521 3 Avenue NE
14 mai 2026
RéussiThe dishwasher's dispensed chlorine was measured at a concentration of 10-50ppm. , , Service dishwasher to ensure that it is capable of reliably dispensing a concentration of 100ppm chlorine. Manually sanitize dishes until this concern is resolved.
The available chlorine test strips do not have a colour guide available to confirm the concentration of chlorine measured., , Acquire a suitable colour guide for chlorine test strips in use.
The food handling permit for this facility was not posted onsite. , , Post food handling permit in a publicly visible area.
A build-up of dust and debris is present on the fan guard in the back upright cooler., , Clean indicated area.
Ce restaurant a été inspecté 7 fois depuis le 19 mars 2025, avec 7 réussites et 1 fermeture au dossier.
The dishwasher's dispensed chlorine was measured at a concentration of 10-50ppm. , , Service dishwasher to ensure that it is capable of reliably dispensing a concentration of 100ppm chlorine. Manually sanitize dishes until this concern is resolved.
The available chlorine test strips do not have a colour guide available to confirm the concentration of chlorine measured., , Acquire a suitable colour guide for chlorine test strips in use.
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.
The food handling permit for this facility was not posted onsite. , , Post food handling permit in a publicly visible area.
A build-up of dust and debris is present on the fan guard in the back upright cooler., , Clean indicated area.
The mechanical dishwasher onsite was measured at a sanitizer concentration of 10-50ppm chlorine. , , Sanitizer was replaced during inspection and re-measured at a concentration of 100ppm chlorine.
The handwashing sinks in the kitchen area were missing suitable liquid hand soap dispensers. , , Liquid hand soap was provided during inspection. Ensure that any sinks used for handwashing are suitably equip with necessary supplies.
The interior of the chest freezer near the front service area of the kitchen is damaged, exposing insulation material which could pose a risk of contamination to stored open food. , , Tape or seal damaged interior sections to prevent contamination of stored open food.
The food handling permit for this facility was not posted onsite. , , Post food handling permit in a publicly visible area.
Gaps were identified in between the Stainless steel panels installed behind the kitchen cooking line, creating areas that would be difficult to properly and easily clean., , Seal gaps behind cooking line to render these surfaces smooth and easily cleanable.
A wooden knife block was observed being used to store knives and other food handling utensils. This storage method is not suitable due to the difficulty in cleaning and sanitizing the surfaces of knife inserts, which are likely made from an untreated wood material., , Remove knife block and use an alternate suitable equipment storage method.
The sanitizing solution in the bucket measured 200ppm chlorine and in the spray bottle measured above 200ppm at the hand sink found at the front area. , - Ensure the sanitizing solution measure 100ppm chlorine so it can be food safe.
1. Ice scoop was stored improperly. Ice scoop was stored directly on the surface of the chest freezer and then moved into ice machine and stored in the ice with the handle in direct contact with the ice., 2. A bottle of wine was stored inside the ice in the ice machine. Operator removed the bottle during the inspection and discarded the ice from the machine., , - Ensure food (ice) is protected from contamination by not storing anything in it, -Ice scoops should be stored in a clean and sanitized container when not in use.
1. The tomato juice kept in the prep freezer had mold growth at the sides of its cover. Operator stated it was kept in the prep freezer for dry storage as the freezer was not working properly. Tomato juice was discarded. Operator moved all food items out of the freezer., 2. The ambient temperature of the prep cooler at the front area was 11.9 degrees Celsius. Perishable food in it were:, Milk - 13.3 degrees C , Whipped cream-14.8 degrees C, , Whipped butter- 16.6 degrees C, , tomato juice, tapioca pearls, opened tin can of condensed milk. All perishable items were discarded., , -Repair/Replace cooler and freezer, -Do not use cooler and freezer to store food until cooler and freezer are repaired or replaced, -All high-risk foods must be stored and maintained at/ below 4 degrees C n the cooler and at/ below -18 degrees C in the freezer at all times., 3. Some whipped butters were found swollen on the counter, not refrigerated according to manufacturer's instructions. Operator discarded them., , -Ensure food items are stored according to manufacturer's instructions. , -Only take out small amount per time as needed by consumers.
