105 - 6730 Taylor Drive
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 19, 2026
Not in ComplianceJams from Betty's Jam were being sold at facility. All food sold in this facility must come from an approved source. Please provide this information. Otherwise, jams cannot be sold.
Apple, lemon, raspberry and custard filled donuts are displayed at room temperature. Currently there were no custard filled donuts for sale. Discussed refrigerating any custard filled donuts., The mini cooler was missing a thermometer. Staff installed cooler with thermometer.
Staff are completing dishwashing as followed: wash with soap and water in first sink, rinsing soap off in second sink and then air drying. , Discussed third step should be sanitizing in bleach water. Staff have chlorine test strips to measure concentration. Discussed using 1/2 tsp bleach to 1 lit of water.
This restaurant has been inspected 4 times since January 9, 2025, with 3 in compliance, 1 not in compliance, and 0 closures on record.
3 violations
Jams from Betty's Jam were being sold at facility. All food sold in this facility must come from an approved source. Please provide this information. Otherwise, jams cannot be sold.
Apple, lemon, raspberry and custard filled donuts are displayed at room temperature. Currently there were no custard filled donuts for sale. Discussed refrigerating any custard filled donuts., The mini cooler was missing a thermometer. Staff installed cooler with thermometer.
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.
Staff are completing dishwashing as followed: wash with soap and water in first sink, rinsing soap off in second sink and then air drying. , Discussed third step should be sanitizing in bleach water. Staff have chlorine test strips to measure concentration. Discussed using 1/2 tsp bleach to 1 lit of water.
1 violation
No Sanitizer available for use , , The operator prepared a container of Chlorine (Bleach water solution) at 100 ppm available for sanitizer
No violations
No violations