2 Norquay Road
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This restaurant has been inspected 5 times since January 10, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
No violations
1 violation
Dishwasher was only reaching 62C at the plate level, dial on the machine indicated the rinse cycle was around 52C. , , - Service call was placed, please ensure that the dishwasher can reach 71C at the plate level. In the meantime, downstairs dishwasher can be used.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
The Juniper Hotel & Bistro - Kitchen
1 violation
There was a hole in the flooring near the chest freezer exposing raw wood. , , - Please repair the hole, ensure all floors are smooth and cleanable.
3 violations
Max temperature reached inside the dishwasher was 63C. Needs to be at least 71C at the plate level for appropriate sanitizing. Please repair the dishwasher and ensure it can properly sanitize dishes. , , - In the meantime, please ensure all dishes are manually sanitized by submersion in a basin of the 2-compartment sink in an approved sanitizer solution.
Soap and paper towel dispensers at the hand sink were initially empty. Hand sink was re-stocked. , , - Please ensure that all hand sinks are fully stocked with soap and paper towel at all times.
There was a hole in the flooring near the chest freezer exposing raw wood. , , - Please repair the hole, ensure all floors are smooth and cleanable.
3 violations
, Spray bottle of soap and water was mislabeled as "Lime Away". , , - Ensure all chemicals used are properly labeled to indicate their contents.
, Burgers in the steam table had a surface temperature of 30C, they had just been taken out of the fridge and immediately put in the table. , , - Steam tables should not be used for re-heating. Items need to be reheated to above 74C then placed in the table where they are held above 60C. Staff re-heated the burgers onsite.
There was no paper towel at the bar handwashing sink. , , - Ensure the paper towel is replaced and that all hand sinks are fully stocked during operation.