NE 03-39-01 W5
Not in Compliance
8 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 13, 2026
Not in ComplianceObserved again: August 13, 2026, , A wiping cloth used for cleaning tables and other surfaces was observed stored on the counter rather than in a sanitizing solution between uses. , , Wiping cloths used for food contact surfaces must be maintained in an approved sanitizing solution between uses to prevent contamination and bacterial growth. , , Ensure wiping cloths are stored in an appropriate sanitizing solution of the required concentration when not in use.
An ice scoop was observed stored in a moisture-damaged cardboard box. , , Ice is a food product and must be protected from contamination during storage and dispensing. Cardboard is not smooth, non-absorbent, or readily cleanable, and moisture-damaged cardboard may contribute to contamination concerns. , , Ensure ice scoops are stored in a clean, sanitary, and approved container that protects them from contamination between uses. , , CDI: The ice scoop was removed from the cardboard box and stored in a clean metal container during the inspection.
2-compartment sink was used for manual dishwashing., , The chlorine sanitizing dishwasher dispensed sanitizer at 0 ppm when initially tested. , , Mechanical dishwashers must dispense sanitizer at an effective concentration to ensure utensils and equipment are properly sanitized. , , Ensure the dishwasher is routinely monitored and maintained to verify sanitizer is dispensed at the required concentration during operation. , , CDI: The dishwasher was primed during the inspection, and sanitizer concentration reached 100 ppm at 50.4°C
The handwashing sink located in the bar area was being used for washing lemons and was obstructed by a bucket containing cleaning solution. As a result, the sink was not readily accessible for handwashing. , , Handwashing sinks must be used exclusively for handwashing and remain accessible at all times to support proper hand hygiene practices. , , Ensure handwashing sinks are used exclusively for handwashing and are maintained unobstructed and readily accessible at all times.
A food handler was observed consuming a beverage while preparing drinks for customers. , , Food handlers must maintain hygienic practices during food preparation and service activities. Eating or drinking in food preparation areas may increase the risk of contamination of food, beverages, equipment, and food contact surfaces. , , Ensure staff do not eat or drink while preparing food or beverages for customers. Employee beverages, if permitted, should be stored in a designated location away from food preparation and service activities.
Boxes of corn and eggs were observed stored directly on the floor of the walk-in cooler. Corn cardboard box showed signs of moisture damage., , Food and utensils must be stored in a manner that protects them from contamination. Storing food and food-related items directly on the floor may increase the risk of contamination and impede cleaning of storage areas. Moisture-damaged cardboard is difficult to clean and may no longer adequately protect its contents. , , Ensure all food and food-related items are stored at least 15 cm (6 inches) above the floor on shelving, racks, or pallets. Replace moisture-damaged cardboard containers as necessary and maintain food storage areas in a sanitary condition.
Test strips for quaternary ammonium (QUATS) and chlorine sanitizers were available on site. However, both the QUATS and chlorine test strips were observed to be expired at the time of inspection. , , Accurate test equipment is necessary to verify that sanitizer solutions are maintained at effective concentrations. Expired test strips may not provide reliable sanitizer concentration readings and may affect the operator's ability to verify that sanitizing solutions are being used at the correct strength. , , Ensure expired test strips are discarded and replaced with valid test strips. Test strips should be maintained in good condition and used routinely to verify sanitizer concentrations.
The rear exterior door was observed to remain open throughout the inspection. No effective air curtain or other pest exclusion measure was in operation at the time. , , Open exterior doors may allow the entry of insects, rodents, and other pests into the facility and can compromise pest prevention measures. , , Ensure exterior doors are kept closed when not actively in use or that an effective pest exclusion measure, such as a properly functioning air curtain, is provided and maintained to prevent pest entry.
This restaurant has been inspected 4 times since July 10, 2024, with 0 in compliance, 4 not in compliance, and 0 closures on record.
8 violations
Observed again: August 13, 2026, , A wiping cloth used for cleaning tables and other surfaces was observed stored on the counter rather than in a sanitizing solution between uses. , , Wiping cloths used for food contact surfaces must be maintained in an approved sanitizing solution between uses to prevent contamination and bacterial growth. , , Ensure wiping cloths are stored in an appropriate sanitizing solution of the required concentration when not in use.
: The ice scoop was removed from the cardboard box and stored in a clean metal container during the inspection.
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.
