205 - 960 Yankee Valley Boulevard SE
14 juillet 2025
Réussi1. Dishwasher measured 10ppm of chlorine at 58 degrees Celsius. Operator added a new chlorine solution and tested at 100ppm chlorine., 2. The dishwasher at the bar area had the tubes switched for wash and sanitizer. Operator switched the tubes, and sanitizer was measured again at 100ppm chlorine., , -Ensure dishwasher is tested daily before use to ensure it operate appropriately., -Ensure dishwasher is tested before use daily to measure 100ppm of chlorine sanitizer.
Hand soap and toilet paper was not available at the staff toilet. Operator replaced the hand washing soap and paper towels., , -Ensure handwashing sinks are equipped with hand soap and toilet paper so staff can adequately wash hands and dry them.
Sauces in metal can are stored in the prep cooler. Operator stated that the cans were opened that morning and transferred it to food grade containers., , -Ensure food are stored in food grade containers to prevent metal leaching into food.
1. Grease build-up on the kitchen ceiling had been cleaned halfway., , -Please complete cleaning of the ceiling., 2. Grease build-up was noted in the hard-to-reach areas of the cook line., , -Please clean, 3. Grease build-up was noted on the ice machine at the bar, the black upright cooler in the kitchen cookline and several equipment throughout the kitchen., , -Please clean all food equipment. Ensure cleaning of equipment is carried out routinely
Ce restaurant a été inspecté 4 fois depuis le 24 juin 2024, avec 4 réussites et 1 fermeture au dossier.
1. Dishwasher measured 10ppm of chlorine at 58 degrees Celsius. Operator added a new chlorine solution and tested at 100ppm chlorine., 2. The dishwasher at the bar area had the tubes switched for wash and sanitizer. Operator switched the tubes, and sanitizer was measured again at 100ppm chlorine., , -Ensure dishwasher is tested daily before use to ensure it operate appropriately., -Ensure dishwasher is tested before use daily to measure 100ppm of chlorine sanitizer.
Hand soap and toilet paper was not available at the staff toilet. Operator replaced the hand washing soap and paper towels., , -Ensure handwashing sinks are equipped with hand soap and toilet paper so staff can adequately wash hands and dry them.
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.
Sauces in metal can are stored in the prep cooler. Operator stated that the cans were opened that morning and transferred it to food grade containers., , -Ensure food are stored in food grade containers to prevent metal leaching into food.
1. Grease build-up on the kitchen ceiling had been cleaned halfway., , -Please complete cleaning of the ceiling., 2. Grease build-up was noted in the hard-to-reach areas of the cook line., , -Please clean, 3. Grease build-up was noted on the ice machine at the bar, the black upright cooler in the kitchen cookline and several equipment throughout the kitchen., , -Please clean all food equipment. Ensure cleaning of equipment is carried out routinely
Build-up of food debris was noted on the floor of the walk-in freezer., , **Please clean and disinfect all shelves and equipment.
The chlorine solution in the sanitizing bucket containing soaking cleaning cloths was measured at 0ppm. Operator mixed fresh solution, measured at 100ppm., , **Please ensure that chlorine solution used in the facility is maintained at 100ppm at all times.
1. Two pans containing cooked noodles were left at room temperature, temperature of the noodles was measured at 37 degrees C and 30 degrees C. , 2. Two pans containing cooked dumplings were left at room temperature, temperature of dumplings was measured at 40 degrees C., Operator was unable to prove how long food had been left at room temperature. Food items were discarded., , **Please ensure that food items are held at optimum temperature of 4 degrees C and below for cold holding and 60 degrees and above for hot holding at all times., **Monitor foods that are being cooled to ensure that foods are not held within the danger zone of 4 - 60 degrees C for more than 2 hours., **Ensure that proper process of cooling foods is observed, template emailed to operator.
REPEAT VIOLATION!!!, There was no paper towel in the paper towel dispenser by the hand sink in the food prep area. Operator replaced paper towel., , **Please ensure that hand sinks are equipped with hot & cold water, soap and single-use paper towel at all times.
1. Metal cans that previously contained food items were being reused to store cooking utensils., , **Please discard all used metal cans as they are inappropriate for storing cooking utensils and cannot be adequately washed and sanitized., , 2. Dirty pots were stored in bins directly on the floor, under the shelves next to the hot water storage tank room., , **Ensure that all utensils are properly cleaned and sanitized before storage., **Ensure that all utensils are stored in a clean and sanitary manner and stored at least 6 inches above the ground., **Utensils that are no longer in use should be removed from the kitchen., , 3. Metal cans containing leftover food items such as bean sauce were stored in the cooler, food items were discarded., , **Please ensure that leftover food items in metal cans are transferred into a food grade storage container prior to storing in the cooler., , 4. Cut up vinegar jar containers were used to store chopped vegetables in the cooler., , **Please discard all vinegar jar containers, as these containers are not made for reuse purposes, and cannot be adequately washed and sanitized., , 5. Bowls containing food items were stored directly on food items in the inserts of the prep cooler. Bowls were removed and stored in the cooler., , **Do not store bowls directly on food items to prevent contamination of food, , 6. The storage bins used to store bulk food items such as flour were dirty., , **Please clean and disinfect all storage bins
The edging on the wall next to the three-compartment sink was coming off., , **Please repair wall
1. Build-up of food debris was noted on the floor of the walk-in freezer., , 2. Dirt and grease build-up was noted on the handles and bottom layer of the black upright cooler opposite the deep fryer station., , 3. Large amounts of grease build-up was noted on storage racks, storage shelves, mobile storage racks used to store food items in the walk-in cooler., , 4. Grease build-up noted on equipment through-out the kitchen - stove, oven, prep coolers, storage racks., , **Please clean and disinfect all shelves and equipment.
Clutter was noted in the front service area by the glass dishwasher at the bar., , **Please reorganize area
1. Dust build-up was noted on the walls and ceiling of the facility., , 2. Grease build-up was noted throughout the kitchen, on floors, under equipment and in hard-to-reach areas., , **Please clean, **Develop a cleaning schedule that shows cleaning frequency of the kitchen
, Build-up of food debris was noted on the floor of the walk-in freezer., , **Please clean, ,
, Dust build-up was noted on the walls and ceiling of the facility., , **Please clean.,