101 - 712 Bow Valley Trail
Conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 août 2025
ConformeTaps were not shut off with paper towel after handwashing. Corrected during inspection.
Top portion of the chopped green peppers (in the top of the prep cooler) was at 12C. Keep lids on to keep at 4C or below when not busy. Corrected during inspection. Other items like the chopped tomatoes and onions that were less than half-full in the inserts were at the proper temperature.
Ce restaurant a été inspecté 5 fois depuis le 10 juillet 2023, avec 3 conformes, 1 non conforme et 1 fermeture au dossier.
2 infractions
Taps were not shut off with paper towel after handwashing. Corrected during inspection.
Top portion of the chopped green peppers (in the top of the prep cooler) was at 12C. Keep lids on to keep at 4C or below when not busy. Corrected during inspection. Other items like the chopped tomatoes and onions that were less than half-full in the inserts were at the proper temperature.
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.
Aucune infraction
3 infractions
Taps were being shut off with hands after handwashing. Taps to be shut off with paper towel to avoid re-contaminating hands after washing them (even if gloves are going to be put on as if hands are clean can contaminate gloves when putting them on)., Corrected during inspection.
Temperature of donair meat was not being checked with a thermometer. Check temperature of the meat after the secondary cooking step to ensure it is reaching at least 74C/165F., Please also ensure the temperature of the other meat items are also checked to ensure fully cooked (e.g. chicken skewers).
Several items (bottles of beverages, etc.) being stored on the floor. Please store up off the floor., Shelving was being installed during the inspection in order to store these items.
Aucune infraction
4 infractions
The wrap-around cooler was only at 15C. To be <4C., There was no probe thermometer present. Obtain a probe thermometer.
There were some unsecured lights over the front counter and some ceiling tiles not in place. , Secure lights and put ceiling tiles back in place., , Shelving for walk-in-cooler was also not put together yet. Put together the shelving and move into the walk-in-cooler.
There was still construction material/tools in kitchen areas and some dust/debris from construction.
No garbage cans for kitchen yet. Obtain adequate garbage cans for use in the kitchen.