12 - 7710 50 Avenue
November 19, 2025
In ComplianceSanitizers in use were Clean-In-Place (CIP) buckets correctly used for used wiping cloths with chlorine sanitizer., , In the back kitchen, the CIP bucket was measured at 100 ppm chlorine, which is within the required concentration range(100-200ppm_., ---, In the front till area, the CIP bucket tested at below 50 ppm chlorine, which is inadequate for effective sanitizing., , The operator remade the solution, preparing a new chlorine sanitizer at 200 ppm., ---, Please ensure chlorine sanitizer solutions are tested more regularly so low concentrations are identified promptly and new solutions are prepared before existing solutions become ineffective.
The handwashing sinks provided warm water and were stocked with soap and paper towels., ---, The back-kitchen handwashing sink had a strainer in the drain that was full of food particles., , The operator cleaned the strainer and agreed to use the sink solely for handwashing., , Please ensure this sink is used only for handwashing and not for discarding food waste or cleaning dishes.
This restaurant has been inspected 6 times since November 21, 2024, with 4 in compliance, 2 not in compliance, and 0 closures on record.
Sanitizers in use were Clean-In-Place (CIP) buckets correctly used for used wiping cloths with chlorine sanitizer., , In the back kitchen, the CIP bucket was measured at 100 ppm chlorine, which is within the required concentration range(100-200ppm_., ---, In the front till area, the CIP bucket tested at below 50 ppm chlorine, which is inadequate for effective sanitizing., , The operator remade the solution, preparing a new chlorine sanitizer at 200 ppm., ---, Please ensure chlorine sanitizer solutions are tested more regularly so low concentrations are identified promptly and new solutions are prepared before existing solutions become ineffective.
The handwashing sinks provided warm water and were stocked with soap and paper towels., ---, The back-kitchen handwashing sink had a strainer in the drain that was full of food particles., , The operator cleaned the strainer and agreed to use the sink solely for handwashing., , Please ensure this sink is used only for handwashing and not for discarding food waste or cleaning dishes.
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.
Cleaning cloths in the backroom were correctly stored in Clean-in-Place (CIP) sanitizer buckets, when not in use., , The sanitizer solution was measured at over 1000 ppm, as determined by diluting the solution and testing with chlorine test strips., , The operator corrected this during the inspection by preparing a new solution. Please ensure that all sanitizer solutions are regularly tested to verify they remain within the correct range of 100–200 ppm.
The operator was thawing shrimp in a sink without running water. The operator confirmed it had been there for less than 30 minutes, and the shrimp remained frozen, measuring -5°C on the surface., , The operator was instructed on proper thawing procedures and continued to thaw the shrimp under cool running water., , Please ensure that all thawing is conducted under cool running water, in the refrigerator, or in the microwave to maintain proper temperature control and prevent bacterial growth., , -All refrigerators were measured at 4°C or below, , -All freezers were measured below 0°C, with most units close to or below -18°C. , -No hot holding was observed at the time of inspection.
The prep cooler contained multiple containers of sliced vegetables without lids, stacked on top of each other., , The operator corrected this during the inspection by covering each container with plastic wrap and no longer stacking them., , Please ensure that all food products are stored in sealed containers and arranged in a manner that does not introduce any risk of contamination.
Observation:, The side door in the kitchen, leading to the exterior, had a noticeable gap along the opening edge., , Action Required:, Replace the weatherstripping and ensure the door forms a tight seal to prevent potential pest entry.
Observation:, Six plastic cutting boards were observed to be significantly worn and discolored, despite being clean. One wooden cutting board had deep grooves and cracks., , Corrective Action:, The operator discarded the worn and damaged cutting boards., , Action Required:, Please regularly inspect all cutting boards and remove them from use when they become physically damaged, excessively worn, or no longer maintainable in a sanitary condition.
Observation:, There was a noticeable buildup of dirt and food debris underneath and around the cooking grills. , The vent plates were soiled with soot and grease., , Action Required:, Please clean the area beneath and around the grills, and remove the vent plates for thorough cleaning. Restore the vent plates to their original stainless-steel appearance.
No sanitizing solution was prepared when PHI arrived, despite active food handling occurring. Operator prepared a 100-200ppm solution with submerged cloth., , ACTION:, Ensure that sanitizing solution is available during all food handling. Using sanitizing solution can significantly reduce the germs on food surfaces, and reduce the risk of foodborne illness.
The low temperature (chlorine) dishwasher (54C) measured 0ppm chlorine., , The sanitizing solution line was not properly connected to the dishwasher. After connecting, the dishwasher measured 100ppm chlorine., , ACTION:, Test the dishwasher at least once per day (ideally on the firsst load/run) to ensure that the correct level of sanitizer is being dispensed.
The hand washing sink in the kitchen is missing the left hand knob - this temperature controller cannot be used, therefore, both hot and cold water are not accessible., , The sink is supplied with soap and paper towel., , ACTION:, Replace the missing knob/handle at the handwashing sink so that both hot and cold water can be accessed.
The dishwasher pipes leak water (back pipe at top of dishwasher) when the dishwasher runs; this equipment is not in good repair., , Moreover, leaking water can contribute to unsanitary conditions, including mold growth., , ACTION:, Resolve the source of the leak.
The area under the dishwasher/dish area has a visible accumulation of food debris and is visibly unsanitary., , ACTION: Thoroughly clean and sanitize the area under and around the dish washing area.