51 Riel Drive
May 6, 2026
PassNo food safety records were available for review at the time of inspection. The operator was provided with the AHS Safe Food Handling Checklist template via email and was educated on the importance of completing and maintaining food safety documentation to ensure ongoing compliance with food safety requirements.
Beef soup was measured at 55 °C using an infrared thermometer and was within the 2‑hour time‑temperature control window. The operator was advised to reheat the soup so that the internal temperature reached at least 74 °C and to ensure that, moving forward, hot holding temperatures are maintained at 60 °C or higher. PHI subsequently rechecked the soup, and the temperature was measured at 75 °C.
During the inspection, it was noted that dishes were not allowed to air dry and were instead stacked immediately after removal from the dishwasher. PHI observed moisture and water accumulation between the stacked dishes. The operator was educated that dishes must be fully air‑dried prior to stacking to prevent moisture buildup and potential contamination
No paper towels were observed at the handwashing station. The operator was advised that the handwashing station must be kept stocked at all times with supplies to allow for sanitary hand drying. The operator subsequently provided paper towels.
The handwashing sink was observed to be used for storing dishes and a reusable glove. The operator was advised that the handwashing sink is designated solely for handwashing and must not be used for storage of dishes or other items. The items were removed immediately by the operator.
Expired quat sanitizer test strips were observed. The operator was advised to order new test strips and ensure that valid test strips are available for use.
This restaurant has been inspected 5 times since January 28, 2025, with 4 passes and 1 closure on record.
No food safety records were available for review at the time of inspection. The operator was provided with the AHS Safe Food Handling Checklist template via email and was educated on the importance of completing and maintaining food safety documentation to ensure ongoing compliance with food safety requirements.
Beef soup was measured at 55 °C using an infrared thermometer and was within the 2‑hour time‑temperature control window. The operator was advised to reheat the soup so that the internal temperature reached at least 74 °C and to ensure that, moving forward, hot holding temperatures are maintained at 60 °C or higher. PHI subsequently rechecked the soup, and the temperature was measured at 75 °C.
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.
During the inspection, it was noted that dishes were not allowed to air dry and were instead stacked immediately after removal from the dishwasher. PHI observed moisture and water accumulation between the stacked dishes. The operator was educated that dishes must be fully air‑dried prior to stacking to prevent moisture buildup and potential contamination
No paper towels were observed at the handwashing station. The operator was advised that the handwashing station must be kept stocked at all times with supplies to allow for sanitary hand drying. The operator subsequently provided paper towels.
The handwashing sink was observed to be used for storing dishes and a reusable glove. The operator was advised that the handwashing sink is designated solely for handwashing and must not be used for storage of dishes or other items. The items were removed immediately by the operator.
Expired quat sanitizer test strips were observed. The operator was advised to order new test strips and ensure that valid test strips are available for use.
Facility has been operating without a valid Food Handling Permit for an extended period of time. Closure order issued.
***The storage area for this facility was not cleanable. The wood surfaces designated for Lucia's storage were to be finished/painted/ maintained with a smooth washable surface.