13022 50 Street NW · KENNEDALE INDUSTRIAL
14 mai 2026
RéussiAucune infraction trouvée
Whistling Kettle Cafe se trouve dans le quartier KENNEDALE INDUSTRIAL. KENNEDALE INDUSTRIAL, Edmonton compte 53 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 mai 2026, 29 (55%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 8 fois depuis le 27 septembre 2024, avec 8 réussites et 1 fermeture au dossier.
The chlorine sanitizer pail solution only measured 50ppm when initially tested. Requested staff remake the solution. Retested and concentration was acceptable (100ppm).
Several eggs were observed sitting on the kitchen countertop. Measured temperature was approximately 15C. Requested operator place product back into the cooler. Please ensure all high risk food products are refrigerated when not in use.
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.
The posted food handling permit was hidden in a corner beside the kitchen grill. Please relocate the food handling permit and post it in a location visible to the public.
1. Chlorine sanitizer was 50ppm. Corrected during inspection. PHI coached operator on mixing an approved sanitizer, 100ppm Chlorine sanitizer., , Ensure approved sanitizers (100ppm Bleach or 200ppm Quats or 12.5-25ppm Iodine) are readily available when in operation, to facilitate effective sanitizing of food contact surfaces., , 2. Observed single-use, disposable paper towels mounted on a food contact surface below the ventilation canopy. Corrected during inspection. Soiled paper towels discarded and soiled cleaning cloths removed from countertops, food contact surfaces wiped with an approved sanitizer, 100ppm Chlorine., , Action Required:, Do not store wet, used paper towels or cleaning cloths on food contact surfaces. Discard soiled paper towels and ensure cleaning cloths are stored in approved sanitizers at all times, to prevent contamination of food contact surfaces., , , Resources:, 1. AHS guidance on how to mix an approved sanitizing solution emailed with inspection report. , -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf, , 2. AHS guidance on wiping cloths emailed with inspection report., -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
One of the kitchen fluorescent light covers was broken and missing a small piece., , Action Required:, Please install a fluorescent light cover or replace current lights with shatterproof ones to prevent contamination of food and food contact surfaces in case of light bulbs breaking. Correct by January 21st, 2026, and email PHI photo or video evidence.
Walk-in cooler storage shelving was starting to rust. , , Action required: Repair or replace rusty shelving units by February 9, 2026, to facilitate sanitary food storage and easy cleaning and sanitizing procedures.
The walls and floor under and around the cooking area had accumulated food residue and dirt and was visibly dirty. Thoroughly clean the affected area. Ensure floors, walls and ceiling are maintained in a clean and sanitary manner to ensure sanitary food handling and to prevent conditions that may promote harborage of pests.
1. Wet, used cleaning cloths mounted on countertops. Corrected during inspection. Please keep wet, used cleaning cloths in approved sanitizers when not in use, to prevent cross contamination of food contact surfaces., , 2. Bleach sanitizer was 0ppm as per Chlorine test strips. Corrected during inspection. Please have an approved sanitizer (100ppm Bleach, 200ppm Quats, 12.5 - 25ppm Iodine) when in operation to ensure effective sanitizing procedures.
Chlorine test strips were not available onsite. Please have available Chlorine test strips to verify the concentration of your Bleach sanitizer., , Chlorine test strips were ordered during inspection.
Pest control records were not available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation.
Observed carboard lining food storage shelving. Corrected during inspection. Please ensure all food contact surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures.
Observed multiple scoops stored in bulk food containers (chicken broth, beef broth, etc.), in direct contact with food. No visible evidence of contamination noted. Corrected during inspection. Scoops removed from bulk containers and put away for washing. Do not store scoops in bulk food containers to reduce the risk of cross contamination.
The walls and floor under and around the cooling area had accumulated food residue and dirt and was visibly dirty. Thoroughly clean the affected area. Ensure floors, walls and ceiling are maintained in a clean and sanitary manner to ensure sanitary food handling and to prevent conditions that may promote harborage of pests.
Facility did not have a probe thermometer. , , ACTION REQUIRED: obtain a probe thermometer.
Dirt build-up on the floor around equipment, particularly in the back area around the staff dining table & dishwashing sinks. , , ACTION REQUIRED: conduct a deep, thorough clean of out-of-the-way areas.