11560 University Avenue NW · UNIVERSITY OF ALBERTA
10 avril 2026
RéussiCorrections made:, Received e-mail showing the light bulb was replaced. , , The walk in freezer fan unit, a repair request has been sent again. , , Previous observations:, -The dairy cooler had a burnt light bulb., , Have this replaced to ensure visibility., , -Walk in freezer had ice buildup inside the fan, with the bottom panel bulging out due to the ice. , , Have this addressed to ensure proper functioning of the freezer.
Cross Cancer Institute - Patient Food Services - Production Kitchen and Cafeteria se trouve dans le quartier UNIVERSITY OF ALBERTA. UNIVERSITY OF ALBERTA, Edmonton compte 84 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 avril 2026, 76 (90%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 9 janvier 2025, avec 4 réussites et 1 fermeture au dossier.
Corrections made:, Received e-mail showing the light bulb was replaced. , , The walk in freezer fan unit, a repair request has been sent again. , , Previous observations:, -The dairy cooler had a burnt light bulb., , Have this replaced to ensure visibility., , -Walk in freezer had ice buildup inside the fan, with the bottom panel bulging out due to the ice. , , Have this addressed to ensure proper functioning of the freezer.
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.
Lister Market
UNIVERSITY OF ALBERTA
-On the tray assembly line, there were some eggs in a steel insert on the counter left unattended. These were measured at 33 degrees C., , Perishable foods, such as eggs, must be stored at 4 degrees C or less or at 60 degrees C and above., , -The white General brand "retail supply fridge" by the tray assembly line was at 6 degrees C., -By dishwasher room entrance, the 4 door stainless steel Garrison fridge/freezer was at 6 C., -The double door stainless steel cooler on the left side of the cafeteria line was at 6 degrees C., , Monitor the above units 1 hour after the inspection. If the temperatures do not drop to 4 degrees C or less, remove all perishable food out of these units and place them in properly functioning refrigerators/walk in coolers. Do not use these units until it can be verified that they can maintain 4 degrees C or less. , , -At the cafeteria line, there was cheese, cut tomatoes and lettuce in inserts on ice. It was indicated that these are kept out for around 3 hours during lunch., , You must have a written record, such as a log or labels indicating the time that these perishable food items have been placed out and they must be used within 2 hours and then discarded or placed back in a refrigerator. If intended to be used again, they must be used immediately. Having a written record ensures that staff are able to keep track of the time the food has been out and prevents potential temperature abuse., , -There were some temperature checks missed for the dairy cooler log. , , Ensure staff are regularly measuring and recording temperatures.
-There was raw meat above deli meat and tortillas on the thawing rack next to the door in the walk in cooler., , Raw meats must be stored below ready to eat foods to prevent potential dripping of juices causing cross contamination. , , -There was a scoop inside one of the bulk dry storage bins just outside the dry storage room/old kitchen/dietitian sample room., , Ensure scoops are kept out of bins to prevent handles from touching the bulk food, which may cause contamination. , , -A Bag of sugar was on the floor inside the dry storage room/old kitchen/dietitian sample room., , Keep foods off the floor to prevent contamination., , -In dishwasher room shelf next to door leading to cafeteria dining area, some staff personal items, such as water bottles were mixed in with coffee equipment and other kitchen items., , Personal items are to kept in a designated areas separate from kitchen and food items to prevent contamination.
-The temperature logs for the dishwasher sanitizer cycle had a few days where the temperatures were not recorded. , , Ensure staff are measuring and recording the sanitizer cycle temperatures regularly.
-The dairy cooler had a burnt light bulb., , Have this replaced to ensure visibility., , -Walk in freezer had ice buildup inside the fan, with the bottom panel bulging out due to the ice. , , Have this addressed to ensure proper functioning of the freezer.
E-mail received regarding corrections made:, , "The Cafeteria fridge temp was still a bit high, we've removed items and are defrosting this one., White Fridge temp is good at 4 degrees, 4 door fridge/freezer temp is down but not yet at 4, will likely be removing these items as well. It is salad dressings, BBQ sauce etc. ", , Instructed supervisor to keep all foods in a different fridges/coolers., , Previous observations:, -On the tray assembly line, there were some eggs in a steel insert on the counter left unattended. These were measured at 33 degrees C., , Perishable foods, such as eggs, must be stored at 4 degrees C or less or at 60 degrees C and above., , -The white General brand "retail supply fridge" by the tray assembly line was at 6 degrees C., -By dishwasher room entrance, the 4 door stainless steel Garrison fridge/freezer was at 6 C., -The double door stainless steel cooler on the left side of the cafeteria line was at 6 degrees C., , Monitor the above units 1 hour after the inspection. If the temperatures do not drop to 4 degrees C or less, remove all perishable food out of these units and place them in properly functioning refrigerators/walk in coolers. Do not use these units until it can be verified that they can maintain 4 degrees C or less. , , -At the cafeteria line, there was cheese, cut tomatoes and lettuce in inserts on ice. It was indicated that these are kept out for around 3 hours during lunch., , You must have a written record, such as a log or labels indicating the time that these perishable food items have been placed out and they must be used within 2 hours and then discarded or placed back in a refrigerator. If intended to be used again, they must be used immediately. Having a written record ensures that staff are able to keep track of the time the food has been out and prevents potential temperature abuse., , -There were some temperature checks missed for the dairy cooler log. , , Ensure staff are regularly measuring and recording temperatures.
-There was raw meat above deli meat and tortillas on the thawing rack next to the door in the walk in cooler., , Raw meats must be stored below ready to eat foods to prevent potential dripping of juices causing cross contamination. , , -There was a scoop inside one of the bulk dry storage bins just outside the dry storage room/old kitchen/dietitian sample room., , Ensure scoops are kept out of bins to prevent handles from touching the bulk food, which may cause contamination. , , -A Bag of sugar was on the floor inside the dry storage room/old kitchen/dietitian sample room., , Keep foods off the floor to prevent contamination., , -In dishwasher room shelf next to door leading to cafeteria dining area, some staff personal items, such as water bottles were mixed in with coffee equipment and other kitchen items., , Personal items are to kept in a designated areas separate from kitchen and food items to prevent contamination.
-The temperature logs for the dishwasher sanitizer cycle had a few days where the temperatures were not recorded. , , Ensure staff are measuring and recording the sanitizer cycle temperatures regularly.
-The dairy cooler had a burnt light bulb., , Have this replaced to ensure visibility., , -Walk in freezer had ice buildup inside the fan, with the bottom panel bulging out due to the ice. , , Have this addressed to ensure proper functioning of the freezer.