622 Patricia Street
September 10, 2025
PassAdditional food safety training is required for the onsite operator. Operator has completed the registration of the food safety training.
This restaurant has been inspected 5 times since February 12, 2025, with 5 passes and 0 closures on record.
Additional food safety training is required for the onsite operator. Operator has completed the registration of the food safety training.
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 food safety plans or records are in place., - Develop and implement a food safety plan tailored to the facility’s operations. This plan must outline procedures for receiving, storing, preparing, and serving food safely. Maintain ongoing records to demonstrate compliance with the plan. These documents must be available for review during future inspections.
Frozen salmon was observed thawing on the countertop in the sushi bar, which is not an approved method and may lead to temperature abuse of high-risk food., - Ensure all thawing of frozen food is conducted using approved methods that prevent temperature abuse. Acceptable practices include thawing in a cooler at 4°C or below, under cold running water, or as part of the cooking process.
No detergent or sanitizer is supplied to the low-temperature dishwasher. Both chemical containers in the feed lines were observed empty, and no replacement chemicals were available in stock. The operator was directed to place an order during the inspection. Manual dishwashing procedures were reviewed with the operator and staff as an interim measure.
A bar soap was used at the hand sink in the food prep area in basement. No hand paper towels available at the sink. - Operator was directed to refill the liquid hand soap dispenser and the paper towel dispenser.
The working conditions of the dishwasher are not being monitored on a regular basis. No records were available for review., - Test the concentration of sanitizer in the rinse water and record the result on a daily basis.
Additional food safety training is required for the onsite operator.
The low-temperature dishwasher is not being properly maintained. Detergent and sanitizer are not being supplied through the chemical feed lines, and no backup stock is available on-site. , Corrective Action Required:, Ensure that detergent and sanitizer are consistently supplied to the dishwasher through properly functioning chemical feed lines. Maintain an adequate stock of approved dishwashing chemicals on-site at all times to support continuous and effective sanitization of food contact surfaces.
Cleaning improvements are required on equipment surfaces and floors in both the kitchen and the sushi bar. Accumulated food debris, grease, and stains were observed in multiple areas, indicating inadequate routine cleaning. The cleaning schedule/records are not maintained/updated. , - Thoroughly clean and sanitize all equipment surfaces and floors in the kitchen and sushi bar. Maintain the regular cleaning schedule/records to ensure all food preparation areas are kept in a sanitary condition.
Sanitizer solution bottles were found unlabeled. Ensure all chemical containers are clearly labeled to avoid accidental misuse.
The back door and its attached screen door were left open, allowing pests to enter. Please ensure the screen door remains closed at all times.
High risk foods, such as meat and cheese, were found being stored in the failed refrigerator for extended hours. - Operator was directed to dispose of the foods during inspection.
The temperature of foods in the glass-door cooler in the kitchen was measured to be 11 C. - Remove all high risk foods out of the refrigerator. Discard the high risk foods that have been stored in the refrigerator for extended hours (2 hours).
The low-temperature mechanical dishwasher is not functioning properly because the sanitizer solution is not supplied the machine. The bucket of sanitizer is completely dry. - The operator was directed to prepare chlorine sanitizer solution at 100 ppm to manually sanitize all washed dishes.
The hand sink in the kitchen was not supplied with hand paper towels. - Ensure the hand sinks are always adequately stocked with hand soap and paper towels.
The bins where dry foods being stored were left open. - Ensure the bins' lids are kept on whenever possible to prevent food contamination.
The concentration of sanitizer in the final rinse water of the dishwasher is not being monitored. - Test the concentration of the sanitizer in the final rinse water of the dishwasher on a daily basis.
The manager onsite does not have a food safety training certificate. - Manager and/or a supervisor must take an approved food safety training course.
The glass-door refrigerator is not maintained in good working condition. The temperature inside is at 11 C.
The mechanical dishwasher was not functioning properly, as there was no detergent supplied to the machine (The detergent pail was empty.)
A few open bags of dry foods were observed in the dry storage. - Ensure dry foods are stored in suitable bins with lids on.