104 - 10915 104A Avenue
This restaurant has been inspected 3 times since September 25, 2025, with 3 passes and 0 closures on record.
Pest control monitoring program has not been implemented, and monthly pest control monitoring records are not kept. , , Implement pest control monitoring program and keep monthly pest control records. Options: use a third party or do it in house., , Update: October 3, 2025, Operator stated that third party pest control service provider has been contacted, and they will setup in a weeks' time.
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.
Temperature logs are not completed daily, and hard copies are not kept. , , Ensure daily temperature logs are kept for all refrigeration units.
Degreaser for the deep fryer was stored next to the onions. , , Ensure cleaning chemicals are not stored with/around food.
Sanitizer container was not appropriately labeled. , , Ensure sanitizer container is appropriately labeled as sanitizer.
High risk foods like ginger salted eggs, bean sprouts, cut cilantro, sliced lemon are stored at room temperature on ice. Temperature of egg was 9 Deg C., , Ensure all high-risk food items are stored inside the prep cooler at 4 Deg C or colder. Do not store high risk food items on ice at room temperature.
A probe thermometer is not available to verify food safety temperatures., , Obtain a probe thermometer so that food handlers can verify food safety temperatures.
Under the counter freezer & upright cooler is not equipped with a thermometer to monitor temperature., , Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
Butter chicken sauce and gravy were not reheated properly using the microwave. Temperature of butter chicken sauce and gravy ranged from 34-37 Deg C. Hot holding unit was at 49 Deg C when reheated food was placed in it. , , Ensure all foods are reheated/cooked to 74 Deg C for 15 seconds. Use a probe thermometer to verify reheating/cooking temperature. Also, hot holding unit must be at 60 Deg C or hotter before reheated/cooked foods are placed in it.
Handwashing sink in the front area: sanitizer container was stored inside the sink. , , Ensure hand washing sink is only used for handwashing and do not block or store anything inside the sink.
Pest control monitoring program has not been implemented, and monthly pest control monitoring records are not kept. , , Implement pest control monitoring program and keep monthly pest control records. Options: use a third party or do it in house.
CO2 cannister was not safely secured with a chain. Fall hazard. , , Ensure CO2 cannister is always safely secured with the chain.
Light fixtures inside the kitchen are missing shatter proof covers or are damaged. , , Ensure shatter proof covers are installed. Replace damaged covers as well.
Written sanitation procedures have not been implemented, and cleaning logs are not kept. , , Implement cleaning schedule and keep daily weekly and monthly cleaning records.