201 - 300 Old Canmore Road
18 septembre 2025
RéussiSome of the chicken is cooked sous-vide. No sous-vide plan has been submitted. Please provide sous-vide plan, including how long it takes the chicken to reach the temperature of the water bath and how long it stays in the water bath once it reaches that temperature.
Min/max water-proof thermometer is not being used to confirm the dishes are reaching at least 71C at dish level. Use thermometer to confirm temperature at dish level.
There were still some fruit flies, particularly in the dishpit area. Ensure facility is kept clean and continue to work with pest control company to get rid of the fruit flies. At time of inspection, there was some used oil in open containers and a garbage can with residual debris/juices in the bottom. Need to ensure these are removed at end of day to prevent flies.
There is a leak from the ice machine. Repair leak to help prevent fruit/drain flies and to prevent a slipping hazard.
Cleaning is still needed of the floor along the wall in the front and back kitchen areas, as well as the floor of the walk-in-cooler. the mats in the dishwashing area also need cleaning. , , These areas/items are to be cleaned.
Ce restaurant a été inspecté 4 fois depuis le 10 juillet 2024, avec 4 réussites et 1 fermeture au dossier.
Some of the chicken is cooked sous-vide. No sous-vide plan has been submitted. Please provide sous-vide plan, including how long it takes the chicken to reach the temperature of the water bath and how long it stays in the water bath once it reaches that temperature.
Min/max water-proof thermometer is not being used to confirm the dishes are reaching at least 71C at dish level. Use thermometer to confirm temperature at dish level.
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.
There were still some fruit flies, particularly in the dishpit area. Ensure facility is kept clean and continue to work with pest control company to get rid of the fruit flies. At time of inspection, there was some used oil in open containers and a garbage can with residual debris/juices in the bottom. Need to ensure these are removed at end of day to prevent flies.
There is a leak from the ice machine. Repair leak to help prevent fruit/drain flies and to prevent a slipping hazard.
Cleaning is still needed of the floor along the wall in the front and back kitchen areas, as well as the floor of the walk-in-cooler. the mats in the dishwashing area also need cleaning. , , These areas/items are to be cleaned.
Boxes of food items (cubed potatoes) being stored directly on floor in the walk-in-freezer. Store up off the floor., , Bag of rice was being stored directly on the floor. Store up off the floor., , Opened bags of panko was not being shut after use. Close bags to protect from contamination.
Min/max water-proof thermometer is not being used to confirm the dishes are reaching at least 71C at dish level. Use thermometer to confirm temperature at dish level.
There were still some fruit flies, particularly in the dishpit area. Ensure facility is kept clean and continue to work with pest control company to get rid of the fruit flies.
There is a leak from the ice machine. Repair leak to help prevent fruit/drain flies and to prevent a slipping hazard.
Cleaning is needed of the floor along the wall in the front and back kitchen areas, as well as the floor of the walk-in-cooler, and of shelving where meat slicer is located. There is also some debris on the walls by the garbage container in the dishpit area., These areas are to be cleaned.
Cleaning cloths are not being stored in sanitizer between uses. Store cleaning cloths in sanitizer between uses.
Handwashing is not always being done after touching raw meat. Hands to be washed after touching raw meat. If gloves are being worn, they are to be removed and hands washed and a new pair of gloves used (if want to wear gloves). Discussed with food handler at time of inspection., , Staff were not using paper towel to shut off taps after handwashing. Discussed with staff; most staff then did turn off taps with paper towel., , Staff had cloths handing from apron strings and were continually wiping their hands on them during food preparation. Keep cloths used for handling hot items elsewhere to prevent staff from using them to wipe hands.
Cooling temperature logs are not being maintained. Cooling log to be maintained., , Some of the chicken is being cooked sous-vide. No sous-vide plan has been submitted.
Open personal drinks were being stored in close proximity to open food. Store away from food and food preparation areas. Corrected during inspection.
There were some odor-reducing chemicals on shelf with utensils in the dishpit area. Store chemicals separately or on bottom shelf.
Several food items are being left out at room temperature (shell eggs, guacamole, cooked tomatoes, ham, waffle batter, creamers). Ideally these items are to be kept refrigerated, but when left out during busy periods, need to be time-dated and discarded if left out at room temperature for more than 2 hours.
There was no paper towel at the sink in the "beverage" area. Corrected during inspection.
Chicken being cooked in sous-vide bath was not all completely immersed in the water. Ensure all surfaces/parts of the chicken are immersed in the water. Corrected during inspection.
Boxes of food items (cubed potatoes) being stored directly on floor in the walk-in-freezer. Store up off the floor., , Fly strips being hung from ceiling in back kitchen and dishpit area. Do not hang flystrips near food or clean utensils., , Some personal items (e.g. cellphones) being store near food or on food preparation surface. Store personal items separately., , Bag of rice was being stored directly on the floor. Store up off the floor., , Opened bags of rice were not being shut after use. Close bags to protect from contamination.
Min/max water-proof thermometer is not being used to confirm the dishes are reaching at least 71C at dish level. Use thermometer to confirm temperature at dish level.
There were several fruit flies, particularly in the dishpit area. Ensure facility is kept clean and continue to work with pest control company to get rid of the fruit flies.
Expired food permit was on display. Corrected during inspection.
Cleaning is needed of the floor along the wall in the front and back kitchen areas, as well as the floor of the walk-in-cooler, area around the dishpit and ice machine and of shelving where meat slicer is located. There is also some debris on the walls by the garbage container in the dishpit area., These areas are to be cleaned.
Spray bottle of sanitizer was not labelled as to its contents. Please label. Corrected during inspection.
Sink in beverage preparation area was not equipped with paper towel. Corrected during inspection but please put the paper towel in a dispenser that will keep it clean and dry.