10 3 Avenue W
4 mars 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 4 fois depuis le 14 mars 2025, avec 4 réussites et 1 fermeture au dossier.
Temperature of the prep cooler was at 4 C., Functional thermometers available in the equipment as shown in the photo sent by the owner at 11:09 am and 2:48 pm on March 18, 2025.
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 of the cut fruits stored in the bins in the upper chamber of the prep cooler appeared unwholesome. Staff onsite mentioned that the odour perceived was due to the power outage that occurred at the early hours of Friday, March 14, 2025., , All the fruits in the bins were discarded during the inspection., , Ensure foods serve in the facility are fit for human consumption.
1. In-line cooler: (upper bins)- 9.4 C; 7.8 C (lower bin)., 2. There is no thermometer in the cooler, , - Fix the cooler to ensure food items are stored at or below 4C during cold holding., - Provide functional thermometers for to enable easy monitoring of the equipment working condition as the temperature gauge may not give accurate readings., , Double door cooler was 1.8 C, Chest freezers in the basement: -25 C and -26 C
The personnel onsite do not hold certificate in food sanitation, thus not adequately trained., , * Provide staff working in the facility with adequate training to ensure personnel have the necessary knowledge and skills to process and handle food in a safe and sanitary manner.