4900 50 Street
May 20, 2026
PassHandwashing stations in the public men's and staff washroom were noted to be missing paper towels or had paper towels stored without a dispenser. , , Please ensure that handwashing stations are kept properly stocked to help ensure and encourage regular and proper hand hygiene.
Test strips were observed to either be unavailable or expired at the time of inspection. , , Please ensure that valid testing equipment is available to help verify sanitizer concentrations to ensure proper cleaning and sanitizing of food contact surfaces and equipment.
General areas of the kitchen such as cooler handles, walls, ceilings, and hard to reach areas were noted to be in need of cleaning. The walk-in cooler vent was also noted to be in need of cleaning. , , Please ensure that all areas of the facility are maintained in a clean and sanitary condition to ensure safe and sanitary food handling.
This restaurant has been inspected 16 times since October 21, 2024, with 16 passes and 0 closures on record.
Handwashing stations in the public men's and staff washroom were noted to be missing paper towels or had paper towels stored without a dispenser. , , Please ensure that handwashing stations are kept properly stocked to help ensure and encourage regular and proper hand hygiene.
Test strips were observed to either be unavailable or expired at the time of inspection. , , Please ensure that valid testing equipment is available to help verify sanitizer concentrations to ensure proper cleaning and sanitizing of food contact surfaces and equipment.
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.
General areas of the kitchen such as cooler handles, walls, ceilings, and hard to reach areas were noted to be in need of cleaning. The walk-in cooler vent was also noted to be in need of cleaning. , , Please ensure that all areas of the facility are maintained in a clean and sanitary condition to ensure safe and sanitary food handling.
The chlorine dishwasher was measured to have a final rinse concentration of 0 ppm at the time of inspection. , , Please ensure that the chlorine dishwasher is capable of dispensing 100 ppm of chlorine sanitizer to ensure proper sanitizing of dishware and utensils. Until the dishwasher is fully functional, the operator was directed to use a nearby dishwashing sink basin for a final sanitizing step for utensils and dishware with a 100 ppm bleach solution.
Handwashing stations in the public men's and staff washroom were noted to be missing paper towels or had paper towels stored without a dispenser. , , Please ensure that handwashing stations are kept properly stocked to help ensure and encourage regular and proper hand hygiene.
Test strips were observed to either be unavailable or expired at the time of inspection. , , Please ensure that valid testing equipment is available to help verify sanitizer concentrations to ensure proper cleaning and sanitizing of food contact surfaces and equipment.
General areas of the kitchen such as cooler handles, walls, ceilings, and hard to reach areas were noted to be in need of cleaning. The walk-in cooler vent was also noted to be in need of cleaning. , , Please ensure that all areas of the facility are maintained in a clean and sanitary condition to ensure safe and sanitary food handling.
The chlorine dishwasher was measured to have a final rinse concentration of 0 ppm at the time of inspection. , , Please ensure that the chlorine dishwasher is capable of dispensing 100 ppm of chlorine sanitizer to ensure proper sanitizing of dishware and utensils. Until the dishwasher is fully functional, the operator was directed to use a nearby dishwashing sink basin for a final sanitizing step for utensils and dishware with a 100 ppm bleach solution.
Handwashing stations in the men's washroom, staff washroom and kitchen were noted to be missing paper towels and/or had paper towels stored outside of their dispensers/without a dispenser. The bar hand sink was also noted to be missing soap. The bar and kitchen hand sinks were restocked after informing staff. , , Please ensure that handwashing stations are kept properly stocked to help ensure and encourage regular and proper hand hygiene.
Raw meat products and fish were observed to be stored above raw vegetables and sauces in two separate coolers. The items were re-organized and the operator was informed., , Please ensure that raw meats and fish are stored below ready-to-eat foods and/or vegetables to prevent their contamination and to ensure safe food storage.
Test strips were observed to either be unavailable or expired at the time of inspection. , , Please ensure that valid testing equipment is available to help verify sanitizer concentrations to ensure proper cleaning and sanitizing of food contact surfaces and equipment.
