9 - 6200 67A Street
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This restaurant has been inspected 4 times since May 27, 2026, with 1 in compliance, 3 not in compliance, and 0 closures on record.
No violations
1 violation
: Ensure floors and walls are repaired so that they are smooth, impervious to moisture and easy to clean., , 2. Bare wood shelf is not sealed., , ACTION: Ensure bare wood shelf is painted so that it is smooth, sealed, impervious to moisture and easily cleanable., , 3. Frying and grease production cooking is occurring. Flying pans with oil and grease spatters were observed on stove., , ACTION: Properly ventilation is not in place, therefore, frying or cooking that results in grease production cannot occur on stove top.
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.
6 violations
May 27 - A number of food products were not labeled., , Ensure all products prepared and packaged in house are properly labeled. Labeling must be done in accordance with CFIA labeling requirements and must include a name, contact information, ingredient listing and a made on or best before date. If products are raw, this should be stated on label., , July 30 - Food products are still not properly labeled., , ACTION: Ensure all food products that are made and packaged in the facility are labeled with a facility name, contact information, ingredient listing and a made on or best before date.
During the inspection, home‑prepared food items were found on site (Cate's Purple Oven). Home‑prepared foods are not from an approved source and are not permitted for sale in a licensed food establishment., , ACTION: Remove all home prepared foods for sale.
Operator is cooking foods in house. During the approval inspection, it was discussed with operator that preparing and cooking of raw foods can only occur in the kitchen space that contains the hand-washing sink. In addition, frying or cooking that results in grease production cannot occur as proper suppression is not in place., , ACTION: All cooking of raw products must occur in the kitchen space that contains the hand-washing sink.
1. Penoy eggs (cooked) were stored in a styrofoam cooler and measured at 27C with infrared thermometer. Operator was instructed to discard pinoy eggs., , Balut eggs (cooked) were also stored in styrofoam cooler and measured at 67C with infrared thermometer. Balut eggs were moved electric hot holder. Hot holding unit reached 75C within 3 minutes., , ACTION: Ensure that ALL potentially hazardous foods, including cooked foods, are maintained outside of the Danger Zone (4C to 60C or 39F to 140F)., , Potentially hazardous foods must be stored either below 4C (39F) or above 60C (140F) to prevent rapid growth of bacteria., , 2. Frozen raw pork was observed thawing at room temperature in the two-compartment sink in the bathroom. Pork was measured at a temperature of 18C with infrared thermometer. Pork was discarded., , ACTION: Frozen foods must be thawed using a safe method that keeps the food out of the Temperature Danger Zone (4°C to 60°C). Ensure all frozen foods are thawed under refrigeration, under cold running water, or by another approved method that maintains safe temperatures throughout the thawing process.
Hand washing was obstructed at the beginning of the inspection. Dishes were stored in basin., , ACTION: Do not store items in the hand-washing sink. Hand washing sink MUST be available at all times for hand washing purposes only.
1. Floors and walls were unfinished due to a water leak., , ACTION: Ensure floors and walls are repaired so that they are smooth, impervious to moisture and easy to clean., , 2. Bare wood shelf is not sealed., , ACTION: Ensure bare wood shelf is painted so that it is smooth, sealed, impervious to moisture and easily cleanable., , 3. Frying and grease production cooking is occurring. Flying pans with oil and grease spatters were observed on stove., , ACTION: Properly ventilation is not in place, therefore, frying or cooking that results in grease production cannot occur on stove top.
2 violations
A number of food products were not labeled., , Ensure all products prepared and packaged in house are properly labeled. Labeling must be done in accordance with CFIA labeling requirements and must include a name, contact information, ingredient listing and a made on or best before date. If products are raw, this should be stated on label.
1. Bare wood shelf requires painting., , 2. Vent in kitchen, above food prep area, requires cleaning.