4613 Lakeshore Drive
April 20, 2026
PassIt was observed that no equipment sanitizer was present during the inspection. The onsite staff was made aware, and a sanitizer bucket was made containing 200 ppm Quats solution.
Quat test strips were expired as of 2025. Please purchase new test strips to ensure that sanitizer concentrations are accurately being measured.
Pest control maintenance records are needing to be maintained. A monthly checklist will be provided to the facility. Please ensure that it is routinely filled out and kept in a designated area.
This restaurant has been inspected 8 times since September 17, 2024, with 8 passes and 0 closures on record.
It was observed that no equipment sanitizer was present during the inspection. The onsite staff was made aware, and a sanitizer bucket was made containing 200 ppm Quats solution.
Quat test strips were expired as of 2025. Please purchase new test strips to ensure that sanitizer concentrations are accurately being measured.
Pest control maintenance records are needing to be maintained. A monthly checklist will be provided to the facility. Please ensure that it is routinely filled out and kept in a designated area.
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.
1. The glass fridge in the corner of the kitchen was holding foods 7 C. Foods were relocated to the other glass fridge. , 2. The black bar fridge at the far end of the bar was holding at 7 C. Items were relocated. , , Please ensure the fridges are maintaining 4 C or colder.
The glass washer was operating properly and dispensing chlorine at 100 ppm. , , The kitchen dishwasher did not reach above 67 C at the dish level after several cycles were run. The dishwasher must reach 82 C at the manifold and 71 C minimum at the dish level. , , Please have the unit adjusted so it reaches at least 71 C at the dish level on the sanitizing cycle.
Back kitchen door was propped open, and both sheds that store food had doors wide open. , , Please ensure doors remain closed at all times.
The back kitchen door and both shed doors were left open. This can allow for pests to enter. , , Please ensure the doors are kept closed at all times. If staff wish to open the kitchen door for air, then a screen door must be installed.
Quat solution was above 400 ppm and not being mixed according to manufacturer's instructions on the label. Sanitizers that are too strong can leave contaminants on food contact surfaces. , , Solution was remixed during inspection.
The sensor on the hand sink in the kitchen is not operating properly and only works intermittently. , , Hand washing is to be done at one of the sinks in the dish room until the sensor is fixed. Ensure one sink is kept clear for hand washing, and have the sensor repaired or replaced.
Both doors of the sheds where food is stored were left open, which allows pests and rodents to enter. Ensure the doors are kept closed at all times. Doors were closed and latched during inspection.
The glass washer was not dispensing any chlorine during inspection. Owner was in the process of adjusting the sanitizer. , , If sanitizer isn't reaching 100 ppm, ensure all glasses are taken to the kitchen dishwasher for washing.
Fronts of cooler units in sheds require cleaning.
Cleaning cloths observed in a plastic bag and stored on the floor. Ensure cleaning cloths/utensils/items that contact food contact surfaces are stored off the ground and protected from potential contamination., , Soiled cleaning cloth observed at dishwashing area. Discard and replace/wash daily.
Freezers in sheds observed all missing thermometers to monitor internal unit temperature in between uses.
Paper towel and paper towel dispenser observed not available at hand wash sink by dish washing area/food prep area and at the bar. Napkins were placed on the sink at the time of inspection, but napkins were getting wet.
Food in chest freezer observed stored uncovered. Ensure to close boxes after opening or store food in closable containers in the freezer to avoid potential contamination.
Exit door by the kitchen observed open. Install a screen door to prevent pests' entry.
1. Industrial size can opener requires daily cleaning or cleaning right after use. Knives and utensils require a scrub before running through the dishmachine to dislodge debris that may not be otherwise dislodged in the mechanical dishmachine., , 2. Bowls and other equipment on the shelf by the exit door observed with dust build-up. Ensure to wash bowls and equipment/shelf and cover shelf to prevent dust build-up.
Floor below dish machine, walls/shelving in dish washing area and wall by stand-up coolers require cleaning. Floor beside the stand-up coolers in prep area requires cleaning.