2131 - 2800 Main Street SE
14 octobre 2025
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 6 fois depuis le 14 juin 2024, avec 6 réussites et 1 fermeture au dossier.
Rotten cabbages were observed in the walk-in cooler. , This was corrected during the inspection and operator discarded the food.
Bleach container was stored next to the clean dishes. Operator corrected this during the inspection., , Please ensure that chemicals are stored in a separate area from food and dishes to prevent chemical contamination.
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.
Eggs were observed at room temperature. Operator informed eggs were taken out of the cooler at noon. This was corrected during the inspection and eggs were placed back into the cooler., Please ensure that eggs are maintained at temperatures 7 degrees Celsius or lower to prevent bacterial growth.
1. Fruit flies were observed in the back by the stand mixer. , , 2. Some of the fly paper strips were observed over food handling areas in the back, and by the dish rack. Please ensure that the fly strips are installed in areas where this is no food handling to prevent contamination., , 3. Fly strips were also observed to be old. Please ensure these are replaced. , , 4. Pest control records were not available. Pest control checklist posted over the wall was from May 2025. , Please ensure that pest control records are up to date.
Food handler was unable to recall proper manual dishwashing procedures and informed that dishes are sanitized, and then washed and rinsed with detergent and left to dry. , , Manual dishwashing entails, washing, rinsing, sanitizing using an approved sanitizer and is followed by air drying the equipment. , , Please ensure that food handlers have the necessary training in order to safely handle food.
Step area behind the till was being held together with tape and grime built up was observed. , Walls, floors and ceilings must be constructed of smooth, non-porous material to allow for easy cleaning. Please ensure this is repaired.
1. Hood ventilation had extensive grease built up. , , 2. Grease marks were observed on the stainless steel wall. , , 3. Container with fries had grime built up. , , 4. Grease and food debris were observed under the deep fryer/grill., , 5. Ice machine had grime built up. Please ensure this is cleaned. Remove all the ice prior to cleaning., , 6. One of the storage containers had a hole in the lid. Please ensure this is replaced to prevent pest entry.
Grease and flour marks were observed on several cooler handles. Please ensure this is cleaned. , , Staff must wash their hands prior to and after handling food equipment to prevent cross contamination.
1. Areas under the shelves in the walk in cooler had spills and debris. , , 2. Standing freezer had debris. , , 3. Dry storage, area under the 3 compartment sink, and dish shelving units had grime, grease and debris. , , 4. Dishes in the shelves had grime built up., , 5. Clutter was observed in the dish shelf. Please ensure utensils and dishes not in use are removed. , , Please ensure these areas are thoroughly cleaned and sanitized. , Please provide a cleaning schedule for staff to follow.
Several vents had dust built up. , Please ensure the vents are cleaned to prevent contamination of food.
Used gloves were observed in the dish shelf. These were discarded during the inspection. Please ensure that disposable gloves are discarded after one-time use to prevent cross contamination.
1. There was no prepared food grade sanitizer available for use on food contact surfaces. , , 2. The facility only had lemon scented bleach on-site for preparing food grade sanitizer., , COMPLETE THE FOLLOWING:, 1. Ensure a 100ppm bleach sanitizer is available at all times when the store is operating., , 2. Do not use lemon scented bleach for food grade sanitizers, as it may contain ingredients that are not safe for use on food contact surfaces. Use unscented household bleach only.
**CORRECTED**, 1. When describing the 3-compartment manual dishwashing method, the food handler stated they rinsed, washed, rinsed and then air-dried their dishes. Proper dishwashing procedure discussed during the inspection., , COMPLETE THE FOLLOWING: , 1. Ensure staff are performing the proper steps for manual dishwashing in a 3-compartment sink:, a. In the first sink compartment, washed with warm water and detergent., b. Rinsed dishes in the second compartment., c. Lastly, in the third sink compartment, sanitize dishes in 100ppm bleach sanitizer for at minimum 2 minutes., d. Air dry.
1. No hot water detected at all plumbing fixtures in the kitchen., , COMPLETE THE FOLLOWING:, 1. Find cause of lack of hot water and repair. Hot water must be available at all times.
1. The hot water tap of the left faucet at the dishwashing sink is not in good working condition. Staff are using the valve on the hot water line to turn the water on and off. , , COMPLETE THE FOLLOWING:, 1. Repair/replace the hot water tap.
1. Observed a green handled deep-frying basket not in good repair and a piece of metal was detached from the basket. , , 2. The clear lids of the white dry ingredient bins are visibly dirtied. , , COMPLETE THE FOLLOWING:, 1. Replace the basket, as the piece of metal could break off and contaminate food., 2. Clean the lids as often as necessary to maintain them in a visibly clean condition and to prevent contaminating food handlers' hands.
1. The hot water tap of the left faucet at the dishwashing sink is not in good working condition. Staff are using the valve on the hot water line to turn the water on and off. , , COMPLETE THE FOLLOWING:, 1. Repair/replace the hot water tap.