125 - 246 Nolanridge Crescent NW
Conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
26 mai 2026
ConformeThree crates of whole raw poultry egg were stored on top of the display cooler at the meat cutting area. The internal temperature of the one egg from each crate measured 16.6°C, 17°C, and 19°C respectively., , The crates of eggs were discarded., , Ensure whole raw shell poultry eggs are stored at 7C or less at all times.
1. A personal mobile phone was observed stored on the meat cutting saw., , The mobile phone was promptly removed and the meat saw surface was sanitized with chlorine solution at 100 ppm., , Articles not associated with food handling must be stored in a designated personal item area., , 2. Two opened boxes of frozen uncooked raw chicken were left on the floor at 3.2°C and 3.4°C respectively., , The boxes of chicken were stored in the walk-in cooler.
Ce restaurant a été inspecté 6 fois depuis le 3 juillet 2025, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
2 infractions
Three crates of whole raw poultry egg were stored on top of the display cooler at the meat cutting area. The internal temperature of the one egg from each crate measured 16.6°C, 17°C, and 19°C respectively., , The crates of eggs were discarded., , Ensure whole raw shell poultry eggs are stored at 7C or less at all times.
1. A personal mobile phone was observed stored on the meat cutting saw., , The mobile phone was promptly removed and the meat saw surface was sanitized with chlorine solution at 100 ppm., , Articles not associated with food handling must be stored in a designated personal item area., , 2. Two opened boxes of frozen uncooked raw chicken were left on the floor at 3.2°C and 3.4°C respectively., , The boxes of chicken were stored in the walk-in 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.
2 infractions
Dented canned food were observed on the shelves at the grocery aisle area., , The dented canned foods were removed off the shelves., , Food products received should be visually inspected as they are received, and only acceptable items should be stored on the shelves.
1. Meat saw and meat grinder were being cleaned daily., , Clean the meat saw and grinder every 4 hours and develop a procedure to track the 4-hour timeline., , 2. Chlorine sanitizer bucket did not detect any sanitizer with the chlorine test strips at the meat cutting area. (Corrected During Inspection), , Fresh chlorine sanitizer solution buckets were promptly prepared., , Test the sanitizer solution concentration after preparing a sanitizer solution bucket., , 3. Wiping cloths were observed to be on the cutting boards at the meat cutting area. (Corrected During Inspection), , The wiping cloths were washed and stored in the newly prepared sanitizer solution buckets.
1 infraction
Flies were noted flying round the kitchen at the chicken cutting area., , No fly lights were available., , Contact your pest control exterminator to install fly lights in the facility.
7 infractions
Soap and bleach were mixed together as sanitizer., , Fresh bleach sanitizer solution was prepared at 100 ppm.
1. Staff was washing their hands while wearing disposable gloves., , Staff was instructed to remove the gloves before washing their hands., , Disposable gloves should only be used once and hands must be washed before wearing gloves, when changing to a new pair of gloves, and after removing the gloves., , 2. Staff was blowing air into a glove., , Staff was instructed to discard the gloves and was educated on proper glove use.
1. Uncooked raw chickens were left in the 2-compartment sink to thaw measuring 0°C., , The chicken was being thawed under cold runnig water in once compartment and the other was stored in the walk-in cooler., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 2. 5 boxes of uncooked frozen chicken was stacked on top each other with a temperature of -4C., , The boxes of chicken were stored in the walk-in cooler., , Do not leave perishable chicken product outside unattended to.
A hand blower was installed and in use at the meat prep station., , Staff was instructed to rewash their hands and use paper towel to dry their hands.
Food items were stored on the floor in the store.
Flies were noted flying round the kitchen at the chicken cutting area., , No fly lights were available., , Contact your pest control exterminator to install fly lights in the facility.
1. Food items were stored on a untreated raw wooden platform., , Ensure surfaces are smooth non-absorbent and easy to clean., , 2. Cardboard dripping with chicken blood was used to line underneath the chicken prep cutting board.
Aucune infraction
2 infractions
1) Gap was noticed on the wall tile under the hand sink and under the 3-compartment sink., -Seal the gaps., , 2) Stainless steel plates on the wall in the meat processing area were still covered with plastic., -Ensure that the walls are smooth, impervious to moisture and easily cleanable., , 3) Raw wood was exposed on the wooden shelves., -Ensure that the shelves are smooth and easily cleanable.
Cutting boards which were going to be used for chopping the chicken had deep knife gorges., , -Replace/refinish the cutting/chopping boards.