1702 23 Street N
This restaurant has been inspected 10 times since June 17, 2024, with 10 passes and 0 closures on record.
The rear prep cooler measured 10-11℃. Temperature log was not completed the day of inspection. All perishable foods inside the cooler were discarded during the inspection., , Additionally, a lid was placed on the cooked bacon to ensure it is held over 60℃.
The exhaust hood has significant grease accumulation and requires cleaning.
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.
High-risk foods (eggs, cooked hashbrowns) were stored at room temperature for the lunch rush. These foods must be temperature controlled if they are to be put back in the fridge after service. Foods immediately put back in cooler., , The prep cooler measured ~8℃; inspection took place following a busy lunch rush.
Chlorine in mechanical dishwasher measured 0 ppm; sanitizer had been changed in the morning. Advised to use sink for sanitizing and manager had phoned technician to troubleshoot.
Staff beverage stored along cookline; staff drinks must not be stored in food handling areas. Removed during inspection.
Large gap present between sink and prep table at 2 compartment sink in the back of the kitchen. This can allow water to drip onto surface below and makes it difficult for staff to use this table.
Some flies noted in the kitchen. Fly strips were present, but need to be changed., , Please ensure to change physical fly traps and use more as necessary.
Large gap present between sink and prep table at 2 compartment sink in the back of the kitchen. This can allow water to drip onto surface below and makes it difficult for staff to use this table.
General sanitation was satisfactory. , , Ventilation canopy filters require cleaning. Heavy build up noted during inspection.
Prep cooler on cook line measured ~8 degrees C. Inspection occurred after a busy lunch rush. Manager was made aware to check the temperature in an hour to ensure it returns to ≤4.0 C, or move the high-risk foods to another cooler.
A scoop was stored right in the bulk flour bin, connected to the bin with tape. Scoop must be stored in a way that protects the food from contamination. This was removed during the inspection.