1 - 7727 50 Avenue
August 18, 2025
PassThree cutting boards were observed to be overworn with scratches and discoloration., , The operator discarded the overworn cutting boards during the inspection., , Please ensure all equipment is regularly monitored and that damaged or worn items unfit for use are promptly removed from service.
This restaurant has been inspected 3 times since January 29, 2025, with 3 passes and 0 closures on record.
Three cutting boards were observed to be overworn with scratches and discoloration., , The operator discarded the overworn cutting boards during the inspection., , Please ensure all equipment is regularly monitored and that damaged or worn items unfit for use are promptly removed from service.
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 corner of the melamine counter near the grill has a significant piece of melamine missing, exposing unfinished wood., , Unfinished wood is absorbent and is not smooth, therefore, unfinished wood cannot be cleaned., , ACTION:, Please repair or replace this section of counter so that it is smooth, durable, non-absorbent, and in good repair.
1) Various used cleaning cloths were observed on countertops and food contact surfaces. The chlorine solution (100ppm) was stored in a spray bottle and had a used cloth draped over the top of the nozzle., , PHI discussed with operator that germs grow rapidly on used cloths which leads to contamination of surfaces during attempts to sanitize. , , PHI advised either using paper towel (single-use) or submerging the cloth in a bucket of sanitize solution to prevent germs from growing on the cloth. Operator noted she will implement the bucket-method for cloth storage.
1) PHI observed operator wearing gloves, operator directly contacted food and non-food related items. , , PHI discussed changing gloves when tasks change. Operator discarded gloves., , ACTION: , Please change gloves when food-contact starts or stops (when tasks change). REMINDER that hands should be washed when new gloves are put on.
1) The top of the prep cooler was measured at 7C (probe thermometer - probed food). The bottom of the prep cooler was measured at 3C., , 2) The temperature of the cooler in the mini fridge in the back area was measured at 7C., , ACTION:, Please reduce cooler temperatures so that 4C or less can be maintained.
There is a 3 compartment sink at the front (middle compartment is significantly smaller than left and right compartments), and a 1 compartment sink at the back. , , There are handwashing supplies at both sinks. Food debris observed in 1 compartment sink, and dishwashing observed at 3 compartment sink. Therefore, it is unclear which sink is the dedicated handwashing sink., , Washing hands in the same sink used for dishwashing and food handling creates a cross-contamination risk for dishes and food., , ACTION: , Please dedicate a handwashing sink to be used ONLY for handwashing.
The corner of the melamine counter near the grill has a significant piece of melamine missing, exposing unfinished wood., , Unfinished wood is absorbent and is not smooth, therefore, unfinished wood cannot be cleaned., , ACTION:, Please repair or replace this section of counter so that it is smooth, durable, non-absorbent, and in good repair.