4 - 213 Main Street North
28 mai 2026
RéussiTurkey was cooling on counter at room temperature. It was placed into cooler during inspection. Cooling must be done rapidly to ensure time spent in danger zone (4-60C) is minimized. Ensure staff are monitoring cooling carefully.
Facility has procedure of removing smoked meat from steamer to prevent overcooking and holding meat at room temperature before placing back into steamer. One piece of smoked meat was being held at room temperature and had an internal temperature of 57 degrees Celsius. It was placed into cooler during inspection. Meat must be hot held above 60 degrees Celsius at all times., , **May 28, 2026. Facility had two pieces of meat that had been cooked and removed from steam table to be held at room temperature. These were placed into refrigerator during inspection. Meat cannot be held at room temperature.
Ce restaurant a été inspecté 4 fois depuis le 27 février 2025, avec 4 réussites et 1 fermeture au dossier.
Turkey was cooling on counter at room temperature. It was placed into cooler during inspection. Cooling must be done rapidly to ensure time spent in danger zone (4-60C) is minimized. Ensure staff are monitoring cooling carefully.
Facility has procedure of removing smoked meat from steamer to prevent overcooking and holding meat at room temperature before placing back into steamer. One piece of smoked meat was being held at room temperature and had an internal temperature of 57 degrees Celsius. It was placed into cooler during inspection. Meat must be hot held above 60 degrees Celsius at all times., , **May 28, 2026. Facility had two pieces of meat that had been cooked and removed from steam table to be held at room temperature. These were placed into refrigerator during inspection. Meat cannot be held at room temperature.
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.
Used cleaning cloths were stored on counter and not in sanitizer solution. They were placed into sanitizer solution during the inspection. Ensure cloths are stored in sanitizer solution between uses.
There were no cooling logs available. Pieces of cooked meat were cooled without slicing. Cooling must be done rapidly. Monitor internal temperature of meat with probe thermometer to ensure that temperature drops from 60 to 20 degrees in 2 hours or less and from 20 degrees C to 4 degrees C in 4 hours or less. Entire cooling procedure cannot exceed 6 hours. Keep cooling logs. If meat is too thick to be cooled rapidly whole it must be sliced.
Facility has procedure of removing smoked meat from steamer to prevent overcooking and holding meat at room temperature before placing back into steamer. One piece of smoked meat was being held at room temperature and had an internal temperature of 57 degrees Celsius. It was placed into cooler during inspection. Meat must be hot held above 60 degrees Celsius at all times.
Top left drawer of four drawer cooler measured approximately 12 degrees Celsius. Monitor temperature to ensure it is able to maintain 4 degrees Celsius or lower.
1. Wall directly beside hot holding units is damaged and no longer smooth, non-porous and easy to clean. Repair so that wall is smooth, non-porous and easy to clean. , , 2. Shelving unit to the right of hand sink at back of cookline area is damaged and no longer smooth, non-porous and easy to clean. Repair so that shelves are smooth, non-porous and easy to clean. , , 3. Wall beside three compartment sink and garbage can is damaged and no longer smooth, non-porous and easy to clean. Repair so that wall is smooth, non-porous and easy to clean., , 4. There is a carpet at the back door which covers flooring of food preparation area (next to stove and oven). Remove carpet or replace with rubber mat to ensure that floor is smooth, non-porous and easy to clean.
Door was missing from front display cooler with baked goods. A piece of carboard was being used in its place. Repair cooler door.
Used cleaning cloths were stored on counter and not in sanitizer solution. They were placed into sanitizer solution during the inspection. Ensure cloths are stored in sanitizer solution between uses.
Multiple bags of cheese curds were at room temperature. They were placed back into refrigerator during inspection. High risk foods cannot be stored at room temperature. Minimize amount of time cheese curds spend in danger zone (between 4-60C).
Top left drawer of four drawer cooler measured approximately 12 degrees Celsius. Monitor temperature to ensure it is able to maintain 4 degrees Celsius or lower.
Meat was thawing at room temperature on counter. It was placed under cold running water during the inspection. Thawing must be done under cold running water, in the fridge or as part of the cooking process.
Scoops for dry ingredients were stored directly in bin with handles contacting food. Store scoops in a manner that prevents handles from contacting food in order to prevent contamination of bulk ingredients.
Bags of onions and potatoes were stored directly on the floor. Ensure all food is stored elevated at least 6 inches from the floor.
Staff washroom door was left open and opens directly into food preparation area. Install self closing door mechanism to ensure that door is kept closed.
1. Wall directly beside hot holding units is damaged and no longer smooth, non-porous and easy to clean. Repair so that wall is smooth, non-porous and easy to clean. , , 2. Shelving unit to the right of hand sink at back of cookline area is damaged and no longer smooth, non-porous and easy to clean. Repair so that shelves are smooth, non-porous and easy to clean. , , 3. Wall beside three compartment sink and garbage can is damaged and no longer smooth, non-porous and easy to clean. Repair so that wall is smooth, non-porous and easy to clean., , 4. There is a carpet at the back door which covers flooring of food preparation area (next to stove and oven). Remove carpet or replace with rubber mat to ensure that floor is smooth, non-porous and easy to clean.
Door was missing from front display cooler with baked goods. A piece of carboard was being used in its place. Repair cooler door.
Used sanitizer cloths were stored on counter. Ensure these are stored in sanitizer solution when not in use.
Paper towel at hand wash sink on cook line, in staff washroom and in public washroom was not inside dispenser. Ensure paper towel is placed into dispenser to prevent contamination.