1237 Windermere Way SW · WINDERMERE
19 février 2026
ConformeAucune infraction trouvée
Flame & Barrel se trouve dans le quartier WINDERMERE. WINDERMERE, Edmonton compte 55 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 mai 2026, 46 (84%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 15 octobre 2024, avec 3 conformes, 1 non conforme et 1 fermeture au dossier.
Garlic-oil mixture using fresh garlic is being stored at room temperature in front of the grill. Temperature measured at 26C. Food discarded., - Store high risk foods at less than 4C or greater than 60C.
0 ppm chlorine was being dispensed during the dishwasher rinse cycle, needs to be at minimum 100 ppm. Staff had allowed the sanitizer container to run empty. , - A new container was hooked up, the pump primed and 100 ppm chlorine was detected in the rinse cycle. Ensure staff are checking the fluid levels in the containers on a daily basis.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
1. Handle of a scoop being used was observed to be wrapped in tape. Utensil discarded., - Utensil handles that become cracked/damaged must be discarded as the surface cannot be properly cleaned., , 2. Utensils being used in the cookline are being stored in a container of plain water in between uses., - Proper storage practices reviewed with staff. Store utensils in ice-water baths, in a sanitizer solution or in an empty container/tray and send for frequent washing.
0 ppm sanitizer detected in the wiping cloth storage buckets located in the cooking area., - Operator prepared a 200 ppm quats sanitizer solution. Ensure that the sanitizer strength is tested on a daily basis.
Foods located in the steam table were measured at 50C-52C., - High risk foods must be stored at <4C or >60C. Staff had placed food into the unit before it had sufficient time to reach 60C. The foods were removed and reheated to >74C before placing back into the steam table which had reached 60C.
The handwash sink at the bar counter was not equipped with soap., - Designated handwash sinks must be properly supplied with soap and paper towel at all times.
Cloth is being used to cover foods or line food containers., - Discontinue this practice and use food grade materials only.
Utensils are being stored in containers of plain water in between uses., - Proper storage practices reviewed with staff. Store used utensils in ice-water baths, in a sanitizer solution or in an empty container/tray and send for frequent washing.
Dust accumulation noted on the ceiling tiles in the dishwashing area., - Cleaning is required.