101 Riel Drive
March 19, 2026
Pass***There was no paper towels present at the hand sink. Staff corrected right away during the inspection.
***There was a domestic deep fryer present on the counter. It was reported to be used for the gluten free product. Discussed and it is to be under the commercial canopy and properly set up with the fire suppression system. Discussed and staff indicated that it was going to be removed. An alternative is to have the SCO fire inspector out to approve it.
This restaurant has been inspected 17 times since July 22, 2024, with 17 passes and 0 closures on record.
***There was no paper towels present at the hand sink. Staff corrected right away during the inspection.
***There was a domestic deep fryer present on the counter. It was reported to be used for the gluten free product. Discussed and it is to be under the commercial canopy and properly set up with the fire suppression system. Discussed and staff indicated that it was going to be removed. An alternative is to have the SCO fire inspector out to approve it.
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.
Tiny Hoppers St. Albert South - Kitchen
***There were no temperature logs or food safety records being kept and available for review.
***Line cooler tops were being left open and not kept closed when the unit was not actively being served out of.
***The temperature of the line cooler was 9C just after the facility had opened for the day. Staff indicated that the unit lid had been open. Recording thermometer was left onsite and when checked in the afternoon the temperature was 12C. The lid had been left open and the required 4C temperature was not being maintained., The coolers are to be maintaining a safe food temperature of 4C or colder even with the unit is in use.
***There was a build up of dirt/debris around and under the bench seating in the booths. Discussed with staff onsite that these hard to reach areas were to be cleaned regularly. He planned on follow up with the front of house staff to ensure it was done and added to the regular cleaning schedule.
This violation has been carried over from the previous inspection report:, Aug 2025, REPEAT, ***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition., May 2024, ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
***The light level in the walk in produce cooler was inadequate.
This violation has been carried over from the previous inspection report:, Aug 2025, REPEAT, ***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition., May 2024, ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
***The light level in the walk in produce cooler was inadequate.
***The front display cooler was 7C. The min max thermometer got down to 6.6C. Coolers are to maintain temperatures of 4C or colder.
***The light level in the walk in produce cooler was inadequate.
This violation has been carried over from the previous inspection report:, Aug 2025, REPEAT, ***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition., May 2024, ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
This violation has been carried over from the previous inspection report:, Aug 2025, REPEAT, ***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition., May 2024, ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
The front cafe cooler measured 14°C. Staff was unable to determine how long the front cafe cooler was above 4°C. The sandwiches and cheesecakes were discarded.
Canned ketchup was observed to be stored in the original can. The ketchup was moved to a food safe container immediately. Ensure canned food items are moved to a food safe container after opening to prevent leaching.
The bottom of a bowl and cup was observed to be stored directly on top and touching food items one of the prep coolers. The bowl and cup was removed immediately. Ensure food and utensils are stored properly to prevent cross contamination.
This violation has been carried over from the previous inspection report:, Aug 2025, REPEAT, ***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition., May 2024, ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
The front cafe cooler measured 14°C. The temperature was turned down during the inspection but still measured 7.1°C by the end of the inspection. Contact a service professional and repair the cooler such that it maintains 4°C or lower. Perishables are not to be stored in this cooler until it has been repaired.
Food debris and grease build up was observed under the prep tables and cook line. Clean the above mentioned areas.
***There were mouldy zucchini present in the walk in cooler. Staff removed and discarded right away.
Aug 2025, REPEAT, ***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition., May 2024, ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
***There was debris present on the underside of the blade for the meat slicer. Picture taken.
***There were chipped/cracked dishes present on the counter of the food prep area. Discussed with staff present who indicated he was removing those dishes.
Oct 2025, ***There were loose tomatoes present on the floor of the produce walk in cooler (picture taken)., Sep 2025, ***There was produce present in the back corner on the floor of the walk in produce cooler. Ensure that food storage areas are maintained in a clean and sanitary condition.
***There were two layers of perishable food over an ice bath. Discussed with back manager and staff how this did not ensure safe food temperatures. Staff moved product into the cooler.
Aug 2025, REPEAT, ***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition., May 2024, ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
***Light level in the walk in produce cooler was inadequate to ensure effective cleaning was being done. There had been a second light installed (it had fallen down on the floor). Staff picked it up and put on the shelf. It was brighter., , ***Light level in the walk in produce cooler was inadequate to ensure effective cleaning was being done. There was food debris present under the shelving that was not being cleaned.
***There was produce present in the back corner on the floor of the walk in produce cooler. Ensure that food storage areas are maintained in a clean and sanitary condition.
***Sanitizer in the bucket for cleaning cloths was not being maintained at an effective concentration in the front waitstaff area. There was no measurable sanitizer present. Staff was instructed to get a new solution and check it often enough to ensure it is maintained at an effective concentration at all times.
***There were cleaning cloths left sitting out on the counter. Cleaning cloths are to be stored in an effective sanitizer solution between uses or, once used they are to be put in for laundering or single use paper towels are to be used and then discarded.
***There were no temperature logs being kept for the front perishable food cooler. Corrected, kitchen staff provided a template during the inspection for the front staff to use for the cooler.
***Equipment was not being stored clean. The meat slicer reported clean had bits of food and debris present on the unit. Staff corrected during the inspection.
***The front cooler was not maintaining safe perishable food storage temperatures. The unit was 12 C on the top shelf and 10C on the middle shelf. The lowest shelf was non perishable drinks., Manager turned the unit colder and the temperature was lower at the end of the inspection (7C on the middle shelf and 9C on the top shelf). She reported that the staff had indicated that the unit was turned warmer due to the ice buildup.
