6130 67 Street
This restaurant has been inspected 9 times since December 11, 2024, with 9 passes and 0 closures on record.
No sanitizer was observed during the inspection. The operator was informed and made a 200 ppm quats solution in a sanitizer bucket. Please ensure that sanitizer is being prepared and used.
During the inspection of the standalone fridge, multiple containers were observed without covers. Please ensure that all food containers are covered to prevent 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.
The chlorine chemical dishwasher was operating without sanitizer. After running one cycle, a chlorine test strip showed 0 ppm. The operator obtained more sanitizer. Please ensure that sanitizer is provided for the dishwasher.
In the middle of the facility, between the kitchen and customer service area, there are two handwashing sinks., , When facing the back of the facility:, , The sink on the right was missing the cold water knob and was noticeably corroded., , The sink on the left had a loose faucet, and the fixture was also noticeably corroded., , Please ensure that the sink faucets, knobs, and base plates are properly repaired or replaced, including securing or replacing the faucets and knobs as needed. All corrosion must be removed so the sinks are fully functional and sanitary., , -All other handwashing sinks were accessible, provided warm running water, and were fully stocked with soap and paper towels.
Broken food- grade containers were observed. This condition poses a potential health risk, as broken plastic may come off and contaminate food. The broken container also limits the ability for it to be cleaned and sanitized. Please discard the damaged containers immediately and replace them.
The light covers were observed to be in disrepair. Please repair or replace the covers and ensure they are cleaned.
Duct tape was observed being used to repair broken food equipment. Duct tape is not cleanable, smooth or non-porous and does not allow for proper cleaning. Please ensure that these items are discarded immediately and replaced.
The plastic frame on the fridge was observed to be broken and secured with duct tape. The fridge requires proper repair or replacement. The duct tape is not an acceptable repair material, as it is not smooth, non-porous or easily cleanable and does not allow for proper sanitation.
Scoops were observed being placed within the food containers. Due to the risk of contamination, please remove all scoops from the containers and store in a separately.
The kitchen was observed to be in unsanitary condition. The walls, floors, ceilings, cooking elements, under equipment were visibly unclean. Overall, the facility did not meet acceptable cleanliness. The operator is aware to clean the facility, and follow-up will be conducted to verify this has been completed.
In the middle of the facility, between the kitchen and customer service area, there are two handwashing sinks., , When facing the back of the facility:, , The sink on the right was missing the cold water knob and was noticeably corroded., , The sink on the left had a loose faucet, and the fixture was also noticeably corroded., , Please ensure that the sink faucets, knobs, and base plates are properly repaired or replaced, including securing or replacing the faucets and knobs as needed. All corrosion must be removed so the sinks are fully functional and sanitary., , -All other handwashing sinks were accessible, provided warm running water, and were fully stocked with soap and paper towels.
1. The bleach in use was lemon scented., , Please ensure that only unscented bleach is resupplied and used for food-contact chlorine sanitizing., , 2. The Quats sanitizer dispensing machine located in the side chemical room was not dispensing Quats at the time of inspection, either due to an empty bottle or a malfunctioning dispenser., , No Quats test strips were available on-site., , If you wish to use Quats sanitizer as an alternative sanitizer, please ensure the dispensing unit is functioning correctly and acquire Quats test strips capable of measuring concentrations between 200–400 ppm to verify the unit is dispensing accurately.
Used cleaning cloths were observed stored dry after use., , No chlorine or quats sanitizer spray bottles were available at the time of inspection., , The operator was instructed on the correct preparation of chlorine sanitizers. Chlorine sanitizer spray bottles and Clean-in-Place (CIP) buckets were prepared and confirmed to be between 100–200 ppm., , The bleach in use was scented., , Please ensure that:, , All cleaning cloths are stored in CIP buckets containing 100-200ppm chlorine sanitizer when not in use., , Chlorine sanitizer spray bottles containing 100–200 ppm solution are always available and ready for use., , Chlorine sanitizer bottles are clearly labeled so staff can easily identify them.
In the middle of the facility, between the kitchen and customer service area, there are two handwashing sinks., , When facing the back of the facility:, , The sink on the right was missing the cold water knob and was noticeably corroded., , The sink on the left had a loose faucet, and the fixture was also noticeably corroded., , Please ensure that the sink faucets, knobs, and base plates are properly repaired or replaced, including securing or replacing the faucets and knobs as needed. All corrosion must be removed so the sinks are fully functional and sanitary., , -All other handwashing sinks were accessible, provided warm running water, and were fully stocked with soap and paper towels.
The dishwashing area had a strong odor of rotting material, potentially originating from the drains, grease trap, or another source., , Please ensure the source of this odor is identified and corrected so that the dishwashing area remains free of foul smells. All plumbing and grease traps must be maintained and functioning properly to prevent the buildup of waste and the recurrence of excessive odors.
Significant food debris was observed underneath the grills and in the cooking area., , Regular cleaning of the facility must be maintained so that no excessive food debris or dirt is present in the kitchen on a routine basis., , Please ensure a thorough cleaning is completed in this area to keep food debris to a minimum, reducing the potential of attracting pests.
The chemical dishwasher was dispensing 0 ppm chlorine. , , After the conversation with the owner, it was determined that the sanitizer level was low in the bucket due to which the dishwasher was not pulling it. A new bucket was going to arrive the next day so the facility will be performing manual sanitation using chlorine.
The following areas require cleaning:, - prep cooler, - hood vents, - behind the line, , Please ensure the following areas are maintained in a clean and sanitary condition.
Corrected: The cooler ceiling has been thoroughly cleaned and restored to a clean condition., , -The sink by the dishwasher has been unclogged and repaired; however, the dishwasher area still has a noticeable biofouling odor., , **Please ensure all plumbing in the dishwasher area is fully restored to proper function, eliminating any odors, to provide a comfortable working environment for staff.
-No sanitizer spray bottles were observed in the facility., , The operator prepared a chlorine sanitizer solution for cleaning surfaces, which was tested and confirmed to be at the correct concentration of 100 ppm., , Please ensure dedicated sanitizer spray bottles are available, properly labeled as "sanitizer," and used regularly to clean surfaces., , -Used cleaning cloth was observed on the food prep counter. The operator was instructed to store cleaning cloths in a sanitizer solution containing either 100 ppm chlorine or 200 ppm quats when not in use (clean-in-place buckets). The sanitizer solution should be replaced every four hours or sooner if it becomes soiled., , To maintain hygiene and prevent contamination, please ensure clean-in-place buckets are used for storing cleaning cloths when not in use.
Chlorine test strips were not available at the time of inspection., , Please resupply chlorine test strips (0-200ppm range test strips) to ensure the correct concentration of chlorine sanitizer is achieved and maintained.
The food permit was not observed at the time of inspection as the frame had broken, causing the permit to fall down and be mistakenly discarded., , The operator will reprint the permit and ensure it is properly posted.
-The sink next to the dishwasher was clogged and backed up, with a noticeable biofouling odor observed in the dish pit., , Please ensure the sink and its associated plumbing are properly drained, cleaned, and repaired to restore full functionality., , -The ceiling in the walk-in cooler, near the condenser, had noticeable dust and debris., , Please ensure this area is thoroughly cleaned to eliminate all signs of dust and potential contamination.
A scoop was observed stored inside the bulk supply of flour. The operator removed the scoop, replaced it with a clean one, and stored it outside of the food product., , Please ensure all scoops used in bulk food supplies are stored outside of the food product in a safe and sanitary manner.