425 13 Street N
This restaurant has been inspected 8 times since September 12, 2024, with 8 passes and 0 closures on record.
One flat of unclean, non‑uniform eggs were observed on site. Eggs were to be removed from the premises and a discussion on approved sources was had.
There was no sanitizer readily available for the operator to use on food contact surfaces at the time of inspection. A chlorine (bleach) sanitizer was mixed and measured 100 ppm during the inspection.
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 mechanical dishwasher measured 0 ppm chlorine. The sanitizer bucket appeared transparent (instead of yellow) and was replaced during the inspection; however, it still measured 0 ppm. Inspector directed staff to use the 2-compartment sink method until the dishwasher is operational. Operator was going to call chemical technician. Additionally, the chlorine test strips on site were expired. Please obtain new strips.
There was grease accumulation on shelving units across from the cookline which must be cleaned.
Smallest chopping block in back areas is in poor repair, which makes is difficult to clean. , , Please resurface the chopping block to make it smooth and easily cleanable.
Some bulk food containers were observed in disrepair. , , Please ensure that any bulk containers in disrepair are replaced to prevent food contamination from occurring.
Some bulk containers had a build-up of grime on the outsides. , , Please ensure that these are cleaned and sanitized to prevent cross-contamination from occurring.
The can opener had a build-up of grime on it., , Please ensure that the indicated equipment is clean and sanitized to prevent cross-contamination from occurring.
Some bulk food containers were observed in disrepair. , , Please ensure that any bulk containers in disrepair are replaced to prevent food contamination from occurring.
Some bulk containers had a build-up of grime on the outsides. , , Please ensure that these are cleaned and sanitized to prevent cross-contamination from occurring.
Back chopping blocks used for meat are in poor repair and require resurfacing.
The can opener had a build-up of grime on it., , Please ensure that the indicated equipment is clean and sanitized to prevent cross-contamination from occurring.
Some bulk containers had a build-up of grime on the outsides. , , Please ensure that these are cleaned and sanitized to prevent cross-contamination from occurring.
Some bulk food containers were observed in disrepair. , , Please ensure that any bulk containers in disrepair are replaced to prevent food contamination from occurring.
The can opener had a build-up of grime on it., , Please ensure that the indicated equipment is clean and sanitized to prevent cross-contamination from occurring.
Back chopping blocks used for meat are in poor repair and require resurfacing.
Back chopping blocks used for meat are in poor repair and require resurfacing.
No iodine present in glasswasher upon inspection. , , Operator refilled iodine during inspection.
Paper towel missing from hand wash station in kitchen. , , Operator stocked paper towel during inspection.
Slide door cooler requires cleaning. Noted build up of food debris, especially on racks and in door seal.