10 - 7110 50 Avenue
This restaurant has been inspected 9 times since November 26, 2024, with 3 in compliance, 6 not in compliance, and 0 closures on record.
No sanitizer was observed to be made for workstation surfaces. The operator was informed and a 100-ppm bleach solution was made. Please ensure that sanitizer is available to be used on kitchen surfaces.
Used dish cloths were observed to be placed on the work counters. The operator was made aware of this and discarded the cloths. Please ensure that all dish cloths are maintained in a sanitary manner and are placed in a sanitizer solution or cleaned.
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.
Foods were observed thawing on the counter at room temperature. The operator was asked to move them to the fridge, which was promptly completed. Please ensure that all foods are thawed safely, ensuring that food stays 4 C or below.
Foods were observed to be sitting at room temperature. The operator was asked to place items in the fridge. Please ensure that food is being safely stored in the fridge to maintain temperatures 4 C or below. If food stays out at room temperature, please it is discarded after two hours.
Ice scoop was observed to be placed on cleaning gloves. The operator was made aware and washed the scoop and will place it in a food-grade container. Please ensure that the ice scoop is stored in a manner to prevent contamination.
High-touch surfaces and the ice machine face is needing to be cleaned. Please ensure that handles, contact surfaces and the ice machine is cleaned. This will help to maintain sanitary conditions within the facility.
The prep cooler furthest left near the grilling station registered, 2.7 C underneath, 6.4 C on top; affected food was discarded. If the unit is unable to maintain a temperature of 4 C or below in the upper portion, a qualified service professional must be contact to repair or replace the unit.
High-risk foods were not being maintained at a temperature of 4 C or below and remaining at high temperatures past 2 hours. The following was discarded: , , -Eggs: measured 22 C , -Cut fruits: measured 10 C and 14 C, -Sausages: measured 11 C, -Ham: measured 10 C, , Please ensure that food is not being left out at room temperature for more than 2 hours and being kept at temperatures of 4 C or below. Harmful bacteria's, viruses and fungi can grow rapidly at room temperature without proper refrigeration.
No paper towel was observed at the hand-washing sink. When the manager was informed, they were able to supply the area with paper towel.
A scoop was observed in the flour container. Due to risk of contamination, ensure that the scoop is stored outside the container. A staff member corrected when advised.
Permit was posted behind bar area., , Please ensure the permit is being posted at the front of the facility, where it is visible for all patrons.
No sanitizer solutions were readily available at the time of inspection. The operator prepared a clean-in-place (CIP) bucket containing 200 ppm bleach. Several used cloths were observed stored dry rather than in CIP buckets. , , Please ensure sanitizer solutions are prepared and readily available at all times, and that used cloths are stored properly in sanitizer when not in use.
In dry storage, bulk supplies of flour, rice, sugar, and salt were observed with scoops or bowls stored directly in the food product. Please ensure scoops are not stored in direct contact with food products and that a clean, designated location is provided for storing scoops when not in use.
Permit was posted behind bar area, however it was expired in August 2025., , Please ensure most recent, valid permit is printed and posted.
3 cutting boards were noted to be significantly damaged and overworn., , Please ensure cutting boards are repaired or replaced once they become worn or discolored, and that they are not used for food preparation when they are too damaged to be effectively cleaned and sanitized.
Bag of potatoes stored on the floor in dry storage area. Bag moved by operator to elevated shelf., , Reminder to store bags of potatoes elevated off the floor to prevent contamination from sweeping/mopping, and avoid attracting pests.
Above the dishwasher, there is a missing ceiling tile, exposing internal electrical wiring and HVAC components., , Due to the high humidity and heat in this area, the risk of mould growth is increased., , ACTION:, Please replace the ceiling tile so that the ceiling is smooth, durable, non-absorbent, easy to clean.
The high temperature dishwasher was measured at 59-64C (plate level) with no greater than 65C at the manifold., , Manual chemical sanitizing (100ppm chlorine) was set up and is only suitable for several days until the dishwasher can be repaired., , ACTION:, Please repair or replace the dishwasher so that it reaches a minimum of 82C (at the manifold) and 71C (at plate level) during the rinse cycle., , Until the dishwasher is resolved, please continue to chemically sanitize ALL dishes and equipment in 100ppm chlorine or 200ppm quats.
