A - 520 13 Street N
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 14, 2026
A carton of eggs of varying size, colour, and with debris/feathers were observed in the kitchen. Operated stated they were for personal use. Eggs were removed during 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.
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.
Milkman Inc.
This restaurant has been inspected 8 times since April 5, 2024, with 6 in compliance, 2 not in compliance, and 0 closures on record.
1 violation
A carton of eggs of varying size, colour, and with debris/feathers were observed in the kitchen. Operated stated they were for personal use. Eggs were removed during inspection.
2 violations
The soap dispenser in staff washroom was broken and there was no paper towel. These were both replaced during the inspection.
Raw chicken was stored above other foods in the prep cooler. This was corrected during the inspection. Additionally, do not store scoops/bowl directly in flour.
1 violation
Styrofoam is lining part of the back wall and door. Styrofoam is not smooth and easily cleanable; please remove this.
No violations
No violations
No violations
No violations
4 violations
Bleach 0ppm in spray bottle used to clean food contact surfaces. , , Another QUATS based sanitizer was present, but wasn't for use in the kitchen.
Noted items stored without lids and with non-food related items. Kitchen requires reorganization. Also, all food items need to be stored in food grade containers with appropriate, tight fitting lids.
Additional food safety training is required to ensure safe handling of food.
Organization in the kitchen requires improvement. Clean and dirty items were mixed together as well as food and non-food related items. , , Organization in the dry storage area and store was satisfactory.