2-compartment sink was used for manual dishwashing., , The chlorine sanitizing dishwasher dispensed sanitizer at 0 ppm when initially tested. , , Mechanical dishwashers must dispense sanitizer at an effective concentration to ensure utensils and equipment are properly sanitized. , , Ensure the dishwasher is routinely monitored and maintained to verify sanitizer is dispensed at the required concentration during operation. , , CDI: The dishwasher was primed during the inspection, and sanitizer concentration reached 100 ppm at 50.4°C
The handwashing sink located in the bar area was being used for washing lemons and was obstructed by a bucket containing cleaning solution. As a result, the sink was not readily accessible for handwashing. , , Handwashing sinks must be used exclusively for handwashing and remain accessible at all times to support proper hand hygiene practices. , , Ensure handwashing sinks are used exclusively for handwashing and are maintained unobstructed and readily accessible at all times.
A food handler was observed consuming a beverage while preparing drinks for customers. , , Food handlers must maintain hygienic practices during food preparation and service activities. Eating or drinking in food preparation areas may increase the risk of contamination of food, beverages, equipment, and food contact surfaces. , , Ensure staff do not eat or drink while preparing food or beverages for customers. Employee beverages, if permitted, should be stored in a designated location away from food preparation and service activities.
Boxes of corn and eggs were observed stored directly on the floor of the walk-in cooler. Corn cardboard box showed signs of moisture damage., , Food and utensils must be stored in a manner that protects them from contamination. Storing food and food-related items directly on the floor may increase the risk of contamination and impede cleaning of storage areas. Moisture-damaged cardboard is difficult to clean and may no longer adequately protect its contents. , , Ensure all food and food-related items are stored at least 15 cm (6 inches) above the floor on shelving, racks, or pallets. Replace moisture-damaged cardboard containers as necessary and maintain food storage areas in a sanitary condition.
Test strips for quaternary ammonium (QUATS) and chlorine sanitizers were available on site. However, both the QUATS and chlorine test strips were observed to be expired at the time of inspection. , , Accurate test equipment is necessary to verify that sanitizer solutions are maintained at effective concentrations. Expired test strips may not provide reliable sanitizer concentration readings and may affect the operator's ability to verify that sanitizing solutions are being used at the correct strength. , , Ensure expired test strips are discarded and replaced with valid test strips. Test strips should be maintained in good condition and used routinely to verify sanitizer concentrations.
The rear exterior door was observed to remain open throughout the inspection. No effective air curtain or other pest exclusion measure was in operation at the time. , , Open exterior doors may allow the entry of insects, rodents, and other pests into the facility and can compromise pest prevention measures. , , Ensure exterior doors are kept closed when not actively in use or that an effective pest exclusion measure, such as a properly functioning air curtain, is provided and maintained to prevent pest entry.
3 violations
Observed cleaning clothes laying on counters throughout the facility. , , Please ensure cleaning cloths are stored in a sanitizer bucket or solution when not in use.
Please obtain refrigerator thermometers for the two fridges with food, to be able to monitor temperatures.
Please ensure no personal items are stored on food preparation area like cell phones, lighters, cigarettes. Please keep all personal items on a separate shelf or designated area.
1 violation
Major improvement with facilities cleanliness, however some areas of concern require more attention. Such as behind the cook line and vent hood filters. , , Previous violation, , Please clean hard to reach areas within the facility, this would include underneath, behind, in-between equipment and shelves. , , Lighting shields observed to have dead flies or heavy dust accumulation,- this was Corrected during inspection
6 violations
Cleaning cloths observed to be left out on the cook line, ensure all cleaning cloths are stored in a sanitizer solution. No sanitizer solution was found as well, operator states they use a bucket of soap and water. Ensure the bucket is filled with a sanitizer solution, do not mix soap in the solution. , , A sanitizer solution was prepared during the inspection at 200ppm of Quats.
Ensure personal items such as cell phones, cigarettes, lighters are not being stored on food preparation areas.
Food prep table cooler was observed to be measured at 14 degrees C during the first visit, at the time of the second visit food prep table cooler was observed to be at 10-11 degrees C, , most perishable foods were moved into the walk-in-cooler.
Mechanical chemical dishwasher of chlorine observed to be at 0ppm, please ensure dishwasher is able to maintain 100ppm , , At the time of the second visit dishwasher was still down and operator/owner was in the middle of buying parts. Food prep had discontinued.
No test strips on site. Please obtain Chlorine and Quat test strips for a food handling facility. , , Pool test strips observed in the kitchen; however, range is from 0-10ppm of chlorine which does not have the ability to measure 100ppm.
Please clean hard to reach areas within the facility, this would include underneath, behind, in-between equipment and shelves. , , Lighting shields observed to have dead flies or heavy dust accumulation,- this was Corrected during inspection