421 6 Avenue S
December 13, 2025
PassChlorine spray was extremely strong, rebleaching the test strips. Sanitizer was diluted during the inspection. Mix 1/2 teaspoon plain bleach per litre of water.
During the inspection, some chicken was reheated in the oven as it measured approximately 45°C. Spring rolls were also under required hot holding temperature. Do not leave cooked foods at room temperature., As soon as food is cooked, it must be transferred to hot holding (>60°C) to maintain proper temperature control and prevent pathogen growth.
The vendor did not have a temporary handwashing station set up at the start of the event. As per special event sink requirements, when a vendor is portioning and serving perishable foods, a handwashing sink must be available in the booth. The operator was approved to share the temporary hand sink with a neighboring vendor.
This restaurant has been inspected 5 times since August 5, 2024, with 5 passes and 0 closures on record.
Chlorine spray was extremely strong, rebleaching the test strips. Sanitizer was diluted during the inspection. Mix 1/2 teaspoon plain bleach per litre of water.
During the inspection, some chicken was reheated in the oven as it measured approximately 45°C. Spring rolls were also under required hot holding temperature. Do not leave cooked foods at room temperature., As soon as food is cooked, it must be transferred to hot holding (>60°C) to maintain proper temperature control and prevent pathogen growth.
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.
The vendor did not have a temporary handwashing station set up at the start of the event. As per special event sink requirements, when a vendor is portioning and serving perishable foods, a handwashing sink must be available in the booth. The operator was approved to share the temporary hand sink with a neighboring vendor.