405 11 Avenue SE
2 février 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 9 fois depuis le 17 juillet 2024, avec 9 réussites et 1 fermeture au dossier.
Glass washer not in use due to leaks, equipment repair will be completed by the end the day. There is a 2-compartment sink at the back for manual dish washing and sanitizing using chlorine at 100 ppm concentration. , , Ensure glass wares are clean and sanitize using the 3-step manual method pending the time the glass washer is repaired.
Chlorine sanitizer test papers were not available to check the concentration of prepared sanitizer solution., , Ensure applicable sanitizer test papers are available onsite to check that the sanitizer concentration is adequate to effectively sanitize equipment and utensils.
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.
Glass washer at the bar - sanitizer was at 0 ppm chlorine at the time of the inspection. This implies that the equipment is not adequately sanitizing glass wares., , Ensure glass wares are clean and sanitize using the 3-step manual method pending the time the glass washer is repair. Advised operator to replace colored chemical tubing with transparent one for easy monitoring of equipment chemical dosing when in use., , Domestic mechanical dishwasher in the kitchen at the back was not checked, and the high temp dishwasher has not been installed. , There is a 3-compartment sink in the back area for handwashing of dishes. Operator is aware of proper 3 step dishwashing method i.e. 1) wash with soap and water 2) rinse 3) immerse in 100 ppm bleach solution for 2 minutes and then allow to air dry.
Glass washer at the bar - sanitizer was at 0 ppm chlorine at the time of the inspection. This implies that the equipment is not adequately sanitizing glass wares., , Ensure glass wares are clean and sanitize using the 3-step manual method pending the time the glass washer is repair. Advised operator to replace colored chemical tubing with transparent one for easy monitoring of equipment chemical dosing when in use., , Domestic mechanical dishwasher in the kitchen at the back was not checked, and the high temp dishwasher has not been installed. , There is a 3-compartment sink in the back area for handwashing of dishes. Operator is aware of proper 3 step dishwashing method i.e. 1) wash with soap and water 2) rinse 3) immerse in 100 ppm bleach solution for 2 minutes and then allow to air dry.
Ventilation hood over the barbeque station in need of cleaning. Operator stated that the hood is schedule for cleaning by the end of January 2025. Ensure to send photo of the clean hood to the PHI when this is completed. , , Floors, ceilings, and walls in good repair.
Glass washer at the bar - sanitizer was at 0 ppm chlorine at the time of the inspection. This implies that the equipment is not adequately sanitizing glass wares., , Ensure glass wares are clean and sanitize using the 3-step manual method pending the time the glass washer is repair. Advised operator to replace colored chemical tubing with transparent one for easy monitoring of equipment chemical dosing when in use., , Domestic mechanical dishwasher in the kitchen at the back was not checked, and the high temp dishwasher has not been installed. , There is a 3-compartment sink in the back area for handwashing of dishes. Operator is aware of proper 3 step dishwashing method i.e. 1) wash with soap and water 2) rinse 3) immerse in 100 ppm bleach solution for 2 minutes and then allow to air dry.
Chlorine test paper available onsite was pool testing, thus not accurate for checking sanitizer concentration in a food establishment., , Ensure appropriate sanitizer test papers are available for use in the facility.
Ventilation hood over the barbeque station in need of cleaning. Operator stated that the hood is schedule for cleaning by the end of January 2025. Ensure to send photo of the clean hood to the PHI when this is completed. , , Floors, ceilings, and walls in good repair.
There were no chlorine test papers required to check sanitizer concentration for the glass washer., , Ensure to provide appropriate test papers for the sanitizer.
Vent over barbecue station appeared dirty at the time of inspection., , Clean