3715 47 Avenue
9 mars 2026
Réussi1) Rags were observed on the cookline countertop and not in a sanitizer bucket. Please ensure all wiping cloths are kept clean and dry or placed in sanitizer buckets with the correct concentration in between uses., , If staff require tools (such as oven mitts or appropriate utensils) to safely remove items from the oven, please provide them so that wiping cloths are not used for this purpose and can be maintained in a clean and sanitary manner., , , 2) Quats sanitizer adequately measured 200 - 400 ppm.
From previous inspection:, , Inspected the staff washroom, the bar, dry storage room and receiving area., No visible evidence of pest activity observed in the bar area, the dry storage room. Staff washroom had dried mouse droppings. Please thoroughly soak them with a 1:10 bleach-to-water solution, let sit for 5 minutes, wipe with paper towels, and seal in a plastic bag and discard. Ensure to wear PPE (gloves, mask).
***Recurring violation:, , , 1) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it.
***Recurring violation:, , 1) The cutting boards on the cookline have deep grooves that are collecting food debris and cannot be adequately sanitized. Please deep clean and sanitize, resurface or replace.
Floors in various areas require deep cleaning to address visible buildup in the following areas:, - between and behind cookline equipment (especially pasta bain-marie), - below shelves in the walk-in cooler, - below the sink in the dishwashing area
Ce restaurant a été inspecté 10 fois depuis le 23 juillet 2024, avec 10 réussites et 1 fermeture au dossier.
1) Rags were observed on the cookline countertop and not in a sanitizer bucket. Please ensure all wiping cloths are kept clean and dry or placed in sanitizer buckets with the correct concentration in between uses., , If staff require tools (such as oven mitts or appropriate utensils) to safely remove items from the oven, please provide them so that wiping cloths are not used for this purpose and can be maintained in a clean and sanitary manner., , , 2) Quats sanitizer adequately measured 200 - 400 ppm.
From previous inspection:, , Inspected the staff washroom, the bar, dry storage room and receiving area., No visible evidence of pest activity observed in the bar area, the dry storage room. Staff washroom had dried mouse droppings. Please thoroughly soak them with a 1:10 bleach-to-water solution, let sit for 5 minutes, wipe with paper towels, and seal in a plastic bag and discard. Ensure to wear PPE (gloves, mask).
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
***Recurring violation:, , , 1) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it.
***Recurring violation:, , 1) The cutting boards on the cookline have deep grooves that are collecting food debris and cannot be adequately sanitized. Please deep clean and sanitize, resurface or replace.
Floors in various areas require deep cleaning to address visible buildup in the following areas:, - between and behind cookline equipment (especially pasta bain-marie), - below shelves in the walk-in cooler, - below the sink in the dishwashing area
1) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it., , , 2) The door has been repaired/ replaced. Thank you, , Previous violation:, , Dry storage room door observed broken and coming apart, please repair to ensure the surfaces are smooth, non-porous and easy to clean. PHI discussed with operator what the requirements are.
1) The cutting boards on the cookline have deep grooves that are collecting food debris and cannot be adequately sanitized. Please deep clean and sanitize, resurface or replace., , 2) CDI - The ice scoop was stored on top of the ice machine, where it is exposed to dust and debris. Please store the scoop on a clean and sanitized surface to prevent contamination.
Mechanical dishwasher tested at 0 ppm chlorine. The unit was primed and run multiple times during the inspection and continued to measure 0 ppm. Please contact a technician for further diagnosis and repair., , Operator set-up 2 sink method and contacted technician at the time of inspection.
Please ensure to test sanitizer concentrations daily to ensure that the solutions used for sanitizing are adequate concentration.
1) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it., , , 2) The door has been repaired/ replaced. Thank you, , Previous violation:, , Dry storage room door observed broken and coming apart, please repair to ensure the surfaces are smooth, non-porous and easy to clean. PHI discussed with operator what the requirements are.
1) The cutting boards on the cookline have deep grooves that are collecting food debris and cannot be adequately sanitized. Please deep clean and sanitize, resurface or replace., , 2) CDI - The ice scoop was stored on top of the ice machine, where it is exposed to dust and debris. Please store the scoop on a clean and sanitized surface to prevent contamination.
