE IN GOOD REPAIR, , Update: As of 25th of September 2025 issue still exist.
4 infractions
Temperature records for the hot and cold holding units are not available for review., , Please ensure the temperature records are completed as required., , The Public Health Inspector will provide a template.
Pest control records are not available for review., , Please ensure the pest record is completed as required., , The Public Health Inspector will provide a template.
The laminate counter material is peeling and damaged on the cook-line and back prep counter, - Owner has tried gluing loose pieces to temporarily fix the issue but a more permanent solution is required., , REPAIR / REPLACE COUNTER TO BE IN GOOD REPAIR, , Update: As of 25th of September 2025 issue still exist.
Written sanitation records were not available for review., , Please ensure the sanitation record is completed as required., , The Public Health Inspector will provide a template.
1 infraction
The laminate counter material is peeling and damaged on the cook-line and back prep counter, - Owner has tried gluing loose pieces to temporarily fix the issue but a more permanent solution is required., , REPAIR / REPLACE COUNTER TO BE IN GOOD REPAIR, , Update: As of 25th of September 2025 issue still exist.
8 infractions
The handwashing sink adjacent to the tumbler storage is not equipped with liquid hand soap and paper towels., , Ensure the hand washing sink is adequately supplied at all times.
There are broken floor tiles in the back prep area and cook-line. The floor tiles on the cookline have broken and become loose. There are now sections of tile missing., , REPAIR / REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLE., , , Update – 25 September 2025: Tiles are still missing. Update – 2 October 2025: Tiles remain unrepaired., , Ensure the missing tiles are properly replaced or repaired, as they present a tripping hazard. , The rug must be removed, as it is not an appropriate floor covering for a kitchen., , Kitchen flooring must be smooth, durable, impervious to moisture, and easy to clean to meet safety and hygiene standards.
8 infractions
Raw vegetables were observed to be stored below raw eggs., , PHI instructed that the raw vegetables be stored above the raw eggs to prevent contamination.
Paper towels were not available for the hand sinks., , Operator provided paper towels for the hand sinks.
There are broken floor tiles in the back prep area and cook-line. The floor tiles on the cookline have broken and become loose. There are now sections of tile missing., , REPAIR / REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLE, , Update: 25th of September 2025 tiles still missing.
7 infractions
No temperature logs are not being completed on a daily basis , , ENSURE TEMPERATURE LOGS ARE KEPT FOR RECORDING INTERNAL COOK TEMPERATURES OF HIGH RISK FOODS, COLD HOLDING UNITS, AND HOT HOLDING UNITS
Multiple potentially hazardous foods are left out at room temperature during non-peak times, - foods moved into coolers, , ENSURE ALL COOKED STARCHES, CUT VEGGIES, COOKED AND RAW MEATS ARE STORED INTHE COOLER AT ALL TIMES., ONLY SMALL AMOUNT TO BE REMOVED DURING PEAK TIMES.
