2 - 5004 46 Street
Not in Compliance
10 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 17, 2026
Foods are not being dated with the date of making or date to discard by. Dates are necessary to ensure food is properly rotated on a first-in, first-out basis and to ensure staff are aware of when food was prepared and when it should be used by., , Please ensure when preparing large batches of sauces, meats, prepped vegetables, etc that all containers are dated.
1. Raw diced chicken had been left sitting on top of containers of water filled as a precaution if the water was turned off. Staff intended to use this water for food handling and hand washing. The water could be contaminated by juices dripping from the colander of raw chicken above. , 2. Raw chicken was being stored at room temperature above dirty dishes on the dirty end of the dishwashing machine. , 3. A bowl of food with food debris on the bottom was being stored on top of an open container of food. Container was discarded. , , All water was discarded. Chicken was relocated. , , Ensure food is not stored in the dishwashing area as this could lead to contamination of the food or food equipment. Ensure all food is stored covered.
1. Fish was observed being thawed on the counter of the kitchen. , 2. Rice cooked in an earlier batch was being stored on top of the rice cooked without any heat to maintain 60 C or hotter. Rice was discarded. , , Foods being hot held must be kept at 60 C or hotter in controlled heat. , , High-risk foods must be thawed in one of the following ways:, - under cold running water, - in the refrigerator, - as part of the cooking process, - in the microwave, if further cooking immediately after thawing
Utensils in use were being stored in room temperature water which will encourage bacterial growth. , , Ensure utensils are stored in a manner that prevents contamination. Utensils can be stored in ice water at 4 C or in a water bath at 60 C or changed and washed/sanitized every 4 hours at a minimum.
1. The ice machine was not on and water in the machine had particles floating in it. Staff indicated it is only washed weekly. , 2. Cooked chicken skewers were being hung on a wall rack that allowed the chicken to rest against the wall. Affected chicken was discarded. , , Cool chicken in a manner that prevents contamination. , Ensure the ice machine is washed, rinsed and sanitized after use if turning off daily to prevent build-up or contaminants from entering the ice well.
1. a shelf was removed exposing a wall with several holes and open seams. , 2. the wall next to the dry food bins in the storage room are marked, dented unfinished and unsanitary. , , Walls must be smooth, non-absorbent and easily cleanable. , , Please ensure the walls are smooth and properly surfaced with a product or material that is easily cleanable.
Rangehood filters have a build-up of grease and dust on them. Filters must be properly maintained and kept clean to prevent contamination of food cooked below., , Have the filters cleaned as often as necessary to maintain them in a sanitary manner.
The cold water was turned off to the hand sink in the store front due to a leak underneath the sink. Cold was turned back on for use. , , Have the leak repaired and ensure both hot and cold water are kept on to the sink.
1. Walls beside the hand sink in the kitchen, along the open storage area and around door frames are unclean and have build-up on them. , 2. Floors require cleaning in hard-to-reach areas. , , Please ensure the noted areas are thoroughly cleaned and ensure staff are cleaning areas daily and weekly as needed to maintain the kitchen in a sanitary state.
Containers to be recycled were being stored in the dry storage room. Recycled containers are unclean and can have food/beverage residues in them. These need to be stored away from food and equipment until taken for recycling. , , Provide sufficient containers with lids outside to store recycling in.
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.
White Frog Cafe
This restaurant has been inspected 10 times since May 29, 2024, with 3 in compliance, 7 not in compliance, and 0 closures on record.
10 violations
Foods are not being dated with the date of making or date to discard by. Dates are necessary to ensure food is properly rotated on a first-in, first-out basis and to ensure staff are aware of when food was prepared and when it should be used by., , Please ensure when preparing large batches of sauces, meats, prepped vegetables, etc that all containers are dated.
1. Raw diced chicken had been left sitting on top of containers of water filled as a precaution if the water was turned off. Staff intended to use this water for food handling and hand washing. The water could be contaminated by juices dripping from the colander of raw chicken above. , 2. Raw chicken was being stored at room temperature above dirty dishes on the dirty end of the dishwashing machine. , 3. A bowl of food with food debris on the bottom was being stored on top of an open container of food. Container was discarded. , , All water was discarded. Chicken was relocated. , , Ensure food is not stored in the dishwashing area as this could lead to contamination of the food or food equipment. Ensure all food is stored covered.
