10805 79 Avenue
November 25, 2025
PassThe dishwasher is noted around 55 °C at the dish level (verified two times). , , Ensure the dishwasher maintains a minimum temperature of 71°C (160 °F) at the dish level.
1. The heat pad cover is in disrepair on the plastic wrap machine. , , 1. Ensure all heat pad covers are smooth, durable, easily cleanable, and in good repair., , 2. The dishwasher requires minor repairs to the door seal., , 2. Ensure the dishwasher is maintained in good repair. , , 3. The deli hot holding unit has two bulbs that are out and the heating element requires repairs., , 3.Ensure hot holding units are in good repair and maintained at a minimum of 60 °C (140 °F) or above., , In the meantime, use the hot holding unit located in the aisle or the functioning half of the deli hot holding unit, and monitor temperatures closely., , 2-3. Parts are on order.
The following areas require some minor cleaning:, -silver microwave., -top of the oven. , -maintenance door in the back storage room. , -the two cutting boards on the deli area., -white stool. , , Ensure all areas of the facility are maintained in a clean and sanitary condition.
This restaurant has been inspected 4 times since June 25, 2024, with 4 passes and 0 closures on record.
The dishwasher is noted around 55 °C at the dish level (verified two times). , , Ensure the dishwasher maintains a minimum temperature of 71°C (160 °F) at the dish level.
1. The heat pad cover is in disrepair on the plastic wrap machine. , , 1. Ensure all heat pad covers are smooth, durable, easily cleanable, and in good repair., , 2. The dishwasher requires minor repairs to the door seal., , 2. Ensure the dishwasher is maintained in good repair. , , 3. The deli hot holding unit has two bulbs that are out and the heating element requires repairs., , 3.Ensure hot holding units are in good repair and maintained at a minimum of 60 °C (140 °F) or above., , In the meantime, use the hot holding unit located in the aisle or the functioning half of the deli hot holding unit, and monitor temperatures closely., , 2-3. Parts are on order.
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.
The following areas require some minor cleaning:, -silver microwave., -top of the oven. , -maintenance door in the back storage room. , -the two cutting boards on the deli area., -white stool. , , Ensure all areas of the facility are maintained in a clean and sanitary condition.
1. A couple of used cleaning cloths are noted to be stored on surfaces and between coffee dispensing urns., , 1. Ensure cleaning cloths are stored in a sanitizer bucket or laundered after-use. , , 2. Food debris is noted the back slicing guard of the meat slicer., , 2. Ensure the meat slicer is maintained in a clean and sanitary condition., Steps to clean a meat slicer:, • Turn off and unplug before cleaning., • Disassemble all removable parts., • Wash parts in hot, soapy water., • Rinse thoroughly with clean hot water., • Sanitize all food‑contact surfaces., • Air dry completely — do not towel dry., • Reassemble once dry., • Inspect the meat slicer for cleanliness., , Staff began cleaning the meat slicer during the inspection.
Breakfast sandwiches are noted at 43 degrees Celsius in the hot holding unit. , , Ensure high-risk foods are held at 60 °C (140 °F) or above. , , The operator discarded the breakfast sandwiches during the inspection.
Staff were observed dunking dishes in food-safe sanitizer during manual dishwashing., , Ensure the three-compartment sink method is followed:, -Scrape food off dishes before washing., -Wash in hot water with detergent (minimum 45 °C)., -Rinse in clean hot water (minimum 45 °C)., -Sanitize in food-safe sanitizer for 2 minutes., -Air dry dishes — do not towel dry., , After PHI consultation, staff soaked the dishes in sanitizer.
The dishwasher is noted around 55 °C at the dish level (verified two times). , , Ensure the dishwasher maintains a minimum temperature of 71°C (160 °F) at the dish level.
In the sink area:, - A soap dispenser is positioned over clean dishes at the three-compartment sink, posing a potential contamination risk., -The middle compartment of the three-compartment sink is not used for handwashing; however, a paper towel dispenser is located by the second compartment., -The one-compartment handwashing sink is missing soap., , , Ensure to:, -Clearly identify the designated handwashing sink., -Relocate paper towel and soap dispensers to the designated handwashing sink., -Keep the handwashing sink stocked with soap at all times for proper hand hygiene.
1. The heat pad cover is in disrepair on the plastic wrap machine. , , 1. Ensure all heat pad covers are smooth, durable, easily cleanable, and in good repair., , 2. The dishwasher requires minor repairs to the door seal., , 2. Ensure the dishwasher is maintained in good repair. , , 3. The deli hot holding unit has two bulbs that are out and the heating element requires repairs., , 3.Ensure hot holding units are in good repair and maintained at a minimum of 60 °C (140 °F) or above., , In the meantime, use the hot holding unit located in the aisle or the functioning half of the deli hot holding unit, and monitor temperatures closely., , 2-3. Parts are on order.
The following areas require some minor cleaning:, -silver microwave., -top of the oven. , -maintenance door in the back storage room. , -the two cutting boards on the deli area., -white stool. , , Ensure all areas of the facility are maintained in a clean and sanitary condition.
1. Peperoni cheese bread sticks are thawed and maintained at room temperature for more than two hours. The internal temperature was measured between 20 to 22 degrees Celsius. , , 1. Please ensure:, High-risk food products are thawed in one of the following ways:, -in the microwave and cooked immediately., -in the fridge. , -under cold running water. , , High-risk food products are stored in one of the following ways:, -in a fridge at 4 degrees Celsius and below., -Cooked and stored in hot holding at 60 degrees Celsius and above. , - Stored at room temperature and discarded every two hours. , -Alternatively, apply for Time as a Public Health Control. , , **Please ensure the manufacturer's product labels are reviewed and followed. , The following is recommended for the peperoni cheese stick bread:, -Cook the peperoni cheese stick bread to 74 degrees Celsius., -Keep in hot holding. , -Discard leftovers at the end of the day. , , or, -Keep the peperoni cheese stick bread in a display cooler at 4 degrees Celsius and below., -Ensure the product is labelled as cook to 74 degrees Celsius prior to eating. , , Staff discarded 32 peperoni cheese sticks during the inspection. ,
Used sponges and steel wool are noted by the dishwashing area, and in a cupboard under one of the handwashing sinks. , , Please ensure steel wool and sponges are discarded after-use as they are not cleanable. , , The assistant manager discarded the sponges and steel wool during the inspection.
The slushie machine appears to be leaking causing a pooling of syrup. , , Please repair the slushie machine and ensure all equipment is kept in good repair. , , The assistant manager indicated the slushie machine would be repaired right away.
The following areas require minor cleaning: , -The top of the coffee machines. , -The floor by the slushie machine. , -Storage buckets in the kitchen area., -The exterior of the yellow drawers and cabinets., -The inside ceiling of the microwave. , , Please clean the indicated areas and ensure all areas, equipment and surfaces are maintained in a clean and sanitary condition.
The following areas require some cleaning: , -The top of the cappuccino machine. , -Cutting boards. , -Fridge/freezer doors in the back., -Back storage/maintenance door. , , Please clean all indicated areas and ensure to maintain all surfaces, equipment, floors, and walls in a clean and sanitary condition., ,