A - 5101 76 Street
October 21, 2025
PassFour cutting boards were set aside for repair or replacement due to excessive wear, deep grooves, and discoloration., , Please ensure damaged cutting boards are repaired or replaced as needed, and that equipment is routinely monitored so worn items are removed from use before they can no longer be effectively cleaned and sanitized.
This restaurant has been inspected 5 times since January 7, 2025, with 5 passes and 0 closures on record.
Four cutting boards were set aside for repair or replacement due to excessive wear, deep grooves, and discoloration., , Please ensure damaged cutting boards are repaired or replaced as needed, and that equipment is routinely monitored so worn items are removed from use before they can no longer be effectively cleaned and sanitized.
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 hand sink in the bar area was obstructed (a bucket of garnish was placed inside it. The sink is also used for dumping. This is a reoccurring issue that the operators have been asked to correct previously., , The hand sink is ONLY for handwashing - no dumping or storage of any kind., , If an additional sink is needed at this station, please install one., There is an extra sink in this area that is filled with ice., , ACTION:, , The hand sink is ONLY for handwashing - no dumping or storage of any kind., , Due to the reoccurrence of this issue, it is clear that a dumping sink is needed at this station. You can use the ice sink as a dumping sink and store ice in a container if needed.
Under the dishwasher, the dishwashing sinks, the grill, and the cookline prep tables, there is a significant accumulation of grease, food debris, and grime., , ACTION:, Thoroughly clean the areas noted above., , Grease and food debris accumulate as part of the food handling process, however, the frequency of cleaning should correspond with the need so that unsanitary conditions are not accumulating.
The hand sink at the server area had a bucket of ice stored inside it again. This was corrected at the last inspection and was also corrected at this reinspection., , This bucket obstructs the hand sink; it is not possible to wash hands thoroughly while the bucket is in the sink., , ACTION:, Hand sinks are ONLY for handwashing. , Other items, such as buckets of ice, cannot be stored in them and they cannot be used for dishwashing, dumping, rinsing, etc.
The staff washroom door that opens into areas of food storage and food contact was open again. , , Particles from inside the toilet can travel up to 6 feet when the toilet is flushed and these particles can linger in the air, contaminating surfaces and posing a contamination risk to food., , ACTION:, Please keep this door closed or install a self-closing door.
Hand sinks in the server area and in the kitchen were both fully supplied., , 1) Hand sink in the server area was obstructed with a bucket/pail, that had several sliced citrus fruits inside it. The bucket/pail was stored inside the sink, obstructing it from use., , Bucket was removed by PHI and education was provided to operators., , ACTION:, Ensure that hand sinks are ONLY used for hand washing., Ensure that hand sinks are accessible and never obstructed.
Chlorine test strips on-site were noted to have expired in July 2023., , ACTION:, Please ensure that valid, non-expired chlorine test strips are available., Please test the dishwasher chlorine level regularly, such as on the first cycle of the day.
The staff washroom opens directly across from the walk-in cooler and freezer, and the take-out food containers. The door was open and is not self-closing., , Flushing toilets aerosolizes the contents of the toilet. These aerosolized particles can travel up to 6 feet and pose a contamination risk for food and food equipment., , ACTION:, Please keep the washroom door closed at all times OR install a self-closing mechanism should keeping the door closed not be feasible for staff.
There is a significant accumulation of food debris and grease under the cookline (grill, deep fryer, etc). The food observed appears to exceed what would be accumulated in 1 week., , ACTION:, Please thoroughly clean and sanitize under the kitchen equipment., , If weekly cleaning accumulates this extend of accumulated debris, the frequency of cleaning under the equipment should be increased to 2+ times per week.