601 - 800 Yankee Valley Boulevard SW
21 mai 2026
RéussiPrepared chlorine sanitizer was measured at 0 ppm. Staff prepared a new solution at 200 ppm. Monitor sanitizer concentration regularly and keep chlorine sanitizer at 100-200 ppm.
No records of temperature and sanitizer concentration monitoring were observed. Monitor food storage temperature for all cold-holding and hot-holding units, and sanitizer concentration daily. Keep records available.
Hand-washing sink in the kitchen area is not operational. Staff have been instructed to use one compartment of the 3-compartment sink for hand washing as a temporary solution. Repair hand sink.
1. Baseboards have been removed in food preparation area., 2. Wall surface next to mop sink has been removed., , Resurface all areas with surfacing materials removed. Ensure that all surfaces are non-porous, smooth, and easy to clean.
Build-up of food debris was noted on floor inside walk-in cooler. Clean floor.
Ce restaurant a été inspecté 3 fois depuis le 18 août 2025, avec 3 réussites et 1 fermeture au dossier.
Prepared chlorine sanitizer was measured at 0 ppm. Staff prepared a new solution at 200 ppm. Monitor sanitizer concentration regularly and keep chlorine sanitizer at 100-200 ppm.
No records of temperature and sanitizer concentration monitoring were observed. Monitor food storage temperature for all cold-holding and hot-holding units, and sanitizer concentration daily. Keep records available.
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.
Hand-washing sink in the kitchen area is not operational. Staff have been instructed to use one compartment of the 3-compartment sink for hand washing as a temporary solution. Repair hand sink.
1. Baseboards have been removed in food preparation area., 2. Wall surface next to mop sink has been removed., , Resurface all areas with surfacing materials removed. Ensure that all surfaces are non-porous, smooth, and easy to clean.
Build-up of food debris was noted on floor inside walk-in cooler. Clean floor.
A spray bottle on the back shelf was not labelled. Staff were not sure what was inside. Empty bottle and ensure bottles are labelled so their contents are known.
There was a sanitizer bucket in hand sink and sink was blocked by containers. Ensure hand sink is kept clear and accessible to staff for handwashing. This was corrected during the inspection. Staff must wash hands when switching tasks or when hands are soiled.
There was no sanitizer available at time of inspection. Cloths were stored in container with soap. Ensure staff are using a sanitizer such as 100ppm chlorine for sanitizing surfaces. Cloths must be stored in sanitizer solution between uses.
Staff were not sanitizing dishes after washing. Ensure staff are following three compartment sink dishwashing method (poster attached in email).
Paper towel in staff washroom was not in dispenser. Ensure paper towel is placed into dispenser to prevent contamination of paper towel.