107 Banff Avenue
15 avril 2026
Réussi1. Dirty knives noted stored in space between counter and refrigerator. Additional dirty knives noted in plastic container. If reusing knives, ensure they are stored in clean sanitizing solution between uses and washed/sanitized in the dishwasher or 3-compartment sink frequently / as often as necessary. , , 2. Slicer machine for vegetables had dried on vegetables on the surface and door of slicer. Clean and sanitize after use and if using continuously, at least every 4 hours., , 3. Sanitizer in spray bottle with red top was too weak. Ensure test strips are provided and sanitizer tested at adequate intervals to ensure surfaces are being sanitized adequately.
Spray bottles with sanitizer were not labelled. Label all chemicals.
Eggs in inserts at crepe station measured at 16C. Refrigerator below eggs below 4C. Store eggs at 4C or less until ready to use.
No probe thermometer was noted on site to check minimum internal cooking temperature, cooling temperatures etcetera. In addition to laser thermometer, provide probe thermometer to check internal temperature of food.
1. Cooked items kept beside hot line: sweet potato fries measured at 19C, spring rolls at 27C. Hold items below 4C or above 60C prior to deep frying., 2. Corn starch used to dip raw pork stored beside hot line. Store in the refrigerator (below 4C) or change frequently (at least every 2 hours).
Dishwasher initially not getting any sanitizer. Hooked up to chlorine that facility had on-site; order additional dishwasher chemicals including chlorine that is designed to be used with machine.
Paper towel not in dispenser for hand sink (Tama Teriyaki), jammed paper towel fixed at time of inspection (Peak Cafe). Ensure hand sink supplies are available and dispensers working at all times for staff to use.
*Some additional shelving has been provided, but items still stored on floor. Provide enough shelving to store all food off the floor. , Walk-in freezer still requires shelving to keep product off the floor (some organization completed to separate product). Advised that our office will follow-up within the next couple of weeks to confirm this has been completed.
Test strips for chlorine expired in 2022. Provide new test strips and check sanitizer concentration in dishwasher daily.
Wall beside hot line (behind storage for noodles/vegetables) is flaking paint and has exposed drywall. Repair wall so that it is smooth and easily cleanable.
Ice scoop stored below dripping coffee machine has a rough surface with a build up of scale and debris. If ice scoop can not be cleaned/sanitized, replace or discard scoop.
Soiled cardboard noted under sauces and covering some food contact surfaces. Ensure surfaces are easily cleanable and maintained in a clean and sanitary condition; cardboard is porous and can not be adequately cleaned.
Ce restaurant a été inspecté 4 fois depuis le 19 septembre 2024, avec 4 réussites et 1 fermeture au dossier.
1. Dirty knives noted stored in space between counter and refrigerator. Additional dirty knives noted in plastic container. If reusing knives, ensure they are stored in clean sanitizing solution between uses and washed/sanitized in the dishwasher or 3-compartment sink frequently / as often as necessary. , , 2. Slicer machine for vegetables had dried on vegetables on the surface and door of slicer. Clean and sanitize after use and if using continuously, at least every 4 hours., , 3. Sanitizer in spray bottle with red top was too weak. Ensure test strips are provided and sanitizer tested at adequate intervals to ensure surfaces are being sanitized adequately.
Spray bottles with sanitizer were not labelled. Label all chemicals.
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.
Eggs in inserts at crepe station measured at 16C. Refrigerator below eggs below 4C. Store eggs at 4C or less until ready to use.
No probe thermometer was noted on site to check minimum internal cooking temperature, cooling temperatures etcetera. In addition to laser thermometer, provide probe thermometer to check internal temperature of food.
1. Cooked items kept beside hot line: sweet potato fries measured at 19C, spring rolls at 27C. Hold items below 4C or above 60C prior to deep frying., 2. Corn starch used to dip raw pork stored beside hot line. Store in the refrigerator (below 4C) or change frequently (at least every 2 hours).
Dishwasher initially not getting any sanitizer. Hooked up to chlorine that facility had on-site; order additional dishwasher chemicals including chlorine that is designed to be used with machine.
Paper towel not in dispenser for hand sink (Tama Teriyaki), jammed paper towel fixed at time of inspection (Peak Cafe). Ensure hand sink supplies are available and dispensers working at all times for staff to use.
*Some additional shelving has been provided, but items still stored on floor. Provide enough shelving to store all food off the floor. , Walk-in freezer still requires shelving to keep product off the floor (some organization completed to separate product). Advised that our office will follow-up within the next couple of weeks to confirm this has been completed.
Test strips for chlorine expired in 2022. Provide new test strips and check sanitizer concentration in dishwasher daily.
Wall beside hot line (behind storage for noodles/vegetables) is flaking paint and has exposed drywall. Repair wall so that it is smooth and easily cleanable.
Ice scoop stored below dripping coffee machine has a rough surface with a build up of scale and debris. If ice scoop can not be cleaned/sanitized, replace or discard scoop.
Soiled cardboard noted under sauces and covering some food contact surfaces. Ensure surfaces are easily cleanable and maintained in a clean and sanitary condition; cardboard is porous and can not be adequately cleaned.
Walk-in freezer still requires shelving to keep product off the floor (some organization completed to separate product). Advised that our office will follow-up within the next couple of weeks to confirm this has been completed.
Bags of meat placed in walk-in freezer in contact with other products/not stacked on shelves or organized. One piece of meat is unwrapped. Ensure raw meat is stored separate from other products in the walk-in and organized so that cleaning and proper product rotation can occur.
All sanitizer bottles (bleach solution) must be labelled with contents. Currently, bottles in front service areas and back areas are not labelled.
1. Cut garlic noted in container next to hot line at room temperature. Maintain garlic at or below 4C once diced., 2.A number of fried egg rolls and other fried items were noted beside the deep fryer. Hold at or below 4C after cooking or cook to order.
1. Opened can of oyster sauce noted stored in the fridge. Transfer product to food grade container after opening can., 2. Carrots in plastic bags and potatoes in cardboard boxes stored on the floor in the back storage room. Store food products off the floor., 3. Bowl being used as a scoop noted in container of corn starch. Ensure all dry products have scoops with proper handles to reduce hand contamination of food.
1. Cardboard noted on shelves under pots. Do not use cardboard for storage as it is not cleanable/can attract pests., 2. Black debris and mold noted in dishwasher well and inside dishwasher. Thoroughly clean dishwasher.
Scoops and spoons (Peak cafe), stored in standing water. Clean and sanitize utensils between use or store in clean sanitizer solution mixed at appropriate concentration.
Bags of meat placed in walk-in freezer in contact with other products/not stacked on shelves or organized. One piece of meat is unwrapped. Ensure raw meat is stored separate from other products in the walk-in and organized so that cleaning and proper product rotation can occur.
1. Chlorine sanitizer in spray bottles mixed too strong. Diluted at time of inspection and discussed appropriate concentration., 2. Sanitizer spray bottles not initially labelled - corrected.
1. Beef broth measured at 10C in fridge- discarded. Cool stock and soup rapidly (4C within 4 hours). This can be achieved with ice wands (frozen containers put into product) or in a ice-water bath, stirring frequently. , 2. Fish noted thawing on top of freezer. Thaw in fridge or under cold running water.
In general, there has been good improvement with cleaning all areas- good., , There was a small amount of mould on caulking behind one of the front sinks; ensure areas around sinks, including caulking cleaned frequently (and caulking replaced when needed).