C - 520 13 Street N
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 14, 2026
Cooked fish was on the display table and moved to cooler during inspection. Operator stated it was recently cooked. High risk foods must be temperature controlled.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Milkman Inc.
This restaurant has been inspected 12 times since November 1, 2023, with 4 in compliance, 8 not in compliance, and 0 closures on record.
1 violation
Cooked fish was on the display table and moved to cooler during inspection. Operator stated it was recently cooked. High risk foods must be temperature controlled.
1 violation
There is a steady leak coming from the hot side of the dishwashing tap that must be repaired.
4 violations
Packaged pork chicharon were observed on display for sale at room temperature. The product labels included only a name, phone number, and ingredient list, with no indication of an approved source or confirmation of shelf stability. Items were voluntarily removed from sale during the inspection, as the operator was unable to verify that the products originated from an approved source or that they were shelf stable., , Fried chicken skin that was produced at the facility was stored at room temperature. There were a few pieces that appeared to have feathers. Operator could not verify the chicken was from an approved source, or that it was shelf stable, and voluntarily removed them from retail., , Frozen chicken feet were observed in a deep freezer; owner was advised to provide invoice showing these are from an approved source., , Seven flats (30) of eggs were observed in the back area at room temperature. Some eggs were visibility dirty. Uninspected eggs cannot be used or sold in a permitted food facility.
The sanitizer measured 0 ppm chlorine and was remixed during the inspection to 100 ppm. This is a reoccurring violation.
No violations
3 violations
Bleach 0ppm in spray bottle during inspection. , , Operator made new solution for surface sanitizing.
High risk foods were being stored at room temperature upon inspection. Operator moved this food to the cooler. Discussed holding all high risk foods hot or cold, or holding at room temperature for 2 hours then discarding.
Dishwashing sinks are not draining properly. Plumber has been called for repairs. This is not affecting the hand wash stations.
1 violation
Operator attempted to phone product supplier with no success. Because you cannot verify these products are from an approved source, they cannot be sold at your facility., , Operator removed from shelves and will get back to the inspector.
3 violations
There are frozen food items that are from Calgary that does not appear to have a food handling permit/is not from an approved source. Remove these products from retail until you can provide confirmation that they are from an approved source.
Two bottles of chlorine sanitizer were in bottles not labelled. This was corrected during the inspection. Ensure all chemicals are properly labeled.
Some eggs, and sauces labelled refrigerate after opening (ketchup & relish) were out left out from the previous night. Do not leave these foods out at room temperature. Removed during inspection. This has been previously discussed.
No violations
2 violations
Ketchup was left on the counter at room temperature and moved to the fridge during the inspection. Read sauce labels as many must be refrigerated once opened. This is a reoccurring violation.
There are no chlorine test strips available to ensure proper concentration for sanitizer concentration for spray bottle and dishwashing. Obtain test strips., , June 4th: Owner stated that test strips were ordered this week and have not arrived.
4 violations
Chlorine spray was >200 ppm and was diluted during inspection. Ratio needed = 1/2 teaspoon of unscented bleach : 1 litre of water.
Sauces (mayo, spicy mayo, ketchup, mustard, fish sauce, etc.) are taken out from the cooler and stored at room temperature for each day. Directed operator to always check the labels as many say, "refrigerate after opening". Operator removed the sauces and was to discard them.
Scoop was stored in bulk flour and was removed during inspection. Do not store scoops directly in food.
No violations
1 violation
Eggs being used in the kitchen did not have documentation to prove source. , , Advised operator to stop using eggs until documentation for grading can be provided.
Meat buns were being sold on the retail shelves from previous day and were discarded during the inspection by the operator. High risk food products must have temperature control.
There is a steady leak coming from the hot side of the dishwashing tap that must be repaired.
There are no chlorine test strips available to ensure proper concentration for sanitizer concentration for spray bottle and dishwashing. Obtain test strips.