5940 Mullen Way NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
17 février 2026
ConformeXIX Nineteen se trouve dans le quartier MACTAGGART. MACTAGGART, Edmonton compte 26 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 19 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 21 mars 2025, avec 2 conformes, 2 non conformes et 1 fermeture au dossier.
Aucune infraction
9 infractions
: Wiping cloth was not fully immersed in the sanitizer solution. The operator was instructed that the cloth must remain fully submerged to ensure adequate and effective sanitation.
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.
Co-op Gas Bar - Convenience Store
MACTAGGART
The Quat sanitizer concentration was measured at 100 ppm. The operator was instructed to manually prepare the sanitizer to achieve a concentration of 200 ppm and to use it at this strength until the dispenser is adjusted by maintenance.
Bar: It came to the attention of the PHI that the operator was using a cloth to dry glassware after the sanitation step when asked to demonstrate the glass‑washing procedure. The PHI advised that glassware must be air‑dried after mechanical sanitizing and that cloth drying is not permitted, as it may introduce contamination
No soap was available at the handwashing sink in the frying area. The operator was instructed to restock the soap to ensure proper handwashing practices are maintained.
Staff personal items were observed on food counters. The operator was instructed not to store any personal items in food handling areas. All personal items were removed during the inspection
Bar: No testing was being conducted for the glassware sanitizer, and no test strips were available on site. The operator was instructed to verify sanitizer concentration regularly and obtain appropriate test strips to ensure proper sanitation monitoring.
Quats and Chlorine test strips were found to be expired. Operator was instructed to obtain valid one.
It was demonstrated that the operator did not have adequate knowledge of how to check sanitizer concentration. PHI provided education to the operator on the proper procedure for checking sanitizer concentration
Walk-in cooler ceiling was observed to have accumulated dust and debris. The operator was instructed to clean the affected area to maintain proper sanitation.
1 infraction
A staff member's cell phone and beverage were stored on a food prep counter., - All staff personal belongings are to be stored out of the food handling areas, away from foods, food equipment, food prep surfaces.
5 infractions
50 ppm quats sanitizer detected in several solutions, needs to be at minimum 200 ppm., - New sanitizer solutions were prepared.
Spray bottle containing cleaning supplies stored hanging above a food prep counter., - All chemicals are to be stored below and away from foods, food equipment, food prep surfaces.
0 ppm chlorine detected in the glasswasher sanitizer rinse cycle, needs to be at minimum 100 ppm chlorine., - Glassware will be sent to the kitchen dishwasher until the glasswasher is dispensing 100 ppm chlorine in the rinse cycle.
Staff personal beverages stored on the shelf above the food prep cooler., - Store staff personal beverages in one area away from open foods, food prep surfaces etc.
The following areas require cleaning: the south kitchen wall has dust accumulation, the back kitchen entrance floor and area, several cupboard interiors and areas of shelving where food particle have accumulated.