9 - 7110 50 Avenue
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 29, 2026
Chlorine solution found in a sanitizer bucket was 0 ppm. The operator discarded the solution. , , Please ensure that a chlorine solution is re-made and measures 100 ppm.
Napkins were observed to be stored in the restroom, and porous rice bags were stored in close proximity to the restroom, where they could potentially become contaminated by aerosols generated during toilet flushing., , Please ensure that all food items, single-service articles, and kitchen equipment are stored away from restroom areas. Storing these items in a sanitary location helps prevent contamination and reduces the risk of spreading disease-causing microorganisms.
Housekeeping attention is required in the following areas: the exterior surfaces of refrigerators and freezers, door handles, and kitchen flooring., , Please ensure these areas are thoroughly cleaned and maintained in a sanitary condition. Regular cleaning helps prevent pest attraction, reduces the risk of contamination, and minimizes the spread of disease-causing microorganisms.
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.
Arby's
This restaurant has been inspected 12 times since November 8, 2023, with 4 in compliance, 8 not in compliance, and 0 closures on record.
3 violations
Chlorine solution found in a sanitizer bucket was 0 ppm. The operator discarded the solution. , , Please ensure that a chlorine solution is re-made and measures 100 ppm.
Napkins were observed to be stored in the restroom, and porous rice bags were stored in close proximity to the restroom, where they could potentially become contaminated by aerosols generated during toilet flushing., , Please ensure that all food items, single-service articles, and kitchen equipment are stored away from restroom areas. Storing these items in a sanitary location helps prevent contamination and reduces the risk of spreading disease-causing microorganisms.
Housekeeping attention is required in the following areas: the exterior surfaces of refrigerators and freezers, door handles, and kitchen flooring., , Please ensure these areas are thoroughly cleaned and maintained in a sanitary condition. Regular cleaning helps prevent pest attraction, reduces the risk of contamination, and minimizes the spread of disease-causing microorganisms.
No violations
3 violations
A clean-in-place bucket was being used to store used cleaning cloths., , The sanitizer in the bucket tested below 25 ppm, as the operator had mixed bleach with soap. The operator was guided on the correct method of preparing sanitizer solution, and a new clean-in-place bucket was prepared, measuring 200 ppm chlorine., , Please do not mix bleach with soap, as it reacts with chlorine and reduces sanitizing effectiveness.
Sliced watermelon was stored uncovered on a plate in the fridge, and French fries along with a few other food products were observed with bags left open at the time of inspection., , The operator covered the food products and sealed the containers during the inspection., , Please ensure all food products in storage are properly covered and protected to prevent environmental contamination.
No violations
1 violation
Food Safety training in progress for primary food handler.
2 violations
The hand sink was obstructed by the trash can. , , ACTION:, Do NOT block the hand sink with any thing at any time.
May 2: Operator plans to complete a recognized Food Safety Certificate course by the due date agreed upon with PHI., , Operator demonstrates significant lack of understanding of basic food safety procedures, including proper handwashing procedures and methods and rationale for surface sanitizing., , ACTION:, Complete additional food safety training through one of the recognized certificate courses., , You can find a selection of recognized food safety certificate courses here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
4 violations
Outstanding May 2: No sanitizing solution was observed in the food handling area despite active food preparation occurring. , , A bucket of water with vinegar and a cloth was observed. PHI noted that this solution is fine to use for cleaning, but must be followed with sanitizing solution., , Approved sanitizing solutions include:, -100ppm chlorine solution, -200ppm quats solution (quaternary ammonium compound), -12.5-25ppm iodine solution, , Food safe lactic acid products are also available and can be reviewed for use., , Solutions can be stored in open buckets and cleaning cloths should be fully submerged to prevent bacterial growth on the cloths., , ACTION:, Immediately implement a surface sanitizing solution for food handling surfaces and customer tables. Store all cleaning cloths submerged in solution.
May 2: Operator is agreeable to proper handwashing practices at the dedicated hand sink. PHI will return to verify that this new practice is consistent., , Previously:, The food handler in this facility is not performing proper handwashing. Operator wets hands at the dishwashing sink, adds chlorine bleach to hands, and rinses again., , This does not constitute handwashing for two reasons:, 1) The lack of soap,, 2) The lack of rubbing lathered hands for at least 20 seconds., , ACTION:, Implement immediately proper handwashing at appropriate frequencies. Handwashing must occur ONLY at dedicated handwashing sinks., , A thorough hand washing includes vigorously rubbing together the surfaces of the LATHERED, hands and exposed arms for at least 20 seconds followed by a thorough rinsing with, warm clean water.
5 violations
No sanitizing solution was observed in the food handling area despite active food preparation occurring. , , A bucket of water with vinegar and a cloth was observed. PHI noted that this solution is fine to use for cleaning, but must be followed with sanitizing solution., , Approved sanitizing solutions include:, -100ppm chlorine solution, -200ppm quats solution (quaternary ammonium compound), -12.5-25ppm iodine solution, , Food safe lactic acid products are also available and can be reviewed for use., , Solutions can be stored in open buckets and cleaning cloths should be fully submerged to prevent bacterial growth on the cloths., , ACTION:, Immediately implement a surface sanitizing solution for food handling surfaces and customer tables. Store all cleaning cloths submerged in solution.