There are broken floor tiles in the back prep area and cook-line. The floor tiles on the cookline have broken and become loose. There are now sections of tile missing., , REPAIR / REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLE
11 infractions
A sanitizer bucket was not setup and wet cloths were left out, - Sanitizer bucket prepared, , ENSURE A SANITIZER BUCKET IS SETUP TO STORE WIPING CLOTHS BETWEEN USES
No temperature logs are being kept for cooking high risk foods, nor cold or hot holding units, , ENSURE TEMPERATURE LOGS ARE KEPT FOR RECORDING INTERNAL COOK TEMPERATURES OF HIGH RISK FOODS, COLD HOLDING UNITS, AND HOT HOLDING UNITS
Multiple food items including pre-cooked meats, cut vegetables, and cooked noodles and rice are being left out on the counter at room temperature for extended periods of time., - Items moved to a standup cooler, , ENSURE ALL POTENTIALLY HAZARDOUS FOOD ARE STORED UNDER 4 DEGREES CELSISU OR ABOVE 60 DEGREES
9 infractions
The concentration of the chlorine sanitizer solution is low at 50 ppm, - new solution prepared at 100 ppm , , ENSURE THE CHLORINE SANITIZER CONCENTRATION IS MAINTAINED AT 100 PPM
Prepped foods are not being labelled and dated while in storage, , ENSURE ALL FOODS ARE LABELLED AND DATED WITH THEIR PREP DATES
There is no paper towel in the dispensers at all hand sinks, , ENSURE ALL HAND SINKS ARE PROVIDED WITH PAPER TOWEL IN SUITABLE DISPENSERS IN ADDITION TO SOAP, AND HOT AND COLD RUNNING WATER
6 infractions
Sanitizer buckets are not setup and wet cloths are present on counters, - Operator prepared sanitizer bucket of 100 ppm chlorine at time of inspection, , ENSURE SANITIZER BUCKETS ARE PREPARED AND AVAILABLE DURING FOOD HANDLING ACTIVITIES TO STORE WIPING CLOTHS AND SANITIZE SURFACES
Prepped foods are not being labelled and dated while in storage, , ENSURE ALL FOODS ARE LABELLED AND DATED WITH THEIR PREP DATES
Multiple foods are not being covered while being stored in the walk-in cooler, - Operator covered foods with lids and wrap as needed at time of inspection, , ENSURE FOODS ARE PROPERLY COVERED TO PREVENT CONTAMINATION
1 infraction
The floor tiles on the cookline have broken and become loose. There are now sections of tile missing., , REPAIR / REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLE
3 infractions
The high temperature dishwasher is not in good working order and sanitizing dishes, - The high temperature sanitizing reached 68*C in the basin water. but is going down after each cycle ran, , REPAIR DISHWASHER TO WASH-RINSE-SANITIZE DISHES , - ENSURE HOT WATER TEMPERATURE FOR SANITIZING REACHES 82*C AT THE GAUGE AND 71*C AT THE PLATE LEVEL
Chlorine test strips are not available, , OBTAIN CHLORINE TEST STRIPS
No sanitation plan and cleaning logs available, , PREPARE SANITATION PLAN WITH CLEANING TASKS, MAINTENACE LOG, AND CHEMICAL LIST
3 infractions
The high temperature dishwasher is not in good working order and sanitizing dishes, - The high temperature sanitizing reached 82.2*C on the first cycle. 2 More cycles ran as temperature reductions were noticed in earlier inspections and the temperature did go down to 75*C and then 72*C, - PHI discussed temporary dishwashing procedure as 2 compartment sink is available but that dishwasher still requires maintenance as sanitizing temperature consistency is an issue, , REPAIR DISHWASHER TO WASH-RINSE-SANITIZE DISHES , - ENSURE HOT WATER TEMPERATURE FOR SANITIZING REACHES 82*C AT THE GAUGE AND 71*C AT THE PLATE LEVEL
Chlorine test strips are not available, , OBTAIN CHLORINE TEST STRIPS
No sanitation plan and cleaning logs available, , PREPARE SANITATION PLAN WITH CLEANING TASKS, MAINTENACE LOG, AND CHEMICAL LIST
6 infractions
The high temperature dishwasher is not in good working order and sanitizing dishes, - There is Oxiver disinfectant connected to the "detergent" line, - The sanitizing temperature only reached 45 degrees Celsius, , REPAIR DISHWASHER TO WASH-RINSE-SANITIZE DISHES , - OBTAIN DETERGENT , - ENSURE HOT WATER TEMPERATURE FOR SANITIZING REACHES 82*C AT THE GAUGE AND 71*C AT THE PLATE LEVEL
Prepared and perishable foods are not being labelled and dated, , ENSURE FOODS ARE DATED AND LABELLED, ,
Raw meat, poultry, shellfish, shelled eggs, and ready-to-eat foods are not being stored in proper order inside the walk-in cooler, , ENSURE FOODS ARE STORED FROM LOWEST RISK (AND REQUIRED COOK TEMPERATURE) AT THE TOP AND HIGHEST RISK (AND HIGHEST REQUIRED COOK TEMPERATURE) AT THE BOTTOM, 1.READY-TO EAT FOODS SUCH AS VEGETABLES, SAUCES, BREADS, CHEESES AT THE TOP, 2. PRE-COOKED FOODS SUCH AS SOUPS (REHEAT TO 74*C), 3. FISH AND SEAFOODS, AND EGGS (63-67*C), 4. RED MEATS LIKE BEEF AND PORK (71*C), 5. POULTRY SHOULD BE AT THE BOTTOM (74*C)
The laminate counter material is peeling and damaged on the cook-line and back prep counter, - Owner has tried gluing loose pieces to temporarily fix the issue but a more permanent solution is required., , REPAIR / REPLACE COUNTER TO BE IN GOOD REPAIR, , Update: As of 25th of September 2025 issue still exist.
