1211 175 Street SW
Non conforme
9 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 juin 2026
Cafe: The dishwasher rinse temperature is measured at 64C (at the plate), needs to be at minimum 71C at the plate (or 82C on the external rinse gauge), - This dishwasher is not to be used until the minimum rinse temperature can be achieved.
Bakery: One handwash sink is not equipped with soap and the other handwash sinks paper towel dispenser is jammed., , Cafe: The handwash sink located by the pastry display cases is not equipped with paper towel., , Pasta Station: The handwash sink soap dispenser is empty and access to this sink is blocked by a broom., , - Designated handwash sinks must be supplied with soap and paper towel and remain easily accessible at all times.
Bakery: , 1. A spray bottle containing vinegar water is being used to wipe down the counters. Vinegar is not an approved sanitizer. Staff prepared a 200 ppm quat sanitizer solution., 2. Quat sanitizer test papers are not available., , Cafe: , Cloths used to wipe the coffee machine wands are being left on the wands instead of being immersed in a sanitizer solution after use. , , Pasta Station:, Quat sanitizer test papers are not available.
The solution in a spray bottle labelled as Quat Sanitizer was in fact a vinegar-water solution., - Containers of chemicals must be clearly labeled as to their contents. Staff dumped the vinegar-water and filled the spray bottle with a 200 ppm quat solution.
Pasta Station:, The pasta display cooler #2 is operating at 9C., - High risk foods must be held at less than 4C or greater than 60C. Relocate the high-risk perishable until the cooler can maintain a temperature of less than 4C.
Bakery: Reheating temperatures for soup are not being taken. The staff member working in this area did not know what temperature high risk foods need to be reheated to., - High risk foods must be reheated to greater than 74C.
Pest control reports/documentation are not available for review.
Written cleaning schedules/records are not available in each department.
Bakery: , 1. Dust accumulation noted on the ceiling tiles around the air vents and on the wall by the large mixer as well as on the exhaust hood filters above the pizza oven., 2. Dried foods splashes noted on the walls in the dishwash area., 3. Doughnut frying area. Heavy food spills/accumulation noted where the metal trays are stored., 4. Many of the drawer interiors are cluttered. , - Cleaning and organization is required.
Tesoro se trouve dans le quartier WINDERMERE. WINDERMERE, Edmonton compte 57 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 juillet 2026, 48 (84%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Cosmic Pizza & Donair
WINDERMERE
Ce restaurant a été inspecté 11 fois depuis le 20 septembre 2024, avec 5 conformes, 6 non conformes et 1 fermeture au dossier.
9 infractions
Cafe: The dishwasher rinse temperature is measured at 64C (at the plate), needs to be at minimum 71C at the plate (or 82C on the external rinse gauge), - This dishwasher is not to be used until the minimum rinse temperature can be achieved.
Bakery: One handwash sink is not equipped with soap and the other handwash sinks paper towel dispenser is jammed., , Cafe: The handwash sink located by the pastry display cases is not equipped with paper towel., , Pasta Station: The handwash sink soap dispenser is empty and access to this sink is blocked by a broom., , - Designated handwash sinks must be supplied with soap and paper towel and remain easily accessible at all times.
Bakery: , 1. A spray bottle containing vinegar water is being used to wipe down the counters. Vinegar is not an approved sanitizer. Staff prepared a 200 ppm quat sanitizer solution., 2. Quat sanitizer test papers are not available., , Cafe: , Cloths used to wipe the coffee machine wands are being left on the wands instead of being immersed in a sanitizer solution after use. , , Pasta Station:, Quat sanitizer test papers are not available.
The solution in a spray bottle labelled as Quat Sanitizer was in fact a vinegar-water solution., - Containers of chemicals must be clearly labeled as to their contents. Staff dumped the vinegar-water and filled the spray bottle with a 200 ppm quat solution.
Pasta Station:, The pasta display cooler #2 is operating at 9C., - High risk foods must be held at less than 4C or greater than 60C. Relocate the high-risk perishable until the cooler can maintain a temperature of less than 4C.
