10011 101 Avenue
February 2, 2026
PassThe 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.
This restaurant has been inspected 8 times since October 22, 2024, with 8 passes and 0 closures on record.
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.
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.
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.
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 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.
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.
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.
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.
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
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
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
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
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
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