D - 388 St. Albert Trail
April 13, 2026
PassThe chlorine concentration of the sanitizer solution was measured at greater than 200 ppm. The operator was instructed not to use excessive amounts of chlorine when preparing sanitizer. The operator prepared a fresh sanitizer solution, which was subsequently measured at 100 ppm.
Unlabeled spray bottles were observed in the kitchen. The operator was instructed to clearly label all spray bottles to prevent misuse. The operator labelled the spray bottles during the inspection upon request.
No thermometer was available in the front‑area cooler at the time of inspection. However, the internal temperature of the cooler was measured at 3.5 °C and found to be satisfactory. The operator was instructed to ensure a thermometer is present in the cooler at all times.
Uncovered containers of raw vegetables were observed stored adjacent to the handwashing sink. The operator was instructed to discontinue this practice, as splashing during handwashing can contaminate exposed food. The operator promptly removed the food containers upon request.
Bulk container lids in the dry‑storage area were left open. Open containers can allow dust, debris, and pests to contaminate food ingredients. The operator was instructed to discontinue this practice and ensure all bulk containers remain properly covered when not in use.
A damaged ceiling tile was observed hanging in the corner of the dishwashing area, and a ceiling tile was missing in the main kitchen area above the range hood. The operator was instructed to repair or replace the damaged tile and install a tile in the missing ceiling area to ensure surfaces are maintained in good repair.
1. Ceiling diffusers in the kitchen were heavily accumulated with oil, grease, and dust., 2. Walk‑in cooler walls, ceiling, and the floor beneath the racks were contaminated with dust and debris., 3. The floor and walls beneath the three‑compartment sink were observed to be soiled., , The operator was instructed to clean all affected areas.
This restaurant has been inspected 2 times since January 27, 2025, with 2 passes and 0 closures on record.
The chlorine concentration of the sanitizer solution was measured at greater than 200 ppm. The operator was instructed not to use excessive amounts of chlorine when preparing sanitizer. The operator prepared a fresh sanitizer solution, which was subsequently measured at 100 ppm.
Unlabeled spray bottles were observed in the kitchen. The operator was instructed to clearly label all spray bottles to prevent misuse. The operator labelled the spray bottles during the inspection 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.
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.
No thermometer was available in the front‑area cooler at the time of inspection. However, the internal temperature of the cooler was measured at 3.5 °C and found to be satisfactory. The operator was instructed to ensure a thermometer is present in the cooler at all times.
Uncovered containers of raw vegetables were observed stored adjacent to the handwashing sink. The operator was instructed to discontinue this practice, as splashing during handwashing can contaminate exposed food. The operator promptly removed the food containers upon request.
Bulk container lids in the dry‑storage area were left open. Open containers can allow dust, debris, and pests to contaminate food ingredients. The operator was instructed to discontinue this practice and ensure all bulk containers remain properly covered when not in use.
A damaged ceiling tile was observed hanging in the corner of the dishwashing area, and a ceiling tile was missing in the main kitchen area above the range hood. The operator was instructed to repair or replace the damaged tile and install a tile in the missing ceiling area to ensure surfaces are maintained in good repair.
1. Ceiling diffusers in the kitchen were heavily accumulated with oil, grease, and dust., 2. Walk‑in cooler walls, ceiling, and the floor beneath the racks were contaminated with dust and debris., 3. The floor and walls beneath the three‑compartment sink were observed to be soiled., , The operator was instructed to clean all affected areas.
1. The concentration of a bucket of chlorine sanitizer solution was measured to be above 200pm. 100ppm solution was prepared during inspection. The staff were advised to ensure the concentration of prepared bleach/chlorine sanitizer solution is verified with chlorine test strips at the facility and the required 100ppm concentration maintained., , 2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counter. The cloths were removed during inspection and the staff advised to ensure used cleaning cloths are stored in a sanitizer solution when not in use.
Chopped vegetables were placed very close to the handwashing sink. The staff moved the vegetables during inspection., , Ensure food is placed away from the handwashing sink to prevent contamination.