624 Southpoint Heath SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
4 avril 2026
Non conformeSanitizer concentration (bleach solution) was found to be 1000 ppm., , -Bleach solution was diluted to between 100 and 200 ppm during the inspection.
Food safety training/certificate was not available. Operator said it has been several years since he took the basic food safety training/course., , -Operator must take food safety refresher course yearly or before participating in any food event.
Ce restaurant a été inspecté 5 fois depuis le 17 août 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
2 infractions
Sanitizer concentration (bleach solution) was found to be 1000 ppm., , -Bleach solution was diluted to between 100 and 200 ppm during the inspection.
Food safety training/certificate was not available. Operator said it has been several years since he took the basic food safety training/course., , -Operator must take food safety refresher course yearly or before participating in any food event.
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.
3 infractions
The rice in the hot-holding unit was measured at 40°C. The rice was discarded during the inspection. The inspector informed the operator that hot-holding units must be maintained at or above 60°C at all times.
The operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the operator on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The operator demonstrated adequate understanding of the proper dishwashing method afterwards.
Chlorine test strips were not available at the time of the inspection. PHI provided the operator with a few test strips to get through the day. Please obtain chlorine test strips for the next day of the event., **OUTSTANDING (2025-09-07). No test strips available during the re-inspection.
1 infraction
Chlorine test strips were not available at the time of the inspection., , PHI provided the operator with a few test strips to get through the day. , , Please obtain chlorine test strips for the next day of the event.
1 infraction
1. Bean salad was prepared and stored at room temperature. The temperature of bean salad was 21C. The operator moved the salad to the cooler.
Aucune infraction