39 - 11 Bellerose Drive
May 7, 2026
PassThe beverage cooler was measured at 6.8 °C and was storing milk and strawberry toppings. The operator was advised that perishable food must be kept at 4 °C or lower and was instructed to either repair the beverage cooler or relocate the perishable items to a properly functioning refrigeration unit. The operator voluntarily relocated the milk and strawberry toppings to another cooler in the kitchen, which was measured at 3.5 °C.
The beverage dispenser was observed with accumulated dried food spills and debris. The operator was advised to clean and maintain the equipment in a sanitary condition, and cleaning was initiated during the inspection.
This restaurant has been inspected 8 times since September 16, 2024, with 8 passes and 0 closures on record.
The beverage cooler was measured at 6.8 °C and was storing milk and strawberry toppings. The operator was advised that perishable food must be kept at 4 °C or lower and was instructed to either repair the beverage cooler or relocate the perishable items to a properly functioning refrigeration unit. The operator voluntarily relocated the milk and strawberry toppings to another cooler in the kitchen, which was measured at 3.5 °C.
The beverage dispenser was observed with accumulated dried food spills and debris. The operator was advised to clean and maintain the equipment in a sanitary condition, and cleaning was initiated during the 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 high touch surfaces (handles and covers of the smaller bulk containers had splashes and a build up of product on them.
***There was a build up of dirt/grunge on the legs of the tables and counters in the back.
***There were large amounts of non frozen fries out at room temperature. Discussed and reminded staff that they were to be kept in the cooler or freezer before use.
***The single use customer utensils were not well stored, the business ends were up requiring staff to handle the mouth ends of the utensils.