1 - 5004 46 Street
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This restaurant has been inspected 5 times since May 25, 2026, with 3 in compliance, 2 not in compliance, and 0 closures on record.
No violations
1 violation
: Pool test strips were obtained. This type of strip doesn't read the chlorine levels at 100-200 ppm. Please acquire chlorine test strips that can test at least 100 ppm., , No test strips could be located to determine the concentration of the sanitizing solution.
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.
9 violations
Staff were observed handling a number of non-food related items and then placing gloves on without hand washing. When instructed to wash hands, hands were not dried properly. Discussed proper hand washing with staff., , Ensure hands are washed between tasks, and before and after wearing gloves. Ensure hands are properly dried on single use towels.
1. Donair meat on the cone was observed being shaved when still in the danger zone and no second cook step is being done once shaved. Staff were shaving, cooling and packaging meat that was not fully cooked. , 2. Only one burner was observed to be on to the donair spit while meat was being cooked. Meat must be cooked with all burners on the spit operating. Improper use of the burners will slow the cooking time.
1. Raw fish was being stored on top of a case of ready-to-eat product. Fish was removed., 2. A container of shredded cheese for the pizzas was being stored uncovered on the floor of the walk-in cooler. , , Raw foods must be stored separately or below ready-to-eat and cooked foods to prevent potential contamination. Food must be stored covered and off the floor to prevent contamination.
The hand sink in the kitchen was not provided with paper towel. Dispenser was refilled during the inspection. , , Paper towels are required to properly dry hands. Ensure the dispenser is filled when emptied and reusable towels are not used for hand drying.
No test strips could be located to determine the concentration of the sanitizing solution.
Shelves have been constructed in the storage room and are made of bare wood. Shelving in front area under counter is also bare wood. , , Bare wood cannot be properly cleaned and is susceptible to moisture damage. , , Ensure all wood is painted with a washable paint or other washable surface and impervious to moisture.
The rangehood filters had a build-up of grease and debris. , , Ensure the filters are removed and cleaned as often as necessary to maintain the system in proper working order and in a sanitary state.
The display cooler was found to be at 6.9 C. The temperature was adjusted and began to drop but then rose again. Temperatures continued to fluctuate during the inspection and did not reach 4 C and remain there. Items were moved to another unit., , Have the adjusted or repaired and able to maintain 4 C.
Bottoms of prep coolers had food debris across them. , , Ensure food equipment is maintained in a sanitary condition.
No violations
No violations