9302 100 Street
10 février 2026
RéussiAt time of inspection:, , 1. All refrigeration temperatures noted were at or below 4c/40F – SATISFACTORY., , 2. Hot-held pork was being stored on top of the hot-holding unit and not stored within this appliance. This product appeared to be recently cooked., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. DO NOT store high-risk foods on top of a hot-holding device. All high-risk foods must be kept within all hot-holding units and not stored on top., ******THIS ISSUE WAS CORRECTED DURING INSPECTION.
Ce restaurant a été inspecté 6 fois depuis le 10 octobre 2024, avec 6 réussites et 1 fermeture au dossier.
At time of inspection:, , 1. All refrigeration temperatures noted were at or below 4c/40F – SATISFACTORY., , 2. Hot-held pork was being stored on top of the hot-holding unit and not stored within this appliance. This product appeared to be recently cooked., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. DO NOT store high-risk foods on top of a hot-holding device. All high-risk foods must be kept within all hot-holding units and not stored on top., ******THIS ISSUE WAS CORRECTED DURING INSPECTION.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
At time of inspection:, , 1. The main kitchen hand wash sink was obstructed with food items., , 2. There was no liquid soap in one of the two washrooms., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. DO NOT OBSTRUCT any hand wash sink. Remove all items within this sink and store appropriately., , 2. Ensure all hand wash sinks (including the washrooms) are fully supplied with hot and cold potable water, liquid hand soap, and disposable hand towels., ******BOTH ISSUES WERE ADDRESSED DURING INSPECTION.
At time of inspection:, , 1. The flooring and some equipment (underneath the main cooking line, woks etc.) was not clean. , , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Clean / sanitize underneath the main cooking equipment (i.e. flooring, surfaces etc.).
At time of inspection:, , 1. Temperatures of all refrigeration and hot-holding equipment are not being recorded., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure all refrigeration and hot-holding equipment are being recorded at least once (1) per day when in operation., *****AT TIME OF INSPECTION, SOME TEMPERATURE RECORDS WERE NOTED; HOWEVER, NOT ALL REFRIGERATION UNITS CONTAINED TEMPERATURE RECORD CHARTS (I.E. TO CHECK THE INSIDE TEMPERATURES). DURING INSPECTION, THE OWNER / OPERATOR INSTALLED NEW TEMPERATURE RECORD CHARTS ON THOSE APPLIANCES THAT WERE LACKING. THEREFORE, THIS ISSUE HAS BEEN ADDRESSED.
At time of inspection:, , 1. Raw beef (2 large, partially frozen containers) and one container of partially frozen shrimp were noted to be improperly thawing on a shelf close to the rear walk-in refrigerator., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. DO NOT improperly thaw raw meat in the temperature danger zone (i.e. 4c-60c/40F-140F)., ******ALL AFFECTED RAW MEAT PRODUCTS WERE PLACED BACK INTO A REFRIGERATION UNIT. THEREFORE, THIS ISSUE WAS ADDRESSED DURING INSPECTION.
At time of inspection:, , 1. A qualified pest control professional / company routinely monitors this facility for pests - SATISFACTORY. , , 2. Pest control records / documentation were not being kept up-to-date and available for review., , The owner / operator of this facility is requested to conduct the following, namely;, , 1. Submit the last three (3) pest control company inspection reports., , 2. Ensure a copy of all pest control company reports are kept in a binder and are in order based on date of service. All reports must be made available for review during inspection.
At time of inspection:, , 1. The area behind the wok / deep fat frying equipment requires cleaning., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Clean behind the wok and deep fat fryer area.
At time of inspection:, , 1. The garbage and recycling receptacles are full to capacity and the lids are not capable to close on either receptacle., , 2. The perimeter around both receptacles was not clean and can attract pests., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure both the garbage and recycling receptacles are emptied today., , 2. Clean the perimeter around both the garbage and recycling receptacles.
At time of inspection:, , 1. Temperatures of all refrigeration and hot-holding equipment are not being recorded., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure all refrigeration and hot-holding equipment is being recorded at least once (1) per day when in operation.
At time of inspection:, , 1. The main hand wash sink was obstructed with two bus pans full of deep fat fried fish and a container of cooking oil., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. DO NOT obstruct any hand wash sink / station., *****THIS PRACTICE WAS ADDRESSED DURING INSPECTION.
At time of inspection:, , 1. The food handling permit posted within this facility is expired - Expiry was noted to be September 30, 2024. It was later revealed that the new food handling permit was not paid in full until October 9, 2024. A receipt of payment was proven by the owner / operator of this facility., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure all food handling permit fees are paid in full and on time. Should this issue re-occur, further action will be taken by this department - including closure of this facility., , 2. Once the new permit arrives, ensure it is printed off, inserted in the picture frame provided, and posted in a location easily visible to all patrons.