3215 50 Avenue
February 5, 2026
In ComplianceBucket of sodium hypochlorite needed to be replaced as the mechanical dishwasher was dispensing 0 ppm of chlorine sanitizer. , , Kitchen staff was asked to replace the bucket, and the sanitizer was primed to sanitize dishes at 100 ppm., , Please ensure that the mechanical dishwasher is maintained to effectively sanitize dishes.
All handwashing sinks were accessible., , Handwashing sink next to the dish pit did not have any paper towels., , New paper towel roll was placed in the dispenser. , , Please ensure that all handwashing sinks are stocked with soap and paper towels.
This restaurant has been inspected 6 times since July 19, 2024, with 5 in compliance, 1 not in compliance, and 0 closures on record.
Bucket of sodium hypochlorite needed to be replaced as the mechanical dishwasher was dispensing 0 ppm of chlorine sanitizer. , , Kitchen staff was asked to replace the bucket, and the sanitizer was primed to sanitize dishes at 100 ppm., , Please ensure that the mechanical dishwasher is maintained to effectively sanitize dishes.
All handwashing sinks were accessible., , Handwashing sink next to the dish pit did not have any paper towels., , New paper towel roll was placed in the dispenser. , , Please ensure that all handwashing sinks are stocked with soap and paper towels.
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.
Facility needs a deep cleaning in the ceilings around the kitchen and storage area., Areas that need attention include the floor below the deep fryers and prep area, the main walk-in cooler and freezer, and hard to reach areas and corners in the kitchen., , Please ensure that the facility is maintained in a sanitary condition.
Soup measured 46.7C during inspection. Soup was rapidly reheated to 92.6 and maintained in hot holding well.