528 2 Avenue SE
14 juillet 2025
RéussiAmbient temperature of the upright cooler beside the stove was measured at 8 degrees C, , **Repair coolers, **Maintain temperature of coolers at 4 degrees C and below at all times.
The hand wash sink in the front tea service area was obstructed with spoons., , **Hand wash sinks MUST be used for the sole purpose of hand washing., **Do not store items in the hand wash sink, **Keep hand wash sinks accessible at all times.
Clutter was noted in the back electrical room next to the back door., , **Declutter the noted areas.
Ce restaurant a été inspecté 4 fois depuis le 14 mars 2025, avec 3 réussites et 1 fermeture au dossier.
Ambient temperature of the upright cooler beside the stove was measured at 8 degrees C, , **Repair coolers, **Maintain temperature of coolers at 4 degrees C and below at all times.
The hand wash sink in the front tea service area was obstructed with spoons., , **Hand wash sinks MUST be used for the sole purpose of hand washing., **Do not store items in the hand wash sink, **Keep hand wash sinks accessible at all times.
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.
Clutter was noted in the back electrical room next to the back door., , **Declutter the noted areas.
There was no sanitizer available in the food prep area, a fresh chlorine solution measuring 100ppm was prepared., , **Ensure that sanitizer for the food prep area is prepared daily., **Verify concentration of sanitizer using chlorine test strip
A pair of used gloves was stored on the food prep countertop in the kitchen., , **Discard used gloves., **Gloves are to be used for a single purpose, discarded afterwards and not to be reused.
1. Raw foods - Raw eggs and raw meat were stored above cooked foods and ready-to-eat foods in the upright cooler beside the stove., 2. Raw pork balls were stored on bread and vegetables in the walk-in freezer, , **Move all raw food items to the bottom layer of cooler/freezers., **Ensure that all raw food items are stored below cooked/ready-to-eat foods to prevent cross contamination of foods., 3. Left over oyster sauce contained in an open metal can was stored in the cooler. Sauce was discarded., , **Do not store leftover foods in metal cans, **Left over foods in metal cans must be transferred into food grade containers before storing in fridge., , 4. Foods stored in the upright cooler beside the stove and in the walk-in freezer were left uncovered., , **Cover all food items in cold storage to protect from contamination
1. High risk foods were stored at room temperature. Operator was unable to tell when foods were left out at room temperature. Temperature of foods were measured at:, -Noodles - 33 degrees C, -Soaked beans - 17 degrees C, -Sauce made with Mayo - 20 degrees C, -Cooked bone broth - 21.4 degrees C, Food items were discarded., , **Ensure that all high-risk foods are held hot at 60 degrees C and above or held cold at 4 degrees C and below at all times, , 2. Improper food thawing process was noted during the inspection. Bowls containing frozen shrimps were left soaking in bowls of water. Temperature was measured at -0.3 degrees C and 2.2 degrees C. Shrimps were moved back to the cooler., , **Ensure that proper thawing process is observed in the food facility., **Thaw frozen foods in the cooler overnight, or under continuous cold running water or cook directly from frozen state., **Resource on proper thawing processes emailed to operator., , 3. Ambient temperature of the upright cooler beside the stove was measured at 13.2 degrees C, Ambient temperature of the prep cooler was measured at 13.4 degrees C. Foods in inserts were measured at , -Sliced carrots - 14 degrees C, - Bean sprout- 15.5 degrees C, - Butter - 14.4 degrees C, Cheese - 14 degrees C, -Noodles - 13.4 degrees C, High risk foods were discarded, , **Repair coolers, **Maintain temperature of coolers at 4 degrees C and below at all times., , 4. Rehydrating noodles was left soaking in a bucket of water at room temperature in the 2-compartment sink. Noodles were drained and moved to cooler., , **Noodles soaking in water is a high-risk food., **Store high risk foods appropriately in the cooler to maintain a temperature of 4 degrees C and below
1. Paper towels at hand wash sinks were stored inappropriately on countertops rather than being stored in an enclosed dispenser. Paper towel in the kitchen, front tea service area and men's washroom were stored on the counter tops., , **Ensure that paper towels are stored in the paper towel dispenser to protect from contamination., , 2. The hand wash sink in the front tea service area was obstructed with jugs and spoons., , **Hand wash sinks MUST be used for the sole purpose of hand washing., **Do not store items in the hand wash sink, **Keep hand wash sinks accessible at all times.
1. Staff's phone was left on the food prep table beside the stove, 2. Staff's half eaten food (sandwiches) was left on the food prep table beside carrots that were being prepped., , **All staff's personal items must be stored in a separate area away from food items to prevent contamination of food., Food items were stored on the dishwashing table and around the splash zone of the hand wash sink., , **The dishwashing area and the splash zone of the hand wash sink are considered as dirty areas. Food items must not be stored in this area to prevent contamination of food.
There was no test strip for testing the chlorine sanitizer used in the facility., , **Equip the facility with a chlorine sanitizer.
Mice droppings were noted on the floor by the backdoor next to the female washroom., , **Remove mice droppings in a clean and sanitary manner., **Ensure that adequate pest control measures are put in place to prevent sand eliminate pest from the facility.
1. Dirt and grime were noted on the floor in the room to the left of the food prep area with the hand wash sink, in the back storage area and by the back door., 2. Clutter was noted in the back electrical room next to the back door., , **Clean listed areas and the entire kitchen, **Declutter the noted areas.
Chlorine solution contained in spray bottles used in the food prep area was measured at over 1000ppm. Operator mixed fresh chlorine solution., , **Ensure chlorine solution used in the food prep area is maintained at 100ppm at all times., **Verify concentration using test strips., Information on how to mix chlorine solution emailed to operator.
The dishwasher was yet to be installed., Facility is using reusable dishes and has a 2-compartment sink, , **Install dishwasher
A hot water kettle was stored in the splash zone of the hand wash sink by the smoothie making area., , **Remove kettle from splash zone, **Keep food/food equipment away from the splash zone to prevent contamination
There was no chlorine test strip for verifying the chlorine sanitizing solution used in the facility., , **Equip facility with chlorine test strip.
1. There was a broken tile to the left corner of the wall opposite the microwave in the smoothie making area., , **Replace tile, , 2 Non shatterproof light bulbs above the walk-in freezer were missing a cover, , **Replace light cover or install shatterproof bulbs, , 3. There was a hole on the wall above the sandwich prep cooler and a hole on the bottom wall on the left side of the sandwich prep cooler, , **Seal all holes, , 4. The walk-in cooler was not in use. There was insufficient cold storage equipment. Operator is yet to receive delivery of refrigerator., , **Equip the facility with cold storage equipment.
1. There was dirt build-up on the floor of the walk-in freezer., , **Please clean.
Clutter was noted in storage room next to the back door., , **Declutter area to facilitate cleaning and prevent potential breeding of pests.