101 - 838 10 Street
Non conforme
10 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
30 juillet 2025
Non conformeStill a spray bottle of cleaner in the bar area that was not labelled as to its contents. Please label.
The oven fridge/three door cooler was at 10C. Monitor to ensure it drops to 4C or less. Move any high risk food to an alternate fridge if not getting cold enough.
The cut basil, etc. sitting on top of the oven fridge was at 15C. Although sitting on top of ice packs, this method is not keeping the food items cold enough. Use alternate method that will keep the items at 4C or less or keep out for only 2 hours at room temperature and then discard (but need to time label). , Could not check at this time to see if the issue was resolved as the product had not yet been put out for the day.
There was prosciutto being left to thaw at room temperature; surface temperature was 15C. Thaw in cooler or under cold running water. Corrected during inspection; prosciutto being portioned and put into cooler.
The water coming out of the handsink tap reaching up to 63C at time, which is a scalding hazard and makes it difficult to properly handwash. Lower the temperature of the water at the handsink; recommend about 45C.
There were no sink and surface/smartpower test strips available for confirming concentration in the spray bottles. Obtain testing strips.
The shelving around the flour mixing area was observed to have exposed raw wood. , , Re-paint or otherwise finish shelving around this area to render surfaces smooth and easily cleanable. , ,
Wood shelf across from sink in the bar area is water-damaged, surface no longer smooth and easily cleanable. Please repair.
There is some missing baseboard tile on wall between dishpit and bar as well as some cracked wall tiles outside the walk-in-cooler. Also a few areas where wall is chipped. Please repair/repaint.
Some of the wooden paddles used to transfer pizzas appeared to have damage that would make them difficult to properly clean. Also, edges of cutting boards secured to top of prep coolers were damaged/chipped., , Repair or replace damaged utensils.
Ce restaurant a été inspecté 3 fois depuis le 9 juillet 2025, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
10 infractions
Still a spray bottle of cleaner in the bar area that was not labelled as to its contents. Please label.
The oven fridge/three door cooler was at 10C. Monitor to ensure it drops to 4C or less. Move any high risk food to an alternate fridge if not getting cold enough.
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.
The cut basil, etc. sitting on top of the oven fridge was at 15C. Although sitting on top of ice packs, this method is not keeping the food items cold enough. Use alternate method that will keep the items at 4C or less or keep out for only 2 hours at room temperature and then discard (but need to time label). , Could not check at this time to see if the issue was resolved as the product had not yet been put out for the day.
There was prosciutto being left to thaw at room temperature; surface temperature was 15C. Thaw in cooler or under cold running water. Corrected during inspection; prosciutto being portioned and put into cooler.
The water coming out of the handsink tap reaching up to 63C at time, which is a scalding hazard and makes it difficult to properly handwash. Lower the temperature of the water at the handsink; recommend about 45C.
There were no sink and surface/smartpower test strips available for confirming concentration in the spray bottles. Obtain testing strips.
The shelving around the flour mixing area was observed to have exposed raw wood. , , Re-paint or otherwise finish shelving around this area to render surfaces smooth and easily cleanable. , ,
Wood shelf across from sink in the bar area is water-damaged, surface no longer smooth and easily cleanable. Please repair.
There is some missing baseboard tile on wall between dishpit and bar as well as some cracked wall tiles outside the walk-in-cooler. Also a few areas where wall is chipped. Please repair/repaint.
Some of the wooden paddles used to transfer pizzas appeared to have damage that would make them difficult to properly clean. Also, edges of cutting boards secured to top of prep coolers were damaged/chipped., , Repair or replace damaged utensils.
8 infractions
Still a spray bottle of cleaner in the bar area that was not labelled as to its contents. Please label.
The pasta line fridge was at 8C. Fridge to be capable of keeping foods at 4C or less., , The white fridge in pizza prep area was at 8C. Fridge to be capable of keeping foods at 4C or less., , The cut basil, etc. sitting on top of the oven fridge was at 15C. Although sitting on top of ice packs, this method is not keeping the food items cold enough. Use alternate method that will keep the items at 4C or less or keep out for only 2 hours at room temperature and then discard (but need to time label).
The water coming out of the handsink tap reaching up to 63C at time, which is a scalding hazard and makes it difficult to properly handwash. Lower the temperature of the water at the handsink; recommend about 45C.
Most of the cleaning was completed, just the edges of walk-in-cooler shelves still need cleaning.
There were no sink and surface/smartpower test strips available for confirming concentration in the spray bottles. Obtain testing strips.
