4520 76 Avenue NW · WEIR INDUSTRIAL
31 mars 2026
RéussiYes (corrected during inspection) - the expired version of the Food Handling Permit was posted (date of September 30, 2025) and the updated version was to be printed and posted in a conspicuous location, visible to the public. The operator is to keep a current version posted at the side wall in the front bar area (alongside the other posted documents), on continual display to the public.
Edmonton Hotel and Convention Centre - Main Kitchen se trouve dans le quartier WEIR INDUSTRIAL. WEIR INDUSTRIAL, Edmonton compte 13 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 31 mars 2026, 9 (69%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 8 avril 2025, avec 3 réussites et 1 fermeture au dossier.
Yes (corrected during inspection) - the expired version of the Food Handling Permit was posted (date of September 30, 2025) and the updated version was to be printed and posted in a conspicuous location, visible to the public. The operator is to keep a current version posted at the side wall in the front bar area (alongside the other posted documents), on continual display to the public.
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.
WEIR INDUSTRIAL
Yes (corrected during inspection) - there were no records being kept of the daily food safety temperature monitoring. , , A copy of the AHS 'daily food safety checklist' will be provided to the operator by email, for review and use, as necessary.
Yes (corrected during inspection) - there was gravy in a stainless steel insert on the grill at about 36-40 degrees Celsius. The operator was advised and the gray was quickly re-heated to 74 degrees Celsius before being added to the hot-holding unit. All staff are to be reminded to ensure re-heating of food products is conducted via a cooking method (and hot-holding units are not used as a re-heating cooking method)., , All cold-holding refrigeration units were at 4 degrees Celsius, or lower, and all freezer units were at -18 degrees Celsius (with stored foods frozen solid). All other hot-holding food equipment in use was at minimum of 60 degrees Celsius.
Yes (corrected during inspection) - there was 0ppm concentration of chlorine sanitizer in the final sanitizing rinse of the commercial dishwasher. Note that the ordered product was on-site in the delivery storage area, and was added at time of inspection.
Yes (corrected during inspection) - the most recent updated Food Handling Permit (expiry date of September 30, 2025) was not posted in a conspicuous location, visible to the public. This was corrected at time of inspection.