Cookline sanitation has greatly improved. Thank you!, , Previous Violation, , At this inspection between the side of equipment and wall at end of cook line were found to have debris and grease buildup, and food debris was observed on the back ledge of some cooking equipment. , , Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
1) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it., , , 2) The door has been repaired/ replaced. Thank you, , Previous violation:, , Dry storage room door observed broken and coming apart, please repair to ensure the surfaces are smooth, non-porous and easy to clean. PHI discussed with operator what the requirements are.
1) The cutting boards on the cookline have deep grooves that are collecting food debris and cannot be adequately sanitized. Please deep clean and sanitize, resurface or replace., , 2) CDI - The ice scoop was stored on top of the ice machine, where it is exposed to dust and debris. Please store the scoop on a clean and sanitized surface to prevent contamination.
1) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it., , 2) Dry storage room door observed broken and coming apart, please repair to ensure the surfaces are smooth, non-porous and easy to clean. PHI discussed with operator what the requirements are.
Cookline sanitation has greatly improved. Thank you!, , Previous Violation, , At this inspection between the side of equipment and wall at end of cook line were found to have debris and grease buildup, and food debris was observed on the back ledge of some cooking equipment. , , Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
Sous vide foods observed to be above the waterline unable to be stored in temperatures outside of the danger zone, a recommendation to weight down sous vide foods under the waterline to ensure all food is kept outside of the danger zone., , Sauces/dressing in a ice bucket was also observed to be in elevated temperatures, please ensure to keep sauces/dressing refrigerated, or have an ice bucket fully surrounded the bottle., , Items corrected during inspection.
Cookline sanitation has greatly improved. Thank you!, , Previous Violation, , At this inspection between the side of equipment and wall at end of cook line were found to have debris and grease buildup, and food debris was observed on the back ledge of some cooking equipment. , , Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
Food contact surfaces were observed in an unsanitary condition with food debris left on counters that were being worked at without cleaning between tasks.
Repeat infraction. , Sanitizer solution was found between 200 - 400 ppm. Cloths used on food contact surfaces were observed on the counters/equipment and not in the sanitizer solution. Sanitizer solutions did not appear to have been used (cloths clean, solution clear) and food contact surfaces were found to have food debris in several areas that had not been cleaned after use. , , Please ensure the dispenser is adjusted or repaired to properly dispense 200 ppm quats, and confirm the concentration with test strips, diluting when necessary before using sanitizer solutions., , Cleaning cloths in the kitchen were observed to be stored dry on the counter., , Please ensure that all cleaning cloths in use are stored in a 200ppm quats solution to prevent bacterial growth on cloths, and reduce the risk of surface contamination.
Staff were observed wrapping racks of ribs in the dish room on the dishwashing counters. Food handling cannot occur in a dish room. , , Staff moved to a counter in the kitchen to wrap remaining ribs.
Quat test strips were available in the kitchen; however they are not being used. Three packages present had not been opened. , , No chlorine test strips were available., , *Please ensure chlorine test strips are resupplied to verify that the dishwasher is functioning properly and dispensing 100 ppm chlorine.
At this inspection between the side of equipment and wall at end of cook line were found to have debris and grease buildup, and food debris was observed on the back ledge of some cooking equipment. , , Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
This could not be observed at this inspection as an order had been delivered and was still on the floor, blocking access to the storage room. , , Onions and spilled flour observed spilled on the floor again. , , , Repeat Violation, , The backroom dry storage area, located next to the back door, had a significant buildup of spilled flour, onions, potatoes, and other food debris underneath the shelving units., , Please ensure all areas beneath shelving units are regularly cleaned and maintained in a sanitary condition to prevent pest attraction and uphold a higher level of cleanliness.
Repeat infraction. , , Please ensure the dispenser is adjusted or repaired to properly dispense 200 ppm quats, and confirm the concentration with test strips, diluting when necessary before using sanitizer solutions., , Cleaning cloths in the kitchen were observed to be stored dry on the counter., , Please ensure that all cleaning cloths in use are stored in a 200ppm quats solution to prevent bacterial growth on clothes, and reduce the risk of surface contamination.
Observed various amounts of potentially hazardous foods sitting out in room temperature. Meats, sauces, baked goods and other food items that require refrigeration. , , At the time of the inspection these items were moved into a refrigerator.
