600 - 401 Coopers Boulevard SW
28 octobre 2025
RéussiStaff in the deli area was observed handling deli meat with gloves on and helping customers weight meat in between. No change of gloves and handwashing were observed in between tasks., This was corrected during the inspection. Staff was provided education on handwashing and glove use. Handwashing must occur before and after glove usage. Glove usage is not a replacement for handwashing.
Quats sanitizer in the three compartment sink in the deli section and the starbucks was not filled up to the top. This was corrected during the inspection. Utensils and equipment must be fully submerged in the sanitizer for at least a minute to allow for proper sanitizing.
Heat pad at the wrapping station was burnt. Please ensure this is replaced.
1. Vents in the facility had dust built up. Please ensure these are cleaned to prevent contamination., , 2. Prep coolers and standing freezer in the 'ready to eat' food area had debris built up in the doors and on the inside. , , 3. Coolers in the bakery had debris built up. , , Please ensure all these areas are cleaned.
Ce restaurant a été inspecté 2 fois depuis le 3 octobre 2024, avec 2 réussites et 1 fermeture au dossier.
Staff in the deli area was observed handling deli meat with gloves on and helping customers weight meat in between. No change of gloves and handwashing were observed in between tasks., This was corrected during the inspection. Staff was provided education on handwashing and glove use. Handwashing must occur before and after glove usage. Glove usage is not a replacement for handwashing.
Quats sanitizer in the three compartment sink in the deli section and the starbucks was not filled up to the top. This was corrected during the inspection. Utensils and equipment must be fully submerged in the sanitizer for at least a minute to allow for proper sanitizing.
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.
Heat pad at the wrapping station was burnt. Please ensure this is replaced.
1. Vents in the facility had dust built up. Please ensure these are cleaned to prevent contamination., , 2. Prep coolers and standing freezer in the 'ready to eat' food area had debris built up in the doors and on the inside. , , 3. Coolers in the bakery had debris built up. , , Please ensure all these areas are cleaned.
When describing the clean-in-place procedures for the meat slicer, staff were spraying the equipment with sanitizer and wiping off right after., , COMPLETE THE FOLLOWING:, 1. Ensure sanitizer is left on food contact surfaces for the minimum 1-minute contact time for adequate sanitizing of surfaces.
1. Kitchen and Deli: , Sanitizer sink was not filled up with enough sanitizer to ensure adequate sanitizing of large food equipment. Sink was filled up with more sanitizer during the inspection. Dishwashing procedures discussed during the inspection.