210 - 840 St. Albert Trail
March 18, 2026
PassThe quat based sanitizer was not maintaining an effective concentration. They had a container of bleach and an effective chlorine sanitizer was made up. Discussed that in an open container with cloths going in and out it would have to be checked and changed to ensure an effective concentration was maintained.
This restaurant has been inspected 3 times since December 4, 2024, with 3 passes and 0 closures on record.
The quat based sanitizer was not maintaining an effective concentration. They had a container of bleach and an effective chlorine sanitizer was made up. Discussed that in an open container with cloths going in and out it would have to be checked and changed to ensure an effective concentration was maintained.
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.
***Cleaning cloths were not stored in a sanitizer solution. There was no Quat sanitizer present in the containers. Corrected during the inspection. New solution was made up. Ensure that the sanitizer concentration is checked when the solution is made.
***The coolers and prep units lids were not being closed once the staff finished using them. Corrected during the inspection talked to operator and staff.
***The display cooler by the POS terminal was not maintain 4C temperature. It appeared to be finishing a defrost cycle and went down to 6C but then warmed back up and never reached the required 4C. The reading on the built in thermometer went down to 5C but then back up to 9C during the inspection., Operator plans on calling the repair company.
***Discussed the food equipment observed. Cracked/damaged/broken inserts and lids are to be removed. Bacteria can flourish in the small cracks and gaps in the unreachable surfaces.