60 - 5250 22 Street
February 12, 2026
PassAppropriate hand washing was not observed during the inspection. Staff members were noted to not be washing hands when transitioning between spaces. Handwashing is one of the most effective ways to reduce potentially harmful bacteria and help to prevent the spread of disease. Please ensure that proper handwashing occurs.
Raw chicken was observed to be thawing in the kitchen sink without the tap running. A staff member turned on the tap when advised. A calibrated probe thermometer was used to measure the internal temperature of the chicken, which was 0.6 C. , , Please ensure that the tap remains running during sink thawing to maintain a cold environment and support safe thawing practices.
Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up in the dishwashing pit. , , Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
This restaurant has been inspected 9 times since June 20, 2024, with 9 passes and 0 closures on record.
Appropriate hand washing was not observed during the inspection. Staff members were noted to not be washing hands when transitioning between spaces. Handwashing is one of the most effective ways to reduce potentially harmful bacteria and help to prevent the spread of disease. Please ensure that proper handwashing occurs.
Raw chicken was observed to be thawing in the kitchen sink without the tap running. A staff member turned on the tap when advised. A calibrated probe thermometer was used to measure the internal temperature of the chicken, which was 0.6 C. , , Please ensure that the tap remains running during sink thawing to maintain a cold environment and support safe thawing practices.
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 were noted to not be clean. Specific debris was observed to be built up in the dishwashing pit. , , Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
Appropriate hand washing was not observed during the inspection. Staff members were noted to not be washing hands when transitioning between spaces. Handwashing is one of the most effective ways to reduce potentially harmful bacteria and help to prevent the spread of disease. Please ensure that proper handwashing occurs.
During the inspection of the walk-in freezer and cooler, multiple containers were observed without covers. Onsite staff covered them when asked. Please ensure that all food containers are covered to prevent contamination.
Raw chicken was observed to be thawing in the kitchen sink without the tap running. A staff member turned on the tap when advised. A calibrated probe thermometer was used to measure the internal temperature of the chicken, which was 0.6 C. , , Please ensure that the tap remains running during sink thawing to maintain a cold environment and support safe thawing practices.
A can of whipping cream was by the grill station. A calibrated infrared thermometer measured the cream to be 22 C, and the length of time the product had been held at room temperature was undetermined. A staff member threw out the item when advised., , Please ensure that food is not being left out at room temperature for more than 2 hours. Harmful bacteria's, viruses and fungi can grow rapidly at room temperature without proper refrigeration.
Flies were noted to be within the kitchen, heavily concentrated within the dishwashing pit., , Please ensure that the facility is maintained as to prevent the harborage of pests. Follow-up will occur to obtain recent records of pest control.
A scoop was observed store inside the flour container. Due to risk of contamination, ensure that the scoop is stored outside the container. A staff member corrected when advised.
Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up in the dishwashing pit. , , Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
Handwashing sinks were accessible, but some of the stations required restocking for soap and paper towels., , Staff resupplied the handwashing stations during the inspection.
A large amount of flies were observed in the facility kitchen and dishpit. The source of flies was likely from the dishpit itse;lf and was discussed with the manager, Shlevin. , , Please ensure that the facility is maintained as to prevent the harbourage of pests. 6+
Fly paper was attached to the ceiling above a food preparation table., , Please ensure that pest control devices are placed away from food handling areas so as to prevent contamination of food from any body parts of the insects.
Food handling permit was not printed or posted in the facility. , The manager was able to provide an email and photo of the current and assigned food handling permit for this facility.
Dishwashing area was dirty and had buildups of grease and food debis on the floor., , Please ensure that all areas of the facility are maintained in a clean and sanitary condition.