52 East Lake Avenue NE
This restaurant has been inspected 5 times since August 15, 2024, with 5 passes and 0 closures on record.
There was a gap noted under the back door to the kitchen, , **Replace weatherstripping., **Seal all gaps to prevent infiltration of pests into the facility.
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.
1. Goat cheese in the cold holding unit was measured at 13.8 degrees C. Food was discarded., 2. Butter was stored at room temperature, measured at 22.2 degrees C. Butter was discarded., , **Repair cold holding unit to ensure high-risk food items are held at 4 degrees C and below at all times, **Do not store high risk foods at room temperature.
**REPEAT VIOLATION!!!, 1. The hot water for the hand wash sink was turned off due to a leak in the faucet, 2. The faucet for the hand wash sink beside the entrance door of the kitchen was leaking., 3. The hand wash sink beside the ice machine was obstructed with an insert container. Staff removed insert container from the sink., , **Do not turn off hot water, hand wash sink must be equipped with hot and cold water at all times., **Repair leaking faucets., **Do not obstruct hand wash sinks and ensure that all hand wash sinks are easily accessible at all times to promote proper hand hygiene practice.
The ice scoop was stored directly on the top of the ice machine., , **Store ice scoop in a clean and sanitary manner, **Store ice scoop in a clean container before placing on the ice machine to prevent contamination of the ice.
1. Customer utensils were stored in the holder in the dish washing room with the business end facing up., , **Store utensils with the business ends facing down to prevent contamination of the utensils when handling them., , 2. The can opener in the kitchen had a build-up of dried food particles on it., , **Wash and sanitize food equipment, **Ensure that food equipment is washed and sanitized after each use.
Large amount of dust build-up was noted on the ventilation hood above the gas cook top and above the oven., , **Please clean.