4720 51 Avenue
April 15, 2026
PassThe second preparation cooler was 11 C on top, while the underneath portion measured 2.5 C. The food on the top portion was internally probed and measured 8-9.5 C. The onsite kitchen manager was made aware and asked to discard the high-risk items, which was completed. , , Please ensure that the preparation cooler is maintaining a temperature of 4 C or below.
A valid permit, expires May 2026, was observed., , The permit was located in the hallway to the kitchen, making it difficult for patrons to view. The onsite manager was asked to relocate the permit to a move visible area accessible to all patrons.
Hard to reach areas such as, under the shelving units in the walk- in cooler and handles on the walk-in coolers and freezers, were needing to be cleaned. Please ensure that hard to reach areas are cleaned and maintained in sanitary conditions.
This restaurant has been inspected 8 times since October 4, 2024, with 8 passes and 0 closures on record.
The second preparation cooler was 11 C on top, while the underneath portion measured 2.5 C. The food on the top portion was internally probed and measured 8-9.5 C. The onsite kitchen manager was made aware and asked to discard the high-risk items, which was completed. , , Please ensure that the preparation cooler is maintaining a temperature of 4 C or below.
A valid permit, expires May 2026, was observed., , The permit was located in the hallway to the kitchen, making it difficult for patrons to view. The onsite manager was asked to relocate the permit to a move visible area accessible to all patrons.
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.
Hard to reach areas such as, under the shelving units in the walk- in cooler and handles on the walk-in coolers and freezers, were needing to be cleaned. Please ensure that hard to reach areas are cleaned and maintained in sanitary conditions.
The QUAT sanitizer test strips were observed to be expired at the time of inspection., , Please ensure that valid test strips are available to help monitor and confirm sanitizer concentrations.
Hard-to-reach areas such as the ceiling just outside of the walk-in freezer and the walk-in freezer fan covers were observed to be in need of cleaning. , , The staff washroom faucet was observed to be loose at the time of inspection., , , Please ensure that the noted areas are cleaned. Please also ensure that the noted sink faucet is properly fastened/secured to ensure safe operation.
The kitchen hand sink was noted to be out of soap at the time of inspection. The hand sink was restocked after informing the manager., , Please ensure that handwashing sinks are kept properly stocked to ensure proper and regular hand hygiene.
A roll of paper towels was observed to be stored outside of its dispenser in the staff washroom., , Please ensure that the paper towels are stored in a manner that prevents their contamination to ensure proper hand hygiene.
A bottle of QUAT sanitizer was noted to have inadequate labelling to indicate its contents. The manager was informed and the bottle was re-labelled shortly after. , , Please ensure that chemicals are kept properly labelled to ensure safe food handling.
The chlorine dishwasher was measured to dispense 0 ppm of sanitizer at the time of inspection. The kitchen manager was asked to use the adjacent two-compartment sink as a sanitizing step until the dishwasher is repaired., , Please ensure that the dishwasher is able to dispense 100 ppm of chlorine sanitizer in the final rinse cycle.
The ice scoop was observed to be stored on an insanitary surface at the time of inspection. A set of tongs were also observed to be stored in 40.7C water. Scoops without handles were observed to be immersed in a bulk salt and paper container. The items were removed and/or stored appropriately after a discussion with the kitchen manager., , Please ensure that utensils are stored in a manner that prevents the contamination of food.
Hard-to-reach areas such as the ceiling just outside of the walk-in freezer, the walk-in freezer fan covers, and the staff washroom fan cover were observed to be in need of cleaning. , , The staff washroom faucet was observed to be loose at the time of inspection., , , Please ensure that the noted areas are cleaned. Please also ensure that the noted sink faucet is properly fastened/secured to ensure safe operation.
The QUAT sanitizer test strips were observed to be expired at the time of inspection., , Please ensure that valid test strips are available to help monitor and confirm sanitizer concentrations.
Grouting and weatherstripping in the kitchen needs to be replaced., , Please ensure that all surfaces in the facility, including flooring and walls, are smooth, durable, non-absorbent, and easy to clean.
Prep sink faucet by the receiving area was observed to be dripping and leaking. , , Please ensure that equipment in this facility is maintained in good condition that ensures safe handling of food.
The back preparation handwashing sink was observed to have paper towels stored right next to the dispenser. The operator was informed and the towels were placed in the dispenser., , Please ensure that handwashing sinks are stocked to help encourage regular and proper hand hygiene.
The ceiling/exhausts of the main hallway in between the kitchen and dishwashing area were observed to be in need of cleaning., , Please ensure that the noted areas are kept clean to ensure the safe and sanitary handling of food.
The upstairs staff washroom was observed to have paper towels stored outside of their dispenser. The roll of paper towels was placed inside the dispenser after a discussion with the operator. , , Please ensure that handwashing supplies are stored in a clean and sanitary manner.
Staff coffee cups were observed next to the deep fryer and in the dry storage area next to the back door. The items were removed and a discussion was held with management., , Please ensure that items not associated with food handling/operation are stored away from food storage and preparation to prevent the contamination of food.