109 - 2966 Main Street SE
10 avril 2026
Réussi1. Dry goods in the retail area and meats & vegetables observed in the chest and standing freezers were not labelled with product name, date packaged and facility contact. , , DO THE FOLLOWING:, 1. Ensure that all foods in the facility are properly labeled with product name, date packaged and facility information.
An approved sanitizer was not available for sanitizing surfaces. , , DO THE FOLLOWING:, 1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
1. There were no thermometers in the fridge and freezers., , COMPLETE THE FOLLOWING:, 1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. , 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
No hand soap or disposable paper towels were observed at the handwash sink. , , DO THE FOLLOWING:, 1. Ensure that the handwash sink is equipped with soap and disposable paper towels at all times for handwashing.
1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging., , 2. Facility has an overdue invoice for their permit.
No individual at the facility, including the operator and staff, had completed or obtained an approved food safety certification., , DO THE FOLLOWING:, 1. Obtain a food safety certification from an approved course to ensure safe handling of food.
Floor tiles were missing in half of the kitchenette. Food debris was observed on the floor. , , DO THE FOLLOWING:, 1. Ensure the kitchenette flooring is complete to ensure a smooth, non porous surface for easy cleaning.
Dust, debris and spills were noted in the back area. , Dust and debris were noted in the retail section and in the kitchenette., , DO THE FOLLOWING:, 1. Ensure the following areas are cleaned. , 2. Ensure that a cleaning schedule is provided.
Cardboard boxes and other garbage bags were observed in the back area. , , DO THE FOLLOWING:, 1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
Ce restaurant a été inspecté 4 fois depuis le 16 janvier 2025, avec 3 réussites et 1 fermeture au dossier.
1. Dry goods in the retail area and meats & vegetables observed in the chest and standing freezers were not labelled with product name, date packaged and facility contact. , , DO THE FOLLOWING:, 1. Ensure that all foods in the facility are properly labeled with product name, date packaged and facility information.
An approved sanitizer was not available for sanitizing surfaces. , , DO THE FOLLOWING:, 1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
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.
1. There were no thermometers in the fridge and freezers., , COMPLETE THE FOLLOWING:, 1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. , 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
No hand soap or disposable paper towels were observed at the handwash sink. , , DO THE FOLLOWING:, 1. Ensure that the handwash sink is equipped with soap and disposable paper towels at all times for handwashing.
1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging., , 2. Facility has an overdue invoice for their permit.
No individual at the facility, including the operator and staff, had completed or obtained an approved food safety certification., , DO THE FOLLOWING:, 1. Obtain a food safety certification from an approved course to ensure safe handling of food.
Floor tiles were missing in half of the kitchenette. Food debris was observed on the floor. , , DO THE FOLLOWING:, 1. Ensure the kitchenette flooring is complete to ensure a smooth, non porous surface for easy cleaning.
Dust, debris and spills were noted in the back area. , Dust and debris were noted in the retail section and in the kitchenette., , DO THE FOLLOWING:, 1. Ensure the following areas are cleaned. , 2. Ensure that a cleaning schedule is provided.
Cardboard boxes and other garbage bags were observed in the back area. , , DO THE FOLLOWING:, 1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
1. Food from unpermitted sources was observed in the freezer. This included two packages of cow skin hides. , Operator discarded these during the inspection. , , , DO THE FOLLOWING:, 1. Ensure that all food provided at the facility are obtained from approved and permitted facilities.
1. Dry goods in the retail area and meats & vegetables observed in the chest and standing freezers were not labelled with product name, date packaged and facility contact. , , DO THE FOLLOWING:, 1. Ensure that all foods in the facility are properly labeled with product name, date packaged and facility information.
An approved sanitizer was not available for sanitizing surfaces. , , DO THE FOLLOWING:, 1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
1. There were no thermometers in the fridge and freezers., , COMPLETE THE FOLLOWING:, 1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. , 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
No hand soap or disposable paper towels were observed at the handwash sink. , , DO THE FOLLOWING:, 1. Ensure that the handwash sink is equipped with soap and disposable paper towels at all times for handwashing.
1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging., , 2. Facility has an overdue invoice for their permit.
No individual at the facility, including the operator and staff, had completed or obtained an approved food safety certification., , DO THE FOLLOWING:, 1. Obtain a food safety certification from an approved course to ensure safe handling of food.
Floor tiles were missing in half of the kitchenette. Food debris was observed on the floor. , , DO THE FOLLOWING:, 1. Ensure the kitchenette flooring is complete to ensure a smooth, non porous surface for easy cleaning.
Dust, debris and spills were noted in the back area. , Dust and debris were noted in the retail section and in the kitchenette., , DO THE FOLLOWING:, 1. Ensure the following areas are cleaned. , 2. Ensure that a cleaning schedule is provided.
Cardboard boxes and other garbage bags were observed in the back area. , , DO THE FOLLOWING:, 1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
An approved sanitizer was not available for sanitizing surfaces. , , DO THE FOLLOWING:, 1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
1. Eggs were observed at room temperature. Staff reported the eggs were placed outside the day before. 3 cartons of eggs were discarded during the inspection., , DO THE FOLLOWING:, 1. Keep eggs at or below 7 degrees Celsius to prevent bacterial growth.
1. There were no thermometers in the fridge and freezers., , COMPLETE THE FOLLOWING:, 1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. , 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging., , 2. Facility has an overdue invoice for their permit.
Dust, debris and spills were noted in the back area. , Dust and debris were noted in the retail section and in the kitchenette., , DO THE FOLLOWING:, 1. Ensure the following areas are cleaned. , 2. Ensure that a cleaning schedule is provided.
Cardboard boxes and other garbage bags were observed in the back area. , , DO THE FOLLOWING:, 1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
1. There were no thermometers in the fridge and freezers., , COMPLETE THE FOLLOWING:, 1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. , 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.