4912 43 Street
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 3, 2026
Not in ComplianceOperator had quats test strips available at the time of inspection, however they were expired., , ** Observed again on August 11, 2025., , *** Observed again on March 3. 2026., , Please ensure that testing strips for quaternary ammonium is valid and not expired.
Food handling permit is framed and posted above the drink fridge., , Food handling permit was observed to be expired., , Please ensure that the most up to date version of the permit assigned to this facility is posted for the public to view.
The wall behind and the floors beneath the deep fryers were observed to have an accumulation of food, oil, and dust. , , Please ensure that the fryers are moved out of the way and a deep clean is done in these areas to remove food, oil, and dust.
This restaurant has been inspected 6 times since August 11, 2023, with 0 in compliance, 6 not in compliance, and 0 closures on record.
3 violations
Operator had quats test strips available at the time of inspection, however they were expired., , ** Observed again on August 11, 2025., , *** Observed again on March 3. 2026., , Please ensure that testing strips for quaternary ammonium is valid and not expired.
Food handling permit is framed and posted above the drink fridge., , Food handling permit was observed to be expired., , Please ensure that the most up to date version of the permit assigned to this facility is posted for the public to view.
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.
The wall behind and the floors beneath the deep fryers were observed to have an accumulation of food, oil, and dust. , , Please ensure that the fryers are moved out of the way and a deep clean is done in these areas to remove food, oil, and dust.
2 violations
Wet cloths with sanitizing solution were left out on countertops. , Staff were advised that wet cloths can house bacteria and lead to contamination of food surfaces and were discarded.
Operator had quats test strips available at the time of inspection, however they were expired., , ** Observed again on August 11, 2025.
3 violations
Operator had quats test strips available at the time of inspection, however they were expired., , Operator has ordered new test strips.
The permit was initially posted in the kitchen, where it was not visible to customers at the till., , The operator relocated the permit to the other side of the wall, making it visible to customers.
Two plastic cutting boards in storage were observed to be worn out, making them no longer smooth and easy to clean. The operator promptly discarded the damaged cutting boards., , All other utensils throughout the facility were clean and in good condition.
1 violation
The staff washroom that directly opens to a food preparation area was observed to not have a self-closing mechanism. , , Please ensure that washrooms that open directly into the food preparation area have a self-closing mechanism to ensure safe food handling.
2 violations
The backdoor weatherstripping was observed to be in need of replacing., , Please ensure that the weatherstripping is repaired or replaced to prevent the entry of pests.
The staff washroom that directly opens to a food preparation area was observed to not have a self-closing mechanism. , , Please ensure that washrooms that open directly into the food preparation area have a self-closing mechanism to ensure safe food handling.
2 violations
Operator stated reno floor plan coming up. , , Reno plan upcoming. , The flooring in the cold prep cooler area is worn out., - Ensure the floor surfaces are in good repair.
It was observed that the serving spoon, spatula were being stored on a plate in room temperature with food debris on them. Bacterial growth can occur on dirty utensils when kept in a room temperature environment. Staff complied to change the utensils. , , - Please ensure utensils are stored in a manner that prevents the growth of pathogenic bacteria. Utensils can be stored in ice water at 4 degrees C or colder, in a hot water bath, sanitized solution or changed out every two hours.