216 Edmonton Trail NE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
22 janvier 2026
Non conformeCardboard boxes of food were observed being stored directly on the floor in the walk-in cooler., , Move boxes so that they are stored up and off the floor.
Test strips for the chlorine sanitizer in use at this facility were not available onsite. , , Provide suitable chlorine test strips to verify chlorine sanitizer concentration., *Ensure that test strips for chlorine has available accurate colour legend to verify sanitizer concentration.
Ce restaurant a été inspecté 4 fois depuis le 31 août 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
2 infractions
Cardboard boxes of food were observed being stored directly on the floor in the walk-in cooler., , Move boxes so that they are stored up and off the floor.
Test strips for the chlorine sanitizer in use at this facility were not available onsite. , , Provide suitable chlorine test strips to verify chlorine sanitizer concentration., *Ensure that test strips for chlorine has available accurate colour legend to verify sanitizer concentration.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
12 infractions
Sanitizer solutions throughout kitchen were measured at concentrations of 0ppm or >200ppm chlorine. , , Sanitizer solutions were corrected to 100ppm chlorine during inspection.
Packaged sliced roast beef was observed being stored atop of food in the cooking line's prep cooler, probed at an internal temperature of 16C. , , Food was disposed of onsite. Ensure that foods requiring refrigeration are stored in a manner that allows food temperatures to be maintained at 4C or lower.
The salad prep cooler did not have an observed display thermometer. , , Acquire a suitable display thermometer for any coolers being used to store perishable foods.
Meat and tomato sauce stored in the walk-in cooler was measured at temperatures of 8-14C. Staff advised that sauce was prepared the day before. Temperature of product suggests that food was not properly cooled and was at an unsafe temperature for a prolonged period., , Meat sauce was disposed of during inspection. Modify cooling procedure to ensure that food can be cooled from 60C to 4C within four hours.
The bar glasswasher was measured at an iodine concentration of 0ppm. , , Service glasswasher to ensure that an iodine concentration of 12.5-25ppm is achieved. Use available chlorine dishwasher to sanitize glassware until bar glasswasher sanitizing is corrected.
The handwashing sink in the service area did not have a suitable working dispenser for liquid hand soap available. , , Hand pump for liquid soap was provided during inspection. Ensure that a suitable dispenser is available at all handwashing sinks.
A container being used to store shredded cheese appeared to be damaged, with a corner of the container secured with duct tape. , Various plastic container lids were cracked or damaged. , , Remove and replace damaged containers and lids.
Test strips for the chlorine sanitizer in use at this facility were not available onsite. , , Provide suitable chlorine test strips to verify chlorine sanitizer concentration.
The shelf above the salad prep cooler includes a piece of untreated wood, which would not be easily cleanable., , Cover, paint, or otherwise finish wood surface to render it smooth and easily cleanable.
The ice machine near to bar has rusted internal components, raising concerns of ice contamination., , Remove rusted or otherwise unsanitary internal components, then thoroughly clean and sanitize ice machine.
Knives throughout the kitchen are being stored in makeshift sheaves made of cardboard. These are unsuitable for equipment storage due to the material's absorbency making it difficult to properly clean and sanitize., The ice scoop in the basement ice machine was stored directly on top of the machine, raising concerns of contamination from dust or debris., , Replace knife storage with a method that can be more easily cleaned and disinfected., Place basement ice scoop in suitable storage container.
The gap between the deep fryers and adjacent cooking appliance has a build-up of food debris and grease. , , Clean indicated areas.
Aucune infraction
3 infractions
1. The ambient temperature of the prep cooler in the cook line was measured at 11.4 degrees C., Temperature of foods in the inserts were measured at:, Shredded cheese: 17 degrees C, Garlic butter: 15.9 degrees C, ranch sauce: 15.4 degrees C, Coleslaw: 18.9 degrees C, Chopped vegetables: 15.2 degrees C, Temperature of foods in the cooler were measured at:, Raw beef: 12 degrees C, Coleslaw: 10 degrees C, Garlic paste: 13.6 degrees C, Pork: 13.6 degrees C, Raw chicken wings: 15 degrees C, Raw shrimps: 12.9 degrees C, All the high-risk foods were discarded, , **Adjust/Repair/Replace cooler, **Do not use cooler until the cooler is repaired., **Ensure that all high-risk foods in the cooler is stored and held at 4 degrees C and below at all times., **Monitor temperature of cooler and keep log of temperature checks daily., , 2. Two bins containing chicken soup were left at room temperature for over 2 hours. Temperature of soups were measured at 41 degrees C and 38.9 degrees C respectively. Soups were discarded., , **Do not store high risk foods at room temperature., **All high-risk foods should be held at 60 degrees C and above at all times., , 3. A bucket containing beef broth was left cooling in water in the 2-compartment sink. Operator stated that soup was cooling for 2 hours, there was no time tracker on how long food item was in the sink, food was moved to the cooler, **Ensure that proper cooling methods are observed., **Cool food items in shallow pans to ensure they cool down faster., **Cool food items to 20 degrees C with 2 hours and then to 4 degrees C within 4 hours, **Monitor the time that food is left out to cool to prevent leaving food at room temperature for longer hours promoting the growth of bacteria., , 4. Foods stored in the small cooler by the pizza oven were measured at , Cheese- 22.8 degrees C, Garlic butter 18.1 degrees C, Food items were discarded., , **Do not use the cooler to store high risk foods., **Temperature of high-risk foods in cold holding must be maintained at 4 degrees C.
Bins containing vegetables was stored directly on vegetables in the walk-in cooler., , **Do not store bins directly on food items to prevent contamination of the food.
The gasket to the prep cooler in the cookline was broken and held together with duct tape., , **Remove duct tape., **Repair/Replace gasket