3512 Tudor Glen Market NW
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 27, 2026
In ComplianceMultiple spray bottles of quat sanitizer were tested and were found to be at 100 ppm. These were remade to 200 ppm at the request of the PHI., , Approved sanitizer had not been prepared into buckets for in use cleaning cloths. This was done at the request of the PHI.
Cleaning cloths were observed in use and not in an approved sanitizer solution. The rags were immersed in a solution of 200 ppm quat, at the request of the PHI.
This restaurant has been inspected 4 times since January 29, 2024, with 1 in compliance, 3 not in compliance, and 0 closures on record.
2 violations
Multiple spray bottles of quat sanitizer were tested and were found to be at 100 ppm. These were remade to 200 ppm at the request of the PHI., , Approved sanitizer had not been prepared into buckets for in use cleaning cloths. This was done at the request of the PHI.
Cleaning cloths were observed in use and not in an approved sanitizer solution. The rags were immersed in a solution of 200 ppm quat, at the request of the PHI.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
2 violations
Quat sanitizer in the spray bottles was at inadequate concentration., , Ensure sanitizer is tested at 200ppm at the dispensing station and replace sanitizer daily.
There was no pest control monitoring program in place., , Ensure a pest control monitoring program developed.
1 violation
Dough pans were stored under fly lights at the back area. , , Store the pans away from the fly light or change the position of the fly light away from food, utensils, equipment or food storage area.
6 violations
The temperature of the walk-in cooler was measured to be at 9.6C at the time of inspection. Temperature of food items in the cooler were also measured to be between 9.0C - 10C. The operator indicated the cooler was not properly closed when the facility ended operations 11pm the previous day. , The operator was instructed to discard high risk food items that required temperature control. Food discarded include 1 box of chicken, 1 box of pepperoni, 1 pack of donair meat, 1 box of ham, a bowl of ham and an almost empty bowl of gravy. , , The cooler was closed during inspection and confirmed to be in a proper working condition. Please ensure coolers are always closed properly to maintain food at the required temperature (at or below 4C).
The light fixture above the storage area in front of the walk-in cooler was missing a protective cover. , , Please replace the missing cover to help prevent food contamination in an event of breakage.
Dough pans were stored under fly lights at the back area. , , Store the pans away from the fly light or change the position of the fly light away from food, utensils, equipment or food storage area.
Some equipment in the facility appeared unclean. Dirt and food debris were observed inside a prep cooler at the back area, on the dough making and dough flattening machines., The top and underneath surfaces of kitchen counters at the back area also appeared unclean. , , Please clean these equipment's and ensure all food equipment in the facility are always maintained in a sanitary condition. Also ensure these equipment's are added on your cleaning schedule.
1. Utensils such as trays on the lower section of a kitchen counter at the back area appeared unclean. Old food debris were observed on the trays. , 2. An oil application brush at the back area was unclean. Dirt accumulation was observed on the handle., , Please wash and sanitize these utensils and ensure all food utensils are maintained in a sanitary condition. , ,
The floor and hard to reach corners around the dough making machine appeared unclean. , , Please clean this area and ensure all hard-to-reach corners in the facility are maintained in a sanitary condition.