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XIX Nineteen

104 - 150 Bellerose Drive St. Albert AB T8N 8N8 · Food - General

Official record from Alberta →

Inspection summary

XIX Nineteen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on September 11, 2026, recorded 4 infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 4 separate inspections, most recently on September 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 10 times across 5 separate inspections, most recently on September 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 5 separate inspections, most recently on September 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 19, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 31, 2023. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were noted to be hanging off staff aprons. These were removed during the inspection. The operator was advised to store all wiping cloths in the sanitizing solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Nonfood related items were stored with food related items in the office/storage room. Please organize the area and do not store food related items with nonfood related items. Please designate an area to store nonfood related items. 2. Food items were stored on the floor in the office/storage room. Please ensure all food items are stored at least six inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand-soap dispenser of the handwashing sink located by the back entrance was not in operational state. Please repair or replace the soap dispenser as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup was noted underneath both dishwashers. Please clean the indicated area and ensure it is maintained in a clean and sanitary manner at all times.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The employee washroom door was noted to be open at the time of inspection. Please install a self-closing mechanism on this door. Please keep this door closed at all times. 2. Duct tape was being used to secure a ceiling light on one of the ceiling tiles. Please repair the ceiling light properly. Please do not use duct tape to secure the ceiling light.
  5. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The employee washroom door was noted to be open at the time of inspection. Please install a self-closing mechanism on this door. Please keep this door closed at all times. 2. Duct tape was being used to secure a ceiling light on one of the ceiling tiles. Please repair the ceiling light properly. Please do not use duct tape to secure the ceiling light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris was noted on the ceiling tiles, large light bulbs and underneath the pop dispenser in the bar area. Please clean the indicated areas and ensure they are maintained in a clean and sanitary manner.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer concentration was 100ppm, wet cleaning clothes were on the counter.Quat sanitizer at 200ppm was prepared and cleaning clothes were stored in the sanitizer.-
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • -No records for pH of sushi rice found at room temperature was available.- pH strip was not available- -No records for sous vide 1. Ensure pH of rice is monitored, recorded and maintained below 4,62. Ensure temperatures required for sous vide preparation is maintained and recorded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Bowls with no handles were found in bulk food.- Uncovered food buckets were found in the walk-in cooler.Ensure scoops with handles are used, and keep the handles out of the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink by the door was inaccessible.Recycling boxes were removed to make the sink accessible during inspection.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on the counter. Please note that all cleaning cloth must be stored in a sanitizing solution at all times. These were moved during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks.Importance of hand washing, and glove policy were discussed with the operator during the inspection. Hands must be washed between tasks, after smoke and washroom break, after handling garbage, before putting gloves on and after taking them off, between glove change. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Nonfood related items (shop vac, staff jackets, etc.) were stored with food related items in the office area. Food items were also noted to be stored on the floor. Please do not store nonfood related items with food related items. Please designate an area to store nonfood related items located away from food areas. Please ensure that food items are stored at least six inches above the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom door was noted to be open. As this door opens directly into the food handling and storage area, please keep this doro closed at all times. Please install a self-closing mechanism.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required throughout the facility. Buildup of dust/debris was underneath and inside the equipment, on ceiling tiles, light bulbs, etc. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was noted to be stored on ready-to-eat food items. Please be advised that raw meat must be stored either on the bottom shelf or in a designated area located away from ready-to-eat food items. Please do not store raw meat on top of ready-to-eat food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (jacket) and other nonfood related food items (chop vac) were noted to be stored with food related items. Please be advised that all nonfood related items must be stored in a designated area located away from food prep and storage area. Please do not store nonfood related items with food related items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was not observed by the server station hand washing sink. Please install a paper towel dispenser and ensure they are fully stocked at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The plumbing line of the prep sink was observed to be leaking. Please repair the leaking plumbing line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was noted on hard-to-reach surfaces of the meat slicer. Please dismantle the meat slicer to achieve proper cleaning and sanitation. A brush must be used to clean/sanitize hard-to-reach surfaces.
  11. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution and test strips were not observed. Please ensure that one of the approved sanitizing solutions is available in the facility at all times. Following are approved sanitizing solutions:- a bleach solution at 100 ppm, - a quaternary ammonium solution at 200 ppm, or, - an Iodine solution at 12.5 to 25 ppm. Please acquire test strips.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The under the counter dishwasher was dispensing chlorine at 10 ppm. 2. The above the counter dishwasher was not in operational state. Please repair both dishwashers and ensure they are dispensing chlorine at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed at the time of inspection. Please acquire chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand washing soap and a paper towel dispenser were not observed by the server station hand washing sink. Please install a soap dispenser and a paper towel dispenser and ensure they are fully stocked at all times.

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