7A - 1306 Bow Valley Trail
12 mars 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 4 fois depuis le 17 janvier 2025, avec 4 réussites et 1 fermeture au dossier.
1) There is a small gap in-between the side doors. , , - Please repair the gap, ensure the facility is free from pest entry., , 2) Up to date pest control records were not available onsite, facility keeps them digitally. , , - Please provide PHI with most recent pest control record for review.
Some of the storage shelves in the back are damaged/chipping, exposing raw and porous materials. , , -Please repair any damaged shelving, ensure all shelves are impervious to moisture and easily cleanable.
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.
Some additional cleaning is required in the dry storage area behind the table and on the shelves. , , - Please clean these areas.
There was some dust build-up noted on the ceiling. , , - Please clean the dust.
There is some damage to bottom of the handsink cabinet in the kitchen. To be repaired.
Although staff were washing hands thoroughly, they were not turning off the taps with paper towel after handwashing. Please ensure staff turn off the taps with paper towel afterwards to prevent re-contaminating their hands., , A foodhandler was wearing a rope bracelet. Bracelet to be removed or must be covered with a glove when foodhandling.
There was a spray bottle of chemical labelled as sanitizer but was not sanitizer. Ensure all containers of chemical are properly labelled.
Was advised changes made to cooling process to cool high risk foods quicker, but verification and recording of temperature during entire cooling process is not being done. Cooling log to be maintained.
Curries in hotholding unit were 48-56C. Need to re-heat curries to 74C before placing in hot-holding unit and ensure hot-holding unit capable of keeping at 60C or above. Corrected during inspection. Curries were re-heated.
Some foods were being stored in opened cans. Transfer opened tin cans of food into an alternate food grade container to prevent any chemicals from the can leaching into the food once exposed to air.
There were some mouse droppings found in the dry storage closet. Remove droppings and clean and sanitize area. Organize and de-clutter area.
A bottom shelf in the dry storage area was observed to be made from a raw wood, absorbent and difficult to properly clean. The presence of liquid storage in this area makes it prone to occasional spillage. , , Cover or finish wood to render a surface which is smooth and easily cleanable.
There were some raw wood shelves in the closet dry storage room. Food storage shelves are to be easily cleanable and impervious to moisture., , There is also damage to bottom of the hansink cabinet in the kitchen. To be repaired.