245 - 140 St. Albert Trail
March 24, 2026
Pass***Food safety record keeping was not available. Template was set up during the inspection.
***Food in the cooler was not protected from contamination. Operator covered the open food in the top display of the prep cooler. Gravy on the trolly in the back area was not covered. All were covered during the inspection.
***The front display/prep cooler was 8C to 10C. Operator was going to call the repair person. Unit is not to be used to store perishable foods until it is maintaining 4C or colder temperatures at all times.
***Fries were being stored under the counter at room temperature. they were removed to the freezer during the inspection.
***Gravy was left uncovered and cooling in the back area. Discussed proper cooling procedures including timing the product to ensure that it is moved to the cooler in a timely manner. Gravy was moved to the walk in cooler during the inspection.
***there were expired test strips present (2024). Discussed that expired test strips may not be providing accurate reading of the sanitizer concentrations.
***Pest control records were not available for review. Discussed that having an undated completed form on the wall did not meet the requirements. The pest control records were to be completed monthly and be available for review.
***there was cardboard being used as mats and shelf covers. Discussed that cardboard was an unclean and uncleanable surface and was not acceptable as flooring or shelf covers.
***The canopy cleaning through to the roof was overdue. It was to have been completed in January.
***The written sanitation procedures were not being kept up to date. The half filled out form posted on the wall was not sufficient.
***there were areas that were not being maintained in a clean and sanitary condition:, -The exterior of the garbage containers (in the front and back area) were soiled with an accumulation of dirt and debris present., -the floor under the mats was not being cleaned. There was debris present., -the floor under the bottom shelf had debris present.
This restaurant has been inspected 6 times since August 12, 2024, with 6 passes and 0 closures on record.
***Food safety record keeping was not available. Template was set up during the inspection.
***Food in the cooler was not protected from contamination. Operator covered the open food in the top display of the prep cooler. Gravy on the trolly in the back area was not covered. All were covered during the inspection.
***The front display/prep cooler was 8C to 10C. Operator was going to call the repair person. Unit is not to be used to store perishable foods until it is maintaining 4C or colder temperatures at all times.
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.
***Fries were being stored under the counter at room temperature. they were removed to the freezer during the inspection.
***Gravy was left uncovered and cooling in the back area. Discussed proper cooling procedures including timing the product to ensure that it is moved to the cooler in a timely manner. Gravy was moved to the walk in cooler during the inspection.
***there were expired test strips present (2024). Discussed that expired test strips may not be providing accurate reading of the sanitizer concentrations.
***Pest control records were not available for review. Discussed that having an undated completed form on the wall did not meet the requirements. The pest control records were to be completed monthly and be available for review.
***there was cardboard being used as mats and shelf covers. Discussed that cardboard was an unclean and uncleanable surface and was not acceptable as flooring or shelf covers.
***The canopy cleaning through to the roof was overdue. It was to have been completed in January.
***The written sanitation procedures were not being kept up to date. The half filled out form posted on the wall was not sufficient.
***there were areas that were not being maintained in a clean and sanitary condition:, -The exterior of the garbage containers (in the front and back area) were soiled with an accumulation of dirt and debris present., -the floor under the mats was not being cleaned. There was debris present., -the floor under the bottom shelf had debris present.
The gravy was measured to be 51°C in the hot holding unit. The temperature was turned up during the inspection and the gravy measured 60°C by the end of the inspection. Ensure all hot holding reaches at least 60°C or higher.
The sanitizer bucket measured over 200ppm chlorine. A new solution was prepared immediately measuring 100ppm. Ensure test strips are used to check sanitizer solutions to ensure proper concentrations.
Lysol and window cleaner spray bottles were observed to be stored beside several food containers. A container of disinfectant wipes were also stored beside hot pepper rings. All chemical products were removed immediately and stored separately away from any food related items.
Donair toppings measured between 15°C and 18°C. The toppings were separated into smaller piles and the lids were placed on top to allow for better refrigeration. The topping measured 4°C by the end of the inspection.
The bottom compartment of the front prep cooler measured 10.4°C. All high risk food items were moved to the walk-in cooler.
A bag of fries were observed to be stored under the cashier till at room temperature. The bag of fries were immediately moved to the chest freezer.
The bottom of the front prep cooler measured 10.4°C. Repair the cooler such that it can hold 4°C or lower. No high risk foods are to be stored in the bottom of the prep cooler until it has been repaired.
Food debris build up was observed in and around the front chest freezer, under the cookline, beside the 3 compartment sink and in some hard to reach areas. Clean the above mentioned areas.
