100 - 392 St. Albert Trail
December 5, 2025
PassTwo cardboard pop boxes were observed in the office, on the floor, with chicken wings inside of them. One contained 21 breaded chicken wings with a temperature of 18.2 C, and one contained 116 plain chicken wings were a temperature of 55.3C-69C. Due to inadequate explanation by employee, improper storage container, proximity to floor and other potential contaminants and temperature variation, these items were destroyed by the PHI.
A partially empty squeeze bottle of creamy garlic dipping sauce was left out at room temperature, temperature confirmed at 15.8C. When asked, the employee stated it was empty and no longer in use. Item was disposed of at the request of the PHI.
Employee food was being stored alongside food for public consumption; both in the walk-in cooler and in the non-functioning cooler storing spices.
This restaurant has been inspected 2 times since July 11, 2024, with 2 passes and 0 closures on record.
Two cardboard pop boxes were observed in the office, on the floor, with chicken wings inside of them. One contained 21 breaded chicken wings with a temperature of 18.2 C, and one contained 116 plain chicken wings were a temperature of 55.3C-69C. Due to inadequate explanation by employee, improper storage container, proximity to floor and other potential contaminants and temperature variation, these items were destroyed by the PHI.
A partially empty squeeze bottle of creamy garlic dipping sauce was left out at room temperature, temperature confirmed at 15.8C. When asked, the employee stated it was empty and no longer in use. Item was disposed of 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.
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.
Employee food was being stored alongside food for public consumption; both in the walk-in cooler and in the non-functioning cooler storing spices.
Both prep coolers were found to be operating at 10-12C. The facility was very warm due to hot exterior temperatures and the operation of the pizza oven. The motors could not keep up. A small container of whole liquid egg was destroyed. Two metal inserts of raw chicken wings were approximately 3-5C, as they had just been moved from the walk in cooler, and thus were permitted to be moved back. These prep coolers must not be used for perishable items until they are capable of maintaining 4C or colder at all times. Of note, there were several other coolers which were able to maintain temperature which could be used instead.
Proof of ventilation maintenance was not available at time of inspection.