229 Bear Street
Non conforme
7 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 mai 2026
Some of the QUAT sanitizer spray bottles were too strong, around 1000 ppm QUAT. , , - Please dilute these solutions, ensure all QUAT solutions used are between 200-400 ppm.
*Repeat Violation*, Many curries and sauces are made in large batches and cooled. No cooling logs are kept onsite. , , - Please record the temperature of items being cooled to ensure they are cooled from 60-20C within 2 hours and 20-4C within 4. Template cooling log provided.
Some unlabeled spray bottles noted in the kitchen. Staff indicated they were bleach., , - Please ensure all chemicals used are appropriately labelled to prevent misuse.
*Repeat Violation*, Some products stored in the walk-in cooler were uncovered. , , - Please ensure that unless the product is being cooled, they are stored with a lid/cover to prevent contamination.
Back door was initially propped open. Door was shut during the inspection. , , - Please ensure this door remains closed at all times unless an insect proof screen is installed.
Valid food safety certificate for at least one staff member could not be provided. , , - Please ensure that at least one staff member holds a valid certificate and a copy is kept onsite.
Overall, the facility was clean and in good repair, there was some food debris buildup in the basement dry storage area. , , - Please clean this area.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Circle K 22161 - Food Store
Ce restaurant a été inspecté 9 fois depuis le 8 septembre 2023, avec 1 conforme, 9 non conformes et 1 fermeture au dossier.
7 infractions
Some of the QUAT sanitizer spray bottles were too strong, around 1000 ppm QUAT. , , - Please dilute these solutions, ensure all QUAT solutions used are between 200-400 ppm.
*Repeat Violation*, Many curries and sauces are made in large batches and cooled. No cooling logs are kept onsite. , , - Please record the temperature of items being cooled to ensure they are cooled from 60-20C within 2 hours and 20-4C within 4. Template cooling log provided.
Some unlabeled spray bottles noted in the kitchen. Staff indicated they were bleach., , - Please ensure all chemicals used are appropriately labelled to prevent misuse.
*Repeat Violation*, Some products stored in the walk-in cooler were uncovered. , , - Please ensure that unless the product is being cooled, they are stored with a lid/cover to prevent contamination.
Back door was initially propped open. Door was shut during the inspection. , , - Please ensure this door remains closed at all times unless an insect proof screen is installed.
Valid food safety certificate for at least one staff member could not be provided. , , - Please ensure that at least one staff member holds a valid certificate and a copy is kept onsite.
Overall, the facility was clean and in good repair, there was some food debris buildup in the basement dry storage area. , , - Please clean this area.
5 infractions
Many curries and sauces are made in large batches and cooled. No cooling logs are kept onsite. , , - Please record the temperature of items being cooled to ensure they are cooled from 60-20C within 2 hours and 20-4C within 4. Template cooling log provided.
QUAT sanitizer and detergent bottles did not have labels. , , - Please ensure all chemicals used are appropriately labelled to prevent misuse.
*Repeat Violation*, Some products stored in the walk-in cooler were uncovered. , , - Please ensure that unless the product is being cooled, they are stored with a lid/cover to prevent contamination.
2 infractions
Some products stored in the walk-in cooler were uncovered. , , - Please ensure that unless the product is being cooled, they are stored with a lid/cover to prevent contamination.
Overall, the facility was clean and in good repair, there was some food debris buildup in the basement dry storage area. , , - Please clean this area.
3 infractions
The dishwasher concentration was 0ppm chlorine. Technician was called while onsite, and 100 ppm sanitizer solution was created in a basin of the 2-compartment sink. , , - Please ensure the dishwasher can adequately sanitize dishes at 100 ppm chlorine. In the meantime, ensure all dishes are manually sanitized in a basin of the 2-compartment sink by submersion for at least 2 minutes.
Some products stored in the walk-in cooler were uncovered. , , - Please ensure that unless the product is being cooled, they are stored with a lid/cover to prevent contamination.
