1904 13 Avenue N
This restaurant has been inspected 13 times since July 19, 2024, with 13 passes and 0 closures on record.
QUATs bucket on cookline measured <50 ppm and was refilled during the inspection to 300 ppm. Sanitizer buckets should be changed more often during busy periods.
The water filters for the steam unit were replaced in November 2024 and the options for timeline was 1-6 months on the canister and therefore the filters should be replaced., , The exhaust hood filters have a buildup of grease and must be cleaned.
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 QUATs sanitizer measured >400 ppm. The dispenser was diluted during inspection and staff were directed to remix all spray bottles in the facility to measured 200-400 ppm. QUATs test strips were not available and were ordered during the inspection.
A crock pot of gravy was found in the back-room fridge at approximately 45°C. Inspector reviewed proper cooling techniques with the cook (e.g., cooling in smaller batches, frequent stirring, ice bath). When asked about reheating procedures, staff indicated the gravy was placed directly into hot holding by turning the crock pot to “high.” Crock pots do not reheat food quickly enough. High-risk foods must be reheated to 74°C as quickly as possible before hot holding and then maintained at 60°C (140°F) or above. Inspector advised staff to boil the leftover gravy on the stove to reach 74°C, then transfer to the crock pot for hot holding only once. High-risk foods like gravy must not be reheated multiple times; any leftovers after hot holding must be discarded. Staff confirmed they would discard the gravy.
The fire suppression system tag indicates inspections are typically completed every six months. The last recorded inspection was in December 2024, so the system appears overdue. Please arrange for the fire suppression system to be inspected.
Transition between kitchen and front area is sealed with tape. Please remove tape and install a transition strip, which is smooth, easily cleanable, and durable.
Mouse feces noted in the chemical room behind the hot water tank. Sticky traps have been set throughout the chemical room. Please clean up the feces, set additional traps, and seal all entrance points., , Please discuss setting traps throughout the facility with the facilities manager.
Large gap noted at the bottom of the back delivery door near kitchen. , , Please change or add additional weather stripping to close the gap in the door, which will inhibit pest entry.
Ventilation canopy filters had significant build up of grease. , , Please clean filters and empty grease collection insert.
Sanitizer solution was 0ppm upon inspection. , , Discussed frequency of changing solution with operator - please ensure that the solution in the cloth buckets is changed about every 4 hours or between busy periods.
Ventilation canopy filters are greasy, making it difficult for the canopy to function properly. , , Filters may be cleaned between servicing, however please follow manufacturers instructions.