509 Turret Street
February 5, 2026
PassThe concentration of the Q10 sanitizer solution in the spray bottle stored in the under‑sink cabinet of the DAL kitchenette was measured at 50 ppm, below the required concentration for effective sanitization. Staff were instructed to replace the solution with a freshly prepared solution from the dispenser located in the janitorial room.
Food items stored in the under‑counter cooler labeled Chiller #5 were measured at temperatures between 10–12 °C, exceeding the required cold‑holding temperature of 4 °C or below. The cooler’s temperature was measured several times during the inspection and remained consistently above the safe range. No temperature log entries were recorded for the day. Staff were instructed to discard/remove all perishable food items from the unit.
Chiller #5 was observed to be not in proper working order at the time of inspection. The supervisor adjusted the temperature setting during the inspection, and the unit requires further assessment to confirm proper functionality., - Required Actions: Monitor and document the cooler’s temperature to ensure it maintains 4 °C or below. Arrange servicing or repair if the unit cannot consistently hold safe temperatures. Do not store perishable food items in Chiller #5 until it is confirmed to be operating within the required range.
This restaurant has been inspected 4 times since October 7, 2024, with 4 passes and 0 closures on record.
The concentration of the Q10 sanitizer solution in the spray bottle stored in the under‑sink cabinet of the DAL kitchenette was measured at 50 ppm, below the required concentration for effective sanitization. Staff were instructed to replace the solution with a freshly prepared solution from the dispenser located in the janitorial room.
Food items stored in the under‑counter cooler labeled Chiller #5 were measured at temperatures between 10–12 °C, exceeding the required cold‑holding temperature of 4 °C or below. The cooler’s temperature was measured several times during the inspection and remained consistently above the safe range. No temperature log entries were recorded for the day. Staff were instructed to discard/remove all perishable food items from the unit.
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.
Chiller #5 was observed to be not in proper working order at the time of inspection. The supervisor adjusted the temperature setting during the inspection, and the unit requires further assessment to confirm proper functionality., - Required Actions: Monitor and document the cooler’s temperature to ensure it maintains 4 °C or below. Arrange servicing or repair if the unit cannot consistently hold safe temperatures. Do not store perishable food items in Chiller #5 until it is confirmed to be operating within the required range.
One of the hand sinks in the kitchen is not operational as only hot water is supplied to the tap. -Ensure the plumbing issue is addressed and the water temperature is suitable for hand washing.