Overall, the facility was clean and in good repair, there was some food debris buildup in the basement dry storage area. , , - Please clean this area.
9 infractions
Raw eggs were stored above ready-to-eat foods in the walk-in. , , - Move eggs, ensure foods are not subject to potential cross-contamination.
, Some of the chemical spray bottles were unlabeled. , , - Ensure all chemicals are labelled to indicate their contents.
Chicken was observed thawing at room temperature. , , - Please ensure foods are thawed using a safe method such as in the refrigerator, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process.
8 infractions
, Some of the chemical spray bottles were unlabeled. , , - Ensure all chemicals are labelled to indicate their contents.
, Chicken was on the counter cooling. Internal temperature was around 25C operators said it was cooked an hour ago and was cooling. , , - Chicken was moved to the fridge. Please ensure that all products are cooled from 60-20C within 2 hours, then 20-4C within 4.
, Some products in the walk-in cooler were uncovered. , , - Please ensure that all products are covered to prevent contamination.
8 infractions
, Concentration of surface sanitizer was very strong (over 1000 ppm). , , - Solutions were remade during the inspection. Please ensure chlorine sanitizer is between 100-200 ppm. Follow manufacturer's instructions for mixing.
, None of the chemical spray bottles were labelled. , , - Ensure all chemicals are labelled to indicate their contents.
, Food stored close to the hand sink that is at the hot line., , - Install splash guards around sink if also using this area for food preparation / storage. Stainless steel dividers on the back and the side of the sink would work.
12 infractions
, Sanitizer bottles initially had a concentration of 0 ppm. , , - Solutions were remade onsite. Please ensure QUAT sanitizer has a concentration of 200 ppm, and that it is being regularly tested using appropriate test strips.
, Raw eggs were stored on top of ready-to-eat products in the walk-in cooler. , , - Eggs were moved during the inspection, ensure all raw products are not stored above ready-to-eat ones.
, None of the chemical spray bottles were labelled. , , - Ensure all chemicals are labelled to indicate their contents.
9 infractions
Sanitizer not being used for back preparation areas such as microwave, counters, sinks, around dishwasher, preparation on hot line etc. Ensure surfaces are washed with soap/water, rinsed, and sanitized after use.
Chemicals for cleaning tables (yellow liquid) was not labelled with contents. No sanitizer noted in back preparation kitchen. Provide sanitizer at appropriate concentration (unscented bleach 1/2 tsp per litre water is one option) for back preparation area. If using spray bottles they must be labelled with contents.
1. Insert containers with rice that were placed in the fridge were too full (and covered) to cool within 4 hours (approx 4 inches deep). Test temperature while cooling and ensure food is at 4C or less within 4 hours., 2. Large buckets of sauces (lentils/chicken etc) are placed in the walk-in freezer to cool. Verify that temperature is at 4C within 4 hours (monitor and record cooling temperature). Two bowls of tandoori chicken were measured at an internal temperature of 8 to 9C (prepared night before). Discarded. If cooling chicken in the fridge, spread on sheet pans and ensure it is 4C prior to putting in a bowl. , **Alternatively, items could be kept hot (over 60C) if using the same day.
Peeled onions were in a milk crate directly on the ground in the kitchen. , , - Onions were moved, please ensure all foods are stored at least 15cm above the ground.
Overall, the facility was clean and in good repair, there was some food debris buildup in the basement dry storage area. , , - Please clean this area.
, Improper scoops (containers etc) were provided in dry goods. , , - Provide scoops with proper handles so that dry goods do not become contaminated from hands/containers.
Some products stored in the walk-in cooler were uncovered. , , - Please ensure that all products are covered to prevent contamination.
, Surface sanitizer (spray bottles) are a QUAT sanitizer. No QUAT test strips were available onsite. , , - Please acquire appropriate test strips for all chemicals used.
, Shelves for dry storage in downstairs area are unfinished wood. , , - Seal wood so that it is easily cleanable and does not attract pests.