There was no paper towel dispenser at the kitchen handwashing sink., , -Ensure a dispenser is put in place with paper towels available for hand drying after handwashing.
The back door of the kitchen was propped open and there was a gap at the bottom screen door. The screen door had a large amount of dust build up., , -Seal the gap beneath the screen door or keep the back door closed at all times., -Clean the screen door
1. The stainless-steel wall by the cookline underneath the ventilation canopy had dust build up., 2. The 2-compartment sink had stains build up on the sides, 3. The black fridge underneath the 2-compartment sink had sauces stain in the inside at the door and floor. , 4. There was no cleaning schedule for the establishment, , Clean the indicated areas (1 to 3)., Ensure there is a daily, weekly and monthly cleaning schedule.
Dirty cleaning clothes were left at the counter outside the sanitizing bucket. Operator kept dirty clothes in dirty clothes bag., , -Ensure dirty cleaning clothes are cleaned and kept in the sanitizing bucket when not in use to prevent bacteria growth and cross contamination of clean surfaces.
The sanitizing solution in the bucket measured 200ppm chlorine and in the spray bottle measured above 200ppm at the hand sink found at the front area. , - Ensure the sanitizing solution measure 100ppm chlorine so it can be food safe.
1. Ice scoop was stored improperly. Ice scoop was stored directly on the surface of the chest freezer and then moved into ice machine and stored in the ice with the handle in direct contact with the ice., 2. A bottle of wine was stored inside the ice in the ice machine. Operator removed the bottle during the inspection and discarded the ice from the machine., , - Ensure food (ice) is protected from contamination by not storing anything in it, -Ice scoops should be stored in a clean and sanitized container when not in use.
1. The tomato juice kept in the prep freezer had mold growth at the sides of its cover. Operator stated it was kept in the prep freezer for dry storage as the freezer was not working properly. Tomato juice was discarded. Operator moved all food items out of the freezer., 2. The ambient temperature of the prep cooler at the front area was 11.9 degrees Celsius. Perishable food in it were:, Milk - 13.3 degrees C , Whipped cream-14.8 degrees C, , Whipped butter- 16.6 degrees C, , tomato juice, tapioca pearls, opened tin can of condensed milk. All perishable items were discarded., , -Repair/Replace cooler and freezer, -Do not use cooler and freezer to store food until cooler and freezer are repaired or replaced, -All high-risk foods must be stored and maintained at/ below 4 degrees C n the cooler and at/ below -18 degrees C in the freezer at all times., 3. Some whipped butters were found swollen on the counter, not refrigerated according to manufacturer's instructions. Operator discarded them., , -Ensure food items are stored according to manufacturer's instructions. , -Only take out small amount per time as needed by consumers.
The concentration of the chlorine in the low temperature dishwasher was measured at 0ppm. Operator filled the 2-compartment sink with chlorine solution (100ppm) for manual sanitizing after manual washing and rinsing of the dishes and utensils. , , -Repair dishwasher and ensure chlorine is maintained at 100ppm at all times., -Monitor chemicals used for dishwashing to ensure adequate washing and sanitizing of dishes., -Ensure dishwasher check is done daily. to ensure adequate cleaning and sanitizing
There was no paper towel dispenser at the kitchen handwashing sink., , -Ensure a dispenser is put in place with paper towels available for hand drying after handwashing.
The back door of the kitchen was propped open and there was a gap at the bottom screen door. The screen door had a large amount of dust build up., , -Seal the gap beneath the screen door or keep the back door closed at all times., -Clean the screen door
1. The stainless-steel wall by the cookline underneath the ventilation canopy had dust build up., 2. The 2-compartment sink had stains build up on the sides, 3. The black fridge underneath the 2-compartment sink had sauces stain in the inside at the door and floor. , 4. There was no cleaning schedule for the establishment, , Clean the indicated areas (1 to 3)., Ensure there is a daily, weekly and monthly cleaning schedule.
Chlorine solution contained in the spray bottle used for disinfecting surfaces was measured at 10ppm. Solution was discarded and fresh solution was made during the inspection, measured at 100ppm., , **Ensure that chlorine sanitizing solution used in the food prep areas is maintained at 100ppm at all times., **Verify concentration using chlorine test strip