F1 - 8330 Macleod Trail SE · ACADIA
8 décembre 2025
RéussiA spray bottle for sanitizing the food prep area in the kitchen was unlabeled. Operator labeled , the bottle as sanitizer., , -Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals
No paper towel in dispenser at the handwashing station at the front area and staff washroom., , -Ensure there is a paper towel in dispenser for hand drying at handwashing station.
Some dry dough for cake was left uncover on the top of the shelve at the main kitchen., , -Store dough in a clean food grade container with tight fitting lid
Carrot in bags were stored on floor at the separate kitchen. Operator placed food on a pellet., , -Ensure food is stored at least 6 inches of the floor in the freezer to enable easy cleaning and prevent , contamination.
The chlorine test strips available had expired., , -Ensure valid test strips are available for measuring the sanitizing agent concentration
Utensils were stored after use in handwashing sink at the front area., , -Do not store dirty utensils in handwashing sink to prevent cross contamination., -Store dirty utensils in a container, clean and sanitize after use.
The following areas had debris or dirt build-up:, 1. Floor behind the cookline (stove) at the main kitchen, 2. Inside of the microwave at the separate and main kitchen., , -Clean the indicated areas
Cheburek House se trouve dans le quartier ACADIA. ACADIA, Calgary compte 120 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 6 avril 2026, 81 (68%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 2 fois depuis le 6 janvier 2025, avec 2 réussites et 1 fermeture au dossier.
A spray bottle for sanitizing the food prep area in the kitchen was unlabeled. Operator labeled , the bottle as sanitizer., , -Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals
No paper towel in dispenser at the handwashing station at the front area and staff washroom., , -Ensure there is a paper towel in dispenser for hand drying at handwashing station.
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 dry dough for cake was left uncover on the top of the shelve at the main kitchen., , -Store dough in a clean food grade container with tight fitting lid
Carrot in bags were stored on floor at the separate kitchen. Operator placed food on a pellet., , -Ensure food is stored at least 6 inches of the floor in the freezer to enable easy cleaning and prevent , contamination.
The chlorine test strips available had expired., , -Ensure valid test strips are available for measuring the sanitizing agent concentration
Utensils were stored after use in handwashing sink at the front area., , -Do not store dirty utensils in handwashing sink to prevent cross contamination., -Store dirty utensils in a container, clean and sanitize after use.
The following areas had debris or dirt build-up:, 1. Floor behind the cookline (stove) at the main kitchen, 2. Inside of the microwave at the separate and main kitchen., , -Clean the indicated areas
Used disposable gloves were left on the front counter with cooking utensils placed on top, , Throw away disposable gloves after use.
Various savory pastries left out at room temperature to cool. Surface temperature measured at 23C. , , Hot foods are to be cooled in a quick manner. Do not leave perishable foods out at room temperature for long periods of time
1) Cooking utensils placed directly in the front hand sink. , , All hand sinks are to be kept free and easily accessible at all times, , 2) Soap dispenser in the back hand wash station was empty, , Ensure hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin