40 - 516 St. Albert Trail
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 19, 2026
In ComplianceThere were three sauces being hot held at 45C. Operator stated they would be heated further when sued in meals. Education provided on the danger zone, i.e., between 4C and 60C, and the fact that foods can only remain between there for 2 hours maximum, then must be discarded. Sauces were reheated to 74C at the request of the PHI before being returned to hot holding at 60C.
There was no soap at the kitchen handwashing station. This was corrected at the request of the PHI.
This restaurant has been inspected 6 times since November 30, 2023, with 1 in compliance, 5 not in compliance, and 0 closures on record.
2 violations
There were three sauces being hot held at 45C. Operator stated they would be heated further when sued in meals. Education provided on the danger zone, i.e., between 4C and 60C, and the fact that foods can only remain between there for 2 hours maximum, then must be discarded. Sauces were reheated to 74C at the request of the PHI before being returned to hot holding at 60C.
There was no soap at the kitchen handwashing station. This was corrected 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.
3 violations
The countertop where bar glassware is being stored is constructed of wood. There are chipped sections, and the water has begun to absorb into the wood and a black film has developed. Replace surfacing with something smooth, impervious to moisture and easy to clean and/or move the glassware.
The bar pop dispenser is visibly dirty and in need of cleaning.
Ventilation hoods are visibly dirty with grease and dust accumulation. Sticker shows they were due for cleaning/maintenance in February of 2024.
6 violations
The sanitizer bucket was found to have a slime mould growth and had no available chlorine at testing. A new sanitizer solution was made.
Nalysnyky cheese and crepe rolls were being hot held at 50C. These items arrive frozen, are thawed, and then are warmed to 50C before being served. The facility did not want to heat them at 60C as this causes the cheese to melt. Explained sufficient hot holding temperatures and alternate solutions including labeling and disposing of those not sold past the 2 hour mark or heating to a minimum of 74 prior to being served. Previously cooked foods must be reheated to 74 prior to serving.
Chemical dishwasher was tested three times and was found to have a concentration of 10 ppm or less. Operator was instructed to use dishwasher only for washing, with a manual chemical sanitizing step. Of note - the facility does not have a bar dishwasher so all glassware was being washed here as well.
The countertop where bar glassware is being stored is constructed of wood. There are chipped sections, and the water has begun to absorb into the wood and a black film has developed. Replace surfacing with something smooth, impervious to moisture and easy to clean and/or move the glassware.
The bar pop dispenser is visibly dirty and in need of cleaning.
Ventilation hoods are visibly dirty with grease and dust accumulation. Sticker shows they were due for cleaning/maintenance in February of 2024.
2 violations
Chlorine test strips are expired since 2020.
The floors throughout the facility require a deep clean, with special attention to corners. Once all items are moved up and off the floor, a proper deep cleaning can occur.
5 violations
Chlorine test strips are expired since 2020.
There is not enough storage for all items required for operation, both within the kitchen space, and in the walk-in., , The following criteria should be applied to all storage areas:, i) adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Shelving which isn't sealed to the floor should have a clear vertical space of at least 20 cm (8 in.) between the bottom shelf and the floor to facilitate cleaning. (Extra-wide shelving will need more space.) Shelving should be at least 5 cm (2 in.) from the walls to allow for access, and permit easier visual inspection;, ii) areas should be located in a dry, pest-free location; and, iii) they must be constructed of materials which are durable, non-absorbent and easily cleaned. Unsealed wood is not an acceptable finish for shelves, ceilings and walls.
There is a large section of exposed ceiling directly over a food preparation area. Ceilings in food handling areas must be smooth, impervious to moisture, and easy to clean.
The floors throughout the facility require a deep clean, with special attention to corners. Once all items are moved up and off the floor, a proper deep cleaning can occur.
Ventilation grates throughout the facility, including in the walk-in cooler, are dirty and have a buildup of grease and dust. Cardboard is inserted in two grates to direct the flow of air and must be removed.
6 violations
There is not enough storage for all items required for operation, both within the kitchen space, and in the walk-in., , The following criteria should be applied to all storage areas:, i) adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Shelving which isn't sealed to the floor should have a clear vertical space of at least 20 cm (8 in.) between the bottom shelf and the floor to facilitate cleaning. (Extra-wide shelving will need more space.) Shelving should be at least 5 cm (2 in.) from the walls to allow for access, and permit easier visual inspection;, ii) areas should be located in a dry, pest-free location; and, iii) they must be constructed of materials which are durable, non-absorbent and easily cleaned. Unsealed wood is not an acceptable finish for shelves, ceilings and walls.
There is a large section of exposed ceiling directly over a food preparation area. There is also a buildup of grease and dust in this area. Ceilings in food handling areas must be smooth, impervious to moisture, and easy to clean.
High touch surfaces require deep cleaning, including handles, switches, etc.
The floors throughout the facility require a deep clean, with special attention to corners. Once all items are moved up and off the floor, a proper deep cleaning can occur.
Ventilation grates throughout the facility, including in the walk-in cooler, are dirty and have a buildup of grease and dust. Cardboard is inserted in two grates to direct the flow of air and must be removed.
Upper walls and ceilings are dirty and have a buildup of grease and debris. Deep cleaning must occur.