714 13 Street N
February 24, 2026
PassIn 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.
This restaurant has been inspected 14 times since November 18, 2024, with 14 passes and 0 closures on record.
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.
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.
There are multiple containers of unlabeled spices; all retail food must be labelled.
There are multiple containers of unlabeled spices; all retail food must be labelled.
There are multiple containers of unlabeled spices; all retail food must be labelled.
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.
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.
There are multiple containers of unlabeled spices; all retail food must be labelled.
There are multiple containers of unlabeled spices; all retail food must be labelled.
The hand sink is draining very slowly; please have this resolved.
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.
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.
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.
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.