4914 50 Avenue
March 2, 2026
PassTwo compartment sink was observed within the back of the facility. Utensils and dishes were being sanitized using Purell multi-surface sanitizer by spraying the solution., , While the Purell sanitizer is food grade, proper sanitization of utensils and dishes requires complete submersion in the sanitizer for 2 minutes. , , Please ensure that an approved sanitizer, such as the Purell multi-surface solution, bleach or Quats, is being used to submerge the dishes and equipment.
The sink being used for handwashing was also being used to clean dirty dishes. Possible contamination can occur from washing hands over dishes and equipment. , , Please ensure that a designated hand sink is being used only for handwashing and has soap, paper towel that is easily accessible.
The facility was observed to be operating outside of their food permit. No reusable utensils are allowed; however, it was noted that reusable utensils are being provided to customers. , , Please ensure that only disposable utensils are being used.
Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up around the fridge and preparation cooler. , , Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
This restaurant has been inspected 8 times since July 16, 2025, with 8 passes and 0 closures on record.
Two compartment sink was observed within the back of the facility. Utensils and dishes were being sanitized using Purell multi-surface sanitizer by spraying the solution., , While the Purell sanitizer is food grade, proper sanitization of utensils and dishes requires complete submersion in the sanitizer for 2 minutes. , , Please ensure that an approved sanitizer, such as the Purell multi-surface solution, bleach or Quats, is being used to submerge the dishes and equipment.
The sink being used for handwashing was also being used to clean dirty dishes. Possible contamination can occur from washing hands over dishes and equipment. , , Please ensure that a designated hand sink is being used only for handwashing and has soap, paper towel that is easily accessible.
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 facility was observed to be operating outside of their food permit. No reusable utensils are allowed; however, it was noted that reusable utensils are being provided to customers. , , Please ensure that only disposable utensils are being used.
Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up around the fridge and preparation cooler. , , Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
Two compartment sink was observed within the back of the facility. Utensils and dishes were being sanitized using Purell multi-surface sanitizer by spraying the solution., , While the Purell sanitizer is food grade, proper sanitization of utensils and dishes requires complete submersion in the sanitizer for 2 minutes. , , Please ensure that an approved sanitizer, such as the Purell multi-surface solution, bleach or Quats, is being used to submerge the dishes and equipment.
The sink being used for handwashing was also being used to clean dirty dishes. Possible contamination can occur from washing hands over dishes and equipment. , , Please ensure that a designated hand sink is being used only for handwashing and has soap, paper towel that is easily accessible.
The facility was observed to be operating outside of their food permit. No reusable utensils are allowed; however, it was noted that reusable utensils are being provided to customers. , , Please ensure that only disposable utensils are being used.
No food handling permit was printed and on display for customers to view. , , Please print off and display a valid food handling permit.
The ice scoop was observed being stored inside the machine. Onsite staff immediately corrected the issue., , Please ensure that the scoop is stored outside of the ice machine in a clean, protected container.
Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up around the fridge and preparation cooler. , , Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
The washroom door opens directly into the cashier/café area. , , Please ensure that a self-closing mechanism is installed to ensure safe and sanitary food handling.
The washroom door opens directly into the cashier/café area. , , Please ensure that a self-closing mechanism is installed to ensure safe and sanitary food handling.
The walls exiting the food preparation area were observed to be in disrepair., , Please ensure that all facility surfaces are smooth, non-absorbent, and easy-to-clean.
The washroom door opens directly into the cashier/café area. , , Please ensure that a self-closing mechanism is installed to ensure safe and sanitary food handling.
The walls exiting the food preparation area were observed to be in disrepair., , Please ensure that all facility surfaces are smooth, non-absorbent, and easy-to-clean.
The display cooler was measured at 22C at the time of inspection. The operator had mentioned that the compressor was not turned on., , Please ensure that refrigeration units are able to hold temperatures of 4C or lower.
The washroom door opens directly into the cashier/café area. , , Please ensure that a self-closing mechanism is installed to ensure safe and sanitary food handling.
The walls exiting the food preparation area were observed to be in disrepair., , Please ensure that all facility surfaces are smooth, non-absorbent, and easy-to-clean.