229 Bear Street
15 mai 2026
RéussiSome 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 restaurant a été inspecté 6 fois depuis le 19 juin 2024, avec 6 réussites et 1 fermeture au dossier.
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.
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 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.
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.
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.
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.
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.
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.
, 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. , ,
, 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.
, 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. , ,