110 - 2002 Luxstone Boulevard SW
5 février 2026
RéussiThere was no sanitizer prepared when inspector arrived. A 100ppm chlorine sanitizer was prepared during the inspection. Ensure sanitizer is readily available during hours of operation.
Chicken was thawing in bowl at room temperature. It was placed into cooler during inspection. Thawing must be done under cold running water, in the cooler, or as part of the cooking process.
Floor of walk in cooler had a build up of food debris under shelving in hard to reach corners. Clean and in ensure this is added to a regular cleaning schedule., *Cited again February 5, 2026
Ce restaurant a été inspecté 4 fois depuis le 17 septembre 2024, avec 4 réussites et 1 fermeture au dossier.
There was no sanitizer prepared when inspector arrived. A 100ppm chlorine sanitizer was prepared during the inspection. Ensure sanitizer is readily available during hours of operation.
Chicken was thawing in bowl at room temperature. It was placed into cooler during inspection. Thawing must be done under cold running water, in the cooler, or as part of the cooking process.
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.
Floor of walk in cooler had a build up of food debris under shelving in hard to reach corners. Clean and in ensure this is added to a regular cleaning schedule., *Cited again February 5, 2026
Used cleaning cloths were stored on counter. Store cloths in sanitizer bucket when not in use.
Hot water at hand sink in back and at front had been turned off as it was leaking. Repair so that sinks have hot and cold running water.
Floor of walk in cooler had a build up of food debris under shelving in hard to reach corners. Clean and in ensure this is added to a regular cleaning schedule.
Used cleaning cloths were stored on counter. Store cloths in sanitizer bucket when not in use.
Hot water at hand sink in back and at front had been turned off as it was leaking. Repair so that sinks have hot and cold running water.
Floor of walk in cooler had a build up of food debris under shelving in hard to reach corners. Clean and in ensure this is added to a regular cleaning schedule.
1. Bucket of pork at room temperature had an internal temperature of 21 degrees Celsius. It was discarded during the inspection. All high risk food must be held under temperature control., , 2. Chicken was thawing at room temeprature. This was placed into cooler during inspection. , , 3. Pork in hot holding unit measured 47 degrees Celsius. This was placed onto stove to reheat during the inspection. Ensure all high-risk food is first reheated to 74 degrees Celsius and then hot held above 60 degrees Celsius.