240 - 318 Nolanridge Crescent NW
4 avril 2025
RéussiThere is no splash guard installed at the handwashing sink next to the rack where clean utensils are stored. The clean utensils were within the splash zone area., , Please install a splash guard to prevent any potential cross-contamination, particularly while handwashing.
The handwashing sink cold water faucet at the front service area was not working properly., , The cold water faucet was fixed at the time of the inspection.
Reuseable containers without handles were stored in the bulk food bins., , The containers were removed and additional scoops with handles were available., , Use scoops that have a handle and ensure the handle is not in direct contact with the food.
Staff washroom opens directly into the kitchen, no self-closing mechanism was installed., , Install a self-closing device.
Ce restaurant a été inspecté 3 fois depuis le 11 juillet 2024, avec 3 réussites et 1 fermeture au dossier.
There is no splash guard installed at the handwashing sink next to the rack where clean utensils are stored. The clean utensils were within the splash zone area., , Please install a splash guard to prevent any potential cross-contamination, particularly while handwashing.
The handwashing sink cold water faucet at the front service area was not working properly., , The cold water faucet was fixed at the time of the inspection.
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.
Reuseable containers without handles were stored in the bulk food bins., , The containers were removed and additional scoops with handles were available., , Use scoops that have a handle and ensure the handle is not in direct contact with the food.
Staff washroom opens directly into the kitchen, no self-closing mechanism was installed., , Install a self-closing device.
Staff was maintaining the hot holding unit at 40 degrees C. , , Previous report:, 1) Lentils in the hot holding unit were measured between 48 to 50.0 degrees C. , , Store hot perishable foods at 60 degrees C or higher. , , Not sure if the owner got ice wands for cooling, Previous Report:, 2) Improper cooling was observed during inspection. Large pot of food was cooling in the walk-in cooler., , Cool down food rapidly in small portions, use an ice bath or ice wands to aid in the cooling step. Do not cover the food until it cools down to 4 degrees C or below. , , Staff left the food in the pot without heat on again. Staff was not using the hot holding unit. Curries were measured between 38 to 52 degrees C. , , Previous Report:, 3) Pot of perishable food was left on the stove without heat on. , , Provide hot holding unit to store the perishable food at 60 degrees C or higher.
Large bowls and containers were unable to submerge into the sink to sanitize. , , Use smaller containers or install a bigger sink that will fit all items use in the kitchen.
1) Lentils in the hot holding unit were measured between 48 to 50.0 degrees C. , , Store hot perishable foods at 60 degrees C or higher. , , 2) Improper cooling was observed during inspection. Large pot of food was cooling in the walk-in cooler., , Cool down food rapidly in small portions, use an ice bath or ice wands to aid in the cooling step. Do not cover the food until it cools down to 4 degrees C or below. , , 3) Pot of perishable food was left on the stove without heat on. , , Provide hot holding unit to store the perishable food at 60 degrees C or higher. , ,
Large bowls and containers were unable to submerge into the sink to sanitize. , , Use smaller containers or install a bigger sink that will fit all items use in the kitchen.