104 - 10408 67 Avenue
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
February 11, 2025
Not in ComplianceLysol 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 0 in compliance, 2 not in compliance, and 0 closures on record.
3 violations
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.
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.
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.
3 violations
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.