109 Spray Avenue
25 août 2025
RéussiNo sanitizer was initially available in the kitchen. , , - Sanitizer was able to be prepared. Please ensure that there is always sanitizer available in the kitchen when food preparation is occurring.
*Repeat Violation*, Multiple wet wiping cloths were out on the counter. , , - Ensure wiping cloths are stored in a food safe sanitizer solution or are used once then washed.
Raw products were stored above ready to eat products (cut vegetables) in the walk-in cooler. , , - Please ensure all raw products are stored below or seperatly from ready-to-eat products to prevent cross-contamination.
No functional probe thermometer was able to be located. , , - Please ensure probe thermometers are available to staff to confirm the internal temperature of foods.
*Repeat Violation*, No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing., , - Please replace paper towel.
No chlorine test strips were available onsite to confirm the concentration of the sanitizers. , , - Please acquire appropriate test strips.
Back door was initially propped open. Door was shut during the inspection. , , - Please keep the door closed to prevent pests. If wanting to keep door open a proper insect screen is required.
Hot water tap at the hand sink was not working. , , - Please repair the hot water at this sink, ensure all sinks are supplied with both hot and cold running water.
*Repeat Violation*, The wooden boards on the floor of the cook line were deteriorating. , , - Re-seal the wood and ensure the surface is smooth and cleanable.
Slicer was stored dirty; there was food debris and dust on it. , , - Please clean the slicer, ensure it is cleaned after use and not stored dirty.
*Repeat Violation*, Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable., , - Please re-surface the butcher block.
*Repeat Violations*, 1) There was a build-up of dust and debris in various areas of the facility. Please clean areas including but not limited to: , , - Bulk product bins , - High-touch surfaces (i.e. Fridge handles) , - Inside refrigerators on the main cook line, - Back additional storage area, - Ceiling and upper shelves on the main cook line, , , 2) There was visible mould on the caulking around the hand sink next to the butcher block. , , - Clean the mould, replace the caulking if needed.
Ce restaurant a été inspecté 2 fois depuis le 23 septembre 2024, avec 2 réussites et 1 fermeture au dossier.
No sanitizer was initially available in the kitchen. , , - Sanitizer was able to be prepared. Please ensure that there is always sanitizer available in the kitchen when food preparation is occurring.
*Repeat Violation*, Multiple wet wiping cloths were out on the counter. , , - Ensure wiping cloths are stored in a food safe sanitizer solution or are used once then washed.
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.
Raw products were stored above ready to eat products (cut vegetables) in the walk-in cooler. , , - Please ensure all raw products are stored below or seperatly from ready-to-eat products to prevent cross-contamination.
No functional probe thermometer was able to be located. , , - Please ensure probe thermometers are available to staff to confirm the internal temperature of foods.
*Repeat Violation*, No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing., , - Please replace paper towel.
No chlorine test strips were available onsite to confirm the concentration of the sanitizers. , , - Please acquire appropriate test strips.
Back door was initially propped open. Door was shut during the inspection. , , - Please keep the door closed to prevent pests. If wanting to keep door open a proper insect screen is required.
Hot water tap at the hand sink was not working. , , - Please repair the hot water at this sink, ensure all sinks are supplied with both hot and cold running water.
*Repeat Violation*, The wooden boards on the floor of the cook line were deteriorating. , , - Re-seal the wood and ensure the surface is smooth and cleanable.
Slicer was stored dirty; there was food debris and dust on it. , , - Please clean the slicer, ensure it is cleaned after use and not stored dirty.
*Repeat Violation*, Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable., , - Please re-surface the butcher block.
*Repeat Violations*, 1) There was a build-up of dust and debris in various areas of the facility. Please clean areas including but not limited to: , , - Bulk product bins , - High-touch surfaces (i.e. Fridge handles) , - Inside refrigerators on the main cook line, - Back additional storage area, - Ceiling and upper shelves on the main cook line, , , 2) There was visible mould on the caulking around the hand sink next to the butcher block. , , - Clean the mould, replace the caulking if needed.
Multiple wet wiping cloths were out on the counter. , , - Ensure wiping cloths are stored in a food safe sanitizer solution or are used once then washed.
, No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing., , - Please replace paper towel., ,
, The wooden board on the floor of the cook line was deteriorating. , , - Re-seal the wood and ensure the surface is smooth and cleanable. , ,
, Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable., , - Please re-surface the butcher block., ,
1) There was a build-up of dust and debris in various areas of the facility. Please clean areas including but not limited to: , , - Dry storage area, - Bulk product bins , - High-touch surfaces (i.e. Fridge handles) , - Upper shelves on the main cook line, , , 2) There was visible mould on the caulking around the hand sink next to the butcher block. , , - Clean the mould, replace the caulking if needed.