4900 Molly Banister Drive
January 19, 2026
PassWet cloths were used to wipe food contact surfaces and were not being submerged in a sanitizing solution between used. , , A chlorine solution was created in a pail and was used to store and submerge cloths at the front of the kitchen., , Please ensure that wiping cloths are stored in a solution of sanitizer to kill off and prevent the growth of bacteria on the cloths.
Lettuce for stir frying was being stored in a bucket with no lid next to the cooking area., One of the chefs was asked to wrap with seran wrap the top of the bucket of lettuce to protect it from contamination. , , Please ensure that food is being protected during handling and storage.
This restaurant has been inspected 8 times since September 10, 2024, with 8 passes and 0 closures on record.
Wet cloths were used to wipe food contact surfaces and were not being submerged in a sanitizing solution between used. , , A chlorine solution was created in a pail and was used to store and submerge cloths at the front of the kitchen., , Please ensure that wiping cloths are stored in a solution of sanitizer to kill off and prevent the growth of bacteria on the cloths.
Lettuce for stir frying was being stored in a bucket with no lid next to the cooking area., One of the chefs was asked to wrap with seran wrap the top of the bucket of lettuce to protect it from contamination. , , Please ensure that food is being protected during handling and storage.
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.
Food in certain areas of the hot holding buffet table was measured to be approximately 50C. Informed operator who will adjust the hot holding temperature., , **Repeat violation. Temperatures for the hot holding buffet table were measured and still approximately 50C. Informed that food is only being stored for 2 hours and boiling water used temporarily to increase the temperature of the hot holding unit. Also informed that service technician would be coming later that day to assess and determine issue.
Food in certain areas of the hot holding buffet table was measured to be approximately 50C. Informed operator who will adjust the hot holding temperature.
Frozen packaged shrimp was observed being thawed in the dishwashing sink. Temperature of the water in the sink was lukewarm. Informed operator who put the frozen shrimp into the cooler to thaw. Please ensure proper thawing methods are conducted.
A sealed package of vegetables was observed to be in the handwashing sink. Informed operator who removed vegetables. Please ensure handwashing sinks are accessible at all times for handwashing purposes only.
The measured temperatures of some of the cooked hot held food products were still <60C. Informed operator who turned up the temperature of the hot holding unit.
The temperatures of the deep friend food products stored in the front display hot holding trays were <60C. Operator recooked product and measured temperatures were acceptable.
Multiple packages of cigarettes were observed to be stored underneath the work cooking area. Informed operator. Please ensure personal belonging are stored in a designated location.