106 - 10210 111 Street
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
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.
Homesteader Health
This restaurant has been inspected 7 times since September 20, 2023, with 3 in compliance, 4 not in compliance, and 0 closures on record.
No violations
1 violation
The backside of the fryer and the adjacent area are not sanitary and have significant food buildup., , Ensure the backside of the fryer and all surrounding areas are thoroughly cleaned and maintained in a sanitary condition.
4 violations
The temperature control records were not maintained or available during the inspection., , Ensure the temperature control records are updated daily and are available for review during future inspections., , ***OUTSTANDING:, , As of January 12, 2026, the temperature control records were not maintained.
The pest control records were not maintained or available during the inspection., , Ensure the pest control records are updated monthly and are available for review during future inspections., , ***OUTSTANDING:, , As of January 12, 2026, the pest control records were not maintained.
The exhaust ventilation suppression system sticker indicates expiry was the end of OCTOBER OF 2025., , Ensure the exhaust ventilation system is serviced by an approved service provider., , OUTSTANDING:, , As of January 12, 2026, exhaust ventilation suppression system sticker indicated expiry in the end of OCTOBER OF 2025.
5 violations
Used cleaning cloths are not stored in the sanitizer-container., , Ensure cleaning cloths are submerged in a sanitizer-container when not in use.
The temperature control records were not maintained or available during the inspection., , Ensure the temperature control records are updated daily and are available for review during future inspections.
The pest control records were not maintained or available during the inspection., , Ensure the pest control records are updated monthly and are available for review during future inspections.
No violations
2 violations
The ice machine was not covered/protected with the lid at the time of inspection. The water is , found to be splashing onto the ice while washing hands. , Staff closed the ice machine with the lid. , Ensure the ice machine is always covered and protected from contamination.
Raw meats are being stored above ready to eat food such as cut lettuce in the walk-in-cooler., Staff moved the lettuce container away from the raw meat. , , Ensure raw meats are stored below or completely away from ready to eat food. , Ready to eat food should be stored above low risk food (veggies, fruits), sea food and fish below that, then , raw unground meat, then raw ham, bacon, sausage, after that raw ground meat and raw poultry should be , at the bottom
6 violations
The wiping cloth and wet cloth was found on the cutting boards and on the counter., Staff made sanitizing solution and stored the wiping cloth in the sanitizing solution. , , Ensure sanitizer solution is prepared all time and wiping cloth is stored in the sanitizing solution in between use.
The pH of the sushi rice could not be verified by staff, - Staff or owner did not know how to use the pH meter, , Ensure the pH of sushi rice is verified on a regular basis to read at 4.6 *C or lower., Learn how to use pH meter and log measurements. Recommended to have an alternative method to test the pH.
Raw meats are being stored above ready to eat food such as cut lettuce in the walk-in-cooler., Staff moved the lettuce container away from the raw meat. , , Ensure raw meats are stored below or completely away from ready to eat food. , Ready to eat food should be stored above low risk food (veggies, fruits), sea food and fish below that, then raw unground meat, then raw ham, bacon, sausage, after that raw ground meat and raw poultry should be at the bottom.
Written sanitation procedures and records were not maintained or available during the inspection., , Ensure the written sanitation procedures and records are updated daily and are available for review during future inspections., , ***OUTSTANDING:, , As of January 12, 2026, written sanitation procedures and records were not maintained or available during the inspection.
The exhaust ventilation suppression system sticker indicates expiry was the end of OCTOBER OF 2025., , Ensure the exhaust ventilation system is serviced by an approved service provider.
Written sanitation procedures and records were not maintained or available during the inspection., , Ensure the written sanitation procedures and records are updated daily and are available for review during future inspections.
The ice machine was not covered/protected with the lid at the time of inspection. The water is found to be splashing onto the ice while washing hands. , Staff closed the ice machine with the lid. , , Ensure the ice machine is always covered and protected from contamination.
Tempura shrimp and vegetables are being stored at room temperature after pre-cooked. Food temperature was at 26* C. , Staff moved the food to the cooler., , Store all potentially hazardous foods under 4* C or lower, or under hot holding at 60*C or higher.
Food box was found on the ground., Staff moved the boxes and stored off the floor., , Ensure the food and utensils are stored off the floor.,