10 - 504 St. Albert Trail
December 22, 2025
PassBone-in chicken breasts, thighs and wings were being stored in a hot holding unit and the infrared thermometer measured an ambient temperature of 52.2°C. Internal temperatures of the chicken measured 55°C. Operator had not printed a time stamp sticker to show when chicken batch was prepared and could not reliably demonstrate if the chicken had been hot held beyond the 2-hour limit. The Operator was instructed to destroy the product. A total of 30 pieces of bone-in chicken were destroyed.
Cooked boneless chicken pieces intended for sandwiches were being stored on cooking racks at room temperature. When measured, they showed a surface temperature of 17.8C and an internal temperature of 19.4°C. Time stamp stickers on the batches showed that greater than 2 hours had passed since the batches were prepared, thus the Operator was instructed to destroy the chicken. A total of 90 pieces of cooked chicken were destroyed during the inspection.
This restaurant has been inspected 3 times since August 7, 2024, with 3 passes and 0 closures on record.
Bone-in chicken breasts, thighs and wings were being stored in a hot holding unit and the infrared thermometer measured an ambient temperature of 52.2°C. Internal temperatures of the chicken measured 55°C. Operator had not printed a time stamp sticker to show when chicken batch was prepared and could not reliably demonstrate if the chicken had been hot held beyond the 2-hour limit. The Operator was instructed to destroy the product. A total of 30 pieces of bone-in chicken were destroyed.
Cooked boneless chicken pieces intended for sandwiches were being stored on cooking racks at room temperature. When measured, they showed a surface temperature of 17.8C and an internal temperature of 19.4°C. Time stamp stickers on the batches showed that greater than 2 hours had passed since the batches were prepared, thus the Operator was instructed to destroy the chicken. A total of 90 pieces of cooked chicken were destroyed 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.
Quat based sanitizer was not dispensing properly at the required 200 ppm minimum concentration.
Operators were observed using gloves for multiple tasks, and changing gloves without washing hands first.
Employee was observed using a cell phone while handling raw chicken.
A large amount of liquid was on the floor throughout the back prep area. Employee had been handling large quantities of raw, brined, chicken and preparing the brine. Operator was also cutting raw chickens and juices were being caught in a dish pan. The liquid throughout the area was unable to be determined as clean or contaminated. Operator was instructed to mop up and sanitize all surfaces including the floor. Operator was also instructed to wash and sanitize the dish pan being used for chicken juices and to drain this pan immediately following this task in the future to prevent the chance of spillage.