1 Marmot Road
December 16, 2025
PassPine marten feces were observed in the basement dry storage room., - Remove all feces and thoroughly clean and sanitize the affected area, ensuring it is free of food debris., - Set traps or implement appropriate wildlife control measures to monitor and prevent the presence of wildlife within the facility.
Boxes of new single-use food utensils were observed stored directly on the floor in the basement storage room., - Store all food utensils on shelving units or other clean, elevated surfaces to prevent contamination.
This restaurant has been inspected 3 times since November 4, 2024, with 3 passes and 0 closures on record.
Pine marten feces were observed in the basement dry storage room., - Remove all feces and thoroughly clean and sanitize the affected area, ensuring it is free of food debris., - Set traps or implement appropriate wildlife control measures to monitor and prevent the presence of wildlife within the facility.
Boxes of new single-use food utensils were observed stored directly on the floor in the basement storage room., - Store all food utensils on shelving units or other clean, elevated surfaces to prevent contamination.
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.
The temperatures of the perishable food items being held on ice were above the acceptable range. The ice level was insufficient to maintain contact with the food containers. - Ensure perishable foods in cold holding are kept within the acceptable temperature range. Use an adequate amount of ice or ice bath to ensure proper contact with the food containers to control food temperature.
The concentration of chlorine sanitizer in the rinse water of the glasswasher was measured to be 0 ppm. , - It was adjusted/corrected during inspection. Ensure all washed glasses/utensils are rewashed and sanitized.
There is no paper towel supplied to the handwashing sink in the kitchen. - Ensure hand sinks are supplied with soap and paper towels at all times.