***Back staff left the highly perishable fish on the counter and in an uncovered Styrofoam cooler. Discussed and if staff has to step away from perishable foods, they are to be returned to the cooler and not left out at room temperature.
***Cooked foods were being improperly cooled. There were several covered containers of cooked foods being left out at room temperature. Discussed safe cooling methods, breaking the large containers down into smaller portions to allow better air flow for quicker cooling, having a timer used to ensure that the food gets moved to a powered cooler in a timely manner, using an ice bath to more quickly cool down the product, using an ice wand to help the food cool down quickly. Staff moved to an ice bath and then into a cooler during the inspection.
***The hand sink closest to the dishwashing area had no soap present. Stocked during the inspection.
***The back outside hand sink was obstructed and could not be used as there were carts and food in the way of using it. Discussed with staff who moved the carts and food.
***food equipment was stored under the soap dispenser. Food and food equipment should not be stored within 18 inches of a hand sink and should not be located underneath the soap or paper towel dispenser.
***There was a round container being used as a scoop in the bulk product on the line. Scoops are to have handles that are stored out of the product. Handleless containers can promote contamination of the bulk product. the container was removed and replaced with a scoop during the inspection.
***Staff were not checking the sanitizer concentration for the iodine glass washer in the bar area. They were unaware of how to use the test strips. Ensure the staff are trained on using the appropriate test strips and that the glass washer is checked at least daily and the records are available for review.
Aug 2025, REPEAT, ***Flooring was in disrepair and not clean/not cleanable in the high traffic areas. The finishes had been worn off and there was a build up of dirt and debris ground into the floor. Floors are to be maintained in a clean and cleanable condition., May 2024, ***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
***Light level in the walk in produce cooler was inadequate to ensure effective cleaning was being done. There was food debris present under the shelving that was not being cleaned.
***There were rotten/mouldy tomatoes and food present on the floor of the walk in produce cooler. Ensure that food storage areas are maintained in a clean and sanitary condition. Staff swept the area upon notification.
***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
***Food safety record keeping was being kept (some records were only intermittently recorded). Ensure that temperature records for all coolers (including the line coolers) are recorded, sanitizer concentration, dishwasher and glass washer records should all be up to date, recorded at least once a day and be available for review.
***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
***Food safety record keeping was being kept (some records were only intermittently recorded). Ensure that temperature records for all coolers (including the line coolers) are recorded, sanitizer concentration, dishwasher and glass washer records should all be up to date, recorded at least once a day and be available for review.
***The prep cooler for the back area was 12C. The staff there indicated they had stocked it today. Discussed that anything stocked there today was to be removed to a working unit and anything there from yesterday was to be discarded. Staff asked about having ice in the unit if this maintains the temperature at less than 4C that would be acceptable.
***There was a roll of paper towels by the hand sink where it would be contaminated by staff reaching for the soap to wash their hands. It was observed being moved later in the inspection.
***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
The salad cooler in the back prep area was not working and maintaining a 4C or colder temperature. The prep cooler for the back area was 12C. The staff there indicated they had stocked it today. Discussed that anything stocked there today was to be removed to a working unit and anything there from yesterday was to be discarded. Staff asked about having ice in the unit if this maintains the temperature at less than 4C that would be acceptable.
***Cleaning cloths in the cooking area were being left on the counters. Discussed with staff present and they put them in the sanitizer solution.
***Food safety record keeping was being kept (some records were only intermittently recorded). Ensure that temperature records for all coolers (including the line coolers) are recorded, sanitizer concentration, dishwasher and glass washer records should all be up to date, recorded at least once a day and be available for review.
***prep coolers were not maintaining 4C or colder temperatures (temperatures ranged from 7C to 10C). Staff indicated they were turned warmer for the overnight so product did not freeze. Discussed that coolers were to be maintaining safe temperatures of 4C or lower. Staff turned the coolers colder during the inspection. If the coolers are not working properly then they should be services or replaced. Food could be stored in the walk in units overnight to ensure food safety is maintained.
***There was a single use container being used as a scoop. Discussed with the nearest staff that scoops were to have handles that were stored out of the product so they were not a source of contamination.
***Pest control records were not present, up to date and/or available for review. Manager indicated they had been requested during the inspection and would be sent following the inspection.
***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
***there was a build up of dirt and debris in utensil containers, on shelving holding clean dishes, spills on the clean dishes noted during this inspection. Ensure clean dishes are protected from contamination, shelving and containers are to be cleaned and maintained in a sanitary manner.
***There was a build up of grease and debris on some of the vent covers and there were grease drips/build up on some exposed areas of the canopy. Staff indicated they are cleaned weekly on Sunday. Reinspection will be planned for the beginning of the week to observe.
***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.
The low temperature dishwasher was measured at 0ppm, empty sanitizer bucket was replaced, unit was primed and still recorded 0ppm of chlorine after several cycles. , Technician was contacted, operator indicated that the technician is set to come in within the next few hours., , 100ppm of bleach solution was prepared in the 2-compartment sink for sanitizing . Ensure sanitizing step is completed in the 2 compartment sink until the dishwasher is fully functional and the sanitizer can be measured at 100ppm.
***Floors were becoming worn and not cleanable. Ensure that the floors are maintained in a cleanable condition. Please update the inspector on the plans for correction.