1 - 1301 8 Street SW
22 avril 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 3 fois depuis le 2 avril 2026, avec 3 réussites et 1 fermeture au dossier.
No sanitizer was prepared to use during operation. Staff prepared a QUAT sanitizer at 200ppm during inspection. Keep sanitizer available and clean food-contact surfaces regularly.
*** Repeat Violation, , Prep cooler temperature was measured at 11 degrees Celsius. Staff adjusted the temperature setting, but no change in temperature was observed. No temperature monitoring records were available. Staff discarded all perishable food items that were stored in the prep cooler. Keep all potentially hazardous foods either at or below 4 degrees Celsius, or at or above 60 degrees Celsius. Otherwise, discard all foods after 2 hours.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
*** Repeat Violation, , Hand wash station in the food preparation area by the walk-in cooler was not supplied with paper towels. The paper towel dispenser is in disrepair. Staff placed a new roll of paper towels on the shelf. Repair paper towel dispenser and keep all hand sinks supplied with liquid soap and paper towels.
Facility operator has not completed food safety training, while staff onsite has a valid food safety training certificate. Complete food safety training and provide a copy of the certificate to district PHI., , Update (April 15, 2026): Facility operator still has not completed food safety training.
Exhaust hood filters have been installed and are kept in clean condition., , ***Outstanding item, Hand wash station by the grill area has damaged caulking. Replace caulking to protect wall surface from water damage.
Prep cooler is not able to keep temperature below 4 degrees Celsius. Repair cooler and do not store any perishable foods in this cooler.
Men's bathroom is out of order due to toilet plumbing issue. Repair toilet and ensure that dine-in customers have access to the bathroom facilities., , Update (April 15, 2026): Bathroom facility remains out of order.
Prep cooler was measured at 9 degrees Celsius. Operator stated that the temperature setting was adjusted to higher temperature due to frosting issues for vegetable items stored inside. Temperature monitoring logs were kept up to date. Operator readjusted the setting to lower temperature, and the cooler was measured at 2 degrees Celsius., , Keep all cooler units at temperature at or below 4 degrees Celsius at all times.
Hand wash station in the food preparation are by the walk-in cooler was missing paper towels and liquid soap. Operator placed new paper towels and refilled soap dispenser during inspection., , Keep all hand sinks supplied with liquid soap and paper towels.
Facility operator has not completed food safety training, while staff onsite has a valid food safety training certificate. Complete food safety training and provide a copy of the certificate to district PHI.
1. Exhaust hood filters were removed for washing, leaving the inner surface with grease build-up exposed. Install hood filters once cleaning is complete. Complete routine cleaning of filters outside of the operating hours so that the hood filters are in place during food preparation., , 2. Hand wash station by the grill area has damaged caulking. Replace caulking to protect wall surface from water damage.
Men's bathroom is out of order due to toilet plumbing issue. Repair toilet and ensure that dine-in customers have access to the bathroom facilities.