200 - 2853 Chinook Winds Drive SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
29 mai 2025
Non conforme1. Significant gap noted under concession door and light visible., , COMPLETE THE FOLLOWING:, 1. Replace weatherstripping to close up gap and prevent entry of insects and pests into the food facility.
1. Cover missing on wall to the left of the dishwashing sink., , COMPLETE THE FOLLOWING:, 1. Replace cover so area is easy to clean and maintain.
Ce restaurant a été inspecté 4 fois depuis le 15 juin 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
2 infractions
1. Significant gap noted under concession door and light visible., , COMPLETE THE FOLLOWING:, 1. Replace weatherstripping to close up gap and prevent entry of insects and pests into the food facility.
1. Cover missing on wall to the left of the dishwashing sink., , COMPLETE THE FOLLOWING:, 1. Replace cover so area is easy to clean and maintain.
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.
7 infractions
1. Facility only had lemon scented bleach on site., , COMPLETE THE FOLLOWING:, 1. Purchase unscented household bleach for making food grade sanitizers, as lemon scented bleach may contain additional ingredients that are not food safe.
**CORRECTED**, 1. Staff indicated they are using Lysol multi-surface cleaner and disinfectant for sanitizing counters. Product label reviewed during inspection, and there were no instructions for food contact surfaces. Staff informed not to use on counters or any surfaces where food is being prepared., , COMPLETE THE FOLLOWING:, 1. Use food grade detergents and sanitizers for cleaning and sanitizing food contact surfaces.
1. Spray bottles were not labeled., , COMPLETE THE FOLLOWING:, 1. Ensure spray bottles are always labeled to indicate their contents and prevent misuse of chemicals.
**CORRECTED**, 1. When describing the 2-compartment sink manual dishwashing procedures, staff stated they were washing, rinsing and air-drying reusable dishes, but were not sanitizing dishes. The correct dishwashing procedures were discussed during the inspection., , COMPLETE THE FOLLOWING:, 1. Ensure manual dishwashing includes washing with warm water and soap and rinsing in the first compartment, followed by immersing dishes in sanitizer in the second compartment for a minimum 2 minutes. , 2. Refer to dishwashing procedure posted at dishwashing sink in concession.
1. No chlorine test strips available for testing sanitizer., , COMPLETE THE FOLLOWING:, 1. Purchase test strips and test sanitizer regularly to ensure it is maintained at a minimum 100ppm concentration for adequate sanitizing of dishes.
1. Significant gap noted under concession door and light visible., , COMPLETE THE FOLLOWING:, 1. Replace weatherstripping to close up gap and prevent entry of insects and pests into the food facility.
1. Cover missing on wall to the left of the dishwashing sink., , COMPLETE THE FOLLOWING:, 1. Replace cover so area is easy to clean and maintain.
1 infraction
, , Supply quats sanitizer test strips to measure quats sanitizer levels. Maintain concentration of sanitizer between 200-400 ppm at all times.
1 infraction
, , Supply quats sanitizer test strips to measure quats sanitizer levels. Maintain concentration of sanitizer between 200-400 ppm at all times.