4919 50 Street
March 4, 2026
PassChicken thighs and pork belly being held in a hot holding unit were measured to have an internal temperature of 57.4C., The owner was asked to increase the temperature of the hot holding unit and to reorganize the meat to allow for more even coverage of heat in the hot holding unit. , , Please ensure that all hot holding units are capable of rapidly heating and consistently maintaining high‑risk foods at an internal temperature of 60°C or higher.
This restaurant has been inspected 7 times since January 2, 2025, with 7 passes and 0 closures on record.
Chicken thighs and pork belly being held in a hot holding unit were measured to have an internal temperature of 57.4C., The owner was asked to increase the temperature of the hot holding unit and to reorganize the meat to allow for more even coverage of heat in the hot holding unit. , , Please ensure that all hot holding units are capable of rapidly heating and consistently maintaining high‑risk foods at an internal temperature of 60°C or higher.
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.
Ventilation is not adequate for deep frying, as cited by safety codes officer., , Please ensure that food is not being deep fried in this kitchen.
Food facility is operating in contravention to the restrictions set out by the food handling permit., , No deep frying or extensive grease producing cooking is permitted for this facility.
Facility uses a bleach solution to sanitize equipment and surfaces. , Bleach solution is stored in a spray bottle. Test strips are available onsite., , Test strip was used and found the solution of the bottle to be at 25-50 ppm., Sanitizing solution was discarded, and a new chlorine solution was created and tested to be at an adequate concentration.
Bulk rice was being stored in its original paper packaging. Loose grains of rice were observed in the surrounding area., , The operator took the bag of rice and placed it into an appropriate food grade container during the inspection. , , Bulk food items should not be stored in its original packaging to prevent being a pest attractant. and to protect the bulk supply from being contaminated.
Food facility is operating in contravention to the restrictions set out by the food handling permit.
Most, if not all, handwashing stations (including the facility washrooms) were observed to be missing soap and/or paper towels. , , Please ensure that all handwashing stations are equipped with soap and paper towels to help ensure regular and proper hand hygiene.
Most, if not all, handwashing stations were observed to be missing soap and/or paper towels. Some stations were restocked during the inspection., , Please ensure that all handwashing stations are equipped with soap and paper towels to help ensure regular and proper hand hygiene.
Thermometers were observed to be missing in all temperature-controlled units at the time of inspection., , Please ensure that monitoring thermometers are available in all temperature-controlled units to help ensure and confirm temperatures.
Most, if not all, handwashing stations were observed to be missing soap and/or paper towels. Some stations were restocked during the inspection., , Please ensure that all handwashing stations are equipped with soap and paper towels to help ensure regular and proper hand hygiene.
The ceiling tiles in the back prep area were observed to be displaced for some work in the ceiling., , Please ensure that the ceiling tiles are replaced so that the ceiling is smooth, non-absorbent and easy-to-clean.