The shelving around the flour mixing area was observed to have exposed raw wood. , , Re-paint or otherwise finish shelving around this area to render surfaces smooth and easily cleanable. , ,
Wood shelf across from sink in the bar area is water-damaged, surface no longer smooth and easily cleanable. Please repair.
Some of the wooden paddles used to transfer pizzas appeared to have damage that would make them difficult to properly clean. Also, edges of cutting boards secured to top of prep coolers were damaged/chipped., , Repair or replace damaged utensils.
17 infractions
Bartender had nailpolish and bracelet/hair tie around wrist. Nailpolish can chip off so will need to be removed or gloves worn. Bracelet to be removed, covered with glove or worn up the arm where no possibility of coming in contact with food/ice.
Staff observed drying hands on cloth tied around the waist after handwashing. Paper towel to be used to dry hands. Discussed with staff. Corrected during inspection., , Staff observed touching brim of hat while preparing foods without washing hands afterwards. , Discussed with staff. Corrected during inspection., , Cloths being worn around waste used to grab hot dishes but were also being used to clean dirty surfaces, dry hands and also may become contaminated by storing them around the waist (in contact with food debris on clothing, aprons). These are to be stored in a clean manner and not used in a manner that will contaminate them and then hands that come in contact with them. Corrected during inspection., , Dishwasher was not washing hands between handling dirty and clean dishes. Corrected during inspection.
No cooling logs are being completed when cooling items like soup. Maintain cooling logs.
Spray bottles of cleaner and sanitizer were not labelled with their contents. Spray bottles of chemical to be properly labelled.
The pasta line fridge was at 13->ice packs added during inspection and it dropped to 9C. Fridge to be capable of keeping foods at 4C or less., , The oven fridge was at 7.6C. Fridge to be capable of keeping foods at 4C or less., , The white fridge in pizza prep area was at 9C. Fridge to be capable of keeping foods at 4C or less., , Some foods (quinoa, salami) were overstacked in the inserts in the prep coolers; were at 13C. To be kept at 4C or less, do not stack above the load limit line of the container., , The cut basil, etc. sitting on top of the oven fridge was at 15C. Although sitting on top of ice packs, this method is not keeping the food items cold enough. Use alternate method that will keep the items at 4C or less or keep out for only 2 hours at room temperature and then discard (but need to time label). , , Garlic in oil being pulled in and out of fridge when needed. Only keep out enough that will be used up within 2 hours (time label it).
The water coming out of the handsink tap reaching up to 63C at time, which is a scalding hazard and makes it difficult to properly handwash. Lower the temperature of the water at the handsink; recommend about 45C.
Shelf by furnace room door used to store food and disposable utensils had jackets hanging from it, a partially eaten pizza on it, as well as other personal items such as cellphones, lip balm, watches, personal drinks. Personal items are to be stored away from food and utensils.
There was no iodine strips or test kit for checking the glasswasher. Obtain testing strips and check on a daily basis. Should record checks., , The dishwasher is not being checked daily to ensure it is dispensing at least 100ppm during the final rinse. Check daily and record., , There were no sink and surface/smartpower test strips available for confirming concentration in the spray bottles. Obtain testing strips.
There were some mouse droppings along wall behind dough mixer. Clean and sanitize this area; recommend trap be placed in this area. Keep doors closed as much as possible to prevent entry.
Windows above kitchen sinks were being kept open. If going to be kept open will need to be equipped with screens to prevent flying insects from entering kitchen. Windows were closed during inspection.
Iodine being dispensed by glasswasher was about 50ppm, to be between 12.5-25ppm.
Wood shelf across from sink in the bar area is water-damaged, surface no longer smooth and easily cleanable. Please repair.
The shelving around the flour mixing area was observed to have exposed raw wood. , , Re-paint or otherwise finish shelving around this area to render surfaces smooth and easily cleanable. , ,
Disposable cups was being used as a scoop. Use proper scoop with a handle and that can be cleaned and sanitized. Corrected during inspection., , Scoop for flour was in flour bin with handle in the flour. Store with handle out of the product or preferably in a clean manner outside of the flour. Corrected during inspection., , Keep pizza boxes up off the floor (in room on 2nd floor). Corrected during inspection.
Tray of dirty glasses was on counter beside the clean glasses from the glasswasher. Maintain separation between dirty and clean items.
Some of the wooden paddles used to transfer pizzas appeared to have damage that would make them difficult to properly clean. Also, edges of cutting boards secured to top of prep coolers were damaged/chipped., , Repair or replace damaged utensils.
More detailed cleaning required in hard to reach areas (i.e. around large mixer, under shelving and around chemicals in the dishwashing area). Edges of walk-in-cooler shelves also need cleaning., , Clean noted areas.