10588 109 Street NW · QUEEN MARY PARK
20 mars 2026
RéussiCurrently facility is only able to perform Intermediate food handling. , This means, that soups, meats, other foods cannot be cooked, cooled and reserved. , All food to be prepared for consumption with no service of food pre-prepared by the facility. , , Remove menu items that require pre-cooking, or apply for a permit that allows for additional food preparation steps.
Atlas Cafe se trouve dans le quartier QUEEN MARY PARK. QUEEN MARY PARK, Edmonton compte 156 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 avril 2026, 109 (70%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 19 décembre 2024, avec 5 réussites et 1 fermeture au dossier.
Currently facility is only able to perform Intermediate food handling. , This means, that soups, meats, other foods cannot be cooked, cooled and reserved. , All food to be prepared for consumption with no service of food pre-prepared by the facility. , , Remove menu items that require pre-cooking, or apply for a permit that allows for additional food preparation steps.
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.
QUEEN MARY PARK
Bleach was being mixed with soap to prepare sanitizer solutions. , , Use unscented, no fabric protection, bleach to prepare chlorine sanitizer solution. Do not add additional products.
The glass refrigerator was being used to cool items, which was raising the temperature of the refrigerator. , , Ensure that items are cooled rapidly, but in a way that will not raise the temperature of the refrigerator. , , Use Methods such as:, • Dividing food into smaller portions or pieces. Large food items take longer to cool., • Using a quick-chill unit, an ice water bath, or stirring with a frozen ice wand., • Storing food in pre-chilled shallow pans and placing them on the upper shelves of the fridge. Cover the pans after the food has cooled.
Test strips were not available for testing sanitizer solution concentrations.
Currently facility is only able to perform Intermediate food handling. , This means, that soups, meats, other foods cannot be cooked, cooled and reserved. , All food to be prepared for consumption with no service of food pre-prepared by the facility. , , Remove menu items that require pre-cooking, or apply for a permit that allows for additional food preparation steps.
- The high-temperature dishwasher had not been repaired yet. Operator said due to Christmas time, they were not able to contact the technician. The staff was using the back kitchen compartments for manually wash-rinse and sanitize the dishes., Actions taken/required:, -IMMEDIATE ACTION IS REQUIRED., -Please call the technician immediately and get the servicing. , -Meanwhile, the staff was instructed to use single-use disposable cups and plates for the customers to decrease the dishwashing load since the facility has 2 compartment sinks and using the 3-sink method in 2 sinks i.e., wash in first sink- rinse in second and then decontaminate (wash/scrub and sanitize) the first sink again to do final "sanitize" step. , -For the kitchen cooking and serving equipment and utensils, staff was allowed to use 2 compartment dishwashing method.
The high-temperature dishwasher was not heating up at the time of inspection. Dishwasher must be serviced immediately to ensure it reaches a minimum final rinse temperature of 82C (180F) at the gauge. Dishes and utensils are to be manually washed and sanitized at the two-compartment sink until further notice.