Above the dishwasher, there is a missing ceiling tile, exposing internal electrical wiring and HVAC components., , Due to the high humidity and heat in this area, the risk of mould growth is increased., , ACTION:, Please replace the ceiling tile so that the ceiling is smooth, durable, non-absorbent, easy to clean.
The two bar fridges near the bar area were measured at 5-6C. These fridges have cut garnish produce, cultured dairy products, and sealed drinks., , ACTION:, Please reduce the temperature so that the food in these coolers can be maintained at 4C or less.
The high temperature dishwasher was measured at 59-64C (plate level) with no greater than 65C at the manifold., , Manual chemical sanitizing (100ppm chlorine) was set up and is only suitable for several days until the dishwasher can be repaired., , ACTION:, Please repair or replace the dishwasher so that it reaches a minimum of 82C (at the manifold) and 71C (at plate level) during the rinse cycle., , Until the dishwasher is resolved, please continue to chemically sanitize ALL dishes and equipment in 100ppm chlorine or 200ppm quats.
No chlorine test strips available for monitoring concentration of sanitizing solutions., , PHI shared a strip of chlorine test strip to test sanitizing solutions., , ACTION:, Please acquire chlorine test strips so that the concentration of chlorine sanitizing solutions can be tested., *NOTE-be sure not to purchase chlorine test strips intended for hot tubs.
Above the dishwasher, there is a missing ceiling tile, exposing internal electrical wiring and HVAC components., , Due to the high humidity and heat in this area, the risk of mould growth is increased., , ACTION:, Please replace the ceiling tile so that the ceiling is smooth, durable, non-absorbent, easy to clean.
No sanitizing solution was available in the kitchen during food preparation., , PHI prepared a 100ppm chlorine sanitizing solution with operator., , ACTION: , Ensure that sanitizing solution is available for use during food handling.
Cleaning cloths were observed to be on countertops and on food handler's person. Cleaning cloths were visibly unclean and operator noted that these cloths contact food surfaces., , PHI provided education to operator that cleaning cloths, like food, rapidly grow bacteria after 2 hours at room temperature. This bacterial growth can be reduced by storing cleaning cloths submerged in solution., , ACTION:, Ensure that ALL cleaning cloths used for food-surface contact are stored submerged in sanitizing solution. Alternatively, single-use paper towel can be used for wiping food contact surfaces.
Flats of raw shell eggs were observed at room temperature - measured 30C (infrared thermometer). During inspection, operator moved a flat into the prep cooler, which was also measured at 25-26C., , PHI discarded both flats of eggs and provided operator with education regarding maintaining eggs at less than 7C., , Eggs in Canada are washed and sanitized during processing. This process removes the cuticle of eggs, making them not stable at room temperature., , ACTION:, Ensure eggs are stored in a manner than maintains them at 7C or less. , , For example, this can be done by:, -storing them in the prep cooler, , -storing them in a container on an ice bath (ice and cold water) *recommend to use metal containers as plastic ones do not facilitate temperature maintenance.
The two bar fridges near the bar area were measured at 5-6C. These fridges have cut garnish produce, cultured dairy products, and sealed drinks., , ACTION:, Please reduce the temperature so that the food in these coolers can be maintained at 4C or less.
The high temperature dishwasher was measured at 59-64C (plate level) with no greater than 65C at the manifold., , Manual chemical sanitizing (100ppm chlorine) was set up and is only suitable for several days until the dishwasher can be repaired., , ACTION:, Please repair or replace the dishwasher so that it reaches a minimum of 82C (at the manifold) and 71C (at plate level) during the rinse cycle., , Until the dishwasher is resolved, please continue to chemically sanitize ALL dishes and equipment in 100ppm chlorine or 200ppm quats.
No chlorine test strips available for monitoring concentration of sanitizing solutions., , PHI shared a strip of chlorine test strip to test sanitizing solutions., , ACTION:, Please acquire chlorine test strips so that the concentration of chlorine sanitizing solutions can be tested., *NOTE-be sure not to purchase chlorine test strips intended for hot tubs.
Above the dishwasher, there is a missing ceiling tile, exposing internal electrical wiring and HVAC components., , Due to the high humidity and heat in this area, the risk of mould growth is increased., , ACTION:, Please replace the ceiling tile so that the ceiling is smooth, durable, non-absorbent, easy to clean.