12335 99 Street
October 14, 2025
PassThe hand washing sink around the prep table is turned off from the valve because the prep sink connected to the same line is leaking., , Operator noted the prep sink is not being used. , , ** Ensure the prep sink is repaired or removed to ensure the water valve remains turned on to allow accessibility to the hand sink
This restaurant has been inspected 3 times since October 23, 2024, with 3 passes and 0 closures on record.
The hand washing sink around the prep table is turned off from the valve because the prep sink connected to the same line is leaking., , Operator noted the prep sink is not being used. , , ** Ensure the prep sink is repaired or removed to ensure the water valve remains turned on to allow accessibility to the hand sink
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.
Two used steel wool sponges were used in the kitchen., , Staff discarded the used steel wool sponges., , Ensure the steel wool sponges are used as single use items, because they are porous and uncleanable.
Raw meat was stored above several sauces in the walking cooler., , Staff moved several sauces and dedicated the whole rack for raw meat storage in the walking cooler., , Ensure that raw meat is always stored seperately or on the bottom shelf, below ready-to-eat foods to prevent potential cross-contamination.
Three bowls of butter were found sitting at room temperature, packaging on butter indicated to keep refrigerated., Temperatures ranged from 13.1 to 22.4 degrees Centigrade., , Staff Indicated that the butter had been sitting out for about 3.5 hours., , Staff was told to discard the three bowls of butter immediately., , Ensure high-risk foods, such as butter are maintained at 4 degrees Celsius and below. Alternatively take just smaller quantity of butter per time as needed, or have the butter cooled in ice bath., Ensure that products are not left to sit out unrefrigerated for over two hours.
The bleach sanitizing solution is not dispensing into the dish washing machine in the kitchen., , The iodine sanitizing solution is not dispensing into the dish washing machine in the bar area., , Ensure all dishwashers are sanitizing dishes and are maintained in good repair. , , In the meantime: after the completion of the dishwashing cycle:, Soak the utensils in a sanitizing solution in the 2 compartment sink for two minutes and allow to air dry or spray the utensils with a food grade sanitizer and allow to air dry.
1.The hand washing sink around the prep table is turned off from the valve., , Ensure the leak is fixed, as the valve should not be turned off., , , 2. The metallic locker door number 12 is not in good repair., The locker door exposed cannot be cleaned and it is porous, surfaces must be smooth, non-porous and easy to clean., , Ensure the locker doors are smooth, durable, easily cleanable and maintained in good repair.
A dirty bowl was stored in the clean storage., , Staff took the bowl immediately to the sink for washing and sanitizing., , Ensure that only clean utensils and dishes are stored in the clean storage.
The following areas require cleaning:, -The doors of the walk- in cooler., - The doors of the walk- in freezer., -The mop station., -The standing refrigerator., -The walls around the Buckeye red rectangular box, and the white board, where papers and clip are posted., - The ice machine., Ensure all areas of the facility are maintained in a clean and sanitary condition.