204 Caribou Street
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
9 juillet 2026
Non conformeBleach spray bottle in the kitchen was unlabeled. , , - Please ensure all chemicals used are properly labelled to indicate their contents.
Back door was open; screen is not secure and has many large gaps in it. , , - Door was closed. Door needs to remain closed, or a secure screen needs to be installed to prevent pest entry.
Basement washroom opens directly into food prep area. Door was propped open and there is no automatic closure device on the door. , , - Install auto closure device on door, ensure this door remains closed.
Wooden shelves have been repainted; the edges have not been redone and are still not smooth and cleanable. , , - Please refinish or replace the edges to the shelving, ensure they are smooth and cleanable and cannot catch food debris.
Additional cleaning required throughout the facility; please thoroughly clean any food debris, grease, or grime throughout the facility including but not limited to the following areas: , , - Underneath shelving in the dry storage area, - Floors of the prep kitchen, - Upper shelves in the upstairs kitchen, - Hood vent panels , - Under and behind equipment, - Ceiling in the main kitchen
Ce restaurant a été inspecté 5 fois depuis le 15 novembre 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
5 infractions
Bleach spray bottle in the kitchen was unlabeled. , , - Please ensure all chemicals used are properly labelled to indicate their contents.
Back door was open; screen is not secure and has many large gaps in it. , , - Door was closed. Door needs to remain closed, or a secure screen needs to be installed to prevent pest entry.
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.
Basement washroom opens directly into food prep area. Door was propped open and there is no automatic closure device on the door. , , - Install auto closure device on door, ensure this door remains closed.
Wooden shelves have been repainted; the edges have not been redone and are still not smooth and cleanable. , , - Please refinish or replace the edges to the shelving, ensure they are smooth and cleanable and cannot catch food debris.
Additional cleaning required throughout the facility; please thoroughly clean any food debris, grease, or grime throughout the facility including but not limited to the following areas: , , - Underneath shelving in the dry storage area, - Floors of the prep kitchen, - Upper shelves in the upstairs kitchen, - Hood vent panels , - Under and behind equipment, - Ceiling in the main kitchen
5 infractions
There were some items (portioned chicken, etc.) that were thawing at room temperature. Items were moved into the refirgerator., , - Please ensure that if you are thawing food items they are thawed, under cold running water, in the fridge, as part of the cooking process, or in the microwave if going to be cooked immediately.
Raw meat was stored on a rack above of the cornbread in the walk-in cooler., , - Meat was moved, please ensure raw meat is not stored on top of ready-to-eat foods.
Back door was initially propped open, screen on the door is not adequate to prevent bugs/animals from entering. Door was closed while onsite., , - Please keep back door closed to prevent pest entry.
Wooden shelves have been repainted, the edges have not been redone and are still not smooth and cleanable. , , - Please refinish or replace the edges to the shelving, ensure they are smooth and cleanable and cannot catch food debris.
A few areas require additional cleaning; please thoroughly clean any food debris, grease, or grime throughout the facility including but not limited to the following areas: , , - Underneath shelving in the dry storage area, - Floors of the prep kitchen and by the walk-in freezer, - Upper shelves in the upstairs kitchen, - Plates and bowls on downstairs storage rack, - Under and behind equipment
8 infractions
, No sanitizer was available in the upstairs kitchen. , , - Please ensure a bleach solution is available in both kitchens when food preparation is occurring. , ,
Food handler was observed washing their gloves. , , - Please ensure that if gloves are to be used, they are not washed, and staff are washing their hands before putting them on and after taking them off.
There were some items that were thawing at room temperature. , , - Please ensure that if you are thawing food items they are thawed, under cold running water, in the fridge, as part of the cooking process, or in the microwave if going to be cooked immediately.
, Some items were stored directly on the ground in the walk-in cooler. , , - Please ensure all food products are stored at least 15cm above the ground.
, The weatherstripping on the back door is not in good condition (sunlight visible through the door). , , - Repair or replace the weatherstripping.
, Some of the lights in both the upstairs and downstairs kitchens did not have shatterproof shields. , , - Ensure lights either are shatterproof or have shields (tubes or covers).
Wooden shelves have been repainted, the edges have not been redone and are still not smooth and cleanable. , , - Please refinish or replace the edges to the shelving, ensure they are smooth and cleanable and cannot catch food debris.
A few areas require additional cleaning, please thoroughly clean the following areas: , , - Ceilings in the upstairs kitchen, - Underneath shelving in the dry storage area, - Floors of the prep kitchen, - Underneath bar mats, - Plates and bowls on downstairs shelving, - Under and behind equipment
7 infractions
, No sanitizer was available in the upstairs kitchen. , , - Please ensure a bleach solution is available in both kitchens when food preparation is occurring. , ,
, Some items were stored directly on the ground in the walk-in cooler. , , - Please ensure all food products are stored at least 15cm above the ground.
, Bag of onions was on the ground in the basement kitchen. , , - Operators moved this bag onsite. Please ensure all food is stored at least 15 cm above the ground.
, The weatherstripping on the back door is not in good condition (sunlight visible through the door). , , - Repair or replace the weatherstripping.
, Some of the lights in both the upstairs and downstairs kitchens did not have shatterproof shields. , , - Ensure lights either are shatterproof or have shields (tubes or covers).
, 1) Cutting board on the main cook line has deep grooves and can no longer be cleaned properly. , , - Needs replacing. , , 2) There is a missing ceiling tile in the upstairs kitchen. , , - Please replace, ensure the ceiling is a smooth cleanable surface., , 3) The paint on the wooden shelves on the left wall with the toaster is chipping. The surface is no longer smooth and cleanable. , , - Please refinish or replace the shelving.
A few areas require additional cleaning, please thoroughly clean the following areas: , , - Upper shelves, - Inside the sliding door refrigerator and inside the small refrigerator on the shelf by the toaster. , - Walls near the toaster, - Under and behind equipment
9 infractions
, Initially there was no sanitizer in the main kitchen area. Staff was able to create 100 ppm bleach solutions. , , - Ensure sanitizer is prepared at the beginning of the shift and that it is available at all times.
, Sliding door fridge temperature was good products in the fridge measured below 4C. However, there was no thermometer in the fridge. , , - Ensure all fridges are equipped with thermometers to monitor the temperature.
, Items being re-heated for hot holding were being re-heated in the hot holding unit. , , - These units are not meant for reheating and products should be re-heated to 74C them put in the hot holding unit where they are maintained above 60C. ,
, Raw eggs were out at room temperature. Eggs should be held below 7C to prevent growth of pathogens. , , - Eggs were moved to the refrigerator.
, Boxes of potatoes and a bag of onions were stored on the floor in the basement kitchen. , , - All food products need to be off the ground to prevent contamination.
, Some damage to floor in front of hot line (large cut). , , - Ensure floor is kept in good repair and is easily cleanable., ,
, Some of the lights in the downstairs kitchen did not have shatterproof shields. , , - Ensure lights either are shatterproof or have shields (tubes or covers).
, 1) Cutting board on the main cook line has deep grooves and can no longer be cleaned properly. , , - Needs replacing. , , 2) There is a missing ceiling tile in the upstairs kitchen. , , - Please replace, ensure the ceiling is a smooth cleanable surface., , 3) The paint on the wooden shelves on the left wall with the toaster is chipping. The surface is no longer smooth and cleanable. , , - Please refinish or replace the shelving.
A few areas require additional cleaning, please thoroughly clean the following areas: , , - The ceiling in the upstairs kitchen , - The top of the dishwasher, - Walls near the toaster, - Under and behind equipment