405 Spray Avenue
9 janvier 2026
Réussi1. Corn chowder noted cooling in sink; ice/water was only coming part of the way up to product fill line. Ensure product in containers is fully submerged to product level to rapidly cool foods. , 2. Cooked chicken in insert at prep line (visible to public) was filled too high to stay adequately cold (above insert fill line). Ensure inserts are not overfilled and product stays at 4C or lower.
1. Breads are not protected from customer contamination/unsupervised service. Provide sneeze guards or other covers for all food on display., 2. Cheese/meats not temperature controlled on public service line. If not holding hot (above 60C)/cold (below 4C), ensure the product is labelled with time and discard within 2 hours.
At time of inspection, ceiling in dishwasher area was dripping water as dishwasher was running at very high temperature. In order to protect utensils/dishes from contamination, ensure dishwasher area stays dry (add ventilation if needed).
Some of the wood charcuterie boards are flaking and or split. Ensure boards are able to be cleaned/sanitized, smooth and not at risk of creating physical contamination.
Shellstock tags from oysters retained- good. Ensure DATE of SERVICE is also noted on shellstock tags so lot #s can be linked to any reported illnesses.
Ce restaurant a été inspecté 3 fois depuis le 6 février 2025, avec 3 réussites et 1 fermeture au dossier.
1. Corn chowder noted cooling in sink; ice/water was only coming part of the way up to product fill line. Ensure product in containers is fully submerged to product level to rapidly cool foods. , 2. Cooked chicken in insert at prep line (visible to public) was filled too high to stay adequately cold (above insert fill line). Ensure inserts are not overfilled and product stays at 4C or lower.
1. Breads are not protected from customer contamination/unsupervised service. Provide sneeze guards or other covers for all food on display., 2. Cheese/meats not temperature controlled on public service line. If not holding hot (above 60C)/cold (below 4C), ensure the product is labelled with time and discard within 2 hours.
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.
At time of inspection, ceiling in dishwasher area was dripping water as dishwasher was running at very high temperature. In order to protect utensils/dishes from contamination, ensure dishwasher area stays dry (add ventilation if needed).
Some of the wood charcuterie boards are flaking and or split. Ensure boards are able to be cleaned/sanitized, smooth and not at risk of creating physical contamination.
Shellstock tags from oysters retained- good. Ensure DATE of SERVICE is also noted on shellstock tags so lot #s can be linked to any reported illnesses.
One area of floor on hot line has a gap/worn. Repair and seal floor where needed. IN PROGRESS - Work Order
Items placed on top of ice not staying at or below 4C. Keep below 4C (or use/discard within 2 hours with recorded temperature/time tracking).
Milk in servery fridge was too warm (measured above 10C). Do not use this fridge until it can keep milk at or below 4C, product removed at time of inspection.
Chlorine sanitizer slightly weak at bar dishwasher. Dishwashers in main kitchen reaching adequate sanitizing temperature.
Tap dripping by spice storage area. Repair tap and ensure area dries out adequately.
One area of floor on hot line has a gap/worn. Repair and seal floor where needed.
Fan covers and ceilings in walk-in refrigerators (produce and at end of prep line) had some build up of dust/debris. Clean covers/ceilings as often as necessary. **Some dust/debris was still noted on ceiling of produce fridge at end of prep line.