20 Hebert Road
May 1, 2026
Pass*One out of three Sink and Surface sanitizer buckets in the kitchen were tested and showed inadequate concentration. Refresh the sanitizer. Ensure adequate sanitizer concentration is maintained at all times and is confirm through routine testing. Sanitizers were refreshed and adequate concentration was detected.
*After multiple cycles, the high temperature dishwasher was not reaching adequate final rinse temperature at the gauge(70-75C, required to be at least 82C) and plate level (69C, required to be at least 71C). The manager identified that the booster heater was turned off. Once the booster was turned back on, the proper final rinse temperatures were reached. Please ensure the booster is turned on when the dishwasher is in operation and, please review this requirement with all staff.
*Caulking along the dishwashing area had signs of mould growth. Replace caulking and ensure all water tight junctions are in good working condition., , *Another leak was noted in the cupboard directly under the hand-washing sink in servery area. A bucket of dirty water was present under the sink. Investigate and ensure plumbing is in good repair.
This restaurant has been inspected 10 times since September 20, 2024, with 10 passes and 0 closures on record.
*One out of three Sink and Surface sanitizer buckets in the kitchen were tested and showed inadequate concentration. Refresh the sanitizer. Ensure adequate sanitizer concentration is maintained at all times and is confirm through routine testing. Sanitizers were refreshed and adequate concentration was detected.
*After multiple cycles, the high temperature dishwasher was not reaching adequate final rinse temperature at the gauge(70-75C, required to be at least 82C) and plate level (69C, required to be at least 71C). The manager identified that the booster heater was turned off. Once the booster was turned back on, the proper final rinse temperatures were reached. Please ensure the booster is turned on when the dishwasher is in operation and, please review this requirement with all staff.
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.
*Caulking along the dishwashing area had signs of mould growth. Replace caulking and ensure all water tight junctions are in good working condition., , *Another leak was noted in the cupboard directly under the hand-washing sink in servery area. A bucket of dirty water was present under the sink. Investigate and ensure plumbing is in good repair.
*A small section of the kitchen flooring by the hand washing sink in the back area and side food preparation area was in disrepair Repair flooring. Ensure all flooring are in a good state of repair to facilitate the easy cleaning.
*Unwrapped tea bags were found not protected from contamination. Tea bags were stored in an open container in the residents accessible coffee/beverage station. Change storage practice. Ensure tea bags are protected contamination, store in a clean container with a lid or provide individually wrapped tea bags. Manager removed tea bags.
*Cooked pizza was stored in the hot holding unit, temperature measured was 55C. Food inserts on the hot holding unit were observed to be stacked on top of each other. Change storage practice, ensure each insert sits fully inside the hot holding unit to ensure hot foods are maintained at 60C or higher. Discussed onsite and staff rearranged inserts.
*A small section of the kitchen flooring by the hand washing sink in the back area and side food preparation area was in disrepair Repair flooring. Ensure all flooring are in a good state of repair to facilitate the easy cleaning., *The finishes inside the drawers in the servery area were no longer smooth and easy to clean. Repair/refinish the drawers to facility easy cleaning. , *A bucket with dirty water was found in the cupboard directly under the hand washing sink in servery area. Investigate and ensure plumbing is in good repair.
*Cleaning is required for the following areas due to the build up of debris, grime, dust or mould like substance:, -hard to reach area under the worktables and behind cooking equipment, -storage drawers and cupboards in the servery area , -nozzles and hard to reach areas inside the juice machine
*Multiple food items found not covered to protect from contamination- tray of chicken breasts and a cake. Ensure all food products are protected from contamination. Corrected on site: Food products were covered with parchment paper., *Unwrapped tea bags were found not protected from contamination. Tea bags were stored in a open container. Change storage practice. Ensure tea bags are protected contamination, store in an clean container with a lid. Corrected on site: manager transferred tea bags to a container with a lid and tongs were available for staff to use to handle the tea bags.
*Sink and Surface food safe sanitizer tested was too high. Color change was out of the required range. Adjust and ensure the sanitizer is at the proper concentration to be food safe.
*Staff personal belongings were found stored on a shelf under the hand sink. Relocate staff personal items to a dedicated staff area to prevent cross contamination. Review with all staff. Corrected on site: staff moved items to dedicated storage shelf in dry storage room.
*Caulking along the dishwashing area had signs of mould growth. Replace caulking and ensure all water tight junctions are in good working condition., *Tape from previous construction work was still present on the wall covering. Remove to allow easy cleaning of walls.
*Cleaning is required for the following areas due to the build up of debris, grime, dust or mould like substance:, -hard to reach area under the worktables and equipment, -wall coverings by food prep areas, -nozzles and hard to reach areas inside the juice machine
*Inadequate sanitizer detected in one out of the two wiping cloth sanitizer buckets tested. (Sink and Surface Sanitizer). Refresh sanitizer. Corrected on site: manager refreshed sanitizer and adequate concentration detected.
*Mould-like substance noted on the caulking at the dishwashing area. Redo caulking/remove mould.
*Rolling cover in the dessert cooler located in the server areas was cracked/ripped. Replace and ensure cove is in good repair.
*Dust accumulation noted on the ceiling vents above side food preparation areas. Clean vents. , *Mould-like substance noted on the shelving in the walk-in cooler. Clean shelving.
*Storage shelf in the back storage room was designated for staff to store personal items, please label area and ensure facility items are adequately separated from staff personal items.
*Food products were found not protected from contamination. Cover foods and ensure they are protected from contamination. Corrected on site. Food products covered with lids and cover put on rolling racks. , -container of hard-boiled eggs and container of butter in the front prep cooler, -rolling rack of food products in the walk in cooler, -rolling rack of food products in the front servery cooler, , *Cross contamination was found. Tray of eggs were stored directly above ready to eat foods in the front prep cooler. Reorganize and ensure raw foods are below cooked/ready to eat foods. Corrected on site: eggs relocated to the bottom shelf.
*Front servery hand sink soap dispenser was empty. A soap refill was on the counter but it was not the correct fit for the dispenser. Refill and ensure staff know where to get the proper refill. Corrected on site: manager installed the proper soap refill into the dispenser.
*Storage shelf in the back storage room was designated for staff to store personal items, please label area and ensure facility items are adequately separated from staff personal items.
*Caulking along the dishwashing area had signs of mould growth. Replace caulking and ensure all water tight junctions are in good working condition.
*Built up of food debris/ food crumbs was noted in the following areas and cleaning is required., -equipment storage containers directly located below the side prep table, -stand alone mixer next to the back hand sink, -plastic storage containers for baking dry ingredients in the back storage room.
*Ceiling vents throughout kitchen were dusty and dirty. Clean vents and add to routine cleaning.
*Ceiling/bulkhead, and a pillar by the side food preparation area and area directly outside the walk in cooler was covered in hoarding material. Please investigate the reasons why hoarding material is up and provide PHI with an action plan within 2 weeks.