410 - 5001 19 Street
May 22, 2026
PassThe handwashing sink at the front of the kitchen was previously leaking when both faucet handles were turned to the off position, and water flow and pressure were low., , Update: The front handwashing sink no longer leaks, however the hot water handle has been removed and only cold water is currently available. Please ensure the hot water tap is repaired and functioning properly.
This restaurant has been inspected 7 times since July 24, 2024, with 7 passes and 0 closures on record.
The handwashing sink at the front of the kitchen was previously leaking when both faucet handles were turned to the off position, and water flow and pressure were low., , Update: The front handwashing sink no longer leaks, however the hot water handle has been removed and only cold water is currently available. Please ensure the hot water tap is repaired and functioning properly.
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 operator was cooking a pre-portioned single serving of chicken in the oven. The chicken was cooked for 1 minute, as this was the current internal policy for meat products., , The chicken was measured with a probe thermometer and was found to have reached 52°C after the 1 minute cook time. The operator then cooked the product for an additional minute, at which point the chicken reached 80°C., , It was discussed with the operator that meat products are required to reach a minimum internal temperature of 74°C, and that cook times should be increased as needed to ensure this temperature is consistently achieved., , Please ensure all meat products are confirmed to reach at least 74°C internally, and that thermometer measurements are used to verify oven cook times are sufficient for all products.
The handwashing sink at the front of the kitchen was leaking when both faucet handles were turned to the off position, and water flow and pressure were low., , Please ensure the handwashing sink is repaired so it does not leak, and that adequate water flow and pressure are restored to facilitate effective handwashing procedures.
Paper Towel dispensers at the two handwashing sinks in the food prep area were empty at the time of the inspection. The operator refilled them., ---, After the correction all Handwashing sinks throughout the facility and washrooms were accessible, provided warm water, adequately stocked, unobstructed, and used solely for handwashing purposes.