602 5 Avenue
2 août 2025
RéussiThe handwashing stations set up for the public did not have any paper towel. Ensure all are provided with water, soap and paper towel at all times during the festival.
There were wastewater tanks that were not under a canopy and had a hole in the top where the hose went in. There was no cap covering the hole. Cap to be covering the hole with a hole in the cap just large enough for the wastewater hose to avoid rainwater getting into the wastewater tank (could overfill/overflow) and to minimize potential smells from the wastewater tank.
Ce restaurant a été inspecté 2 fois depuis le 3 août 2024, avec 2 réussites et 1 fermeture au dossier.
The handwashing stations set up for the public did not have any paper towel. Ensure all are provided with water, soap and paper towel at all times during the festival.
There were wastewater tanks that were not under a canopy and had a hole in the top where the hose went in. There was no cap covering the hole. Cap to be covering the hole with a hole in the cap just large enough for the wastewater hose to avoid rainwater getting into the wastewater tank (could overfill/overflow) and to minimize potential smells from the wastewater tank.
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.
Volunteers involved in food handling were not told to wash hands/were not washing hands before putting on gloves. Putting on gloves with unclean hands will contaminate the outside of the gloves. During inspection, volunteers began being told to wash hands before starting their shift/putting on gloves.
Bleach/chlorine sanitizer in spray bottles was too strong. Corrected during inspection; solution diluted to 100-200ppm.
Middle fridge was at 15C. Deli meats and dairy products were being stored in this fridge. These items are to be kept at 4C or less. Volunteers moved deli meats to other fridge at time of inspection and were advised to move the dairy products as well. The two other fridges were both at 4C or less. Make sure all fridge temperatures are monitored and do not keep any high risk foods in any that are above 4C., , There was no probe thermometer for monitoring the temperature of the foods in the hot-holding unit (performer food). Obtain a probe thermometer and check to ensure are at least 60C or higher. During inspection, when checked, were all above 60C., , Salads (performer food) were not on ice; need to ensure they are discarded after 2 hours of being removed from temperature control/fridge.
Utensils were not being sanitized after cleaning. Proper procedure is to wash (with soap and hot water), rinse (with warm water), then sanitize (with e.g. 100ppm bleach/chlorine solution); then allow to air dry. Discussed at time of inspection and was advised this process would be started. Ensure utensils, etc. are cleaned and sanitized between uses and at least every 4 hours if used continuously (e.g. tongs for meat trays).
Foods (bagels, popcorn, peanut butter, veggie cups, meat trays, salads for perfomers) were in containers/bowls with no lids/covers/sneezeguard. Foods on public display need to be protected from contamination by those taking them. Foods to be packaged or have lids/covers or be behind a sneeze guard. , Some items also did not have utensils to grab them with. Also need more supervision of these foods to ensure people aren't using hands to grab the food items (if unpackaged) and aren't putting part of utensil that is touched back into/ onto the food., , There were containers/boxes of food items stored directly on the floor in the reefer truck and in the volunteer tent. Store up off the floor.
There were no testing strips on-site for testing bleach/chlorine sanitizer level in spray bottles and for sanitizing utensils. Obtain chlorine testing strips that can read up to at least 100ppm.
Leads for the volunteer/hospitality tent should take at a minimum the AHS Food Safety Course for Special Events.
Some food containers were being re-used that may not be made for re-use (round, black deli trays and covers). Ensure are not reusing any disposable items.
The mobile sink for handwashing and dishwashing was not within the tent. Please move inside tent to keep sink clean, prevent them from filing with rainwater and so are within sight to those needing to wash hands and clean and sanitize utensils.