202 Birchcliff Road
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 29, 2026
No probe thermometer was available on site., , A probe thermometer is necessary to accurately verify food temperatures and ensure foods are being held, cooked, cooled, and reheated safely., , Ensure an accurate probe thermometer is available for monitoring food temperatures.
Chlorine test strips were not available at the time of inspection., , Regular verification of sanitizer concentrations is necessary to ensure food-contact surfaces and equipment are being effectively sanitized., , Ensure appropriate chlorine test strips are available on site and used regularly to monitor sanitizer concentrations., , CDI: Chlorine test strips were provided during the inspection.
The coffee machine requires cleaning., , Food residue and buildup can harbor microorganisms and may contaminate beverages and food-contact surfaces., , Ensure the equipment is cleaned and maintained in a sanitary condition to prevent buildup and contamination.
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.
Battle at the beach BBQ - Event
This restaurant has been inspected 11 times since February 8, 2024, with 6 in compliance, 5 not in compliance, and 0 closures on record.
3 violations
No probe thermometer was available on site., , A probe thermometer is necessary to accurately verify food temperatures and ensure foods are being held, cooked, cooled, and reheated safely., , Ensure an accurate probe thermometer is available for monitoring food temperatures.
Chlorine test strips were not available at the time of inspection., , Regular verification of sanitizer concentrations is necessary to ensure food-contact surfaces and equipment are being effectively sanitized., , Ensure appropriate chlorine test strips are available on site and used regularly to monitor sanitizer concentrations., , CDI: Chlorine test strips were provided during the inspection.
The coffee machine requires cleaning., , Food residue and buildup can harbor microorganisms and may contaminate beverages and food-contact surfaces., , Ensure the equipment is cleaned and maintained in a sanitary condition to prevent buildup and contamination.
1 violation
Some cases of food were left on the floor of the walk-in freezer from a delivery made the day before. Cases were relocated to shelving.
No violations
No violations
1 violation
The residential fridge in the serving/dining area was at 7 C. Fridge was mostly empty. , , Please have the fridge adjusted or repaired.
No violations
1 violation
Weatherstripping at the bottom of the back door off the storage area is leaving gaps large enough to allow pests to enter. , , Please adjust or repair the door/weather stripping.
3 violations
Salad dressing and other refrigerated items were open and several months past their best before dates. Items were discarded. , , Please ensure items approaching their best before dates are used in a timely manner.
Weatherstripping at the bottom of the back door off the storage area is leaving gaps large enough to allow pests to enter. , , Please adjust or repair the door/weather stripping.
The ice machine has mold growth on the back right piping inside the machine. , , Please discard all ice, thoroughly clean and sanitize the machine before refilling.
No violations
No violations
1 violation
Food orders are delivered on days when food handlers aren't always present to put orders away. Food was left on floor of storage and cooler until kitchen staff are available days later. , , Please ensure food is stored off the floor and that there is someone available to put orders away and check food temperatures and food condition upon arrival.