331 Veterans Boulevard NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
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.
Party City 861
This restaurant has been inspected 10 times since July 19, 2023, with 3 in compliance, 7 not in compliance, and 0 closures on record.
No violations
1 violation
A gap is present in between the floor and Stainless steel backsplash behind the rightmost side of the cooking area, creating a gap that makes the area harder to properly clean., , Seal or cover area to render surfaces smooth and easily cleanable.
3 violations
A gap is present in between the floor and Stainless steel backsplash behind the rightmost side of the cooking area, creating a gap that makes the area harder to properly clean., , Seal or cover area to render surfaces smooth and easily cleanable.
The handles of food scoops throughout the facility are peeling, making the plastic surface difficult to properly clean and raising concerns of potential food contamination. , , Repair or replace damaged handles to ensure durable and easily cleanable food utensils.
The clean dishware storage racks adjacent to the dishwashing sinks have a build-up of grease and debris. , A build-up of grease and debris is present on the hood vents directly above the cooking line., , Clean indicated areas.
3 violations
Two spray bottles in the back food prep area containing QUAT sanitizing solution were each measured at 100ppm and 400ppm respectively. Operator refilled solution from the dispenser at the sink., , **Please ensure that QUAT sanitizing solution used in the food prep area is maintained at 200ppm at all times.
The pressure of water from the hot water faucet of the hand wash sink at the back food prep area was low., , **Repair plumbing to ensure adequate water pressure is attained.
There was no QUAT test strip for testing the QUAT sanitizing solution used in the facility., , **Equip facility with test strip.
No violations
No violations
3 violations
, The hand wash sink in the front service area was obstructed with a bowl. Bowl was removed during the inspection, , , **Ensure that hand wash sinks are not obstructed and easily accessible to promote hand hygiene practice.
, There was a gap noted under the back door., , **Please seal all gaps to prevent infiltration of pests into the facility.
, , A metal strainer noted in the 3-compartment sink was broken. Strainer was discarded, , **Ensure that all cooking equipment and utensils used in the food facility are maintained in good repair.
1 violation
, There was a gap noted under the back door., , **Please seal all gaps to prevent infiltration of pests into the facility.
6 violations
, The ambient temperature of the single door cooler in the back prep kitchen was measured at 8°C, high risk foods in the cooler was measured at:, Pulled pork - 11.6 degrees C, Beef - 11.1 degrees C, High risk foods were moved out of the cooler., , **Adjust/repair/replace cooler., **Ensure that all high-risk foods stored in the refrigerator are held at 4°C and below.,
, **REPEAT VIOLATION:, The cold-water faucet for the hand wash sink beside the prep sink in the back kitchen was broken., , **Please repair faucet to ensure that hand sink is equipped with hot & cold water, soap and single use towels at all times.
, 1. A used hairnet was pinned to the double door cooler in the back prep area, staff remove the hair net., , **Ensure that all miscellaneous items not associated with food prep are stored separately from the food prep area., , 2. A storage shelf in the back food prep area was used to store miscellaneous items and cooking utensils., , **Organize storage shelf., **Please ensure that staff items are stored separately from food items., , 3. There was an open metal can containing leftover tomatoes that was stored in the cooler, operator transferred tomatoes into a food storage container., , **Please ensure that all leftover foods in metal cans are transferred into a food grade container before storage.,
4 violations
, The cold-water faucet for the hand wash sink beside the prep sink in the back kitchen was broken., , **Please repair faucet to ensure that hand sink is equipped with hot & cold water, soap and single use towels at all times.
, There was no QUAT test strip to test the QUAT sanitizer used in the food facility., , **Please equip the facility with a QUAT test strip.
, There was a gap noted under the back door., , **Please seal all gaps to prevent infiltration of pests into the facility.
, **REPEAT VIOLATION:, There was a gap noted under the back door., , **Please seal all gaps to prevent infiltration of pests into the facility.
, Cardboard was used to line the bottom shelf of prep table opposite the deep fryer., , **Please remove all card boards as cardboards cannot be cleaned and are moisture absorbent.,
, Debris build up noted under the microwave prep table., , **Please clean,
, Food debris build-up was noted on the can opener., , **Please ensure that the food equipment is cleaned and sanitized after each use.