, Some of the lids for the dry products bins in the basements were damaged or did not properly fit their containers. , , - Please ensure that all of these products have lids that are in good condition and are the correct size for the container.
, There was some food debris buildup in the basement, the dry storage area, and the back prep area., , - Clean these areas. , ,
, Improper scoops (containers etc) were provided in dry goods. , , - Provide scoops with proper handles so that dry goods do not become contaminated from hands/containers.
, Surface sanitizer (spray bottles) are a QUAT sanitizer. No QUAT test strips were available onsite. , , - Please acquire appropriate test strips for all chemicals used.
, Shelves for dry storage in downstairs area are unfinished wood. , , - Seal wood so that it is easily cleanable and does not attract pests.
, Some of the lids for the dry products bins in the basements were damaged or did not properly fit their containers. , , - Please ensure that all of these products have lids that are in good condition and are the correct size for the container.
, There was some food debris buildup in the basement, the dry storage area, and the back prep area., , - Clean these areas. , ,
, Improper scoops (containers etc) were provided in dry goods. , , - Provide scoops with proper handles so that dry goods do not become contaminated from hands/containers.
, Two of the lights in the kitchen were missing covers. , , - Replace the covers, ensure all lights are shatterproof or have covers to protect food from contamination.
, Shelves for dry storage in downstairs area are unfinished wood. , , - Seal wood so that it is easily cleanable and does not attract pests.
, Two of the blue lids for dry products in the basement were cracked/damaged. , , - Replace the lids, ensure all food that is stored is protected from contamination.
, 1) There was some food debris in the walk-in cooler and freezer. , , - Clean these areas. , , 2) There was some grease and dust buildup on the ceiling in the main kitchen area. , , - Clean the ceiling.
, Dishwasher was out of sanitizer at the time of the inspection. Bottle was replaced and the dishwasher was able to sanitize at 100 ppm. , , -Ensure the dishwashing is working properly and can adequately clean and sanitize your dishes. Test the dishwasher using your chlorine test strips daily to ensure it is working.
, Food stored close to the hand sink that is at the hot line., , - Install splash guards around sink if also using this area for food preparation / storage. Stainless steel dividers on the back and the side of the sink would work.
, Improper scoops (containers etc) were provided in dry goods. , , - Provide scoops with proper handles so that dry goods do not become contaminated from hands/containers.
, Some construction materials were in the kitchen., , - Move these materials, please ensure items not associated with food preparation are stored away from food preparation areas.
, Surface sanitizer being used was a QUAT solution, no QUAT test strips were available onsite. , , - Please acquire appropriate test strips for your chemicals.
, Two of the lights in the kitchen were missing covers. , , - Replace the covers, ensure all lights are shatterproof or have covers to protect food from contamination.
, Shelves for dry storage in downstairs area are unfinished wood. , , - Seal wood so that it is easily cleanable and does not attract pests.
, Two of the blue lids for dry products in the basement were cracked/damaged. , , - Replace the lids, ensure all food that is stored is protected from contamination.
, 1) There was some food debris in the walk-in cooler and freezer. , , - Clean these areas. , , 2) There was some grease and dust buildup on the ceiling in the main kitchen area. , , - Clean the ceiling.
Refrigerator temperature was at 40F/4C; food temperature measured at 5C. Set refrigerator so that food temperature is maintained at 4C or lower.
Food stored close to the hand sink that is at the hot line. Install splash guards around sink if also using this area for food preparation / storage. Stainless steel dividers on the back and the side of the sink would work.
Improper scoops (containers etc) were provided in dry goods. Provide scoops with proper handles so that dry goods do not become contaminated from hands/containers.
Large flies noted in downstairs area and on stairs going to basement. Ensure all areas are kept free of flies.
Water pipe leaking in downstairs area (at entrance to storage room). Repairs in progress. In the meantime, ensure bucket catching water is changed frequently and area maintained as dry as possible to not attract pests.
Shelves for dry storage in downstairs area are unfinished wood. Seal wood so that it is easily cleanable and does not attract pests.