General areas of the kitchen such as cooler handles, walls, ceilings, and hard to reach areas were noted to be in need of cleaning. The walk-in cooler vent was also noted to be in need of cleaning. , , Please ensure that all areas of the facility are maintained in a clean and sanitary condition to ensure safe and sanitary food handling.
The buffet cooler was measured to hold temperatures at 6.8-7.6 C at the time of inspection. , , Please ensure that the noted equipment is repaired and is capable of holding foods at 4C or lower. Food that is stored in the cooler for longer than 2 hours within 4-60C should be discarded.
Large crack was observed in the walk-in cooler leading to the walk-in freezer.
The buffet cooler was measured to hold temperatures at 7.6-13.2 C at the time of inspection. , , Please ensure that the noted equipment is repaired and is capable of holding foods at 4C or lower. Food that is stored in the cooler for longer than 2 hours within 4-60C should be discarded.
Large crack was observed in the walk-in cooler leading to the walk-in freezer.
The right handwashing sink in the men's public washroom was observed to have the hot-water valve turned off due to a leaky tap., , Please ensure that the sink is repaired and/or maintained in good condition.
The buffet cooler was measured to hold temperatures at 6.6-7.8C at the time of inspection. , , Please ensure that the noted equipment is repaired and is capable of holding foods at 4C or lower. Food that is stored in the cooler for longer than 2 hours within 4-60C should be discarded.
The bakery hand sink was observed to have no paper towel dispenser. , , Please ensure that handwashing stations are adequately stocked and operational to help encourage regular and proper hand hygiene.
The right handwashing sink in the men's public washroom was observed to have the hot-water valve turned off due to a leaky tap., , Please ensure that the sink is repaired and/or maintained in good condition.
Large crack was observed in the walk-in cooler leading to the walk-in freezer.
The buffet food cooler in the dining area was observed to be holding food items at 21.1C. The operator had mentioned that last night's staff had forgotten to remove the remaining items. The operator was asked to discard all of the potentially hazardous foods in the buffet cooler. , , Please ensure that the noted equipment is repaired and is capable of holding foods at 4C or lower. Food that is stored in the cooler for longer than 2 hours within 4-60C should be discarded.
The bakery hand sink was observed to have no paper towel dispenser. , , The right sink in the public men's washroom does not yield hot water. The hand dryers in the men's washroom are not operable. , , , Please ensure that handwashing stations are adequately stocked and operational to help encourage regular and proper hand hygiene.
Large crack was observed in the walk-in cooler leading to the walk-in freezer.
Meat in walk-in cooler and freezer are kept in plastic wrap but not dated. , , Please ensure food items in coolers are properly labelled with a date of entry in order to prevent food spoilage and serving unwholesome food to the public.
The buffet food cooler in the dining area was observed to be holding food items at 9.2C. , , Please ensure that the noted equipment is repaired and is capable of holding foods at 4C or lower. Food that is stored in the cooler for longer than 2 hours within 4-60C should be discarded.
The bakery hand sink was observed to have no paper towel dispenser. , , The right sink in the public men's washroom does not yield hot water. The hand dryers in the men's washroom are not operable. , , , Please ensure that handwashing stations are adequately stocked and operational to help encourage regular and proper hand hygiene.
Large crack was observed in the walk-in cooler leading to the walk-in freezer.
Meat in walk-in cooler and freezer are kept in plastic wrap but not dated. , , Please ensure food items in coolers are properly labelled with a date of entry in order to prevent food spoilage and serving unwholesome food to the public.
A couple of unlabeled pig heads were observed at the time of inspection. The operator had informed the PHI that there were no invoices/receipts of the purchased pigs heads as they were bought with cash. The operator was asked to remove the pig heads from the facility as there was no documentation to verify that the items were from an approved source., , Please ensure that all foods in a food facility are from an approved source along with appropriate labelling. Documentation should be available/retained to allow for tracking of unlabeled products.
The buffet food cooler in the dining area was observed to be holding food items at 11.2-15.3C. The operator was informed and asked to move the items to a properly functioning cooler capable of holding temperatures at 4C or lower. , , Please ensure that the noted equipment is repaired and is capable of holding foods at 4C or lower. Food that is stored in the cooler for longer than 2 hours within 4-60C should be discarded.