The main cooler with the cold-top unit on the cook line is not in good working order, - No food is stored in the cooler at the time of inspection, , ENSURE THE COOLER AND ALL FACILITY EQUIPMENT IS IN GOOD WORKING ORDER, , Update: As of 25th September 2025, main cooler still not working.
There is no cleaning logs being kept as part of the sanitation program, , PREPARE CLEANING TASKS AND LOG AS REQUIRED OF THE SANITATION PROGRAM, , Update: As of 25th of September 2025 no cleaning logs were available.
The following areas need cleaning:, -The oven, - The exhaust hood, - The doors, , , Ensure the following areas are cleaned and are always in a sanitary condition at all times.
The cookline equipment is not being maintained in a sanitary condition. , , Ensure all cookline equipment is kept clean and sanitary at all times.
The ceiling and walls around and above the cookline is observed to be greasy and not maintained in a sanitary condition., , Ensure these areas are thoroughly cleaned and consistently maintained in a sanitary state at all times.
There is no light cover at the fixture located above the dish area, , ENSURE ALL LIGHTS HAVE PROTECTIVE COVERS OR CONTAIN SHATTERPROOF LIGHT BULBS, , Update : As of 25th of September 2025 the light cover is still missing.
The laminate counter material is peeling and damaged on the cook-line and back prep counter, - Owner has tried gluing loose pieces to temporarily fix the issue but a more permanent solution is required., , REPAIR / REPLACE COUNTER TO BE IN GOOD REPAIR, , Update: As of 25th of September 2025 issue still exist.
The main cooler with the cold-top unit on the cook line is not in good working order, - No food is stored in the cooler at the time of inspection, , ENSURE THE COOLER AND ALL FACILITY EQUIPMENT IS IN GOOD WORKING ORDER, , Update: As of 25th September 2025, main cooler still not working.
There is no cleaning logs being kept as part of the sanitation program, , PREPARE CLEANING TASKS AND LOG AS REQUIRED OF THE SANITATION PROGRAM, , Update: As of 25th of September 2025 no cleaning logs were available.
The following areas need cleaning:, - The Walkin freezer, - The Walkin cooler, - The metallic rack, -The oven, - The exhaust hood, - The doors, - The washrooms , , Ensure the following areas are cleaned and are always in a sanitary condition at all times.
