321 13 Street N
March 4, 2026
PassAdditional food safety training needed by someone in care and control.
This restaurant has been inspected 10 times since June 12, 2024, with 10 passes and 0 closures on record.
Additional food safety training needed by someone in care and control.
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.
Sanitizer bucket in the kitchen and spray bottle in front of house were both strong and measured >200 ppm chlorine. Sanitizers were diluted during the inspection.
Staff was observed rinsing hands wearing a glove in the dishwashing sink. Inspector educated on proper hand washing and glove use. Staff discarded glove and washed hands at the hand sink during the inspection.
High risk foods were out at room temperature, including rice which staff indicated had been out for 4.5 hours. Rice was discarded during the inspection. The inspector reviewed temperature control, the danger zone, and pathogen growth to staff.
The staff washroom paper towel was empty and restocked during the inspection.
Several dead larder beetle larva were observed along the back wall. Two live larder beetles were seen on the back wall near the dishwasher during the inspection.
Additional food safety training needed by someone in care and control.
Significant food debris, grime, and dust was observed throughout the kitchen including on shelves, behind the entire back wall and under the grill and fryer area, and splatter on walls. Additionally, soiled cardboard and tinfoil are lining a number of areas and must be removed. A thorough deep clean is required.
Lighting was poor in the far end of the kitchen, by the stand up freezers. , , Please replace the diffusers or the lights to improve the lighting level in this area, which will facilitate proper cleaning.
General sanitation was satisfactory. , , The far end of the cook line, including the ventilation canopy filters, had build up of grease and food debris. Please focus cleaning efforts on this area.
Gap in back receiving door present, which can allow for pest entry. , , Please install weatherstripping to close the gap in the door.
A few of the plastic liners covering the shelves had a build-up of grime on them., , Please ensure the indicated areas are cleaned and sanitized to prevent cross-contamination from occurring.
There was meat thawing in the sink without cold water running over it. , , Operator immediately ran cold water over the meat.
Gap in back receiving door present, which can allow for pest entry. , , Please install weatherstripping to close the gap in the door.
The food handling permit on display was expired., , Please ensure that a valid food handling permit is displayed in an area that is easily visible to patrons.
The standing mixer had a build-up of food debris. , The grease filters had a significant amount of grease build-up. , , Please ensure that the indicated areas are cleaned and sanitized.
A few of the plastic liners covering the shelves had a build-up of grime on them., , Please ensure the indicated areas are cleaned and sanitized to prevent cross-contamination from occurring.
Gap in back receiving door present, which can allow for pest entry. , , Please install weatherstripping to close the gap in the door.
Large amount of marinating pork being stored in bowls on the floor. Operator moved during inspection. , , Please ensure all food is stored off of the floor to prevent contamination of food.
Dishwasher 0ppm chlorine upon inspection. , , Operator called chemical supplier for repairs upon inspection. , , 3 compartment sink method can be used until repairs are completed.
Gap in back receiving door present, which can allow for pest entry. , , Please install weatherstripping to close the gap in the door.
Beef was thawing in stagnant water in the sink. Operator stated it had been there less than one hour. This is not an approved method of thawing raw meat. Operator unplugged the sink and began running cold water over the product. Food can be thawed in the fridge overnight, under cold running water, or in the microwave followed by immediately cooking. , , Discussed the danger zone and importance of keeping potentially hazardous food out of it as much as possible, and only reheating items one additional time before discarding.
The chlorine sanitizer was empty for the mechanical dishwasher. More chemical was ordered and should arrive in 2 days. In the meantime, staff were directed to sanitize all dishes in the 3 compartment sink. Test strips are available to check chlorine concentration. Sink was filled and checked during inspection.