101 - 1106 Bow Valley Trail
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
23 octobre 2025
ConformeCe restaurant a été inspecté 4 fois depuis le 4 mars 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
6 infractions
Some fly traps were hung over-top of prep counters and line cooler. , , - Please move the sticky traps so they are not directly over food preparation counters.
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.
Some spray bottles in the bakery were missing labels. Labels were added onsite., , - Please ensure all chemicals used are properly labelled to indicate their contents.
Milk cooler in the coffee area was warm, internal air temperature around 12C., , - All high-risk products including milks, and creams were removed. Please do not use this cooler to store high-risk products until it can hold temperatures below 4C.
*Repeat Violation*, No min/max waterproof thermometer on-site for checking sanitizing temperature of the dishwashers at dish level., Please obtain a min/max waterproof thermometer.
No pest control records could be located onsite. , , - Please ensure records of all pest control activities taken are maintained and kept onsite.
Overall cleanliness is very good, just the following areas need more thorough/frequent cleaning:, , - Near the large mixer in the bakery, - Shelves of dry storage area
4 infractions
Staff were using their hands to turn off taps after washing hands. Paper towel to be used to prevent re-contaminating hands after washing them.
Cooling logs are not being used when cooling high risk items like soup. Please complete cooling logs when cooking high risk foods to monitor whether cooling is being done quickly enough.
No min/max waterproof thermometer on-site for checking sanitizing temperature of the dishwashers at dish level., Please obtain a min/max waterproof thermometer.
Overall cleanliness is very good, just the following areas need more thorough/frequent cleaning:, -outside surfaces of the mixers in the bakery (particularly around legs of the equipment), -outside surfaces of some of the grey pail food storage containers & a couple of the yellow crates
9 infractions
Cloths used for sanitizing are not being stored in sanitizer between uses. Store in sanitizer.
Staff were using their hands to turn off taps after washing hands. Paper towel to be used to prevent re-contaminating hands after washing them.
Cooling logs are not being used when cooling high risk items like soup. Please complete cooling logs when cooking high risk foods to monitor whether cooling is being done quickly enough.
Soup that had been put into the fridge about an hour and a half ago or longer still had internal temperatures of 43C and 51C. Lids were on the product and it did not appear any measures were taken to cool the soup quickly. Soups were place in an ice bath at time of inspection.
Some food items such as cheese is being overstacked or stored on metal surface in/on the top of the prep cooler; cheese was at 13C. Keep level of the foods below load-limit line in the inserts and do not store on the metal surface. Also ensure the prep cooler lid can be fully shut between orders; at time of inspection there was a bagel cutter sitting in the way or fully shutting the lid but was moved when requested.
Some shell eggs were sitting out at room temperature. To be kept refrigerated. Corrected during inspection.
Not all pieces/parts of the juicer are being sanitized after cleaning. Ensure the parts that have to be cleaned manually are sanitized after cleaning (immerse in sink filled with sanitizer, can use 100ppm bleach/chlorine solution and immerse for 2 minutes or adequate concentration of your sink and surface sanitizer product for 1 minute).
No min/max waterproof thermometer on-site for checking sanitizing temperature of the dishwashers at dish level., Please obtain a min/max waterproof thermometer.
Overall cleanliness is very good, just the following areas need more thorough/frequent cleaning:, -outside surfaces of the mixers in the bakery (particularly around legs of the equipment), -outside surfaces of some of the grey pail food storage containers & a couple of the yellow crates