300 - 10 McKenney Avenue
April 8, 2026
Pass***The hot holding for the soup was 53C (stirred). Discussed that if the hot holding was not maintained at 60C of hotter, the soup was to be re-cooked to 74C before being returned to the hot holding unit. Soup was on the stove before the end of the inspection for recooking., There was a timer set up for the staff to check the water level in the hot holding unit for the soup. There was water present in the unit at the time of inspection.
This restaurant has been inspected 12 times since September 18, 2024, with 12 passes and 0 closures on record.
***The hot holding for the soup was 53C (stirred). Discussed that if the hot holding was not maintained at 60C of hotter, the soup was to be re-cooked to 74C before being returned to the hot holding unit. Soup was on the stove before the end of the inspection for recooking., There was a timer set up for the staff to check the water level in the hot holding unit for the soup. There was water present in the unit at the time of inspection.
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.
***The hot holding unit was not maintaining a 60C temperature. Chef checked it and found it was dry (no water in the reservoir). the closest staff was directed to refill the reservoir. The entire cook line staff were educated by the chef and were now to be checking it every half hour to ensure that the reservoir was maintained and the temperature was over 60C. It was over 60C by the end of the inspection.
***one bulk food bin had a single use portioning cup being used as a scoop. It was removed and discarded during the inspection.
***There were no staff on file still present with their food safety certificates.
***There were no chlorine test strips available for checking the sanitizer concentration in the dishwasher., The expired chlorine test strips were discarded during the inspection. There had been new ones ordered but had not come in yet., ***Expired chlorine test strips were being used for checking the dishwasher. Operator plans on ordering new ones. Picture of new test strips requested to be sent to karen.hislop@ahs.ca
***The hot holding for the chowder had been ordered but not delivered yet. Discussed safe hot holding procedures and explained that there were heat stable toxins that are not removed by re-heating once they are present. Hot holding is to remain above 60C at all times., ***The hot holding unit was not in good working condition. The temperature was 27C to 30C. Discussed the concern and they planned to replace this unit.
***There were washed containers and inserts that were being stacked wet and not being allowed to air dry before being put away.
***There were no chlorine test strips available for checking the sanitizer concentration in the dishwasher., The expired chlorine test strips were discarded during the inspection. There had been new ones ordered but had not come in yet., ***Expired chlorine test strips were being used for checking the dishwasher. Operator plans on ordering new ones. Picture of new test strips requested to be sent to karen.hislop@ahs.ca
***The hot holding for the chowder had been ordered but not delivered yet. Discussed safe hot holding procedures and explained that there were heat stable toxins that are not removed by re-heating once they are present. Hot holding is to remain above 60C at all times., ***The hot holding unit was not in good working condition. The temperature was 27C to 30C. Discussed the concern and they planned to replace this unit.
***The hot holding was on with chowder present. The temperature was 27C to 30C. Discussed the concern and they planned to replace this unit. the chowder present was discarded during the inspection.
***There were washed containers that were stacked wet. Discussed ensuring that they are air dried prior to being stacked and nested. They were removed for re-washing during the inspection., Ensure dishes are allowed to air dry before being put away.
The expired chlorine test strips were discarded during the inspection. There had been new ones ordered but had not come in yet., ***Expired chlorine test strips were being used for checking the dishwasher. Operator plans on ordering new ones. Picture of new test strips requested to be sent to karen.hislop@ahs.ca
***The hot holding unit was not in good working condition. The temperature was 27C to 30C. Discussed the concern and they planned to replace this unit.
***The hot holding unit had been turned off and there was still soup present. the 23C soup was discarded during the inspection (new soup was already in the process of being heated up.
***Bricks of butter and whipped butter were being stored at room temperature. Discussed tht the manufacturers instructions were to be followed with regards to food storage (labeled as keep refrigerated). All the butter was moved to a cooler immediately.
***There was one cooler that was 15C. Staff investigated and there was plastic covering the blower. Once removed the cooler returned to 4C promptly. Records from earlier today indicated cooler was 32F.
***The washed containers were stacked and nested with water still present on them. Discussed this can lead to a build up of bacteria or mould growth. They were removed to be spread out for air drying.
***The glass washer was being used for non glasses. there was a knife present. Discussed with general manager and it was removed to the dishwasher in the back. Glass washers are not for non glass utensils.
***Expired chlorine test strips were being used for checking the dishwasher. Operator plans on ordering new ones. Picture of new test strips requested to be sent to karen.hislop@ahs.ca
*discussed that the pH records (on a wipeable chart) should have a picture taken for historical look up. Sous chef onsite Saturday was requested to send copy of Saturday logs by e-mail file will be updated once received., Records were being done but not retained.
