4949 49 Street
April 29, 2026
PassAn insert of fish cakes (side dish) was measured at 33.6C at the time of inspection. The hot-holding unit was noted to be turned off. The operator was informed and the insert of food was placed in the walk-in cooler to cool., , Please ensure that high-risk foods are stored outside of the temperature range of 4-60C to prevent the growth of illness-causing pathogens.
Open containers of food were observed to be stored next to the kitchen hand sink at the time of inspection. The items were moved shortly after., , Please ensure that all food is stored in a manner that prevents their contamination.
This restaurant has been inspected 8 times since June 26, 2024, with 8 passes and 0 closures on record.
An insert of fish cakes (side dish) was measured at 33.6C at the time of inspection. The hot-holding unit was noted to be turned off. The operator was informed and the insert of food was placed in the walk-in cooler to cool., , Please ensure that high-risk foods are stored outside of the temperature range of 4-60C to prevent the growth of illness-causing pathogens.
Open containers of food were observed to be stored next to the kitchen hand sink at the time of inspection. The items were moved shortly after., , Please ensure that all food is stored in a manner that prevents their contamination.
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.
A bucket of bleach sanitizer was measured at 0 ppm at the time of inspection. Cleaning cloths were observed to be sitting outside of sanitizer solution. A new bucket of bleach solution was mixed to 100 ppm and the cleaning cloths were placed in solution. , , Please ensure that cleaning cloths are stored in a clean and sanitary manner that ensures safe food handling. Please also ensure that bleach sanitizer is maintained at 100 ppm.
The high-temperature dishwasher was measured to have a final rinse cycle of 67.1-69.7C. The operator was directed to sanitize dishware in 100 ppm of bleach sanitizer in the adjacent two-compartment sink for until the dishwasher is repaired. , , Please ensure that the dishwasher is capable of reaching 71C or greater in the final rinse cycle.
Bowls/utensils without handles were observed to be stored directly in cornstarch, gravy powder, and rice bulk storage containers at the time of inspection. The operator was informed and the items were removed from the bulk storage containers., , Please ensure that the appropriate utensils are used and stored in a manner that prevents the contamination of food.
The two-door "True" cooler was observed to have an ambient temperature of 8.7-10.7C. The unit was adjusted and began to lower its temperature after 5 minutes. , , Please ensure that refrigeration units are maintained at 4C or lower to ensure safe food handling.
Uncovered food was observed to be stored immediately adjacent to the kitchen hand sink. The food was moved elsewhere and the operator was informed of the potential contamination concern., , Please ensure that food is stored in a manner that prevents its contamination.
Cups without handles were observed to be stored in the bulk rice and bulk sugar containers at the time of inspection. The containers were moved after a discussion with the operator. , , Please ensure that utensils are stored in a manner that prevents the contamination of food.
Bleach sanitizer solutions were measured to be greater than 200 ppm at the time of inspection. A new batch of solutions were remixed and measured at 100 ppm. , , Please ensure that bleach sanitizer solutions are measured and maintained at 100-200 ppm to ensure safe food handling. This can be done by mixing 1 teaspoon of household bleach with 1 liter of water.
Used gloves were observed to be stored in bowls of batter. Staff were observed to not be washing their hands when changing gloves/performing different tasks. The staff were provided education and were asked to wash their hands when changing their gloves and performing different tasks. , , Please ensure that proper hand hygiene is performed at appropriate times such as when hands are soiled, in-between changing gloves, and when performing different tasks.
Eggs were observed to be stored at room temperature at the time of inspection. The operator was asked to move the eggs into the prep cooler that is able to maintain a temperature of 4C or lower. , , Please ensure that high-risk foods are stored outside of the Danger Zone of 4-60C.
The high temperature dishwasher was measured to dispense 66.2C water in the final rinse cycle at the time of inspection. The operator was informed, and the dishwasher was adjusted. The final rinse temperature was measured at 72.5C. , , Please ensure that the dishwasher is able to consistently maintain a temperature of at least 71C in the final rinse cycle to ensure proper cleaning and sanitation of dishware.
The staff washroom hand sink was observed to be missing paper towels. The kitchen hand sink was observed to have cleaning utensils in the basin. The staff washroom sink was stocked with paper towels and the items were removed from the kitchen hand sink. A discussion was held with the operator., , Please ensure that all handwashing stations are stocked with appropriate supplies such as soap and paper towels. Please also ensure that hand sinks are kept unobstructed and used solely for hand washing to help encourage regular and proper hand hygiene.
Chlorine test strips were not observed to be available at the time of inspection. An independent thermometer to verify the final rinse temperature of the dishwasher was also not available. The operator was asked to start recording temperatures and concentrations of the dishwasher sanitizing cycle and bleach sanitizer. , , Please ensure that testing equipment is available to help confirm and monitor sanitizing concentrations/temperatures. Please also ensure that dishwashing equipment and sanitizer solutions are tested regularly.
Several bulk food container lids were observed to be visibly dirty at the time of inspection. The operator was informed, and lids were cleaned shortly after. , , Please ensure that bulk food containers are maintained in a clean and sanitary condition to allow for the sanitary handling of food.
A bottle of bleach sanitizer was measured to be at 0ppm at the time of inspection. A new solution was diluted and mixed to 100ppm. , , Please ensure that bleach sanitizer is diluted to 100ppm to ensure proper cleaning and sanitation of food contact surfaces.
A bottle of sweet chili sauce requiring refrigeration after opening was observed to be stored at room temperature at the time of inspection. The bottle was placed into the walk-in cooler and a discussion was held with the operator., , Please ensure that foods requiring refrigeration are stored at 4C or lower.
The high temperature dishwasher was initially measured at 64.8C in the final rinse temperature at the time of inspection. After a discussion with the operator, the rinse temperature was adjusted and measured at 74.2C., , Please ensure that the dishwasher is able to sanitize dishware at 71C or greater at the dish level.
A plastic container of bagged raw meat was observed to be stored with ready-to-eat food. The raw items were moved to a lower shelf with other raw foods. , , Please ensure that food is stored in a manner that prevents the contamination of food.
Cups without handles were observed to be stored in a bulk rice container. The cups were removed after a discussion with the operator., , Please ensure that utensils are stored in a manner that prevents the contamination of food.