218 Connaught Drive
November 27, 2025
PassPerimeter gaps/holes were present along the foundation and in the exterior wall at the rear of the building. (Rodent traps were observed along the foundation facing the back alley, indicating ongoing pest control measures)., Recommendations:, Seal all perimeter gaps using durable, rodent-proof materials if needed. Continue monitoring pest activity in coordination with the pest control contractor.
This restaurant has been inspected 7 times since August 14, 2024, with 7 passes and 0 closures on record.
Perimeter gaps/holes were present along the foundation and in the exterior wall at the rear of the building. (Rodent traps were observed along the foundation facing the back alley, indicating ongoing pest control measures)., Recommendations:, Seal all perimeter gaps using durable, rodent-proof materials if needed. Continue monitoring pest activity in coordination with the pest control contractor.
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.
No paper towels were available at the hand sinks in the bakery, deli, or meat departments. Rolls of paper towels were stored away from the sinks due to non-functional dispensers that could not be opened. This setup does not support proper hand hygiene. - Ensure that paper towels are readily accessible at all hand sinks from suitable dispensers by repairing or replacing the dispensers.
The dishwasher in the deli is leaking water. Please ensure the unit is repaired to prevent potential safety hazards and maintain sanitary conditions.
The shelves in the deli cooler and the floors in the deli/bakery require cleaning. Please ensure that regular—and if necessary, more frequent—cleaning is conducted to maintain sanitary conditions.
A roasted chicken stored on the third layer of the hot holding unit was measured at 36°C, which is below the required hot holding temperature of 60°C or above., Corrective Action: The food item was discarded. A label was created and posted on the unit to advise staff and clients not to place food items on the nonfunctional third layer., - Ensure all food items in hot holding units are maintained at 60°C or above to prevent bacterial growth and ensure food safety.
Hand sink at the Deli:, 1. The paper towel dispenser at the deli hand sink is empty. The available paper towels at the prep table cannot be used in the dispenser due to incompatible sizing., Action Required: Ensure appropriately sized paper towels are stocked and available in a suitable dispenser at the hand sink at all times., 2. The soap dispenser was not functional because the soap container was improperly installed., Corrective Action: The issue was corrected by the supervisor upon notification.
The paper towel dispenser at the hand sink in the meat processing area was observed to be empty. The manager placed a roll of hand paper towels on the counter beside the sink as a temporary measure., - Ensure appropriately sized paper towels are stocked and available in a suitable dispenser at the hand sink at all times to support proper hand hygiene.
The hand paper towels dispenser at the hand sink in the deli is empty as the paper towels available at the prep table cannot be put inside the dispenser due to the unsuitable size. - Ensure hand paper towels are available at the hand sink at all times.
There was no hand paper towels available at the hand sink in the deli processing area. - Ensure hand sinks are supplied with hand soap and paper towels at all times.
A light fixture cover above the meat processing counter is falling off. - Ensure the cover is repaired and secured.
* Coolers and freezers are noted to be not cleaned/sanitized adequately. For example:, - The cheese cooler, milk cooler, meat cooler, and bakery walk-in freezer have visible dust on the shelving joints and dirt/black stains on the shelving. , Clean and sanitize the coolers and freezers: Wash (using warm soap water) and sanitize (using 200 ppm quat, 100 ppm chlorine/bleach) coolers and freezers. , - The Deli/bakery walk-in cooler with wooden shelving has mold on its shelving. Remove the shelving and clean and sanitize the unit., - The meat walk-in cooler shelving has cardboard lining. Remove the cardboard and clean and sanitize the cooler.