113 - 304 Old Canmore Road
20 avril 2026
Réussi1) Some food items in the dry storage area, such as large onions, and canned tomatoes, were stored directly on the ground. , , - Please ensure all food items are stored at least 15cm above the ground., , 2) Some food items in the fridge were stored uncovered. , , - Please ensure all food is covered for protect from contamination.
Ce restaurant a été inspecté 6 fois depuis le 25 février 2025, avec 6 réussites et 1 fermeture au dossier.
1) Some food items in the dry storage area, such as large onions, and canned tomatoes, were stored directly on the ground. , , - Please ensure all food items are stored at least 15cm above the ground., , 2) Some food items in the fridge were stored uncovered. , , - Please ensure all food is covered for protect from contamination.
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.
1) Some food items in the dry storage area, such as large onions, and canned tomatoes, were stored directly on the ground. , , - Please ensure all food items are stored at least 15cm above the ground., , 2) Some food items in the fridge were stored uncovered. , , - Please ensure all food is covered for protect from contamination.
*Repeat Violation*, There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
Cooling logs are not being kept for all items that are cooled., , - Please ensure cooling logs are kept verifying food items are being cooled from 60-20C within 2 hours and 20-4C within 4 hours.
Raw food items such as cut meat and eggs were stored above prepared items in the fridge., , - Please re-organize the fridge and ensure that all raw products are stored on the bottom to prevent cross contamination.
Hot water tap at the hand sink was turned broken, Hot water had to be turned on using a dial underneath the sink. , , - Please repair the hot water tap.
1) Some food items in the dry storage area, such as large onions, were stored directly on the ground. , , - Please ensure all food items are stored at least 15cm above the ground., , 2) Some food items in the fridge were stored uncovered. , , - Please ensure all food is covered for protect from contamination.
*Repeat Violation*, No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
*Repeat Violation*, There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
No written pest control records could be located onsite. , , - Please keep written records of all pest control activities taken and keep records onsite.
1) Some additional cleaning is required in the following locations: , , - Underneath and behind equipment on the main cook line, - The dry storage area, - By the back door, , Please clean these areas. , , 2) No written cleaning schedule could be located onsite., , - Please develop a cleaning schedule for the facility.
No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
Wall is damaged at bottom on right side of preparation sink. Please repair.
High risk foods need to be cooled from 60-20C within 2 hours then from 20-4C within 4. Ensure this has been done by using your probe thermometers to check temperatures during cooling and record on a cooling log., Was advised no large volumes of high risk food had been cooked and cooled since last inspection. The next time some is done ensure cooling log is filled in and provide a copy.
No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
Wall is damaged at bottom on right side of preparation sink. Please repair.
Foodhandler was wearing a ring and bracelet. These can inhibit proper handwashing and bracelet could accidentally touch food when handling it. These were removed during inspection.
High risk foods need to be cooled from 60-20C within 2 hours then from 20-4C within 4. Ensure this has been done by using your probe thermometers to check temperatures during cooling and record on a cooling log.
The hot water tap at the handsink is leaking so the hot water valve was being shut off under the sink. Repair hot water tap.
There was some canned beverages being stored partly in ice that is used in drinks. Do not store these in the ice that will be consumed (unless they have been cleaned and sanitized)., , Several items in cooler were not covered. Food items to be covered unless are in the process of cooling.
There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
Wall is damaged at bottom on right side of preparation sink. Please repair.
There are several cracked wooden boards and there is a damaged green cutting board. Please discard these items., , The cloth over the tandoori pad is only being changed once a day; as dough touches this cloth is to be changed at least every 4 hours when in use. Corrected during inspection.
Overall cleanliness is good, there are just a few areas that need more thorough cleaning:, -floor under cooking equipment where there is a bit of oil, -wall to the right of the prep sink, -outside of mixer and floor underneath, -floor in a few corners where some debris, -inside edge of white chest freezer, -dirty carpet matt inside entrance to kitchen; remove and replace with one that is easily cleanable