3010 - 2060 Symons Valley Parkway NW
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
12 mars 2026
Non conformeSanitizer bucket at the front service area measured below 10 ppm with the chlorine test strip., , Fresh sanitizer solution was prepared and measured at 100 ppm., , Additional sanitizer buckets were prepared at each food prep station.
1. Food items such as kimchi at 37°C, beef 35.7°C were stored on the counter to cool. The beef lid was covered. , , The food items were promptly stored in an ice bath., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , Tips for cooling food quickly:, • Divide food into smaller portions in shallow containers to cool, being careful not to contaminate the food., • Use ice water baths, • Add ice as an ingredient, • Check the temperature regularly with a probe thermometer., , 2. Food items in the prep cooler inserts were too full measuring between 6°C to 13.2°C., , The food items were portioned into small quantities and stored in the prep cooler.
Paper towel dispenser at the handwashing sink was not dispensing. It was discovered that the dispenser got stocked., , The paper towel dispenser was fixed.
Food items were stored on the floor of the walk-in cooler., , Obtain additional shelves and store food items at least 6 inches off the floor.
1. Food items in the standing fridge were uncovered and stacked on each other., , food items were covered., , 2. Used serving utensils were stored on the counter., , Serving utensils were promptly washed in the dishwasher and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
1. Cardboard was used to line the cooking utensils stored on the white standing fridge., , Cardboard was promptly removed., , 2. Cardboard was affixed to the ventilation canopy stainless steel wall., , Cardboard was removed., , 3. Cardboard was affixed to the wall above the white standing freezer and fridge., , Cardboard was removed.
Rice Table se trouve dans le quartier EVANSTON. EVANSTON, Calgary compte 89 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 64 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
Ce restaurant a été inspecté 5 fois depuis le 8 août 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
6 infractions
Sanitizer bucket at the front service area measured below 10 ppm with the chlorine test strip., , Fresh sanitizer solution was prepared and measured at 100 ppm., , Additional sanitizer buckets were prepared at each food prep station.
1. Food items such as kimchi at 37°C, beef 35.7°C were stored on the counter to cool. The beef lid was covered. , , The food items were promptly stored in an ice bath., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , Tips for cooling food quickly:, • Divide food into smaller portions in shallow containers to cool, being careful not to contaminate the food., • Use ice water baths, • Add ice as an ingredient, • Check the temperature regularly with a probe thermometer., , 2. Food items in the prep cooler inserts were too full measuring between 6°C to 13.2°C., , The food items were portioned into small quantities and stored in the prep cooler.
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.
7-Eleven 37281H - Food
EVANSTON
Paper towel dispenser at the handwashing sink was not dispensing. It was discovered that the dispenser got stocked., , The paper towel dispenser was fixed.
Food items were stored on the floor of the walk-in cooler., , Obtain additional shelves and store food items at least 6 inches off the floor.
1. Food items in the standing fridge were uncovered and stacked on each other., , food items were covered., , 2. Used serving utensils were stored on the counter., , Serving utensils were promptly washed in the dishwasher and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
1. Cardboard was used to line the cooking utensils stored on the white standing fridge., , Cardboard was promptly removed., , 2. Cardboard was affixed to the ventilation canopy stainless steel wall., , Cardboard was removed., , 3. Cardboard was affixed to the wall above the white standing freezer and fridge., , Cardboard was removed.
Aucune infraction
4 infractions
1. Used wet cleaning cloths were kept on the counter. Spray bottles were being used., , 2. Sanitizer bucket measured 10 ppm. , , Chlorine sanitizer solution at 100 ppm was prepared at the back kitchen and the cleaning cloths were kept therein., , Fresh chlorine sanitizer bucket was prepared at 100 ppm.
1. Rice cake was stored on the counter with an internal temperature of 22.6°C., , 2. Uncooked pork was stored in dry bread with an internal temperature of 15°C., , The food items were discarded., , Ensure large portions of food are not stored at room temperature for long periods of time without temperature control.
1. There was no soap in the handwashing sink at the cool line., , 2. Paper towel dispenser was empty at the cook line. A paper towel was stored on the paper towel dispenser., , Ensure handwashing sinks are stocked with handwashing supplies at all times.
No food safety certificate was available., , Someone in care and control of the facility should hold a food safety certificate that is recognized in Alberta.
2 infractions
There was a leak from the piping underneath the hand sink adjacent to the hot holding unit in the rear prep area., , Repair this leak.
*Ongoing*, , There was grease droplets formed in the grill ventilation hood., , Thoroughly clean these areas.
8 infractions
Staff was observed switching between directly handling food and preforming other tasks without replacing gloves., , Ensure that gloves are replaced when switching between tasks and handling food. Hands must be always washed prior to wearing a new set of gloves., , Staff washed hands and replaced their gloves.
There was no probe thermometer available., , Obtain a probe thermometer to monitor temperatures.
1. There was cooked gyoza (11C) stored in a non- functioning hot holding unit. Staff placed the gyoza in the cooler., , 2. There were trays of chicken (7C) and beef (49C) on the counter in front of the hand sink. Staff placed these containers into the refrigerator., , Ensure that perishable items are stored at below 4C or above 60C at all times when not being actively prepped.
The hand sink closest to the dishwashing area was obstructed. Food items and equipment were blocking access to the sink., , Ensure that the hand sink is always easily accessible for hand washing., , Staff removed these items from around the hand sink.
1. There was no hot water supplied at the hand sink adjacent to the hot holding unit in the rear prep area., , Repair this hand sink and ensure an adequate supply of cold and hot water at all times., , 2. The paper towel dispenser closest to the dishwashing area was not in working order., , Repair paper towel dispenser.
Bowls were stored in the bulk storage bins., , Please obtain scoops with proper handles to prevent contamination of the bulk supply., , Staff removed the bowls from the bulk bins.
1. There were eggs being cooked in a crockpot directly on the floor and a pot of soup base cooling on the floor., , Food preparation must not be done directly on the floor. All food items must be maintained at least 6 inches above the ground., , Staff relocated these items from off of the floor., , 2. Food items were stored directly on the floor in the walk-in cooler and freezer., , Please organize the walk-in coolers to make space to keep food items on the shelf.
1. There was food debris and dirt accumulation behind the prep coolers., , 2. There was grease droplets formed in the grill ventilation hood., , Thoroughly clean these areas.