9912 101 Avenue
January 23, 2026
PassThe following area requires cleaning:, , - The floor underneath the cooking equipment., , Ensure the area is in a sanitary condition at all times.
This restaurant has been inspected 5 times since June 18, 2024, with 5 passes and 0 closures on record.
The following area requires cleaning:, , - The floor underneath the cooking equipment., , Ensure the area is in a sanitary condition at all times.
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 logs for the hot holding unit and refrigeration unit were not available for review., , Ensure all temperature logs are consistently recorded and readily accessible for review.
Meat products were observed stored above ready to eat food in the walkin cooler., , Staff was instructed to store the ready to eat food above the meat products to prevent cross contamination.
Frozen meat was noted to be improperly thawing out at room temperature., , The temperature was within the safe limit and staff was asked to return meat to the cooler., , Ensure proper thawing methods are used for thawing meat which includes:, , i) Under refrigeration at 4C (40oF) or less, ii) Completely submerged in cold running water, iii) As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and, iv) By microwaving to cook immediately.
Cooked meat products were observed being thawed improperly at room temperature., , Ensure that only approved thawing methods are used for all frozen meats and foods., , Staff was instructed to use one of the following proper thawing methods:, , i) Under refrigeration at 4C (40oF) or less, ii) Completely submerged in cold running water, iii) As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and, iv) By microwaving to cook immediately., , Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
The following equipment was observed to be in an unclean condition:, , - Dough mixer, , - Prep cooler, , - Various pieces of cookline equipment with accumulated grease, , Ensure that all equipment listed above is properly cleaned and maintained in a sanitary condition at all times.
The following areas require cleaning:, , - The floor in the Kitchen especially underneath the cooking equipment, , - Floor underneath the dishwasher, , Ensure the following areas are in a sanitary condition at all times.
Cleaning not complete., , Clean under the fryers, the walk in door and the outside of the garbage cans