902 - 6702 Golden West Avenue
December 31, 2025
PassHot holding temperatures for chili and gravy were (54 and 53 C) - below the REQUIRED 60 C., These items were removed from the hot holder and reheated to 74 C. , The Hot holding unit temperature was increased to ensure food items are held above 60 C., Ensure that hot holding temperatures are checked throughout the day with a metal stem thermometer to verify they are at or above 60 C., , , Cold storage unit temperatures were holding correct temperature (coolers below 4 C and freezer at – 21 C).
The sanitizer strength for the low temp dishwasher was found to be at 0 ppm chlorine., The sanitizer container was found to be empty., Chance replaced the container of sanitizer and primed the line to ensure sanitizer at the sani cycle., , Ensure that chlorine test strips are used daily and a log sheet is maintained documenting the checks.
This restaurant has been inspected 5 times since July 22, 2024, with 5 passes and 0 closures on record.
Hot holding temperatures for chili and gravy were (54 and 53 C) - below the REQUIRED 60 C., These items were removed from the hot holder and reheated to 74 C. , The Hot holding unit temperature was increased to ensure food items are held above 60 C., Ensure that hot holding temperatures are checked throughout the day with a metal stem thermometer to verify they are at or above 60 C., , , Cold storage unit temperatures were holding correct temperature (coolers below 4 C and freezer at – 21 C).
The sanitizer strength for the low temp dishwasher was found to be at 0 ppm chlorine., The sanitizer container was found to be empty., Chance replaced the container of sanitizer and primed the line to ensure sanitizer at the sani cycle., , Ensure that chlorine test strips are used daily and a log sheet is maintained documenting the checks.
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 cutting boards had discoloration and deep grooves on the surface, making it difficult to effectively clean and sanitize the cutting boards.
- There was an accumulation of dust and debris behind the equipment (such as fryers) and hard-to-reach areas. , , Please ensure the facility is maintained in a clean and sanitary condition.