104 - 10408 67 Avenue
February 11, 2025
PassLysol is being used for food contact surfaces., , Ensure to use a food safe sanitizer for food contact surfaces and sanitizing dishes. Use one of the following:, -Bleach sanitizer at a concentration of 100 ppm to 200 ppm. , To mix a bleach sanitizer: mix 1/2 tsp of bleach in 1 L of water. , -QUAT Sanitizer at a concentration of 200 ppm to 400 ppm. , To mix a QUAT sanitizer: as per manufacturer's instructions. , - Iodine sanitizer at a concentration of 12.5 ppm to 25 ppm., To mix iodine sanitizer: as per manufacturer's instructions., , Test with a test strip., , Staff mixed bleach sanitizer at the time of the inspection.
Dishes are not sanitized with a food safe sanitizer after being washed. , , Ensure dishes are washed using the two-compartment sink method:, In the first sink:, - Wash with soap and water., -Rinse. , In the second: , -Fill the sink with a food safe sanitizer. , -Test the concentration with a test strip., -Soak dishes for two minutes in food safe sanitizer., , Onsite consult provided by the Public Health Inspector., , Staff filled one of the compartments of the two-compartment sink with bleach.
At time of inspection:, , 1. This facility does not appear to have a pest control plan or records available for review., , Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:, , 1. Hire a qualified pest control professional (invoices / receipts must be kept on-site for review) or, , 2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections., , The owner / operator of this facility shall perform the following, namely:, , 1. Ensure a pest control plan / records are made available for review for this facility.
This restaurant has been inspected 2 times since February 3, 2025, with 2 passes and 0 closures on record.
Lysol is being used for food contact surfaces., , Ensure to use a food safe sanitizer for food contact surfaces and sanitizing dishes. Use one of the following:, -Bleach sanitizer at a concentration of 100 ppm to 200 ppm. , To mix a bleach sanitizer: mix 1/2 tsp of bleach in 1 L of water. , -QUAT Sanitizer at a concentration of 200 ppm to 400 ppm. , To mix a QUAT sanitizer: as per manufacturer's instructions. , - Iodine sanitizer at a concentration of 12.5 ppm to 25 ppm., To mix iodine sanitizer: as per manufacturer's instructions., , Test with a test strip., , Staff mixed bleach sanitizer at the time of the inspection.
Dishes are not sanitized with a food safe sanitizer after being washed. , , Ensure dishes are washed using the two-compartment sink method:, In the first sink:, - Wash with soap and water., -Rinse. , In the second: , -Fill the sink with a food safe sanitizer. , -Test the concentration with a test strip., -Soak dishes for two minutes in food safe sanitizer., , Onsite consult provided by the Public Health Inspector., , Staff filled one of the compartments of the two-compartment sink with bleach.
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.
At time of inspection:, , 1. This facility does not appear to have a pest control plan or records available for review., , Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:, , 1. Hire a qualified pest control professional (invoices / receipts must be kept on-site for review) or, , 2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections., , The owner / operator of this facility shall perform the following, namely:, , 1. Ensure a pest control plan / records are made available for review for this facility.
Lysol is being used for food contact surfaces., , Ensure to use a food safe sanitizer for food contact surfaces and sanitizing dishes. Use one of the following:, -Bleach sanitizer at a concentration of 100 ppm to 200 ppm. , To mix a bleach sanitizer: mix 1/2 tsp of bleach in 1 L of water. , -QUAT Sanitizer at a concentration of 200 ppm to 400 ppm. , To mix a QUAT sanitizer: as per manufacturer's instructions. , - Iodine sanitizer at a concentration of 12.5 ppm to 25 ppm., To mix iodine sanitizer: as per manufacturer's instructions., , Test with a test strip.
Dishes are not sanitized with a food safe sanitizer after being washed. , , Ensure dishes are washed using the two-compartment sink method:, In the first sink:, - Wash with soap and water., -Rinse. , In the second: , -Fill the sink with a food safe sanitizer. , -Test the concentration with a test strip., -Soak dishes for two minutes in food safe sanitizer., , Onsite consult provided by the Public Health Inspector.
At time of inspection:, , 1. This facility does not appear to have a pest control plan or records available for review., , Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:, , 1. Hire a qualified pest control professional (invoices / receipts must be kept on-site for review) or, , 2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections., , The owner / operator of this facility shall perform the following, namely:, , 1. Ensure a pest control plan / records are made available for review for this facility.