621 Patricia Street
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 5, 2025
The line cooler in the facility was measured at 10C. , No food items were stored in this cooler during the time of inspection. Staff were notified and instructed not to store any food items until the cooler has been repaired., , Ensure that the cooler is repaired or replaced within the specified timeframe.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
ALBA Restaurant
This restaurant has been inspected 8 times since December 8, 2023, with 5 in compliance, 3 not in compliance, and 0 closures on record.
1 violation
The line cooler in the facility was measured at 10C. , No food items were stored in this cooler during the time of inspection. Staff were notified and instructed not to store any food items until the cooler has been repaired., , Ensure that the cooler is repaired or replaced within the specified timeframe.
4 violations
The walk-in cooler and walk-in freezer had food items stored on the floor. Staff corrected these violations by storing all the food items on the shelves.
The low-temperature dishwasher was tested for chlorine sanitizer, which indicated a concentration of 0 ppm. Staff was immediately notified, and they promptly contacted the maintenance provider to address the issue. In the meantime, staff was advised to use the dishwasher to wash the dishes and use the two-compartment sink to sanitize the dishes., The maintenance provider was able to rectify the issue within few hours without any delay., , Ensure to monitor the sanitizer concentration in the dishwasher regularly using chlorine test strips.
Please provide pest control record for November.
The line cooler in the facility was measured at 10C. , No food items were stored in this cooler during the time of inspection. Staff were notified and instructed not to store any food items until the cooler has been repaired., , Ensure that the cooler is repaired or replaced within the specified timeframe.
2 violations
A bucket of cooked donair slices was observed being held at room temperature., - Ensure cooked donair slices are stored either in a cooler at 4°C (40°F) or below, or in a hot holding unit at 60°C (140°F) or above.
Dry food items were observed being stored in open bags, exposing them to potential contamination. - Store all dry foods in sealed, food-grade containers to protect against pests, moisture, and other contaminants.
No violations
2 violations
Two large pails of precooked spaghetti were being held at room temperature. - Ensure precooked food are stored/held in a cooler.
No hand paper towels were available at the hand sink in the kitchen as the dispenser is not working. - Ensure paper towels is always available at the sink and the supply dispensers are in good working order.
No violations
6 violations
The temperatures of foods in the left side of the prep line cooler in front of the oven was measured to be >4C. - Ensure all high risk foods. - Ensure all high risk foods under refrigeration are held at 4 C or below. ,
There was no thermometer present in each of the prep line coolers at the time of inspection. - Ensure at least one thermometer is provided in each fridge. , Ensure at least one probe thermometer is available for staff to monitor foods' internal temperatures of foods during cooking, reheating and cold/hot holding.
Frozen food, such as cooked ribs, were noted being thawed at room temperature. - Ensure all frozen foods are thawed in a cooler or in other safe manners.
No violations
The low-temperature glass washer at the bar counter was not adequately sanitizing glasses/utensils, because the concentration of chlorine sanitizer in the rinse water was tested to be 0 ppm. The sanitizer bucket was almost empty. , - Ensure the sanitizer level in the rinse water is kept at 50-100 ppm, and is monitored on a daily basis.
The preparation line cooler facing the oven in the kitchen is not in good working order. The internal temperature in part of the cooler was above 4 C.. - Ensure the cooler is adjusted or serviced.
No written sanitation records are available. - Ensure the results for food temperature checking and dishwasher's working condition monitoring are recorded and maintained.