1. Fish was observed being thawed on the counter of the kitchen. , 2. Rice cooked in an earlier batch was being stored on top of the rice cooked without any heat to maintain 60 C or hotter. Rice was discarded. , , Foods being hot held must be kept at 60 C or hotter in controlled heat. , , High-risk foods must be thawed in one of the following ways:, - under cold running water, - in the refrigerator, - as part of the cooking process, - in the microwave, if further cooking immediately after thawing
Utensils in use were being stored in room temperature water which will encourage bacterial growth. , , Ensure utensils are stored in a manner that prevents contamination. Utensils can be stored in ice water at 4 C or in a water bath at 60 C or changed and washed/sanitized every 4 hours at a minimum.
1. The ice machine was not on and water in the machine had particles floating in it. Staff indicated it is only washed weekly. , 2. Cooked chicken skewers were being hung on a wall rack that allowed the chicken to rest against the wall. Affected chicken was discarded. , , Cool chicken in a manner that prevents contamination. , Ensure the ice machine is washed, rinsed and sanitized after use if turning off daily to prevent build-up or contaminants from entering the ice well.
1. a shelf was removed exposing a wall with several holes and open seams. , 2. the wall next to the dry food bins in the storage room are marked, dented unfinished and unsanitary. , , Walls must be smooth, non-absorbent and easily cleanable. , , Please ensure the walls are smooth and properly surfaced with a product or material that is easily cleanable.
Rangehood filters have a build-up of grease and dust on them. Filters must be properly maintained and kept clean to prevent contamination of food cooked below., , Have the filters cleaned as often as necessary to maintain them in a sanitary manner.
The cold water was turned off to the hand sink in the store front due to a leak underneath the sink. Cold was turned back on for use. , , Have the leak repaired and ensure both hot and cold water are kept on to the sink.
1. Walls beside the hand sink in the kitchen, along the open storage area and around door frames are unclean and have build-up on them. , 2. Floors require cleaning in hard-to-reach areas. , , Please ensure the noted areas are thoroughly cleaned and ensure staff are cleaning areas daily and weekly as needed to maintain the kitchen in a sanitary state.
Containers to be recycled were being stored in the dry storage room. Recycled containers are unclean and can have food/beverage residues in them. These need to be stored away from food and equipment until taken for recycling. , , Provide sufficient containers with lids outside to store recycling in.
No violations
5 violations
Counters were observed in an unsanitary state and not sanitized after a task. Sanitizer was at 1000 ppm. Counters were sanitized with a new solution mixed to 100 ppm., , Ensure surfaces are sanitized after use to prevent bacterial growth and ensure sanitizer is mixed between 100 - 200 ppm. Stronger solutions will cause a chemical contamination if not rinsed.
The cold water connection was turned off due to the tap leaking. Staff was able to turn it back on and prevent a leak from occurring. If a leak begins again, the tap must be repaired or adjusted as water cannot be turned off to the faucet.
The mop and bucket was being stored between the fridge and chest freezer in the front serving area where food is stored. This has been observed at past inspections and the practice cannot continue. Mop bucket was relocated during the inspection.
1 violation
No pest records could be produced. Pest records are required as part of a pest management program and serves as a preventative measure. , , Please have a copy of this months pest control measures documented and available for review.
6 violations
Buckets that were described as sanitizer were stored on the floor out of reach and had no bleach when tested on a test strip. Cleaning cloths were being stored on the counter. , The only bleach available was lemon scented which is not safe for food contact surfaces. , , Please obtain unscented bleach for use as a sanitizer., , Ensure sanitizer is readily available and cloths are store in solution between uses.
Large quantities of food prepared and in multiple containers were not being dated to inform staff for the purpose of using the first-in, first-out method. , , Ensure all batches of prepared food are labelled and dated.
There is no thermometer in the larger prep cooler to verify the ambient storage temperature of hazardous foods. An infrared thermometer present was inaccurate by several degrees., , Please obtain an accurate thermometer for the prep cooler and discontinue use of the infrared.
No violations
7 violations
No sanitizer was prepared and staff was observed rolling out naan dough on the counter. Other counters did not appear to have been cleaned and sanitized from the previous day. A bucket of water was filled but no sanitizer was added. Staff added unscented bleach during the inspection. , , Ensure the food contact surfaces are cleaned and sanitized as often as necessary to maintain in a sanitary state. Ensure counters are sanitized at end of day and before placing food directly on them. , , Bleach solution should be mixed to 100 ppm in a bucket and cloths stored in the solution between uses. Lemon scented bleach cannot be used for sanitizing, only unscented bleach is to be used.