Bakery: Reheating temperatures for soup are not being taken. The staff member working in this area did not know what temperature high risk foods need to be reheated to., - High risk foods must be reheated to greater than 74C.
Pest control reports/documentation are not available for review.
Written cleaning schedules/records are not available in each department.
Bakery: , 1. Dust accumulation noted on the ceiling tiles around the air vents and on the wall by the large mixer as well as on the exhaust hood filters above the pizza oven., 2. Dried foods splashes noted on the walls in the dishwash area., 3. Doughnut frying area. Heavy food spills/accumulation noted where the metal trays are stored., 4. Many of the drawer interiors are cluttered. , - Cleaning and organization is required.
1 infraction
Nov 24/25: , Still some small black flies observed in the dishwash area and a few in the front service area. Continue with fly abatement measures., , Oct 27, 2025:, Small black flies were noted on the walls in the front bakery counter and back of house bakery production area and dishwash area., - A pest control contract is in place. Abatement strategies are being implemented.
1 infraction
Nov 24/25: , Still some small black flies observed in the dishwash area and a few in the front service area. Continue with fly abatement measures., , Oct 27, 2025:, Small black flies were noted on the walls in the front bakery counter and back of house bakery production area and dishwash area., - A pest control contract is in place. Abatement strategies are being implemented.
1 infraction
Nov 24/25: , Still some small black flies observed in the dishwash area and a few in the front service area. Continue with fly abatement measures., , Oct 27, 2025:, Small black flies were noted on the walls in the front bakery counter and back of house bakery production area and dishwash area., - A pest control contract is in place. Abatement strategies are being implemented.
1 infraction
Small black flies were noted on the walls in the front bakery counter and back of house bakery production area and dishwash area., - A pest control contract is in place. Abatement strategies are being implemented.
1 infraction
No hand soap was available at the designated handwash sink by the baked goods display case. Corrected., - Handwash sinks must be supplied with soap and paper towel at all times.
Aucune infraction
10 infractions
Bakery/Cafe: Use wiping cloths are being left on counters instead of being immersed in a sanitizer solution after each use., Bakery/Cafe/Deli: No pre-made readily available sanitizer solutions were present in the food handling areas. Produce Prep Room: 0 ppm Quats concentration measured in the spray bottle labelled as Quat Sanitizer., , - Immerse wiping cloths in an approved sanitizer solutions after each use and ensure that the sanitizer solutions are easily accessible in food handling areas.
Deli: Determined through staff interview. The countertop slicers are not being fully dismantled every 4 hours for a complete clean/sanitize., - Review proper procedures for "Clean-in-Place"
Half a flat of whole raw shell eggs left on the counter measured at 22C. Food discarded., - Raw eggs must not be stored at temperature greater than 7C.
Aucune infraction
Aucune infraction
Aucune infraction
Cafe: The rinse temperature of the dishwasher was measured at 65C at the plate, needs to be at minimum 71C., - The dishwasher will not be used until serviced and reaching the correct rinse temperature. In the meantime, all items will be sent to the Bakery dishwasher.
Pasta Station: The handwash sink was blocked by a cart and other items stored in front of it. Corrected, - All designated handwash sinks must be easily accessible at all times.
Bakery: Crates of syrup bottles stored partially under the handwash sink. , - Do not store any containers of food under or by the handwash sink plumbing.
Bakery: Staff personal belongings (jackets, beverages,) stored amongst equipment and on food contact surfaces., - All staff belongings are to be stored out of the food handling/storage areas and away from food equipment.
Bakery/Deli/Pasta/Produce Prep Room: Quat sanitizer test papers are not available.
Bakery/Pasta Station: Bulk food dispensers are being stored with the handles in direct contact with the foods., - Store the dispensers in the bulk food bin dispenser holders or store out of the bins.
Bakery: The floor under the rubber matt in the dishwash area has heavy buildup of dirt/grime. The floor under the handwash sink closest to the cafe entrance is dirty and wet.