104 - 6829 Kateri Drive
This restaurant has been inspected 6 times since February 3, 2025, with 6 passes and 0 closures on record.
The hot holding unit is not keeping foods at or above 60 degrees Celsius., , Ensure the hot holding unit is working properly and maintaining food at or above 60 degrees Celsius.
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.
Meat in sauce and roast is noted between 51.1 and 54 degrees Celsius while in the hot holding unit. , , Ensure high-risk foods in hot holding units are maintained at or above 60 degrees Celsius. , , The chef moved to the meat to the oven at the time of the inspection.
The hot holding unit is not keeping foods at or above 60 degrees Celsius., , Ensure the hot holding unit is working properly and maintaining food at or above 60 degrees Celsius.
The following areas require some minor cleaning: , -Handwashing sink area. , -Recipe binders., -Bulk storage bins. , -Tops of the bins in the walk-in cooler. , , Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
Minor cleaning is required in the following areas:, -Garbage cans., -High-touch areas on fridges. , -Oven mitts., -Walkin fridge., -Silver fridge., -Side of the deep fryer. , -Inside of prep fridge. , -Silver fridge in the back. , , Ensure all areas of the kitchen are maintained in a clean and sanitary condition.
The following areas require some minor cleaning: , -Handwashing sink area. , -Recipe binders., -Bulk storage bins. , -Spice shelves., -Tops of the bins in the walk-in cooler. , , Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
1. Used sponges are noted in the dishwashing area., , 1. Ensure to discard sponges, steel wool, and scrub pads after-use, as these items are porous and uncleanable., , Staff discarded the sponges during the inspection. , , 2. Used cleaning cloths are stored on the counter in the kitchen. , , 2. Ensure used cleaning cloths are stored in a QUAT sanitizer bucket at minimum concentration of 200 ppm. Replace the food safe sanitizer every 4 hours or more frequently as required. , , Staff placed cleaning cloths in food safe sanitizer buckets and the concentration measured 400 ppm.
The following areas require some minor cleaning: , -Fire regulation door. , -Handwashing sink area. , -Recipe binders., -Bulk storage bins. , -Kikkoman sauce bins., -Inside and out of the freezer. , -Spice shelves., -Top of the dishwasher. , -Ceiling and wall near dishwashing area. , -Tops of the bins in the walk-in cooler. , , Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.