103 - 3 Stonegate Drive NW
12 mai 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 14 fois depuis le 25 juin 2024, avec 14 réussites et 1 fermeture au dossier.
Some of the preparation coolers in the kitchen area do not have accurate display thermometers available. , , Provide accurate display thermometers in coolers to ensure refrigeration temperatures can be easily verified., *Thermometers on order. Advise once in place.
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.
Some of the preparation coolers in the kitchen area do not have accurate display thermometers available. , , Provide accurate display thermometers in coolers to ensure refrigeration temperatures can be easily verified.
The following areas require cleaning:, -The lower shelves and floor of the walk-in cooler, -The floor behind the counter near the stand mixer, , Clean indicated areas.
Cloths used to wipe food contact surfaces were not being stored in suitable sanitizer solutions. , , Cloths were placed into sanitizer during inspection. Ensure that sanitizer remains available for use whenever food handling is being conducted, and that cloths are maintained in a sanitary state.
Some of the preparation coolers in the kitchen area do not have accurate display thermometers available. , , Provide accurate display thermometers in coolers to ensure refrigeration temperatures can be easily verified.
Raw chicken was observed being thawed at room temperature. , , Chicken was placed into ice bath with cold running water during inspection. Ensure that meat products are thawed under refrigeration or under cold running water to maintain temperature at 4C or lower at all times.
Some of the shelving in the dry storage area is lined with cardboard that is visibly soiled. This material is not easily cleanable and not being replaced routinely to maintain clean and sanitary storage shelving. , , Remove or replace cardboard with a non-absorbent and easily cleanable surface.
Bread dough was observed being covered with a garbage bag. This material is not suitable for direct food contact., , Dough cover was replaced with suitable plastic food wrap during inspection.
A section of Stainless steel wall panel at the leftmost side of the cooking line is loose, forming a gap that makes the surface more difficult to properly clean. , A gap is present between the Stainless steel panel and adjoining wall to the left of the cooking line. , , Repair wall to render surface smooth and easily cleanable.
The gaps in ceiling panels in the walk-in cooler and freezers were peeling, making these surfaces more difficult to properly clean and raising concerns of potential food contamination from loose material., , Repair and seal these seams to render surfaces smooth and easily cleanable.
The following areas require cleaning:, -The fan guard of the walk-in cooler, -The lower shelves and floor of the walk-in cooler, -The floor behind the counter near the stand mixer, , Clean indicated areas.
A section of stainless steel wall panel at the leftmost side of the cooking line is loose, forming a gap that makes the surface more difficult to properly clean. , , Repair wall to render surface smooth and easily cleanable.
The gaps in ceiling panels in the walk-in cooler and freezers were peeling, making these surfaces more difficult to properly clean and raising concerns of potential food contamination from loose material., , Repair and seal these seams to render surfaces smooth and easily cleanable.
The shelving in the dry storage area has visibly soiled cardboard surfacing, making them difficult to thoroughly clean. , , Remove cardboard or replace with a material that is more easily cleanable.
A section of stainless steel wall panel at the leftmost side of the cooking line is loose, forming a gap that makes the surface more difficult to properly clean. , , Repair wall to render surface smooth and easily cleanable.
The gaps in ceiling panels in the walk-in cooler and freezers were peeling, making these surfaces more difficult to properly clean and raising concerns of potential food contamination from loose material., , Repair and seal these seams to render surfaces smooth and easily cleanable.
The following areas were noted to require more frequent cleaning:, -The wall behind the kitchen chest freezer, -The floor behind the cooking stoves on the cooking line, -The shelving in the dry storage area, -The floor under the dishwashing area, , Clean indicated areas.
The bar's mechanical dishwasher is out of service. Staff advised that glasses were manually washed in the bar's handwashing sink. Reusable customer glassware requires access to a three-compartment sink or mechanical dishwasher with suitable washing, rinsing, and sanitizing steps., , Ensure that all reusable dishes and glasses are being mechanically washed and sanitized in available dishwasher. Discontinue usage of glassware that cannot be safely washed in kitchen dishwasher until bar glasswasher is repaired., *Remove unsuitable glassware no longer in use from the bar area to remove this violation.
The shelving in the dry storage area has visibly soiled cardboard surfacing, making them difficult to thoroughly clean. , , Remove cardboard or replace with a material that is more easily cleanable.
A thermometer capable of measuring the temperature of the heat-sanitizing dishwasher was not available onsite at the time of inspection. , , Acquire suitable dishwasher-safe thermometer with a maximum temperature reading function.
A section of stainless steel wall panel at the leftmost side of the cooking line is loose, forming a gap that makes the surface more difficult to properly clean. , , Repair wall to render surface smooth and easily cleanable.
The gaps in ceiling panels in the walk-in cooler and freezers were peeling, making these surfaces more difficult to properly clean and raising concerns of potential food contamination from loose material., , Repair and seal these seams to render surfaces smooth and easily cleanable.
The cutting surfaces of the prep cooler has significant discolouration, making the surface more difficult to sanitize., , Thoroughly scour and clean surface.
The following areas were noted to require more frequent cleaning:, -The walls, floors, and shelving of the walk-in cooler, -The wall behind the kitchen chest freezer, -The floor behind the cooking stoves on the cooking line, -The shelving in the dry storage area, -The floor under the dishwashing area, , Clean indicated areas.
Assorted seldom and unused food handling equipment is being stored below a side table used for food handling. The equipment has a build-up of debris due to its storage. , , Sufficiently cover stored equipment, or remove from the facility.
