10065 Jasper Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Vons Steakhouse and Oysterbar se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 588 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 463 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Egg Club
DOWNTOWN
Ce restaurant a été inspecté 12 fois depuis le 26 juillet 2023, avec 6 conformes, 6 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
Food safety certification of food handlers were not observed. Ensure a valid Alberta approved food safety training is completed.
11 infractions
- Used unclean clothes were on the counters., - Sanitizer was prepared during inspection, tested at 0ppm in the bucket and bottles, and at the dispenser at the 2-comp sink., - Quat strips for the quat sanitizer was not available., - Chlorine based sanitizer was prepared during inspection. Tested at 100ppm. , , Ensure all buckets and bottles are replaced with bleach solution at 100ppm until quat dispenser is able to dispense 200ppm of quats., Ensure wet cleaning clothes are immersed in the sanitizer and not on the counter.
Kitchen staff was observed not washing hands nor changing gloves between activities such as prepping oysters and touching cooked food., , Ensure handwashing and glove change is completed between activities to prevent cross contamination.
The food in the cooler are not all labelled. Ensure all food in the cooler is labelled with a date and food name.
The beef in the autosham was measured at 45C. Staff indicated steak was moved from the oven to the autosham within the past hour. Meat was moved into the oven for reheating and autosham adjusted., , Ensure autosham is maintained above 140F/60C before it is used for hot holding. Keep a thermometer in the unit and monitor temperature of the unit. Temperature records for all temperature regulating units should be available for review.
Aucune infraction
4 infractions
Pail of sanitizer was at 0ppm for chlorine/QUAT. The sanitizer dispenser did not release QUAT at 200ppm. Staff were instructed to manually pour sanitizer in to achieve the proper concentrations., , At the time, staff manually poured in bleach to obtain 200ppm chlorine solution.
Fresh garlic in oil by stove/grill. Discussed importance of keeping fresh garlic & oil in cooler.
Fruit flies/repleta flies were observed in the bar area closer to the chest freezer area. Discussed corrective actions with operators.
5 infractions
The hand sink at the bar (by the ice machine) had no soap, this was outstanding from last inspection., , The hand sink closest to the Blodgett oven was missing paper towels in the dispenser.
The dry ingredients bins on the shelf had buildup of sauces, please clean.
No QUAT test strips, only iodine and chlorine. Obtain QUAT test strips.
Fruit flies were observed in the bar area and dishwashing area. The areas also contained a buildup of debris on the floor. There were tissues, caps, and dried spills on the floor of the bar area. To reduce the flies in the area, the sanitation in the bar and dishwashing areas requires attention.
5 infractions
Chlorine sanitizer was prepared during the inspection.
The bar hand sink was missing soap. Paper towels were present.
The semolina in the dry goods bin had other fragments of food in the bulk supply. Keep all dry ingredients free from protentional cross contamination. Keep all scoops out of the bins., , In the walk in cooler, there was a bin of oysters stored above sauces. Ensure all high risk foods are stored below ready to eat/low risk foods.
2 infractions
Roasted beef removed from a cooler was stored inside in a hot holding unit without proper reheating. The temperature of the roast beef was measured at 38C., The roast beef was immediately reheated to >80C in an oven and then hot held at >60C on a hot holding unit., , All food from the cooler MUST be reheated quickly to at least 74C in an oven, stove or grill before hot held on steam units/warmers.
A broken and damaged strainer observed in the kitchen was immediately discarded during inspection.
1 infraction
No sanitizer (zero ppm chlorine) was measured at plate level in the Sanitize cycle of the low temperature dishwasher., An empty sanitizer container connected to the dishwasher was replaced with a new sanitizer container, the equipment was primed, couple of cycles ran and 100ppm chlorine was measured at plate in the Sanitize cycle.
7 infractions
The concentration of Quat sanitizer measured was < 100ppm. The sanitizer in buckets had just been filled from an auto dispenser with hot water temperature > 30C, Fresh Quat solution (200ppm) was made manually during inspection., Staff should manually prepare all sanitizer solution used in the foods premise until the auto dispensing sanitizer equipment is fixed.
