380 St. Albert Trail
September 19, 2025
Pass***there was a cleaning cloth draped over a spray bottle. discussed with staff that all used cloths were to be stored in sanitizer between uses. Cdi.
***It was observed staff were not washing their hands when they were changing the gloves. Discussed with the staff members at the time. Cdi. Glove resources will be supplied with this inspection report.
***Other chemical spray bottles were not labeled as to the contents. Corrected during the inspection, spray bottles were labeled with a sharpie marker until the complete labels are received.
***The prep cooler was 12C on the top and 7C on the bottom (the lid was being left open). After the lid was closed the temperatures were checked at the end of the inspection and the unit was 4C on the top and 2C on the bottom. Corrected during the inspection.
***there was a condiment cup being used and left in the bulk relish in the prep cooler. It was removed and discarded during the inspection. Staff replaced with a spoon. Handleless containers are not to be used and left in the bulk products.
***The top cover of the prep cooler was being left open between uses. This can allow contaminated to fall in the food as well as affect the unit being able to maintain a safe temperature. Discussed and corrected during the inspection
***The emergency exit was obstructed with mops and boxes. Discussed that this was a safety concern for the staff and the public, if there was ever an emergency in the front that the emergency exits had to be used that these obstructions were a concern. Staff moved them away from the exit.
This restaurant has been inspected 3 times since August 12, 2025, with 3 passes and 0 closures on record.
***there was a cleaning cloth draped over a spray bottle. discussed with staff that all used cloths were to be stored in sanitizer between uses. Cdi.
***It was observed staff were not washing their hands when they were changing the gloves. Discussed with the staff members at the time. Cdi. Glove resources will be supplied with this inspection report.
***Other chemical spray bottles were not labeled as to the contents. Corrected during the inspection, spray bottles were labeled with a sharpie marker until the complete labels are received.
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.
***The prep cooler was 12C on the top and 7C on the bottom (the lid was being left open). After the lid was closed the temperatures were checked at the end of the inspection and the unit was 4C on the top and 2C on the bottom. Corrected during the inspection.
***there was a condiment cup being used and left in the bulk relish in the prep cooler. It was removed and discarded during the inspection. Staff replaced with a spoon. Handleless containers are not to be used and left in the bulk products.
***The top cover of the prep cooler was being left open between uses. This can allow contaminated to fall in the food as well as affect the unit being able to maintain a safe temperature. Discussed and corrected during the inspection
***The emergency exit was obstructed with mops and boxes. Discussed that this was a safety concern for the staff and the public, if there was ever an emergency in the front that the emergency exits had to be used that these obstructions were a concern. Staff moved them away from the exit.
***The soap and paper towel dispensers were present but not stocked.
***There was no hot water available at the hand sinks in the washrooms. Operator indicated that would be easily corrected.
***Discussed the placement of the pest control traps (the openings are to be next to the wall as mice tend to walk along the corners between the wall and the floor). Corrected during the inspection.
***the utility area in the kitchen was not finished in a food grade manner. Discussed options and they plan on putting a durable accordion style door to separate the non food area from the kitchen. Staff had already gone out to get the door. Picture received of solid bifold doors was also adequate.
***There were ceiling tiles that were askew. Staff person had come in towards the end of the inspection and replaced them.
***The lid for the prep cooler in the cook line would not stay open. The shelf above the unit interfered with complete opening. Discussed alternatives, having a hook and chain was an alternative but staff would have to be trained to remove the hook and close the lid when food handling was done. Operator indicated they could move the shelf up so that it would not interfere with the opening of the lid.
***Final cleaning had not been completed. It was planned prior to opening.