The food handler in this facility is not performing proper handwashing. Operator wets hands at the dishwashing sink, adds chlorine bleach to hands, and rinses again., , This does not constitute handwashing for two reasons:, 1) The lack of soap,, 2) The lack of rubbing lathered hands for at least 20 seconds., , ACTION:, Implement immediately proper handwashing at appropriate frequencies. Handwashing must occur ONLY at dedicated handwashing sinks., , A thorough hand washing includes vigorously rubbing together the surfaces of the LATHERED, hands and exposed arms for at least 20 seconds followed by a thorough rinsing with, warm clean water.
No violations
2 violations
The hand sink was obstructed with various objects stored in front of and within the hand sink (including food that was cooling). , , The cover for the papertowel dispenser was missing., The hand soap was still sealed by the manufacturer, indicating that was it was not used during handwashing., , Operator noted that she washes her hands at the dish sink, where there is no paper towel or hand soap., , ACTION:, -Wash hands at the hand sink only., -Ensure that the hand sink he not blocked and that it is only used for handwashing (not for storage).
Large accumulation of food debris observed throughout the facility, including on floors, countertops, and equipment. There is a large accumulation of items in the facility that do not appear to be in use and prevent thorough cleaning., , ACTION:, -Thoroughly clean and sanitize the floors and equipment so as to remove the aged food debris., -Organize and/or remove the amassment of items so that cleaning can be done easily.
No violations
6 violations
, , X - A raw meat was observed placed on top of ready-to-eat food products and produce stored in the fridge., , Please ensure to relocate the raw meat to a lower portion of the fridge to prevent cross-contamination in case of any potential meat dripping.
X - Observed utensils/dishes not being sanitized properly in the 3- compartment sink and operator was not well aware about the dishwashing requirements. , , Please ensure to follow the following method: wash, rinse, sanitize (soak for 2 mins) and air dry.
, , X - Facility is equipped with two hand sinks but both of them were not accessible and fully stocked at the time of the inspection. Observed Zucchini in the hand sink located by the dishwashing area and second sink located by the freezer was not fully equipped with soap and single use paper towel., , Please ensure hand sinks are fully equipped, accessible, and functional at all the time. Also ensure hand sinks are only used for the sole purpose of hand hygiene and not to wash any vegetables or other goods.
No chlorine test strips were available at the time of inspection., , Please ensure chlorine test strips are restocked and available where sanitizers are prepared, to confirm correct concentrations between 100–200 ppm., , All sanitizers prepared in clean-in-place buckets, spray bottles, or dishwashing sinks must be verified at the correct concentration of 100–200 ppm., , , Please do not mix soap with any sanitizer solutions, as this will reduce their effectiveness.
Upside down trash can placed in front of dedicated hand sink - used to store a small trash can., , Discussed obstruction of hand sink with operator; she relocated the upside down trash can with the small trash can., , ACTION:, Please ensure that the dedicated handwashing sink is not obstructed/blocked by anything at any time.
May 2: Operator plans to complete a recognized Food Safety Certificate course by the due date agreed upon with PHI., , Operator demonstrates significant lack of understanding of basic food safety procedures, including proper handwashing procedures and methods and rationale for surface sanitizing., , ACTION:, Complete additional food safety training through one of the recognized certificate courses., , You can find a selection of recognized food safety certificate courses here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
Clean knives are stored beneath the table-top meat slicer. The meat slicer and the area beneath it in which the knives directly contact is visibly unclean - significant accumulation of food debris was observed., , Discussed with operator who noted that the knives are not used often., , ACTION:, Thoroughly clean AND sanitize the meat slicer, the knives, and the work surface (counter). , , Cleaning and sanitizing should occur when surfaces and equipment are visibly unclean and following food handling to prevent cross contamination and excessive growth of bacteria and other germs.
The back exterior door was propped open during inspection. There was no screen door or other barrier to prevent pest entry., , ACTION:, If choosing to open the door for air circulation or heat reduction, please install a barrier, such as a screen door, to prevent entry of rodents and insects into the facility. , , If not willing to install a barrier to prevent pest entry, please do not leave this door open.
Operator demonstrates significant lack of understanding of basic food safety procedures, including proper handwashing procedures and methods and rationale for surface sanitizing., , ACTION:, Complete additional food safety training through one of the recognized certificate courses., , You can find a selection of recognized food safety certificate courses here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
, , X - Observed food items being stored in single use pails. This can cause potential cross contamination of unwanted food pathogen by reusing pails for storing food items. , , Please use safe food-grade containers when storing food and ensure to have them covered to protect from contamination. , , X - Observed that personal food items were placed in same area with commercial food being served to the public. , , Please ensure to store personal food items away from the food being served to the public.
X - No test strips were available on-site., , Please ensure to have test strips on-site in order to measure the concentration of the sanitizer (i.e., Bleach at 100ppm).
, , X - Kitchen is not kept in a clean and sanitary manner. Please ensure to organize the kitchen and store items in clean manner.