149 East Lake Crescent NE
16 décembre 2025
RéussiThe quats sanitizer in use at this facility was measured at a concentration in excess of 400ppm quats. , , Concentration of quats sanitizer was diluted to 200ppm during inspection. Ensure that food-grade sanitizer is prepared per manufacturer instructions and verified using suitable test strips.
The cloth used to sanitize food handling surfaces was not being stored in a suitable sanitizing solution., , Cleaning cloth was placed into a suitable sanitizer basin during inspection. Ensure that cloths used to sanitize surfaces are stored in suitable solution when not in use or replaced on a regular basis.
The concentration of chlorine in the mechanical dishwasher was measured at a concentration of less than 10ppm., , Chlorine sanitizer was replaced, and the dishwasher was re-measured at a concentration of 100ppm during inspection.
Containers of raw meat was observed being stored directly above packaged cooked meat and pastries., , Meat was moved during inspection to be stored below other foods.
Test strips to verify the concentration of quats sanitizer in use at this facility was not available onsite. , , Acquire suitable quats sanitizer test strips or use an alternate sanitizer with suitable test strips available if mixing chemical onsite, such as diluted bleach chlorine.
The food handling permit for this facility was not properly displayed., , Food permit was posted in publicly visible place during inspection.
A hole was identified in front of the prep cooler, creating a gap that would make this area more difficult to clean as needed. , , Seal or repair hole to make surfaces in the food handling area smooth and easily cleanable.
A wooden knife block was observed to be in use for utensil storage. This storage method is unsuitable due to the difficulty in cleaning internal storage surfaces. , , Remove wooden knife block or replace with alternate utensil storage with easily cleanable surfaces.
The wire shelving directly adjacent to the stove has a build-up of grease and debris. , , Clean indicated area.
Ce restaurant a été inspecté 2 fois depuis le 10 octobre 2024, avec 2 réussites et 1 fermeture au dossier.
The quats sanitizer in use at this facility was measured at a concentration in excess of 400ppm quats. , , Concentration of quats sanitizer was diluted to 200ppm during inspection. Ensure that food-grade sanitizer is prepared per manufacturer instructions and verified using suitable test strips.
The cloth used to sanitize food handling surfaces was not being stored in a suitable sanitizing solution., , Cleaning cloth was placed into a suitable sanitizer basin during inspection. Ensure that cloths used to sanitize surfaces are stored in suitable solution when not in use or replaced on a regular basis.
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.
The concentration of chlorine in the mechanical dishwasher was measured at a concentration of less than 10ppm., , Chlorine sanitizer was replaced, and the dishwasher was re-measured at a concentration of 100ppm during inspection.
Containers of raw meat was observed being stored directly above packaged cooked meat and pastries., , Meat was moved during inspection to be stored below other foods.
Test strips to verify the concentration of quats sanitizer in use at this facility was not available onsite. , , Acquire suitable quats sanitizer test strips or use an alternate sanitizer with suitable test strips available if mixing chemical onsite, such as diluted bleach chlorine.
The food handling permit for this facility was not properly displayed., , Food permit was posted in publicly visible place during inspection.
A hole was identified in front of the prep cooler, creating a gap that would make this area more difficult to clean as needed. , , Seal or repair hole to make surfaces in the food handling area smooth and easily cleanable.
A wooden knife block was observed to be in use for utensil storage. This storage method is unsuitable due to the difficulty in cleaning internal storage surfaces. , , Remove wooden knife block or replace with alternate utensil storage with easily cleanable surfaces.
The wire shelving directly adjacent to the stove has a build-up of grease and debris. , , Clean indicated area.