The kitchen chef was observed preparing and handling food in the kitchen without a hair , restraint., The chef immediately wore a hair net upon request by Health Inspector.
The sanitizer (iodine) and detergent connected to the glasswasher were completely finished., New sanitizer and detergent containers were connected to the glasswasher, the equipment was primed, couple of cycles ran and >12.5ppm Iodine was measured at glass level in the Sani cycle.
2 infractions
Cleaning cloths were not stored in a sanitizer solution. No sanitizer bucket was present at the cookline during inspection., Fresh Quat solution was made during inspection. Store cleaning cloths in sanitizer solution when they are not in use.
Inadequate lighting level was noted inside the walk-in cooler., Burned out light bulbs were replaced during inspection.
Aucune infraction
The low temperature dishwasher was dispensing chlorine at 0ppm. The chlorine bucket was empty. There was no extra sanitizer bucket on site. Bleach was provided and chlorine test strips was present. Ensure sanitizing is completed in a bleach solution of 100ppm after washing and rinsing dishware., , Ensure dishwasher is serviced and maintained at 100ppm. Dishwasher should be tested daily and recorded.
The hand sink at the bar had no soap nor paper towels., , Ensure hand sink is fully equipped at all times.
Scoops and their handles are being stored in the bulk food. Ensure scoop handles are kept out of the bulk food.
Food safety certification of food handlers were not observed. Ensure a valid Alberta approved food safety training is completed.
1. The bulk food bins are unclean. Ensure food bins are cleaned and maintained in a sanitary manner., , 2. The prep coolers on the prep line and the back prep area were unclean, Ensure prep cooler handles and inside are cleaned., , 3. The utensils in the bin at the back prep area were unclean and stored in unclean bins. Ensure utensils and their storage bins are cleaned and maintained in a sanitary condition at all times.
The quat dispenser at the 2-comp sink was dispensing solution at 0ppm of quat. Sanitizer jug was full. Ensure lines are serviced and dispenser is able to provide quat sanitizer at 200ppm.
The floor under the dishwasher has accumulated dirt and debris. Ensure the indicated area is cleaned and maintained in a sanitary manner.
Some handles of high touch areas such as handles of cold holding units had buildup of dried food. Ensure all high touch areas are cleaned thoroughly and frequently., , Meat slicer had improved.
Some handles of high touch areas such as handles of cold holding units had buildup of dried food. Ensure all high touch areas are cleaned thoroughly and frequently., , Meat slicer had buildup of food on the blade and the surrounding areas. Ensure the meat slicer is thoroughly cleaned and sanitized., , The ice machine in the bar had buildup of mildew, please clean and sanitize. The back ice machine was clean.
No QUAT test strips, only iodine and chlorine. A chlorine sanitizer was prepared during the inspection in lieu of the QUAT. Obtain QUAT test strips.
One cooler door was unhinged, parts were on order. Ensure door has a sign to prevent staff from using the cooler door., , Some handles of high touch areas such as handles of cold holding units had buildup of dried food. Ensure all high touch areas are cleaned thoroughly and frequently., , Meat slicer had buildup of food on the blade and the surrounding areas. Ensure the meat slicer is thoroughly cleaned and sanitized., , The ice machine in the bar had buildup of mildew, please clean and sanitize. The back ice machine was clean., , One metal strainer was discarded during inspection as it was in poor repair.
The bar hand sink did not have soap and paper towel., Ensure the hand sink is fully equipped at all times.
The sanitizer auto dispenser is not dispensing the right concentration. , Contact a technician to check the water temperature to ensure it is in the range 65°F - 75°F (18°C -24°C) adequate to prepare sanitizer solution.
In the kitchen, Ice scoops were stored on the top of a dirty surface., At the bar, an ice scoop was stored with its handle touching ice cubes., All ice scoops were clean, sanitized and stored in a clean container.
A pool of water was noted on the floor in the dishwashing area. Soil, dirt and food particles were also noted on the floor, wall, booster and the surface underneath the dishwasher. Drink spill and debris was also noted on the floor beneath sink at the bar., Cleaning is required on the above-mentioned area.