101 - 121 Main Street SW
18 novembre 2025
Réussi1. Staff were preparing deep fried breaded chicken and had four large bowls of raw chicken and batter on counter at time of inspection. Majority of chicken was placed into cooler and a smaller portion was kept out to continue prepping. Minimize time high risk food is held at room temperature by taking out and working on small quantities at a time. , , 2. Beef was thawing in cold water. Bucket was placed under cold running water during inspection. Ensure thawing is done in the cooler, under cold running water or as part of the cooking process.
Ce restaurant a été inspecté 2 fois depuis le 14 août 2024, avec 2 réussites et 1 fermeture au dossier.
1. Staff were preparing deep fried breaded chicken and had four large bowls of raw chicken and batter on counter at time of inspection. Majority of chicken was placed into cooler and a smaller portion was kept out to continue prepping. Minimize time high risk food is held at room temperature by taking out and working on small quantities at a time. , , 2. Beef was thawing in cold water. Bucket was placed under cold running water during inspection. Ensure thawing is done in the cooler, under cold running water or as part of the cooking process.
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.
Staff stacked containers without lids directly on top of one another when carrying containers to walk in. Use lids if stacking products to ensure bottoms of containers do not contaminate food beneath.
Packages of frozen ground beef were the on the counter beside two compartment sink. Operator placed these into sink under cold running water to thaw during inspection. Ensure thawing is done in the fridge, under cold running water or as part of the cooking process.
Several containers of high risk food including fried chicken, cooked rice, and raw eggs measured between 18-20 degrees Celsius. These were discarded during the inspection. High risk food must be stored below 4 degrees Celsius or above 60 degrees Celsius at all times.
A bowl used to scoop flour was stored in bulk container. Use scoop with handle to prevent contamination of bulk ingredients. Store scoops outside container or with handle not contacting food product. The bowl was removed during the inspection.