Cleaning cloths were noted to be on prep counters as well as hanging off staff aprons. Food handlers were noted to be using cleaning cloths for pot holding, wiping hands, and anti-slip mat for cutting boards. , Please note that all cleaning cloths must be stored in a sanitizing solution at all times. Cleaning cloths must not be used for wiping hands, potholders or anti-slip mats. Please acquire proper potholders and anti-slip mats that are easy to clean and sanitize. Please wash hands and use a disposable paper towel to wipe hands.
Food handlers were not washing hands between tasks. Food handlers were noted to be pulling their pants up and conducting food handling without washing hands. , Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks. Please wash hands.
pH test strips to test sushi rice pH were not observed at the time of inspection. , The operator indicated that they have placed an order to acquire pH test strips.
Both employee doors were noted to be open during the inspection. , Please keep these doors closed at all times. As these doors open directly in the food handling area, please install self-closing mechanism to both these doors.
Black buildup was noted on prep counter mounted can opener. , The operator was advised to clean and sanitize the can opener during the inspection. The operator moved the can opener to the dishwashing area.
General cleaning and sanitizing is required throughout the facility. Buildup was noted on the door handles of prep coolers. , Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner.
***There was packaged meat sitting thawing in the sink. Discussed proper thawing methods (under running water, in the cooler. Staff set up an ice bath for thawing.
***There were inserts of raw skinned chicken sitting on a cart in the back prep area with no staff present. Chicken was 8 to 12 C on the surface. This is enough to allow bacterial growth. If staff are not processing perishable foods, it is to be returned to the cooler before they leave the area. Manager took the cart to the cooler.
Nov 20, 2924, ***Washed inserts were stacked wet and not allowed to air dry. Showed manager the concern and explained that once dry the equipment could be stacked up for storage., , Sep 18, 2024, ***The washed containers were stacked and nested with water still present on them. Discussed this can lead to a build up of bacteria or mould growth. dishes and utensils are to be air dried before being put away.
Nov 20, 2024, ***The walk in cooler door gasket was in disrepair., , Sep 18, 2024, ***Main walk in cooler door (closest to the cook line) gasket was in disrepair and the door was not sealing properly.
***the second door to the walk in cooler was ajar. Ensure that the self closing mechanism works or staff keep the door closed. Manager closed during the inspection. Discussed signage may assist staff in ensuring that the door is properly closed.
***The handles on the line coolers had a build p of debris present. Discussed with staff and manager that they needed to be cleaned and maintained in a clean and sanitary condition.
***The washed containers were stacked and nested with water still present on them. Discussed this can lead to a build up of bacteria or mould growth. dishes and utensils are to be air dried before being put away.
***Main walk in cooler door (closest to the cook line) gasket was in disrepair and the door was not sealing properly.
The second door to the walk-in cooler was ajar. Discussed that it was to be closed for proper temperature control. Corrected during the inspection
***There was undiluted quat sanitizer present in spray bottles on the cook line and in the back prep area. Discussed and the bottles were removed and they were refilled with correctly diluted sanitizer.
***The dishwasher was not adequately sanitizing the dishes. There was no sanitizer present in the source container. Corrected during the inspection and records were checked (it had been dispensing a 50ppm solution this morning-discussed required concentration for effective sanitizing was 100ppm). Staff was directed to ensure utensils and equipment put through the dishwasher were re-washed and sanitized.
***The dishwasher was not working properly, the water was not being retained in the unit. Water could not be heard in the machine during the wash cycle. Discussed with staff who found there was a container jammed in the drain of the dishwasher that appeared to be preventing the water from staying in the unit. Staff corrected and unit appeared to be working properly.
***When the source bottle was changed the unit must be primed enough to ensure that the lines are re-filled with sanitizer all the way through to ensure a full measure of sanitizer is dispensed in the unit. Education was provided to the staff. Written procedures should be available and followed.
***There was a single service container (portioning cup) being used as a scoop in the brown sugar storage container. Scops are to have handles that are stored out of the bulk product.
***There was an open can of drink being stored on the shelf above the back food prep surface with the dry storage. Personal belongings and potential contaminants should be stores away from the food areas of the kitchen.
***the sanitizer concentrations were not being checked often enough to ensure proper sanitizer concentrations were being maintained. In the morning records indicated that the dishwasher was sanitizing the dishes and that the quat surface sanitizer was correct. At the time of inspection, there was undiluted quat sanitizer on the line and the dishwasher was not sanitizing the dishes.
***Utensils were not being stored in a clean and sanitary manner. The knives stored in inserts with water were not being temperature controlled (no ice) and did not have sanitizer present.
***The washed containers were stacked and nested with water still present on them. Discussed this can lead to a build up of bacteria or mould growth. dishes and utensils are to be air dried before being put away.
***Main walk in cooler door (closest to the cook line) gasket was in disrepair and the door was not sealing properly.
***There was a build up of dirt/grunge on the non food contact surfaces (the exterior wall of the walk in cooler (across from the hand sink), the wall behind the cook line (across from the back prep area), on the wall and books for the food safety record keeping.
***The line cooler door handles had a noticeable build up of grease present.