330 - 525 St. Albert Trail
In Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 12, 2026
In ComplianceQuats sanitizer was measured at 100 ppm. Operator was advised to prepare fresh one and later was measured at 200 ppm.
Staff personal food container and water bottle were observed in the food handling area of the kitchen. The operator was advised to ensure that staff consume food and keep personal items only in designated areas. The items were removed immediately upon request.
An expired food handling permit (expiry date: March 31, 2026) was observed displayed in the facility. The operator was advised to locate and post a valid permit. The operator subsequently provided a photo confirming that a valid food handling permit (expiry date: March 31, 2027) is now posted on the wall.
A white cutting board was observed with deep grooves and accumulated black debris. The operator was advised to replace it with a new one and to regularly monitor cutting boards for deterioration and replace them as needed.
This restaurant has been inspected 5 times since April 5, 2024, with 4 in compliance, 1 not in compliance, and 0 closures on record.
4 violations
Quats sanitizer was measured at 100 ppm. Operator was advised to prepare fresh one and later was measured at 200 ppm.
Staff personal food container and water bottle were observed in the food handling area of the kitchen. The operator was advised to ensure that staff consume food and keep personal items only in designated areas. The items were removed immediately upon request.
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.
An expired food handling permit (expiry date: March 31, 2026) was observed displayed in the facility. The operator was advised to locate and post a valid permit. The operator subsequently provided a photo confirming that a valid food handling permit (expiry date: March 31, 2027) is now posted on the wall.
A white cutting board was observed with deep grooves and accumulated black debris. The operator was advised to replace it with a new one and to regularly monitor cutting boards for deterioration and replace them as needed.
1 violation
***Proper glove use with hand washing was not being done. Discussed with staff that even though they were busy, hands were to be washed before putting on gloves and when changing gloves. Staff started hand washing during the inspection.
7 violations
***the sanitizer solutions were less than the effective 200ppm Quat solution. Corrected during the inspection, new solution was made up that was 200ppm Quat solution.
***Cleaning cloths were stored on the counters and not in a sanitizer solution.
***Proper glove use with hand washing was not being done. Discussed with staff that even though they were busy, hands were to be washed before putting on gloves and when changing gloves. Staff started hand washing during the inspection.
***Discussed that the coolers with the tops opens created opportunity for contamination of the foods. Discussed and explained why the tops were to be closed when the unit was not in active use. cooler tops were closed during the inspection.
***There was a colander of shrimp present over the sink. Shrimp were temperature checked with a probe thermometer and were 17C. Discussed that when perishables were out being handled and staff was called away to deal with customers, perishable foods were not to remain out at room temperature. Staff discarded the shrimp during the inspection.
***Discussed that the coolers were not maintaining the safe food temperatures when the tops were open. This was not keeping the temperature to a safe 4C or colder. Picture was received following the inspection of the foods being 4C.
***The utensils were stored in room temperature water with no sanitizer present. Discussed options and staff emptied the containers and refilled with ice water.
No violations
No violations