901 Mountain Street
9 octobre 2025
RéussiMany large batches of sauces, soups, and gravies are cooled. No cooling logs are kept onsite. , , - Please record cooling process to ensure temperature of item being cooled is going from 60-20C within 2 hours and 20-4C within 4. Template cooling log provided.
Glass cleaner spray bottle was unlabeled. , , - Label was added during the inspection. Please ensure all chemicals are properly labelled to indicate their contents.
Large pot of BBQ sauce in the walk-in cooler was at 20C. Staff said sauce was prepared that day around 3 hours ago. Sauce was put back into an ice bath and portioned into smaller containers to be cooled properly., , - Please ensure items are cooled from 60-20C within 2 hours and 20-4C within 4. Ensure temperature is measured with a probe thermometer in the middle of the sauce to get an accurate temperature reading.
Bar cooler was warm, temperature was 13C. , , - High-risk items were removed from this cooler. Please do not use this cooler until it can hold temperatures below 4C.
Grill drawer cooler was warm, ambient air temperature was 13C. Internal temperature of items in the cooler including raw chicken was 11C. Chicken was discarded onsite., , - Do not use this cooler to store high-risk products until it can hold temperatures below 4C.
Many items in the walk-in cooler were stored without a date label indicating when they were prepared. , , - Please ensure all items stored in the walk-in are labelled correctly with the date.
Cell phones were out on top of plates and preparation counters. , , - Please ensure cell phones are kept separately from food preparation areas. Ensure hands are washed after touching phone before handling food.
No QUAT test strips could be located onsite. , , -Please acquire appropriate QUAT test strips for the sanitizer used.
Overall, the facility is maintained in a clean and sanitary manner. , There was some food debris noted in the following areas: , , - Mop sink area, - Dry storage area, , Please clean these areas.
Ce restaurant a été inspecté 4 fois depuis le 6 août 2024, avec 4 réussites et 1 fermeture au dossier.
Many large batches of sauces, soups, and gravies are cooled. No cooling logs are kept onsite. , , - Please record cooling process to ensure temperature of item being cooled is going from 60-20C within 2 hours and 20-4C within 4. Template cooling log provided.
Glass cleaner spray bottle was unlabeled. , , - Label was added during the inspection. Please ensure all chemicals are properly labelled to indicate their contents.
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.
Large pot of BBQ sauce in the walk-in cooler was at 20C. Staff said sauce was prepared that day around 3 hours ago. Sauce was put back into an ice bath and portioned into smaller containers to be cooled properly., , - Please ensure items are cooled from 60-20C within 2 hours and 20-4C within 4. Ensure temperature is measured with a probe thermometer in the middle of the sauce to get an accurate temperature reading.
Bar cooler was warm, temperature was 13C. , , - High-risk items were removed from this cooler. Please do not use this cooler until it can hold temperatures below 4C.
Grill drawer cooler was warm, ambient air temperature was 13C. Internal temperature of items in the cooler including raw chicken was 11C. Chicken was discarded onsite., , - Do not use this cooler to store high-risk products until it can hold temperatures below 4C.
Many items in the walk-in cooler were stored without a date label indicating when they were prepared. , , - Please ensure all items stored in the walk-in are labelled correctly with the date.
Cell phones were out on top of plates and preparation counters. , , - Please ensure cell phones are kept separately from food preparation areas. Ensure hands are washed after touching phone before handling food.
No QUAT test strips could be located onsite. , , -Please acquire appropriate QUAT test strips for the sanitizer used.
Overall, the facility is maintained in a clean and sanitary manner. , There was some food debris noted in the following areas: , , - Mop sink area, - Dry storage area, , Please clean these areas.
Buckets of untensils in sanitizier solutions had a concentartion of 0 ppm. , , -Sanitizer was changed and was measured at the appropriate concetration for "Sink and Surface" sanitizer.
Observed a food handler change gloves without washing their hands. , , - Please ensure that after taking off gloves, hands are washed and dried using soap and paper towels before donning new gloves. Please also ensure gloves are changed between tasks when going from handling raw foods to ready-to-eat foods and as often as necessary to ensure good hand hygiene.
Hollandaise sauce was on the counter at 40C. Sauce was made around 8am, 2 hours earlier. , , - Staff discarded the sauce onsite. Please ensure time and temperature of sauce is monitored.
Some of the equipment in the back of the kitchen was stored dirty. , , - Please clean items including the blenders, the slicer, and the outside of the rice cooker.
Overall, the facility is maintained in a clean and sanitary manner. , There was some food debris noted in the following areas: , , - Floor of the walk-in cooler, - Dry storage shelf, - Under the onion crates, , Please clean these areas.
One of the spatulas that was hanging was damaged with burnt and chipped edges. , , - Please discard or replace any damaged cooking utensils.
There was a knife with food debris on it stored between two coolers. , , -Knife was moved, ensure all utensils stored are clean. Do not store utensils between coolers.
Overall, the facility is maintained in a clean and sanitary manner. , There was some food debris (flour, and dry products) near the dry storage area. , , - Please clean this area.
A "sink and surface" sanitizer bottle had a concentration of 0 ppm. , , - Bottle was emptied and then refilled. Refilled bottle was measured at the appropriate concentration.
Salad line cooler did not have a thermometer inside of it. , , - Please ensure that all fridges have appropriate thermometers inside.
The scoop for the flour was stored with the handle inside of the product. , , - Please ensure that all scoops for dry products are stored with the handles outside of the product to prevent contamination from hands onto the product.
Some items in the walk-in cooler were missing labels or were not labeled with the date it was prepared., , - Please ensure all food that is stored is appropriately date labelled.
Some of the spatulas that were hanging were damaged with burnt and chipped edges. , , - Please discard or replace any damaged cooking utensils.