3520 Tudor Glen
January 27, 2026
PassMultiple cleaning cloths were observed in use and sitting on countertops instead of soaking in an approved sanitizer solution.
Facility did not have an approved sanitizer solution prepared, nor did they have bulk quat or chlorine to prepare one. At the direction of the PHI, one employee left to purchase bleach. A bleach solution was prepared under the supervision of the PHI at a concentration of 100 ppm. A spray bottle, a bucket for soaking cleaning cloths, and the dishwashing sink was set up with this approved sanitizer solution.
Meat slicer observed in use throughout the day without interim cleaning and sanitizing. Operator stated equipment is cleaned and sanitized only at end of day. Cutting area is not temperature-controlled. Ensure all food-contact equipment is cleaned and sanitized between products and as often as necessary to prevent contamination, including throughout the day during active use.
Walk-in freezer had multiple items being stored directly on the floor. Additional shelving is required to allow proper cleaning and prevent contamination.
This restaurant has been inspected 4 times since December 18, 2025, with 3 passes and 1 closure on record.
Multiple cleaning cloths were observed in use and sitting on countertops instead of soaking in an approved sanitizer solution.
Facility did not have an approved sanitizer solution prepared, nor did they have bulk quat or chlorine to prepare one. At the direction of the PHI, one employee left to purchase bleach. A bleach solution was prepared under the supervision of the PHI at a concentration of 100 ppm. A spray bottle, a bucket for soaking cleaning cloths, and the dishwashing sink was set up with this approved sanitizer solution.
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.
Meat slicer observed in use throughout the day without interim cleaning and sanitizing. Operator stated equipment is cleaned and sanitized only at end of day. Cutting area is not temperature-controlled. Ensure all food-contact equipment is cleaned and sanitized between products and as often as necessary to prevent contamination, including throughout the day during active use.
Walk-in freezer had multiple items being stored directly on the floor. Additional shelving is required to allow proper cleaning and prevent contamination.