10107 102 Street
February 3, 2026
PassThe following areas require cleaning:, - The floor in the kitchen and under the refrigerator, - The standing freezer, - The ice machine, , Ensure to clean and sanitize the following areas., Ensure that the following areas are always placed in a clean and sanitary at all times.
This restaurant has been inspected 9 times since October 22, 2024, with 9 passes and 0 closures on record.
The following areas require cleaning:, - The floor in the kitchen and under the refrigerator, - The standing freezer, - The ice machine, , Ensure to clean and sanitize the following areas., Ensure that the following areas are always placed in a clean and sanitary at all times.
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.
THIS IS A CONTINUING VIOLATION. , , 1. Hot holding food temperature 46.5 degrees Celsius and 51.2 degrees Celsius., , 1. Discard to waste all BBQ kabobs., Do not use the hot holding until it can maintain FOOD at 60 degrees Celsius or higher., 2. Provide a metal stem thermometer for testing cooked food temperature., , Update: As of 19th December 2025, Staff also mentioned they normally reduce the temperature of the hot holding to prevent the BBQ from getting burnt. PHI instructed them not to temper with the temperature control setting, as it must retain food to a temperature of not less than 60 degrees Celsius.
Barbeque meat in the hot holding was noted at 39 degrees centigrade and 35 degrees centigrade., , - Barbeque meat in the hot holding unit were discarded., - Discontinue use of the hot holding unit., - Ensure hot holding unit is fixed or replaced to maintain temperature of above 60 degrees centigrade.
The hot holding unit is not properly working and is not maintaining adequate hot holding temperatures, , REPAIR OR REPLACE THE HOT HOLDING UNIT: IT MUST BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING FOOD HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER, , Update: As of 19th December 2025, the hot holding unit is not in a good working condition and is not maintaining a constant temperature of 60 degrees Celsius or higher., , , Update: As of 29th December 2025, the hot holding unit is not in a good working condition and is not maintaining a constant temperature of 60 degrees Celsius or higher.
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
The following areas require cleaning:, - The floor in the kitchen and under the refrigerator, - The standing freezer, - The ice machine, , Ensure to clean and sanitize the following areas., Ensure that the following areas are always placed in a clean and sanitary at all times.
Wiping clothes were noted not to be soaking in sanitizing solution., , Ensure all wiping clothes in use are immersed in sanitizing solution to prevent microbal growth.
THIS IS A CONTINUING VIOLATION. , , 1. Hot holding food temperature 46.5 degrees Celsius and 51.2 degrees Celsius., , 1. Discard to waste all BBQ kabobs., Do not use the hot holding until it can maintain FOOD at 60 degrees Celsius or higher., 2. Provide a metal stem thermometer for testing cooked food temperature., , Update: As of 19th December 2025, Staff also mentioned they normally reduce the temperature of the hot holding to prevent the BBQ from getting burnt. PHI instructed them not to temper with the temperature control setting, as it must retain food to a temperature of not less than 60 degrees Celsius.
The current manual dishwashing procedure is not adequate. Ensure that all utensils are washed with soap and water and rinsed in the first‑compartment sink, then sanitized in the second‑compartment sink by immersing them for two minutes before allowing them to air‑dry., , The PHI will provide a template outlining the proper two‑compartment manual dishwashing steps, which must be posted near the dishwashing area for staff to follow.
Several hand washing sinks were noted without paper towels., Ensure to that the handwashing sinks are always supplied with paper towels.
Food (snacks) were noted to be stored in an open tray on the counter without any lid., , PHI instructed staff to transfer the snacks into a bowl with lid, as there were just prepared an hour earlier., , Ensure proper food containers with lids are used for displaying food products at all times.
Test strips are not available for testing sanitizing concentration., , Ensure test strips are available for testing sanitizing concentration.
Pest control records were not up to date for review., , Ensure pest control records are up to date for review.