Observed operator retrieve a raw hamburger patty from the freezer with no previous handwashing step., - Discussed importance of handwashing before and after handling food and whenever changing tasks.
Operator reported the temperature of gravy in the hot holding unit is not monitored. , - Monitor the temperature of the gravy in the hot holding unit with a thermometer to ensure a temperature of 60C or greater is maintained after initially heating the gravy to 74C or above.
Frozen raw hamburger patties stored in the same container as frozen pre-cooked chicken fingers in chest freezer unit. , - Raw meat should be stored separate from pre-cooked foods. Operator removed frozen raw hamburger patties for storage in a separate container.
Bucket of powder poutine mix stored on the floor adjacent to chemicals. , - Do not store food in close proximity to chemicals. Operator moved bucket of powdered poutine to storage area away from chemicals elevated off of the floor.
During inspection operator indicated the internal temperature of hamburgers are not being measured during cook step., - Discussed with operator the importance ensuring that minimum safe internal temperatures are met when cooking foods cooking meat to 74C.
The surface and internal temperature of prep cooler was noted to be at 11.6 degrees C. , All high-risk food items were discarded during the inspection. The operator was advised not to use this cooler to store high risk food items. Please repair the cooler and ensure it is maintained at or below 4 degrees c at all times., , The following was noted during inspection on August 14th, 2024: , The ambient internal air temperature of the sandwich prep cooler measured between 8C and 9C. Cut onions stored within the surface portion of the prep cooler measured at 7.6C with probe thermometer. Operator had a receipt from recent prep cooler maintenance., - All potentially high risk food items must be maintained at a temperature of 4C or less. Operator instructed to moved perishable food items to the walk-in cooler and arrange for prep cooler maintenance to achieve temperatures of 4C or less.
Observed operator wash equipment with detergent and water, then rinse equipment with water and store to dry without sanitizing step. , - Proper manual dishwashing procedures must be followed using an approved sanitizer. Discussed appropriate manual dishwashing procedure and sanitizer testing with operator. See attached manual dishwashing procedure guide.
Bottom corner of plastic bin reported to be used to store cut lettuce noted to be cracked and damaged missing pieces of plastic. , - Equipment is to be maintained in a condition that ensures safe food handling and does not pose a risk of physical contamination of food. Operator discarded plastic bin.
General cleaning and organizing is required throughout the facility. , Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please create written cleaning procedures and implement them., , The following was noted during inspection on August 14th, 2024: , Food debris and dust build up on floor around prep tables and dishwashing area. , - Please complete additional cleaning in the above areas.
1. A sanitizing solution was not observed during the inspection. , The operator prepared fresh bleach solution during the inspection. Please ensure that the bleach solution is maintained at 100 pm at all times. Please use a test strip to test the concentration of bleach solution. , 2. Cleaning cloths were noted to be stored on prep counters at the time of inspection. , Please note that all cleaning cloths must be stored in a bleach solution at all times. Please do not store cleaning cloths on prep counters.
It was noted that food handlers were not washing hands between tasks. , Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on, after taking them off, and between glove change. Gloves must be discarded after each use.
It was noted that the facility was not following proper Donair procedures. Half shaved Donair cone was noted in the walk-in-cooler of the facility. Shaved shawarma meat was stored at room temperature. , Proper Donair handling procedures were discussed with the operator. Please ensure that the Donair cone must be fully shaved, or half used cone must be discarded at the end of the day. The second cook step must be used, and all shaved meat must be cooked to the internal temperature of 74 degrees C immediately after shaving. The meat must be stored either in a hot holding unit maintained at or above 60 degrees C or in a cold holding unit maintained at or below 4 degrees C after the second cook step. The half-used cone was discarded during the inspection.
The surface and internal temperature of prep cooler was noted to be at 11.6 degrees C. , All high-risk food items were discarded during the inspection. The operator was advised not to use this cooler to store high risk food items. Please repair the cooler and ensure it is maintained at or below 4 degrees c at all times.
It was noted that the facility was not following proper manual dishwashing procedures. , Proper three compartment manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:, - wash with soap and water in the first sink, , - rinse with clean water in the second sink, , - prepare a quat solution at 200 ppm in the third sink and leave clean dishes fully submerged in the quat solution for at least two minutes. , - air dry the dishes.
Food related items were noted to be stored with nonfood related items. , Please designate an area to store nonfood related items, located away from food prep and storage area. Please do not store nonfood related items with food related items.
General cleaning and organizing is required throughout the facility. , Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please create written cleaning procedures and implement them.