170 - 2797 Main Street SW
17 mars 2026
RéussiTemperature of the hollandaise sauce was 53-55 degrees Celsius. , This was discarded during the inspection. , , DO THE FOLLOWING:, 1. Ensure that high risk items are kept at 60 degrees Celsius or at or below 4 degrees Celsius to prevent bacterial growth.
Quats sanitizer test strips were expired. , , DO THE FOLLOWING:, 1. Ensure that new test strips are acquired.
Permit posted expired in October 2025. , , DO THE FOLLOWING:, 1. Ensure that a copy of the updated permit is posted.
Ceiling vents had dust built up. , , DO THE FOLLOWING:, 1. Ensure the vents are cleaned to prevent contamination.
1. Area under the deep fryer/grill had debris and grease built up. , 2. Area under the prep cooler had debris , 3. Area under the dishwasher had grease, 4. Area under the shelves in the freezer had debris , , DO THE FOLLOWING:, 1. Clean the following areas and ensure that hard to reach areas are cleaned routinely.
Ce restaurant a été inspecté 4 fois depuis le 6 novembre 2024, avec 4 réussites et 1 fermeture au dossier.
Temperature of the hollandaise sauce was 53-55 degrees Celsius. , This was discarded during the inspection. , , DO THE FOLLOWING:, 1. Ensure that high risk items are kept at 60 degrees Celsius or at or below 4 degrees Celsius to prevent bacterial growth.
Quats sanitizer test strips were expired. , , DO THE FOLLOWING:, 1. Ensure that new test strips are acquired.
Permit posted expired in October 2025. , , DO THE FOLLOWING:, 1. Ensure that a copy of the updated permit is posted.
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.
Ceiling vents had dust built up. , , DO THE FOLLOWING:, 1. Ensure the vents are cleaned to prevent contamination.
1. Area under the deep fryer/grill had debris and grease built up. , 2. Area under the prep cooler had debris , 3. Area under the dishwasher had grease, 4. Area under the shelves in the freezer had debris , , DO THE FOLLOWING:, 1. Clean the following areas and ensure that hard to reach areas are cleaned routinely.
**CORRECTED**, 1. Observed food handler crack a raw egg and then rinse their hands in the dishwashing sink without using soap and drying hands with paper towel. Discussed proper food handling and handwashing procedures with them, and they washed their hands at the handwash station afterwards., , 2. Observed food handler wearing a watch while preparing food. Discussed with staff that watches should be removed before working with food, as food handlers must be able to wash their hands and up to their wrists.
1. Leftover food debris noted on the meat slicer., , COMPLETE THE FOLLOWING:, 1. Ensure the meat slicer is cleaned and sanitized more thoroughly to protect food from contamination.
1. Bags of refundables stored next to boxes of crepe mix and to go containers in the back area. , , COMPLETE THE FOLLOWING:, 1. Store refundables in an area that is separate from any customer items.
1. The waterproof probe thermometer did not have a maximum temperature function., , COMPLETE THE FOLLOWING:, 1. Purchase a waterproof probe thermometer with maximum temperature function to test the dishwasher and ensure it is reaching a minimum temperature of 71*C during the cycle for adequate sanitizing of dishes. Include temperature check in log.