415 - 3715 47 Avenue
This restaurant has been inspected 4 times since July 9, 2024, with 4 passes and 0 closures on record.
Repeat violation, , No sanitizing buckets prepared throughout the facility. Please ensure to make sanitizing buckets with acceptable solution concentration of bleach of above 100 ppm or Quats above 200 ppm., , **Observed again on July 9, 2025. Please ensure that a sanitizing bucket with an appropriate concentration of 100 ppm chlorine is being prepared and that sanitizing cloths are placed inside the bucket when not in use.
1. Cleaning cloths were being washed with water and soap before cleaning food prep surfaces, but they were not being sanitized. Cloths were being stored on the counter and sink to dry between use., , 2. Onion cutter was observed to be visibly dirty with food debris and not adequately cleaned during the inspection. , Please ensure that equipment being used for food preparation is being adequately cleaned at appropriate times or before use.
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.
Gravy in hot holding unit was measured at 48.1C in an old container that needed washing for an unknown period of time. , , Operator was in the middle of cooking a fresh batch of gravy and was asked to discard the old gravy and to put the new gravy into a clean container to be hot held at 60C or above.
3-compartment sink is used in this facility., , Staff are not using adequate dishwashing practice. Dishes are washed with soap and water but are not being soaked in a sanitizing solution for at least 2 minutes before air drying., Sink for sanitizing solution was empty. , , Please ensure that you are filling your third sink with a chlorine sanitizing solution at a concentration of 100 ppm and that dishes are being soaked for 2 minutes before air drying.
Hand sinks are accessible and installed in convenient locations to facilitate hand washing., , Hand sink near register had soap, but not paper towels. The second hand sank, next to the refrigerator, was installed in a such a way that the paper towel dispensing knob was blocked and therefore could not dispense paper towels., , Please refill the supplies for the hand washing sink next to the register and ensure that paper towels are easily accessible from the dispenser.
Back end of the facility in staff washroom and hallway a huge amount of dust was observed in ceiling vents. Please clean these vents when no food preparation is being done., , Staff washroom needs more attention and routine cleaning, stains observed around hand washing sink and toilet., , ** Observed again on July 9, 2025., Staff bathroom, office, storage, and kitchen ventilation hood were noted to have dust building up along the walls and ceilings. , Please ensure that cleaning is being done thoroughly to prevent contaminant buildup.
Repeat violation, , No sanitizing buckets prepared throughout the facility. Please ensure to make sanitizing buckets with acceptable solution concentration of bleach of above 100 ppm or Quats above 200 ppm.
Please ensure all food outside of its original packaging is dated with a best before date or first in date. This includes all sauces, meats in bags in freezer and refrigerators.
Donair meat in the hot holding did not reach at least 60 degrees C or higher, please ensure Donair meat is hot hold at 60 degrees C
Back end of the facility in staff washroom and hallway a huge amount of dust was observed in ceiling vents. Please clean these vents when no food preparation is being done., , Staff washroom needs more attention and routine cleaning, stains observed around hand washing sink and toilet.
Repeat violation, , No sanitizing buckets prepared throughout the facility. Please ensure to make sanitizing buckets with acceptable solution concentration of bleach of above 100 ppm or Quats above 200 ppm.
Cardboard is ok as long as it is being change frequently, however some cardboard shows signs of contamination. , , Repeat Violation, , Remove all cardboard on the bottom shelves of the prep tables as cardboard is not durable against spills, or moisture or easily cleanable. Observed cardboard used as a liner on the bottom shelves of the prep tables, stained, deteriorating and unsanitary. Please also remove the cardboard boxes being refilled with take-out containers as those boxes are also deteriorating.