140 Stewart Green SW · SIGNAL HILL
28 janvier 2026
RéussiAucune infraction trouvée
Earl's Restaurant se trouve dans le quartier SIGNAL HILL. SIGNAL HILL, Calgary compte 93 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 avril 2026, 64 (69%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 15 octobre 2024, avec 5 réussites et 1 fermeture au dossier.
Bucket of sanitizer and spray bottle of sanitizer had a concentration of 50ppm, , QUAT sanitizer concentration is to be mixed to 200 ppm
Chemical dishwasher had a sanitizer concentration of 10 ppm, , Maintenance has been called to increase sanitizer concentration in dishwasher. In the meantime, all dishes and utensils are to be manually sanitized
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.
Chlorine test strips were old and discolored, , Obtain new chlorine test strips
One tin trap was moved and placed on its side. , , Replace traps to its proper position to ensure effectiveness of traps
Numerous fruit flies observed in the corner of the kitchen. , , Contact pest control to resolve issue
1) Used/wet cloths were kept on the counter. Cleaning cloths were being reused after wiping the counters. , 2) There was no sanitizer bucket available., Quat spray bottles were being used., 3) Sanitizer bucket at the bar area measured 100 ppm., 4) Sanitizer bucket for storing the utensils measured 100 ppm., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms., , Fresh sanitizer buckets were prepared and measured at 200 ppm.
1) Vegetable soup was stored at room temperature at the cook line with a surface temperature of 25°C., Food was discarded., , 2) Clam chowder and chicken noodle soup was stored in the hot holding unit with a surface temperature of 51°C and 50°C respectively. It was noted that the hot holding unit was switched off., The foods were reheated to 80°C.
Ice scoop was stored directly on the countertop at the servery area., The ice scoop was promptly washed in the dishwasher and stored in a food grade container.
1) Mouse droppings were noted in the mechanical room., 2) Mouse droppings were noted in the hot water tank room., 3) No pet control report available., , Remove mouse droppings and disinfect contaminated surfaces. Seal possible pest entry points and eliminate conditions that allow pests to thrive., , Contact your pest control professional right away to eliminate pest in the facility and send the pest control report to the Executive Officer.
1) There were broken wall tiles noted underneath counter at the dish pit area., 2) There were gaps noted underneath counter at the dish pit area., , 3) Broken floor tiles were noted on the floor in the bar area,, , Seal the gap and replace the broken wall tiles and floor.
Deep grooves were noted on the mini cutting board used at the bar area and black spots were noted on the cutting board., , The cutting board was discarded.
1) Food debris was accumulated at the left corner of the prep cooler at the front cook line., 2) The mechanical room was disorganized., 3) Dust buildup was noted on the ceiling and wall at the prep hall area., 4) Food debris was noted underneath the ventilation canopy at the back cookline area., 5) Underneath the dishwasher was dirty and had food debris buildup., , , Organize this area and remove items that are not required to operate a food establishment.