Repeat violations, , Back Kitchen:, , Handwash sink by grills: The soap dispenser was broken off the wall., , Please repair the dispenser or replace it with a hand pump countertop dispenser., , Staff Bathroom: The soap dispensers were empty and may be broken. / Toilet paper stored outside of the dispenser. , , Please ensure the dispenser is refilled and functioning properly., , Front Kitchen Handwashing Sink: The sink was obstructed again with food/sauces., , The operator promptly moved the buckets., , Please ensure all handwashing sinks remain readily accessible at all times., , No paper towel available in the kitchen sink.
Quat test strips were available in the kitchen; however they are not being used. , , No chlorine test strips were available., , *Please ensure chlorine test strips are resupplied to verify that the dishwasher is functioning properly and dispensing 100 ppm chlorine.
Repeat Violation., , Permit has yet to be displayed.
Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
Onions and spilled flour observed spilled on the floor again. , , , Repeat Violation, , The backroom dry storage area, located next to the back door, had a significant buildup of spilled flour, onions, potatoes, and other food debris underneath the shelving units., , Please ensure all areas beneath shelving units are regularly cleaned and maintained in a sanitary condition to prevent pest attraction and uphold a higher level of cleanliness.
All Quats spray bottles were measured with test strips at 600 ppm, while the dispenser was observed to be producing a solution around 600 ppm., , Please ensure the dispenser is adjusted or repaired to properly dispense 200-400 ppm quats, and confirm the concentration with test strips, diluting when necessary before using sanitizer solutions., , Cleaning cloths in the kitchen were observed to be stored dry on the counter. A 400 ppm quats solution was prepared and used for storing cleaning cloths in use., , Please ensure that all cleaning cloths in use are stored in a 200-400ppm quats solution to prevent bacterial growth on clothes, and reduce the risk of surface contamination.
The operator was observed thawing meat in the sink soaking in water, without running water. Operator thawed the remainder under cool running water., , Please ensure that all thawing is done under cool running water or in the refrigerator to maintain a temperature below 4°C, preventing bacterial growth.
Bar Area hand sink:, , Paper towel was available on the opposite side of the bar, too far, for convenience. Operator moved it next to sink., , Please ensure paper towel is stored next to the hand wash station to encourage regular handwashing., , Back Kitchen:, , Handwash sink by grills: The soap dispenser was broken off the wall., , Please repair the dispenser or replace it with a hand pump countertop dispenser., , Staff Bathroom: The soap dispensers were empty and may be broken., , Please ensure the dispenser is refilled and functioning properly., , Front Kitchen Handwashing Sink: The sink was obstructed with dishes soaking in buckets., , The operator promptly moved the buckets., , Please ensure all handwashing sinks remain readily accessible at all times.
Bar Cooler Storage (Backroom):, , Lemon juice was observed in mason jars without lids. , Correction: Operator covered with saran-wrap., , Freezers (Near Bar Entrance):, Open bags of berries were observed., A berry mess was also noted on freezer shelf., Freezer requires defrosting and cleaning., , Back Kitchen Area:, , Walk-in Cooler (WIC): Ice cube trays contained water with floating leafy debris., , French Fries: Observed in a tub without a lid., , Action Required:, Please ensure all food and beverages in storage are properly covered and protected to prevent contamination.
No quats or chlorine test strips were available., , *Please ensure quats test strips are resupplied to confirm that quats sanitizer solutions are within the acceptable range of 200-400 ppm., , *Please ensure chlorine test strips are resupplied to verify that the dishwasher is functioning properly and dispensing 100 ppm chlorine.
The back door in the kitchen area has a damaged door sweep., , Please replace or repair the door sweep to ensure a proper seal and prevent the potential entry of pests.
No food permit was posted., , Operator reprinted permit, and posted it.
-Five cutting boards were observed to have significant damage, making them uncleanable. , , -A melted spatula and a wooden spoon were found stored with other utensils. , , The operator promptly discarded the damaged utensils and cutting boards., , Please ensure cutting boards and utensils are regularly monitored for damage and replaced more frequently to maintain food safety standards.
Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
The backroom dry storage area, located next to the back door, had a significant buildup of spilled flour, onions, potatoes, and other food debris underneath the shelving units., , Please ensure all areas beneath shelving units are regularly cleaned and maintained in a sanitary condition to prevent pest attraction and uphold a higher level of cleanliness.
Dishwasher observed to have no chemical sanitizer dispensing. , , Corrected during inspection- please ensure routine testing of dishwasher.
Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.