An onion masala sauce that was made the previous night was stored in a deep 18 qt container with lid on it and was probed at 12 C after cooling for 13 hours. Staff discarded sauce during inspection. , , Hazardous foods must be cooled in shallow containers, stirred often or placed in an ice bath, or stirred with an ice wand to facility faster cooling. , , Hazardous foods must be cooled from 60 - 20 C within 2 hours, then in the cooler from 20 - 4 C within 4 hours to prevent temperature abuse that can lead to foodborne illness.
1 violation
A valid permit is not posted. Please locate the permit and ensure it is posted where it is easily seen by customers.
4 violations
The dishwasher was dispensing chlorine at or below 25 ppm after several cycles. Operator switched tubes as the rinse agent tube was in the sanitizer container and therefore dispensing less product than required., , Tubes are color coded for each product. Please ensure the correct tube is in the correct product.
A large bag of recycling cans/containers was left leaning against a food storage shelf in the small storage room. , , A mop and bucket filled with dirty water, as well as dust pans and broom were being stored in a food area. These were relocated during the inspection. , Please store recycling away from food and food contact surfaces as the dirty/used containers may contain bacteria that can contaminate food.
A valid permit is not posted. Please locate the permit and ensure it is posted where it is easily seen by customers.
2 violations
Bleach solution was mixed in a bucket and available to food handlers to sanitize surfaces. Solution was at greater than 200 ppm. Operator adjusted the concentration. , , Ensure all staff are trained what to mix the concentration to and to test it on a test strip. , , A 100 ppm bleach solution can be mixed by adding 1/2 tsp bleach to 1 litre of water. , , , ,
A rice paddle for serving rice was being stored in room temperature water. Utensils must be stored in a manner that prevents contamination. Change utensil every 2 hours or store in a sanitizing solution of 100 ppm bleach or 200 ppm quat, or in a temperature below 4 C or above 60 C (in ice bath or hot water bath).
Pest control records were not observed at this inspection. , , No pest records could be produced. Pest records are required as part of a pest management program and serves as a preventative measure. , , Please provide a copy of this months pest control measures documented for review.
High chairs were being stored in the washroom. High chairs should be cleaned and sanitized after use and stored in a location that poses minimal risk of contamination. High chairs were removed from the washroom. Ensure they are sanitized before use.
No pest records could be produced. Pest records are required as part of a pest management program and serves as a preventative measure. , , Please have a copy of this months pest control measures documented and available for review.
Vents on the end closest to the dishwasher were again covered in tape preventing proper air flow. This is a repeat violation. , , Vents are to be maintained in proper working condition and in accordance with manufacturer's instructions.
1. The pad used for baking naan was caked in food debris. Staff changed the cover of the pad during inspection. , 2. Food containers were being stored in unclean cardboard boxes. , , Utensils that come in contact with food and food containers must be washable, maintained in a sanitary manner and utensils are to be washed and sanitized every 4 hours or less.
The dishwasher was dispensing chlorine at 25 ppm after several cycles and after priming the machine. Staff was advised to ensure that all dishes are washed and then soaked in a bleach solution at 100 ppm for two minutes before drying. , , Have the dishwasher repaired or adjusted to ensure the chlorine is dispensing at 100 ppm.
Hand sinks supplied, but a bucket of sanitizer was again observed in the sink at the front, obstructing the sink from use for hand washing. This is a repeat violation. Bucket was removed. , , Ensure all staff are trained to store the bucket on the counter next to the sink, and not in the sink.
1. Mop bucket was observed being stored in the food storage area. Bucket was relocated as there is sufficient closet storage for this., , 2. Scoops being stored in dry goods had a build-up of food on them. Some handles were in the food. , , Ensure mop is stored in the mop area away from food storage, and ensure the scoops are washed regularly and handles are stored out of food in a sanitary manner.
Vents over the stove have been covered with tape which impedes the air flow of the ventilation system. , , Remove all tape from the vent hood.
High touch surfaces such as fronts of fridges/handles and light switches were observed in an unsanitary state. Shelving in the storage room requires cleaning, as does the barrier between the sink and the shelving. Lids of dry storage containers require daily cleaning.
High touch surfaces in the kitchen require a thorough cleaning. Fronts of fridges/equipment, sinks, bottom of freezer, etc. , , Food was left sitting on counters in several areas without removing the debris and washing and sanitizing the food contact surfaces. Operator advised to clean counters immediately., , The storage area in the kitchen is very small and bins of dry foods are being stored in the floor space, making cleaning of the area and checking for pest control difficult. , , Please relocate the food bins so the facility is organized and easy to clean.