15 Market Boulevard SE
7 janvier 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 6 fois depuis le 2 avril 2025, avec 6 réussites et 1 fermeture au dossier.
Gaps in between stainless steel backsplash panels behind the stove, cooktop, and deep fryer are not sealed or covered, making them more difficult to be cleaned. , , Seal gaps in cooking area to render adjacent surfaces smooth and easily cleanable.
The hood vent directly overtop the stoves and deep fryer has a build-up of debris., Minor mould growth was noted on some of the wire rack shelving in the walk-in cooler., , Clean indicated areas.
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.
REPEAT VIOLATION., , There were no food safe sanitizers in the kitchenettes in the 4 floors of the facility. Kitchenettes were equipped with Ecolab Peroxide Multi Surface Disinfectant, , **The peroxide solution is a disinfectant not a sanitizer and may be used for disinfecting dining tables but not to be used in food prep surfaces., **Please ensure that all food prep areas are equipped with food safe sanitizing solution at all times.
There were no food safe sanitizers in the kitchenettes in the 4 floors of the facility. Operator equipped kitchenettes with 200ppm QUAT sanitizing solution contained in spray bottles during the inspection., , **Please ensure that all food prep areas are equipped with food safe sanitizing solution at all times.
2 pieces of boiled eggs were stored at room temperature in the kitchenette of the main floor. Staff stated eggs were cooked more that 2 hours prior to the inspection. Food items were discarded during the inspection., , **Ensure that all high-risk foods are stored at 4 degrees C and below or 60 degrees C and above at all times., **High-risk foods stored at room temperature for up to 2 hours must be discarded.
The hot water faucet to the hand wash sink by the main entrance door to the main kitchen was in disrepair. The hot water supply was turned off. Another hand wash sink opposite the walk-in cooler was in good working order and being used by the staff for handwashing., , **Please repair hand wash sink., **Ensure hot and cold-water supply remain turned on at all times.