14 - 3525 26 Avenue SE · DOVER
25 mars 2026
RéussiHand washing sink in ice-cream serving area did not have paper towel., - Ensure to have soap and paper towel available in soap and paper towel dispensers respectively.
Winks se trouve dans le quartier DOVER. DOVER, Calgary compte 52 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 avril 2026, 42 (81%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 17 juin 2024, avec 4 réussites et 1 fermeture au dossier.
Hand washing sink in ice-cream serving area did not have paper towel., - Ensure to have soap and paper towel available in soap and paper towel dispensers respectively.
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.
Hand washing sink in ice-cream serving area did not have paper towel., - Ensure to have soap and paper towel available in soap and paper towel dispensers respectively.
The water in dipper well was not running., - Keep the potable water running in dipper well.
** The violation existed during the current inspection and the chicken and samosas were discarded**, , The internal temperatures of cooked chicken and chicken tenders in the hot holding unit were between 50C to 51C., , The food was discarded. , , Ensure that the hot holding unit can keep food at temperatures above 60°C.
**The violation was outstanding**, Hand washing sink in the kitchen was blocked and appeared dirty., Ensure to keep the sink clean and accessible for hand washing.
1. Food handling permit was not displayed., - Display the valid food handling permit at conspicuous place., 2. The facility was operating without a valid permit., - The operator renewed the FHP during inspection.
** The facility does not have trained FST staff**, The staff lacks knowledge of critical control points of hot and cold food., , Enroll staff in recognized food safety course in Alberta., , Use this link to enroll staff in a recognized food safety course in Alberta: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The internal temperatures of cooked chicken and chicken tenders in the hot holding unit were 44.9°C, 46.2°C, and 49.9°C, respectively., , The food was discarded. , , Ensure that the hot holding unit can keep food at temperatures above 60°C.
Raw chickens were submerged in water in the walk-in cooler at 11.9°C. , , The chickens were discarded., , The temperature of the walk-in cooler measured between 8.2°C to 9.8°C., , Adjust or replace the walk-in cooler to maintain 4°C or less.
Hand washing sink was blocked and appeared dirty., Ensure to keep the sink clean and accessible for hand washing.
1) There was no soap at the handwashing sink at the chicken/ice cream prep area., , 2) The soap dispenser in the front retail handwashing sink was empty., , Additional soaps were available and promptly restocked.
Paper towels was not available at the hand sink at the chicken/ice cream prep area., , Equip the handwashing sink with paper towel.,
The hand sink hot water faucet in the front retail area was not operational., , Fix the hot water faucet to facilitate effective hand washing.
Used tongs were kept on the counter at room temperature at the chicken/ice cream prep area., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.,
Chlorine test strips were not available., Ensure to get the test strips.
The staff lacks knowledge of critical control points of hot and cold food., , Enroll staff in recognized food safety course in Alberta., , Use this link to enroll staff in a recognized food safety course in Alberta: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The area around and under the dishwashing sink appeared dirty., Ensure to keep it clean and in sanitary manner.