1 Sunshine Access Road
Conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
5 janvier 2026
ConformeRice scoop sitting in standing water. Correct by:, -putting ice in water (water remains below 4C), -using sanitizer solution for rice scoop, -documenting how long rice scoop is in water and ensure proper cleaning/sanitizing at least every 2 hours (requires stickers or other means of keeping track)
Coco Lab: Back refrigerator had thermometer reading 46F, fridge temperature measured at 13C (milk etc). Front fridge has acceptable temperature. Do not store any product in the back fridge until it is capable of maintaining perishable items at 4C (40F) or less.
1. Cooked pork belly observed on back counter cooling at room temperature (measured between 32C and 45C). Staff reports it was cooked approximately 1.5-2 hours ago. RAPIDLY cool by placing uncovered in walk-in refrigerator once the product enters temperature danger zone (below 60C). , , 2. Pork belly sliced cold and placed in hot holding, measured between 25 and 40C at time of inspection. Maintain product either cold (4C) or hot (above 60C) prior to service. RAPIDLY bring to room temperature if wanting to serve in temperature danger zone (ie. a quick warm with oven or flame would be allowed)., , 3. Bean sprouts noted in water on service line at 14C. Keep product cold (below 4C) prior to service- bean sprouts can be a high risk product in terms of bacterial growth.
Ce restaurant a été inspecté 3 fois depuis le 16 décembre 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
3 infractions
Rice scoop sitting in standing water. Correct by:, -putting ice in water (water remains below 4C), -using sanitizer solution for rice scoop, -documenting how long rice scoop is in water and ensure proper cleaning/sanitizing at least every 2 hours (requires stickers or other means of keeping track)
Coco Lab: Back refrigerator had thermometer reading 46F, fridge temperature measured at 13C (milk etc). Front fridge has acceptable temperature. Do not store any product in the back fridge until it is capable of maintaining perishable items at 4C (40F) or less.
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.
Sunshine Mountain Village - Creekside and Java Express
1. Cooked pork belly observed on back counter cooling at room temperature (measured between 32C and 45C). Staff reports it was cooked approximately 1.5-2 hours ago. RAPIDLY cool by placing uncovered in walk-in refrigerator once the product enters temperature danger zone (below 60C). , , 2. Pork belly sliced cold and placed in hot holding, measured between 25 and 40C at time of inspection. Maintain product either cold (4C) or hot (above 60C) prior to service. RAPIDLY bring to room temperature if wanting to serve in temperature danger zone (ie. a quick warm with oven or flame would be allowed)., , 3. Bean sprouts noted in water on service line at 14C. Keep product cold (below 4C) prior to service- bean sprouts can be a high risk product in terms of bacterial growth.
1 infraction
There are several holes in walls and near ceiling in service area (in wall behind cupboards, at top of ceiling). Fill any holes to prevent pest issues/infestations.
5 infractions
Temperatures of meat/garnishes on preparation/hot line were above 4C (meat at 12C on top). Either sink items fully into ice and ensure they are at 4C or less OR time label and discard after 2 hours (written plan and records required).
Hand sink at Coco lab being used for multiple purposes; ensure additional bus pan is provided for dirty utensils/dishes and keep items for steaming milk away from the sink to prevent contamination.
Due to number of staff/volume of food production, an additional hand sink should be provided in server area (hand sanitizer is not adequate for food service although it can be used as an addition for visibly clean hands).
Plexiglass surrounding stairs is cracked/broken with sharp edges. Repair plexiglass.
There are several holes in walls and near ceiling in service area (in wall behind cupboards, at top of ceiling). Fill any holes to prevent pest issues/infestations.