Hand sinks by the kitchen entrance, expo, and bakery were observed to not have paper towels available or in a dispenser. , , The right sink in the public men's washroom does not yield hot water. The hand dryers in the men's washroom are not operable. , , , Please ensure that handwashing stations are adequately stocked and operational to help encourage regular and proper hand hygiene.
Large crack was observed in the walk-in cooler leading to the walk-in freezer.
Duct tape was used inside the prep cooler to hold the hinge together., , The ice machine had a pink residue collecting on the inside of the machine, on the ceiling of the unit. , , , Please ensure that equipment is regularly cleaned and sanitized to ensure safe food handling.
Meat in walk-in cooler and freezer are kept in plastic wrap but not dated. , , Please ensure food items in coolers are properly labelled with a date of entry in order to prevent food spoilage and serving unwholesome food to the public.
Lactic acid is being used to as a sanitizer in this facility., Test strips for lactic acid were not available. , , Cloths were noted to be drying on the counter in the bakery. , Please discard or store cloths in a bucket with a sanitization solution when not in use.
Buffet food cooler in the dining area was observed to be holding food items at 15.3C with a probe thermometer. , Staff indicated that the food was placed in the cooler the previous night and was then told to discard the food and have the cooling unit repaired., , Otherwise, walk-in cooler and freezer were properly holding temperatures at 2.8C and -22C.
1. Hand sink by the kitchen entrance and expo does not have paper towels in the dispernser. , , 2. Hand washing sink in bakery section does not have paper towels available., , 3. Public men's washroom sink does not yield hot water. The hand dryer in the men's washroom is in disrepair. , , Please ensure that customers are able to dry their hands after using the washroom., Other hand sinks in kitchen and Tiger Sugar are well stocked with soap and paper towels.
Large crack was observed in the walk-in cooler leading to the walk-in freezer.
1. Spider strainer was noted to be fraying around the edges, staff indicated it would be thrown out., , 2. Duct tape was used inside the prep cooler to hold the hinge together., , 3. Ice machine had a pink residue collecting on the inside of the machine, on the ceiling of the unit. , , 4. Ice cream scoop in bakery was left exposed in a bin with a shallow pool of water. , , Please ensure that equipment is regularly cleaned and sanitized to ensure safe food handling.
Bakery area has food debris and water underneath the cooler and in hard to reach areas. , , Inspection conducted as kitchen staff were in the middle of doing a deep clean of the kitchen.
The wall next to the standing cooler in the Tiger Sugar dry storage area was noted to be removed for some electrical signage work., , Please ensure that the noted walls are repaired to a condition that is smooth, non-absorbent, and easy-to-clean.
Personal belongings were observed in the food preparation area at the time of inspection. The operator was informed and the items were removed., , Please ensure that items not associated with food preparation are stored away from food areas.
A prep table cutting board was observed to have discoloration and grooves at the time of inspection. , , Please ensure that the cutting/food handling surface is resurfaced or replaced to ensure safe and sanitary food handling.
Several fried foods such as fried chicken skins were measured at 17.7-20.8C. Staff had mentioned that they were cooling down. A pot of pork kimchi stew was measured at 55.6C. The manager was informed, and the foods were either moved into the walk-in cooler or heated to 74C. , , Please ensure that high-risk foods are stored at temperatures OUTSIDE of the danger zone of 4-60C. Please also ensure that foods are cooled rapidly from 60C to 20C in less than 2 hours and 20C to 4C in less than 4 hours to prevent the growth of pathogens.
Hand sinks in the back area and the staff washroom were observed to be out of paper towels. The manager was informed and paper towels were provided for each area., , Please ensure that hand sinks are fully stocked to help ensure regular and proper hand hygiene.
A bowl was observed to be immersed in a bulk container of panko crumbs. The bowl was removed after a discussion with the operator., , Please ensure that utensils are stored in a manner that prevents the contamination of food.