714 13 Street N
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
24 février 2026
In the cafe, the QUATs spray measured >400 ppm and was diluted during the inspection. As per label, mix 2 ml per litre of water for a 200-ppm solution. Bottles labelled during inspection.
A probe thermometer is required.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Umami Shop
Ce restaurant a été inspecté 14 fois depuis le 18 novembre 2024, avec 4 conformes, 9 non conformes et 1 fermeture au dossier.
2 infractions
In the cafe, the QUATs spray measured >400 ppm and was diluted during the inspection. As per label, mix 2 ml per litre of water for a 200-ppm solution. Bottles labelled during inspection.
A probe thermometer is required.
Aucune infraction
1 infraction
There are multiple containers of unlabeled spices; all retail food must be labelled.
1 infraction
There are multiple containers of unlabeled spices; all retail food must be labelled.
1 infraction
There are multiple containers of unlabeled spices; all retail food must be labelled.
3 infractions
There are multiple containers of unlabeled spices; all retail food must be labelled.
Boxes of dried foods (roasted barley, cumin, wheat) were observed to be stored in the washroom. Remove all food and food-related items from the washroom immediately and store them in a clean, designated food storage area.
There is a significant buildup of dirt, food splatter, and debris in the back area, including on the floors, baseboards, walls, and refrigerator handles. A thorough cleaning and sanitizing of all affected surfaces is required to maintain a clean and sanitary environment.
2 infractions
There are multiple containers of unlabeled spices; all retail food must be labelled.
Approximately 1,380 chicken eggs were present in the facility (5 boxes containing 6 flats of 30 eggs each, plus ~16 additional flats). Of these, 13 flats were displayed at the front, and the remaining eggs (5 boxes and a few additional flats) were already stored in the back. Eggs were of varying colors and sizes, with some showing visible dirt and debris, which does not meet requirements for clean, graded chicken eggs intended for sale or service. The operator moved the 13 flats from the front to the back while PHI consulted management. Operator was to request invoice from supplier.
1 infraction
There are multiple containers of unlabeled spices; all retail food must be labelled.
2 infractions
There are multiple containers of unlabeled spices; all retail food must be labelled.
The hand sink is draining very slowly; please have this resolved.
Aucune infraction
Aucune infraction
Aucune infraction
6 infractions
There was meat that was not labelled with the product and best before data., , November 19th: Chicken was removed., , Eggs are not from an approved source - confirmed from supplier that they are ungraded. These must be removed as all foods must be from an approved source.
There was no food safe sanitizer available. , , The meat saw was not being properly sanitized, and no clean in place procedure was available., , A soiled sponge was at the dishwashing sink. These cannot be used as they harbor bacteria.
There was no sanitize step being used in the two compartment sink. Equipment must be washed with soapy warm water and rinsed in the first sink, and submerged in food grade sanitizer in the second sink.
10 infractions
There were two flats of white eggs that had speckles of dirt/debris and must be removed., , There was chicken from an unapproved source stored in the same freezer and the approve meat and must be removed., , There was meat that was not labelled with the product and best before data.
There was no food safe sanitizer available. , , The meat saw was not being properly sanitized, and no clean in place procedure was available., , A soiled sponge was at the dishwashing sink. These cannot be used as they harbor bacteria.
There was no sanitize step being used in the two compartment sink. Equipment must be washed with soapy warm water and rinsed in the first sink, and submerged in food grade sanitizer in the second sink.
A paper towel holder is needed at both the hand sink and bathroom sink.
Test strips will be needed for the sanitizer.
Owner does not have a food safety certification. Inspector will send a list of all approved courses.
A paper towel holder is needed at both the hand sink and bathroom sink.
Test strips will be needed for the sanitizer.
Mouse droppings were noted in multiple areas of the facility, including under the dishwashing sink and in the back. A contractor was present during the inspection to fill holes in the furnace room and replace weatherstripping. Ensure that food is not left out overnight and all areas are kept tidy.
Facility is operating beyond permit restrictions. Owner is aware to cease meat cutting and selling until all deficiencies are corrected and permit class is upgraded.
Owner does not have a food safety certification. Inspector will send a list of all approved courses.
Cleaning is needed in some areas including where meat is cut and in the back. The meat saw requires a clean in place procedure.
Plans were not received prior to contracting/installing meat saw and sinks.