224 Sixmile Common S
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
September 13, 2025
Not in ComplianceMost Food was prepared at SAEA., , However.... Some items may have still been prepared at home.
Thermometer was available., , Hot holding was being used for reheating cold food., , This was NOT working well., , Eventually, the operators came up with a solution to heat food quickly. This involved MANY burners under one of the chafing dishes.
This restaurant has been inspected 4 times since August 7, 2023, with 1 in compliance, 2 not in compliance, and 1 closure on record.
2 violations
Most Food was prepared at SAEA., , However.... Some items may have still been prepared at home.
Thermometer was available., , Hot holding was being used for reheating cold food., , This was NOT working well., , Eventually, the operators came up with a solution to heat food quickly. This involved MANY burners under one of the chafing dishes.
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.
RONA + 83230
6 violations
Food was prepared from home.
Food had been left out to cool from the previous evening with no temperature control
Food had been left between 4 - 60 degrees Celsius for longer than 4 hours.
Food was displayed without proper temperature control. Food that are displayed need to have proper temperature control. Cold foods need to be below 4C and hot foods need to be above 60C., , No thermometer was on site. , Operator described cooling foods at room temperature overnight.
It is clear the operator requires food safety training. Please enroll in the basic food safety training course for special events on the AHS EPH website.
You need to review the AHS EPH Special Event Vendor Package., , You need to submit your complete vendor notification forms with enough time to allow Inspectors to review the package with you and make sure all measures are in place BEFORE your event.
No violations
4 violations
Home canned sauces were being sold. The products did not have proper labels identifying the product., , Low risk home prepared foods may be sold at a special event, but no other food handling or food product can be sold. , Operator was asked to remove the food product.
All food product was made in a home kitchen and not in an approved facility like the SAEA kitchen. Home prepared foods are not allowed at a special event.
Large containers of rice, noodles, and chicken were not held at proper temperatures. Because the operator was late setting up, there was temperature abuse of the food products immediately. Operator must ensure that hold holding units are ready to place hot items in immediately. , While there were serving/chaffing dishes, there was a lot of food sitting on the ground with no temperature control. Hot holding is necessary for serving but also for bulk food waiting to replenish chaffing dishes. Operator realized food was sitting for too long and took food not in the chaffing dishes home. , No thermometer on site to validate proper temperatures.
Operator required to take special event course before the next event.