101 - 5034 46 Street
This restaurant has been inspected 12 times since August 8, 2024, with 12 passes and 0 closures on record.
No pest records available on site. Staff indicated a pest control company services the facility. Pest control records are to be taken monthly. , , Please provide a copy of the most recent pest control service report.
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 pest records available on site. Staff indicated a pest control company services the facility. Pest control records are to be taken monthly. , , Please provide a copy of the most recent pest control service report.
Walls still damaged and require repair. **ongoing violation** from January 2025. , , The wall on the left side of the hallway heading towards the back door is deeply gauged in several places. Some damaged area on the right has been painted, but isn't smooth and washable., , Please properly repair the wall so it is smooth, non-absorbent and easily cleanable.
This violation was not observed at the time of the inspection., , No test strips for checking the chlorine concentration. Only iodine test strips present, but iodine not the sanitizer in use. Some chlorine strips were provided. Please obtain more before running out.
Ants observed at the front door window and wall. Ant baits and stick traps placed around the area. , , No ants were observed on the tables or within the baked good items. , , Please ensure to monitor for pest activity and get rid of the ants.
This violation was not observed at the time of the inspection., , The wall on the left side of the hallway heading towards the back door is deeply gauged in several places. Some damaged area on the right has been painted, but isn't smooth and washable., , Please properly repair the wall so it is smooth, non-absorbent and easily cleanable.
No test strips for checking the chlorine concentration. Only iodine test strips present, but iodine not the sanitizer in use. Some chlorine strips were provided. Please obtain more before running out.
The wall on the left side of the hallway heading towards the back door is deeply gauged in several places. Some damaged area on the right has been painted, but isn't smooth and washable., , Please properly repair the wall so it is smooth, non-absorbent and easily cleanable.
Sanitizer concentration was only 50 ppm as the concentration wasn't being tested. Concentration was adjusted during inspection. , , Please ensure chlorine is mixed at 100 ppm and tested on a test strip.
No test strips for checking the chlorine concentration. Only iodine test strips present, but iodine not the sanitizer in use. Some chlorine strips were provided. Please obtain more before running out.
The wall on the left side of the hallway heading towards the back door is deeply gauged in several places. , , Please properly repair the wall so it is smooth, non-absorbent and easily cleanable.
Corrected: Photos show the shelves have been painted. , , 1. There are two wooden shelves in the back pizza prep room that are not sealed. Unsealed wood cannot be properly cleaned. , , Please have the shelving sealed or painted so the surfaces are smooth, non-absorbent and easily cleanable., , 2. The wall on the left side of the hallway heading towards the back door is deeply gauged in several places. , , Please properly repair the wall so it is smooth, non-absorbent and easily cleanable.
1. There are two wooden shelves in the back pizza prep room that are not sealed. Unsealed wood cannot be properly cleaned. , , Please have the shelving sealed or painted so the surfaces are smooth, non-absorbent and easily cleanable., , 2. The wall on the left side of the hallway heading towards the back door is deeply gauged in several places. , , Please properly repair the wall so it is smooth, non-absorbent and easily cleanable
The larger display cooler was holding between 6- 11 C about one hour after a defrost cycle had completed. Items in the cooler included cream filled pastries that require refrigeration. Staff were advised to relocate the food into another cooler. , , All other coolers were below 4 C., , Please have the unit repaired and able to hold 4 C before further use.
Staff were not able to explain proper dishwashing procedures. Proper procedures were reviewed and sinks filled appropriately. , , Ensure dishwashing starts by removing debris, washing in the first sink in soapy water, rinsing in clean water in the second sink and sanitizing in the third sink.
There was no paper towel at the back area hand sink. Paper towel is required for proper hand washing. Staff replenished the towels during inspection.
1. Hot water ceased during inspection although no large quantities were being used. There was insufficient hot water at the taps in the facility. Heater was not providing enough hot water to operate the facility. , , Please ensure there is sufficient hot water in the facility for normal operations including hand and dishwashing., , 2. The washroom hand sink had very little water coming out from either the hot or cold, and the water was not under pressure. Insufficient water to wash hands can lead to cross-contamination and/or staff illness. , , Please have the sink taps repaired so there is sufficient hot and cold water under pressure at this tap.
Update: No certificates for courses taken have been provided to date. If staff have completed a course, please forward their certificates for confirmation., , Staff present lack food safety knowledge. Please have staff take the Food Safety Basics Course through AHS.
1. There are two wooden shelves in the back pizza prep room that are not sealed. Unsealed wood cannot be properly cleaned. , , Please have the shelving sealed or painted so the surfaces are smooth, non-absorbent and easily cleanable., , 2. The wall on the left side of the hallway heading towards the back door is deeply gauged in several places. , , Please properly repair the wall so it is smooth, non-absorbent and easily cleanable
Clean utensils were being stored in dirty bins and the clear bin beneath the island had crumbs and debris in it, along with utensils and containers. Staff began cleaning these during inspection.
Counters and baking trays were left dirty from previous use. , , Please ensure food contact surfaces are cleaned and sanitized as often as necessary to maintain in a sanitary manner, and ensure staff are leaving the facility clean at the end of each day's operation.
Staff present lack food safety knowledge. Please have staff take the Food Safety Basics Course through AHS.
Opened food items are not being properly dated/labelled to know when they should be used by/discarded. , , Ensure open packages of items such as cheese, sandwich meat, etc are dated when opened so all staff know when they should be used by.
Staff present lack food safety knowledge. Please have staff take the Food Safety Basics Course through AHS.
No sanitizer was prepared for use when food handling had been occurring. It was indicated that a cleaner and a bathroom disinfectant were being used on food contact surfaces. A bleach solution was prepared during the inspection. , , Sanitizers used on food contact surfaces must be safe for use on food contact surfaces. , , Sanitizer solution of bleach and water mixed at 100 ppm is required when food handling is occurring to sanitize food contact surfaces as needed.
Staff were observed wearing an apron outside during a break, returning to work without washing hands or changing the apron. , , Staff were observed sitting on food contact countertops and leaving personal belongings such as cell phones and drinks on counters amongst food items. , , Aprons should be removed when taking a break, using the washroom, taking out garbage, or changed after use. Hands must be washed between tasks and after breaks, washrooms, taking out garbage, etc. , , Personal belongings are to be stored separately from food and food contact surfaces.
Opened food items are not being properly dated/labelled to know when they should be used by/discarded. , , Ensure open packages of items such as cheese, sandwich meat, etc are dated when opened so all staff know when they should be used by.
The temperature of the middle display case was between 7.9 - 10 C. Staff relocated items that require refrigeration to another unit. , , Store potentially hazardous foods under refrigeration at or below 4 C.
1. There were racks of baked items sitting directly on the floor. Food must be stored off the floor to allow for proper cleaning and to prevent contamination. This was corrected during inspection. , , 2. Several cases of food containers were being stored on the floor both in the back storage room and in the main kitchen area under the counter. , , Ensure all food and food containers are stored off the floor 6 inches in a sanitary manner.
Only iodine test strips were present for use, but iodine was not the sanitizer in use. , , Please ensure a test strip for bleach solution is provided to verify the concentration of sanitizer for both food contact surfaces and in the 3-compartment sanitizing sink.
Staff present lack food safety knowledge. Please have staff take the Food Safety Basics Course through AHS.
There was no paper towel present in the facility to put in the staff washroom. Staff indicated they would obtain some immediately., , A properly supplied hand sink is necessary to ensure thorough hand washing after using the washroom.