The hot holding unit is not properly working and is not maintaining adequate hot holding temperatures, , REPAIR OR REPLACE THE HOT HOLDING UNIT: IT MUST BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING FOOD HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER, , Update: As of 19th December 2025, the hot holding unit is not in a good working condition and is not maintaining a constant temperature of 60 degrees Celsius or higher.
The following areas require cleaning:, - The floor in the kitchen and other the refrigerator, - The standing freezer, - The ice machine, - The equipment's in the cookline have heavy grease build up, , Ensure to clean and sanitize the following areas., Ensure that the following areas are always placed in a clean and sanitary at all times.
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
THIS IS A CONTINUING VIOLATION. , , 1. Hot holding food temperature 46.5 degrees Celsius and 51.2 degrees Celcius., , 1. Discard to waste all BBQ kabobs., Do not use the hot holding until it can maintain FOOD at 60 degrees Celsius or higher., 2. Provide a metal stem thermometer for testing cooked food temperature,
The hot holding unit is not properly working and is not maintaining adequate hot holding temperatures, , REPAIR OR REPLACE THE HOT HOLDING UNIT: IT MUST BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING FOOD HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
1. Hot holding food temperature 48.8 degrees Celsius., , 1. Discard to waste all BBQ kabobs., Do not use the hot holding until it can maintain food at 60 degrees Celsius or higher., 2. Provide a metal stem thermometer for testing cooked food temperature,
The hot holding unit is not properly working and is not maintaining adequate hot holding temperatures, , REPAIR OR REPLACE THE HOT HOLDING UNIT: IT MUST BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
1. Hot holding food temperature 19 degrees Celsius., 2. Food being thawed at room temperature. , 3. Temperature logs are not up to date., , 1. Discard to waste all BBQ kabobs., Do not use the hot holding until it can maintain food at 60 degrees Celsius or higher., , 2. Do not thaw food at room temperature. Food must be thawed under refrigeration., Food was still below 4 degrees Celsius and was moved back into the freezer., , 3. Maintain up to date temperature logs.
The hot holding unit is not properly working and is not maintaining adequate hot holding temperatures, , REPAIR / REPLACE THE HOT HOLDING UNIT TO BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
Repeat Violation - Meat skewers in the hot holding unit are not at adequate temperature measuring at 47.1 degrees Celsius, - Operator stated they thought the one tray of skewers may be from the day before and was planning to discard, - Both trays of skewers discarded, , ENSURE THE HOT HOLDING UNIT IS CAPABALE OF MAINTAINING HOT HOLDING TEMPERATURES AT OR ABOVE 60 DEGREES CELSIUS/140 DEGREES FAHRENHEIT
The dishwasher is not in working condition per operator, - There is a 2-compartment sink available for manual dishwashing. All customer dishes are take-out only, , ENSURE THE DISHWASHER IS IN GOOD WORKING ORDER AND SANITIZING DISHES, - CHLORINE CONCENTRATION OF 100 PPM
The dishwasher is not in working condition per operator, , ENSURE THE DISHWASHER IS IN GOOD WORKING ORDER TO CLEAN AND SANITIZE DISHES, - IF DISHWASH CANNOT BE REPAIRED, IT SHOULD BE REMOVED AND REPLACED WITH A SINK FOR FOOD PREP ACTIVITIES
The hot holding unit is not properly working and is not maintaining adequate hot holding temperatures, , REPAIR / REPLACE THE HOT HOLDING UNIT TO BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
