3 - 213 Main Street N
25 novembre 2025
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 3 fois depuis le 7 janvier 2025, avec 3 réussites et 1 fermeture au dossier.
Contaminated cleaning cloths were on food prep surfaces. A 100ppm chlorine sanitizer solution was made in a bucket and cloths were placed into solution during inspection. Ensure all cloths are stored in sanitizer solution between uses.
A tray of eggs was on the counter at room temperature. It was placed into cooler during inspection. Ensure eggs are stored in refrigerator at 4 degrees Celsius or lower.
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.
Chlorine sanitizing dishwasher measured 10ppm chlorine. Adjust so that sanitizer is dispensed at 100ppm. Manually sanitize dishes by submerging in 100ppm chlorine for 2 minutes.
Food was being prepared in storage room at back. There is no hand sink in this area. Do not prepare food in this area. All food prep must occur where there is a hand sink accessible.
Raw meat was being washed and prepared in three compartment sink in compartment directly next to where clean dishes were stored on top of dishwasher. Use compartment on other side for prep to ensure adequate separation and prevent contamination of clean dishes.
White shelf below prep table had a buildup of grease and food debris. Clean and ensure it is added to a regular cleaning schedule.