19 - 3701 50 Avenue
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 14, 2026
In ComplianceA staff member was observed cutting raw chicken adjacent to uncovered cooked food. The cooked food was not adequately protected from potential cross-contamination during the handling of raw poultry. , , Raw poultry may contain harmful microorganisms that can be transferred to ready-to-eat or cooked foods through splashing, drips, utensils, equipment, or food handlers. Cooked and ready-to-eat foods must be protected from contamination at all times. , , Ensure raw animal products are handled in a manner that prevents cross-contamination of cooked and ready-to-eat foods. Raw food preparation activities should be separated from cooked food handling, and exposed foods must be adequately protected. , , CDI: Staff immediately removed the uncovered cooked food from the area and relocated it away from the raw chicken preparation area during the inspection.
The front service area was equipped with a two-compartment sink. One sink compartment was being used for both handwashing and dishwashing activities, while the second compartment was being used for air drying. , , Handwashing sinks must be used exclusively for handwashing and be readily accessible at all times. Using a handwashing sink for dishwashing activities may interfere with proper hand hygiene practices and increase the risk of contamination. , , Ensure a designated handwashing sink is used exclusively for handwashing. Dishwashing activities must be conducted at the dedicated two-compartment sink located in kitchen of the facility. If desired, one compartment of the front sink may be designated and maintained as a dumping station for coffee and other beverages, provided it is not used for handwashing. , , CDI: The issue was discussed with staff during the inspection, and staff were advised to use the back two-compartment sink for dishwashing and maintain a designated handwashing sink for handwashing only.
This restaurant has been inspected 2 times since December 10, 2025, with 2 in compliance, 0 not in compliance, and 0 closures on record.
2 violations
A staff member was observed cutting raw chicken adjacent to uncovered cooked food. The cooked food was not adequately protected from potential cross-contamination during the handling of raw poultry. , , Raw poultry may contain harmful microorganisms that can be transferred to ready-to-eat or cooked foods through splashing, drips, utensils, equipment, or food handlers. Cooked and ready-to-eat foods must be protected from contamination at all times. , , Ensure raw animal products are handled in a manner that prevents cross-contamination of cooked and ready-to-eat foods. Raw food preparation activities should be separated from cooked food handling, and exposed foods must be adequately protected. , , CDI: Staff immediately removed the uncovered cooked food from the area and relocated it away from the raw chicken preparation area during the inspection.
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.
The front service area was equipped with a two-compartment sink. One sink compartment was being used for both handwashing and dishwashing activities, while the second compartment was being used for air drying. , , Handwashing sinks must be used exclusively for handwashing and be readily accessible at all times. Using a handwashing sink for dishwashing activities may interfere with proper hand hygiene practices and increase the risk of contamination. , , Ensure a designated handwashing sink is used exclusively for handwashing. Dishwashing activities must be conducted at the dedicated two-compartment sink located in kitchen of the facility. If desired, one compartment of the front sink may be designated and maintained as a dumping station for coffee and other beverages, provided it is not used for handwashing. , , CDI: The issue was discussed with staff during the inspection, and staff were advised to use the back two-compartment sink for dishwashing and maintain a designated handwashing sink for handwashing only.
No violations