125 - 410 St. Albert Trail
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 23, 2026
In ComplianceNo paper towels were available at the handwashing stations in the main kitchen area and washroom; the operator was advised to restock hand-drying supplies to ensure a sanitary hand-drying option, and the paper towels were restocked immediately upon request.
Handwashing sink access was blocked by a garbage container; the operator was advised to relocate it, as handwashing stations must remain unobstructed at all times, and the garbage container was promptly moved upon request.
This restaurant has been inspected 4 times since February 15, 2024, with 3 in compliance, 0 not in compliance, and 1 closure on record.
2 violations
No paper towels were available at the handwashing stations in the main kitchen area and washroom; the operator was advised to restock hand-drying supplies to ensure a sanitary hand-drying option, and the paper towels were restocked immediately upon request.
Handwashing sink access was blocked by a garbage container; the operator was advised to relocate it, as handwashing stations must remain unobstructed at all times, and the garbage container was promptly moved upon request.
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.
Trinity Early Learning & OSC - Food
No violations
No violations
14 violations
Quat sanitizer solution was tested in all spray bottles and buckets and found to be at a concentration of 50 ppm or less. The dispenser was tested and was found to be dispensing sanitizer at 50 ppm.
A large amount of pizza dough (230 portions) had been prepared that morning. The dough had spent one hour at approximately 32°C in the proofing cabinet before being moved to the walk-in cooler. As the containers, equipment, and surfaces had not been properly sanitized, the safety of the dough could not be confirmed. All portions were disposed of at the request of the Executive Officer.
A container of bleach was being stored next to food equipment and utensils.
The dishwasher was incapable of achieving 71°C at the plate for the rinse cycle, as the facility did not have hot running water. Thus, dishes were not being effectively sanitized.
The facility did not have hot running water. Temperature checks revealed a maximum temperature of 10°C at both handwashing stations and the 3-compartment sink.
A plastic package of Mild Buffalo Sauce was observed cut open and left without protection from contamination.
All high-touch surfaces, including but not limited to door handles, light switches, and taps, are greasy and have a visible buildup of food debris.
A large piece of food equipment was being stored leaned against the 3-compartment sink and was visibly soiled with food debris and grease.
Opened boxes of gloves were being stored directly beside the hand sink and were visibly contaminated with splashed water.
Floors throughout the facility were visibly dirty with a buildup of food debris in corners and underneath equipment.
The staff washroom was visibly dirty. Floors, walls, sink, mirror and toilet require cleaning.
The customer sneeze guard was visibly dirty and greasy.
The dining room is visibly dirty. Floors, tables, chairs and benches, and the glass entry doors require cleaning.
A plastic storage bin was being used to store used pizza pans and was lined with a plastic bag. This bag appeared to have been significantly reused and was visibly soiled.