305 - 505 Main Street SW
9 avril 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 4 fois depuis le 8 août 2024, avec 4 réussites et 1 fermeture au dossier.
A contaminated cleaning cloth was observed on prep table by dishwashing area. This was placed into sanitizer solution during inspection. Ensure cloths are stored in sanitizer solution when not in use.
1. Plastic bowls were used as scoops in sauces and stored directly in sauce. This contaminates the bulk sauce. Use ladles with long handles that do not contact food or store scoops outside sauce buckets., , 2. Staff personal items were hung on shelf over onions next to dry ingredients. Ensure personal items are stored away from food and food preparation areas.
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.
Stainless steel shelf in dishwashing area still had protective film on shelving. Remove protective film as it is peeling and not easy to clean. All surfaces must be smooth, non-porous and easy to clean.
In dishwashing area there was not a clear separation between dirty and clean sides. Ensure there is proper flow from dirty to clean in dishwashing area. Do not place dirty dishes on clean side and do not store used apron on clean dish shelf.
Cleaning is required in the following areas:, - Prep cooler at front bar area, - Door to staff washroom. , Clean and ensure these are added to a regular cleaning schedule.
Operator used tap and wiped gloved hands on apron in between prepping food. Ensure gloves are discarded and hands washed when changing activities. Operator discarded gloves during inspection.
Spray bottle containing sanitizer was not labelled. This was corrected during the inspection and bottle was labelled.
Chlorine sanitizer solution in washcloth bucket measured at 0 ppm., , - Staff prepared new chlorine solution and sanitizer concentration was tested at 100 ppm., - Ensure to regularly check sanitizer concentration using the available test strips.
Open canned food item was stored in the cooler located in the front bar area. , , - Operator transferred the food item to food-grade container., - Make sure once a canned food item is opened, food should then be transferred to a food-grade , container.
No functional thermometer was available in the kitchen at the time of inspection., , - Ensure that proper working thermometer is available in the kitchen at all times.
Paper towel dispenser near hand sink in the bar area was empty at the time of inspection., , - Paper towel dispenser was refilled with adequate supply of paper towels.
Disposable plastic cups were being used as scoops and stored inside the food., , - Ensure to remove plastic cups from the food and use scoops with handles to prevent contamination.
There were missing tiles in the kitchen near the hand sink., , - Ensure to replace tiles in the indicated area.