1 - 4929 50 Street
May 26, 2026
PassThe back cooler measured 10°C. The owner indicated that the food had been out for less than 2 hours. High-risk foods, such as eggs, were moved to a functioning cooler of 4 C or below. , , Please ensure that food is stored the other functioning cooler or freezer.
Deep cleaning needed in corners and hard to reach areas, as there is dust accumulating around cluttered areas and dishwashing area.
This restaurant has been inspected 6 times since November 14, 2024, with 6 passes and 0 closures on record.
The back cooler measured 10°C. The owner indicated that the food had been out for less than 2 hours. High-risk foods, such as eggs, were moved to a functioning cooler of 4 C or below. , , Please ensure that food is stored the other functioning cooler or freezer.
Deep cleaning needed in corners and hard to reach areas, as there is dust accumulating around cluttered areas and dishwashing area.
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.
Spray bottle with chlorine sanitizer was measured with a chlorine test strip for concentration and found to be at 50 ppm. , , Spray bottle was adjusted to be 100 ppm and sanitizing practices were reviewed with the operator.
Deep cleaning needed in corners and hard to reach areas, as there is dust accumulating around cluttered areas and dishwashing area.
Expired chlorine test strips were observed at the time of inspection. , , Please ensure that valid test strips are obtained to help confirm concentrations of bleach sanitizer.
The chlorine dishwasher was measured to dispense 50 ppm in the final rinse cycle. The operator was asked to sanitize dishware in the adjacent sink with 100 ppm bleach after running them in the dishwasher for until the dishwasher is completely repaired., , Please ensure that the dishwasher is able to dispense at least 100 ppm of bleach sanitizer in the final rinse cycle. 100 ppm of bleach sanitizer can be achieved by diluting 1/2 a teaspoon of non-scented bleach with 1 liter of water.
Expired chlorine test strips were observed at the time of inspection. , , Please ensure that valid test strips are obtained to help confirm concentrations of bleach sanitizer.
The chlorine dishwasher was measured to dispense 50 ppm in the final rinse cycle. The operator was asked to sanitize dishware in the adjacent sink with 100 ppm bleach after running them in the dishwasher for until the dishwasher is completely repaired., , Please ensure that the dishwasher is able to dispense at least 100 ppm of bleach sanitizer in the final rinse cycle.
Expired chlorine test strips were observed at the time of inspection. , , Please ensure that valid test strips are obtained to help confirm concentrations of bleach sanitizer.
The two-compartment sink faucet was observed to be leaking at the time of inspection., , Please ensure that the faucet is repaired.