There is no light cover at the fixture located above the dish area, , ENSURE ALL LIGHTS HAVE PROTECTIVE COVERS OR CONTAIN SHATTERPROOF LIGHT BULBS,
The laminate counter material is peeling and damaged on the cook-line and back prep counter, - Owner has tried gluing loose pieces to temporarily fix the issue but a more permanent solution is required., , REPAIR / REPLACE COUNTER TO BE IN GOOD REPAIR
The main cooler with the cold-top unit on the cook line is not in good working order, - No food is stored in the cooler at the time of inspection, , ENSURE THE COOLER AND ALL FACILITY EQUIPMENT IS IN GOOD WORKING ORDER
There is no cleaning logs being kept as part of the sanitation program, , PREPARE CLEANING TASKS AND LOG AS REQUIRED OF THE SANITATION PROGRAM
There is no paper towel in the dispensers at all hand sinks, , ENSURE ALL HAND SINKS ARE PROVIDED WITH PAPER TOWEL IN SUITABLE DISPENSERS IN ADDITION TO SOAP, AND HOT AND COLD RUNNING WATER
Pest control checks are not being documented , , ENSURE MONTHLY PEST CONTROL CHECKS ARE COMPLETED AND DOCUMENTED
There are broken floor tiles in the back prep area and cook-line. The floor tiles on the cookline have broken and become loose. There are now sections of tile missing., , REPAIR / REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLE
There is no light cover at the fixture located above the dish area, , ENSURE ALL LIGHTS HAVE PROTECTIVE COVERS OR CONTAIN SHATTERPROOF LIGHT BULBS,
The laminate counter material is peeling and damaged on the cook-line and back prep counter, - Some of the damaged laminate is being held together with tape which is not acceptable, , REPAIR / REPLACE COUNTER TO BE IN GOOD REPAIR
The main cooler with the cold-top unit on the cook line is not in good working order, - No food is stored in the cooler at the time of inspection, , ENSURE THE COOLER AND ALL FACILITY EQUIPMENT IS IN GOOD WORKING ORDER
There is dirt and debris on the following high touch surfaces, - bathroom doors, - on and around light switches, , ENSURE HIGH TOUCH SURFACES ARE MAINTAINED CLEAN AND FREE OF DIRT AND DEBRIS
There is no cleaning logs being kept as part of the sanitation program, , PREPARE CLEANING TASKS AND LOG AS REQUIRED OF THE SANITATION PROGRAM
There are uncovered foods in the walk-in cooler , - Foods covered at time of inspection, , ENSURE ALL FOODS ARE ADEQUATELY COVERED WHILE STORED IN COOLERS
The floor tiles on the cookline have broken and become loose. There are now sections of tile missing., , REPAIR / REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLE
There is no light cover at the fixture located above the dish area, , ENSURE ALL LIGHTS HAVE PROTECTIVE COVERS OR CONTAIN SHATTERPROOF LIGHT BULBS,
The main cooler with the cold-top unit on the cook line is not in good working order, - No food is stored in the cooler at the time of inspection, , ENSURE THE COOLER AND ALL FACILITY EQUIPMENT IS IN GOOD WORKING ORDER
There is build-up of grease and food debris under the fryers and cooking equipment on the cookline, as well as on the exhaust hood, , CLEAN THE IDENTIFIED AREAS FROM GREASE AND DEBRIS
There is dirt and debris on the following high touch surfaces, - bathroom doors, - on and around light switches, , ENSURE HIGH TOUCH SURFACES ARE MAINTAINED CLEAN AND FREE OF DIRT AND DEBRIS
Hand soap is not available at kitchen sinks; hand sanitizer only., - Hand soap installed in dispensers at time of inspection, , ENSURE ALL HAND SINKS ARE PROVIDED WITH HOT AND COLD RUNNING WATER, SOAP, AND PAPER TOWEL.
The floor tiles on the cookline have broken and become loose. There are now sections of tile missing., , REPAIR / REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLE
There is no light cover at the fixture located above the dish area, , ENSURE ALL LIGHTS HAVE PROTECTIVE COVERS OR CONTAIN SHATTERPROOF LIGHT BULBS,
Chlorine test strips are not available, , OBTAIN CHLORINE TEST STRIPS
There is grease and debris in and around the fryers and on the ceiling and ducting above the cook-line, , CLEAN GREASE AND DEBRIS FROM IDENTIFIED AREAS
No sanitation plan and cleaning logs available, , PREPARE SANITATION PLAN WITH CLEANING TASKS, MAINTENACE LOG, AND CHEMICAL LIST