The bar's mechanical dishwasher is out of service. Staff advised that glasses were manually washed in the bar's handwashing sink. Reusable customer glassware requires access to a three-compartment sink or mechanical dishwasher with suitable washing, rinsing, and sanitizing steps., , Ensure that all reusable dishes and glasses are being mechanically washed and sanitized in available dishwasher. Discontinue usage of glassware that cannot be safely washed in kitchen dishwasher until bar glasswasher is repaired.
The following areas were noted to require more frequent cleaning:, -The walls, floors, and shelving of the walk-in cooler, -The wall behind the kitchen chest freezer, -The interior of the prep coolers, -The floor around the boiler beside the cooking line, , Clean indicated areas.
The concentration of chlorine sanitizer available in the kitchen was measured at a concentration of 0ppm chlorine. , , Concentration was adjusted to 100ppm during inspection. Ensure that kitchen staff are verifying sanitizer level on a routine basis.
Cloths used to wipe countertops appeared visibly contaminated, and/or were not being stored in sanitizer after use., , Ensure that sanitizing cloths are stored in appropriate sanitizer between uses, and that sanitizer is stored in a manner convenient for use.
Staff were observed to not be handwashing at an acceptable frequency., , Ensure that staff are routinely washing hands when needed, such as after touching their face or hair and whenever replacing gloves.
A crate of cream containers was observed being stored outside of temperature control, being used as a weight for cheesemaking., Various foods requiring temperature control (minced garlic, cooked rice) was observed being stored on counters at large quantities. , Utensils stored in visibly dirty water on the stove was measured at a temperature of 42C., , Foods requiring temperature control were placed back into coolers during inspection. Ensure that foods are not stored outside of temperature controls for longer than two hours., Utensil storage temperature was increased during inspection. Ensure that equipment stored in water is either maintained at a temperature of 60C or greater, or are washed and sanitized at least every two hours.
The bar's mechanical dishwasher is out of service. Staff advised that glasses were manually washed in the bar's handwashing sink. Reusable customer glassware requires access to a three-compartment sink or mechanical dishwasher with suitable washing, rinsing, and sanitizing steps., , Ensure that all reusable dishes and glasses are being mechanically washed and sanitized in available dishwasher. Discontinue usage of glassware that cannot be safely washed in kitchen dishwasher until bar glasswasher is repaired.
Some of the food containers in the walk-in cooler were not covered, raising concerns of potential food contamination. , , Suitably cover foods that are being stored in the walk-in cooler.
Peeled onions were observed stored directly on the floor in the kitchen., A bag of lentils was observed being stored directly on the floor in the dry storage room., , Foods were moved off the floor during inspection.
Some of the seams between ceiling panels in the walk-in freezer were loose, creating areas that would be difficult to properly clean., , Seal or otherwise repair uneven surfaces so that they are smooth and easily cleanable.
The following areas were noted to require more frequent cleaning:, -The walls, floors, and shelving of the walk-in cooler, -The wall behind the kitchen chest freezer, -The interior of the microwave, -The interior of the prep coolers, -The wall behind the tandoor and large pot on the cooking line, -The floor around the boiler beside the cooking line, , Clean indicated areas.
The baseboard near the dishwashing area is damaged, creating a surface that would be difficult to clean., , Repair baseboards to ensure smooth easily cleanable surfaces.
The baseboard near the dishwashing area is damaged, creating a surface that would be difficult to clean., , Repair baseboards to ensure smooth easily cleanable surfaces.
A wire utensil being used in food handling was observed to be have signs of fraying and damage, raising concerns of food contamination. , , Damaged utensil was removed during inspection, and an alternate non-wire utensil was made available for use.
Additional cleaning is needed in the following areas:, -Shelving of the walk-in cooler, -Underneath cooking equipment on the cooking line, -The area to the side of the cooking line nearest the hot water tank, -Areas underneath countertops and prep coolers in the kitchen , -Shelving and floors of dry storage areas, -Stand mixer equipment, -Shelving above stand mixer/prep table, , Clean indicated areas
The staff washroom was not fully stocked with necessary sanitary equipment (toilet paper with suitable holder, liquid hand soap, paper towel in suitable dispenser)., , Operator indicated that staff washroom is seldom used to due alternate available customer washroom onsite. Staff washroom was designated as closed for use during inspection.
Knives were observed being stored in between prep coolers., Cooking utensils were being stored in a pot of visibly soiled water at room temperature., , Knives were moved to alternate storage during inspection., Utensil storage was brought up to hot holding temperature during inspection.
Additional cleaning is required on the walls, floors, and shelving of the walk-in cooler. , , Clean indicated area.
, **CORRECTED**, 1. The prep cooler across from the tandoor oven measured 11*C. Foods were located to walk in cooler, and raw fish and chicken were discarded during inspection. , , COMPLETE THE FOLLOWING:, 1. Monitor the cooler to ensure it can maintain temperatures at 4*C or below. If not, the cooler needs to be repaired. ,
, **CORRECTED**, 1. Knives were being stored between two prep coolers at the cook line. Knives were removed during the inspection. , **Do not store any food utensils in this area, as it is not easily cleanable. ,
, 1. The ceiling in the walk-in cooler was in disrepair. , , 2. The tiles on the wall between the dishwashing sink and janitor closet are in disrepair. , , COMPLETE THE FOLLOWING:, 1. Repair ceiling so it is smooth, impervious to moisture and easily cleanable. , 2. Repair/replace tiles. ,
, 1. Dust observed on ceiling in walk-in cooler. , , COMPLETE THE FOLLOWING:, 1. Please clean area noted above more often. ,