There is a build-up of dirt, dust, and debris in the following areas:, - between the cooking equipment on the cookline, , ENSURE THE FACILITY IS MAINTAINED IN A CLEAN AND SANITARY STATE, - COMPLETE A DEEP CLEAN OF THE KITCHEN , - ENSURE EQUIPMENT IS MOVED TO CLEAN UNDER AND AROUND
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
No sanitizer bucket is prepared in the kitchen and there are wet wiping cloths being left on the counter, - Sanitizer bucket prepared after PHI prompting, , ENSURE A SANITIZER BUCKET IS PREPARED DURING FOOD HANDLING ACTIVITIES TO STORE WIPING CLOTHS BETWEEN USES
Cooked rice left in a rice cooker was found at 20.9 degrees Celsius, - rice discarded by the operator, , COOKED RICE MUST BE KEPT HOT OVER 60 DEGREES CELSIUS OR PROPERLY COOLED AND REFRIGERATED AT 4 DEGREES CELSIUS OR COLDER
The meat skewers in the front hot holding unit measured low at 20.1 degrees Celsius, - Hot holding unit is not working properly and not maintaining adequate hot holding temperature, - Skewers discarded, , ENSURE HOT HOLDING UNITS ARE MAINTAINING FOOD AT TEMPERATURES AT 60 DEGREES CELSIUS OR HIGHER
The dishwasher is not in working condition per operator, - There is a 2-compartment sink available for manual dishwashing. All customer dishes are take-out only, , ENSURE THE DISHWASHER IS IN GOOD WORKING ORDER AND SANITIZING DISHES, - CHLORINE CONCENTRATION OF 100 PPM
The food posted food permit is expired and the invoice is outstanding, , COMPLETE PAYMENT FOR OUTSTANDING FOOD PERMIT INVOICE, PRINT AND POST PERMIT ONCE RECIEVED
The dishwasher is not in working condition per operator, , ENSURE THE DISHWASHER IS IN GOOD WORKING ORDER TO CLEAN AND SANITIZE DISHES, - IF DISHWASH CANNOT BE REPAIRED, IT SHOULD BE REMOVED AND REPLACED WITH A SINK FOR FOOD PREP ACTIVITIES
The hot holding unit is not properly working and is not maintaining adequate hot holding temperatures, , REPAIR / REPLACE THE HOT HOLDING UNIT TO BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
There is a build-up of dirt, dust, and debris in the following areas:, - the walls arounds the sinks, - Under the stove and grill on the cookline, - The walls and exhaust hood baffles above the cookline, - Under the hand sinks and dish sinks, , ENSURE THE FACILITY IS MAINTAINED IN A CLEAN AND SANITARY STATE, - COMPLETE A DEEP CLEAN OF THE KITCHEN AND DRINK AREA, - ENSURE EQUIPMENT IS MOVED TO CLEAN UNDER
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
Meat skewers under hot holding are at unsatisfactory temperature of 37.6 degrees Celsius, , ENSURE FOOD UNDER HOT HOLDING ARE MAINTAINED AT TEMPERATURES AT OR ABOVE 60 DEGREES CELSIUS
The dishwasher is not in working condition per operator, - There is a 2-compartment sink available for manual dishwashing. All customer dishes are take-out only, , ENSURE THE DISHWASHER IS IN GOOD WORKING ORDER AND SANITIZING DISHES, - CHLORINE CONCENTRATION OF 100 PPM
The food posted food permit is expired, , PRINT AND POST A VALID FOOD PERMIT
The dishwasher is not in working condition per operator, , ENSURE THE DISHWASHER IS IN GOOD WORKING ORDER TO CLEAN AND SANITIZE DISHES, - IF DISHWASH CANNOT BE REPAIRED, IT SHOULD BE REMOVED AND REPLACED WITH A SINK FOR FOOD PREP ACTIVITIES
There is build-up of mineral deposits inside the ice machine, , DESCALE AND CLEAN ICE MACHINE, ENSURE THE ICE MACHINE IS DESCLAED, CLEANED AND SANITIZED ON A REGULAR BASIS
There is a build-up of dirt, dust, and debris in the following areas:, - the walls arounds the sinks, - Under the stove and grill on the cookline, - The walls and exhaust hood baffles above the cookline, - Under the hand sinks and shelving, particularly in the front area, , ENSURE THE FACILITY IS MAINTAINED IN A CLEAN AND SANITARY STATE, - COMPLETE A DEEP CLEAN OF THE KITCHEN AND DRINK AREA, - ENSURE EQUIPMENT IS MOVED TO CLEAN UNDER
Cleaning logs are not being completed. , , ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM