321 - 300 Veterans Boulevard NE
This restaurant has been inspected 7 times since June 11, 2024, with 7 passes and 0 closures on record.
There is a lack of reliable hot water available from both handwashing sinks in this facility. Hot water is available from the dishwashing sink faucet only. , , Restore reliable hot water access to both available handwashing sinks.
The available Quats sanitizer test strips are missing a corresponding colour guide, rendering them unusable in verifying an accurate sanitizer concentration. , , Acquire or otherwise provide an accurate colour guide for the sanitizer test strips in use.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Metal wire utensils in use have damaged sections with missing wire, raising concerns of potential contamination of food via damaged metal pieces. , , Replace damaged metal wire utensils. Routinely inspect these utensils for damage and ensure they are repaired or replaced as needed.
The paper towel dispenser for the sink at the back food prep area was empty. Paper towel was replaced., There was no soap in the soap dispenser for the hand wash sink at the back food prep area. Soap was refilled during the inspection, , **Please ensure that all hand wash sink is fully equipped with hot and cold water, soap and paper towel at all times
A large bin containing cooked rice was stored at room temperature. Staff stated that rice was cooked 3 hours prior to the inspection. Temperature of rice was probed at 47.6 degrees C. Rice was discarded., , **Do not store high risk foods at room temperature., **High-risk food should be held hot at/above 60 degrees C or at/below 4 degrees C at all times.
The paper towel dispenser for the sink at the back food prep area was empty. Paper towel was stored on the countertop., , **Store paper towel in the dispenser at all times to protect paper towel from contamination and ensure sink is fully equipped at all times
There was no available prepared sanitizer for sanitizing food prep surfaces at the time of inspection while staff were actively preparing and serving food., , **Ensure that a food safe sanitizer is prepared and available at all times for sanitizing surfaces in the food prep facility
The front service cooler was not in good working condition. The ambient temperature of the cooler was measured at 14 degrees C. Food in the inserts were measured at , Feta cheese-13.4 degrees C, Ceasar sauce-14.2 degrees C, Mozarella cheese-14.5 degrees C, Foods were discarded., , **Adjust/Repair/Replace cooler, **DO NOT STORE HIGH RISK FOODS IN THIS COOLER UNTIL COOLER IS REPAIRED/REPLACED
THIS IS A REPEAT VIOLATION. PLEASE ADDRESS THE ISSUE WITH THE FRONT SERVICE SINK!, 1. The cold-water faucet of the hand wash sink in the front service area was not working. The water to the sink had been turned off at the time of inspection, , **Do not turn off water to the sink, **Repair faucet, ensure hand wash sinks are equipped with hot & cold water, soap and paper towel at all times., , 2. The hand wash sink in the back kitchen was obstructed with pan containing kebab meat and a chair in front of the sink., , **Ensure that all hand wash sinks are not obstructed to allow easy access at all times., , 3. The paper towel dispenser for the sink at the back food prep area was empty. Paper towel was stored on the countertop., , **Store paper towel in the dispenser at all times to protect paper towel from contamination and ensure sink is fully equipped at all times
1. Improper thawing of food was observed during the inspection. A bin containing frozen kebab was left thawing at room temperature. Temperature of kebab was measured at -5 degrees C. Meat was returned to the cooler., , **Please ensure that proper thawing methods are observed when thawing foods., **Either thaw under cold running water, in the cooler or cook directly from frozen state., , 2. The ambient temperature of the front prep cooler was measured at 8 degrees C. Food in inserts were probed at, Cheese - 8.1 degrees C, Tzatziki sauce - 8.6 degrees C., , **Adjust/Repair/Replace cooler, Ensure that high risk foods in refrigerator are stored at 4 degrees C and below at all times., , 3. Temperature log of food and equipment are not being kept in the facility. Last temperature record was done in May 19th., , **Please ensure that temperature checks of cook temperature and cooling units are monitored daily and the temperature readings are recorded.