2 - 103B Grove Place
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
13 février 2026
Permit posted onsite expired January 31, 2026. Current permit paid for not posted but cited on the operator's phone., Ensure permit is posted onsite.
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.
Old Grouch's Cozy Café
Ce restaurant a été inspecté 14 fois depuis le 6 octobre 2023, avec 8 conformes, 6 non conformes et 1 fermeture au dossier.
1 infraction
Permit posted onsite expired January 31, 2026. Current permit paid for not posted but cited on the operator's phone., Ensure permit is posted onsite.
Aucune infraction
4 infractions
Observed two brown food bags placed on the floor. Kitchen staff onsite was informed and educated on the importance of keeping foods off the floor. Staff removed all the bags and placed them on unused buckets during the inspection., , , Please remove and ensure packaged foods are stored at least 15 cm above the floor to prevent contamination.
The high temperature mechanical dishwasher was not in good working condition. Utensils can be washed and sanitized manually using 100 ppm chlorine solution in one of the dishwashing sinks pending the time the equipment is fixed as explained to one of the staff during the inspection., , Repair equipment if intended for use in the facility to ensure rinse temperature is adequate and effectively sanitizes the utensil.
Observed lots of cooking oil on the floor underneath the fryers., , Ensure equipment is repaired to prevent fire hazards from occurring if not addressed.
Air vents and surrounding ceiling tiles in the food preparation area appeared dusty., , Clean this area to prevent food contamination during preparation and ensure this area is included in the facility routine sanitation checklist.
1 infraction
Observed a jar of milk with the best before date noted to be June 02, 2025. Inhee mentioned that the milk is for one of the staff and he would be taking it home at the end of the shift. Staff removed the milk jar from the bar area during the inspection., , Ensure food serve to customers are wholesome and fit for human consumption.
Aucune infraction
1 infraction
The high temperature mechanical dishwasher was not in good working condition. Staff mentioned that the equipment filter will be clean., , Ensure equipment is fixed. Utensils can be washed and sanitized manually using 100 ppm chlorine solution in one of the dishwashing sinks.
2 infractions
The high temperature mechanical dishwasher was not in good working condition. Staff mentioned that the equipment filter will be clean., , Ensure equipment is fixed. Utensils can be washed and sanitized manually using 100 ppm chlorine solution in one of the dishwashing sinks.
The food handling permit posted onsite at the time of inspection expired January 2025. , Ensure appropriate valid permit for the operations of the facility is available and posted.
Aucune infraction
1 infraction
The high temperature mechanical dishwasher was not in good working condition and temperature not adequate to sanitize utensils at the time of inspection. , Ensure to repair the dishwasher. utensils can be washed and submerged in 100 ppm chlorine solution in one of the dishwashing sinks., , Dishwasher not yet fix at the time of inspection. Operator mentioned that utensils are washed and sanitized using the 3 steps manual method.
4 infractions
There was no prepared sanitizing solution on site at the time of inspection. When told, one of the staff prepared the sanitizing solution and added soap to the bleach water in a bucket. Soap added to the bleach solution could affect the sanitizing strength, thus making it ineffective. , All Staff present on site were advised on how to prepare bleach solution. Staff were advised to follow the preparation for mixing the solution as posted on the wall by the 2-compartment sink., , New sanitizing solution was prepared and tested to be at 100 ppm chlorine.
Observed two brown food bags placed on the floor., , Please remove and ensure packaged foods are stored at least 15 cm above the floor to prevent contamination.
The high temperature mechanical dishwasher was not in good working condition and temperature not adequate to sanitize utensils at the time of inspection. , Ensure to repair the dishwasher. utensils can be washed and submerged in 100 ppm chlorine solution in one of the dishwashing sinks.
1 infraction
Permit posted on site at the time of inspection had expired. Operator mentioned that she has the permit but forgot to print it out. Operator sent current valid FHP via email a few hours after the inspection. FHP expires Jan 31, 2025.
Aucune infraction
2 infractions
Ventilation hood appeared greasy at the time of inspection. Next professional cleaning is in March 2024 as posted on the equipment. Ensure to send photo of the vent hood after cleaning is completed.
The ceiling vents and surrounding area in the food preparation area appeared dusty. Ceiling area and vent cleaned few hours after the inspection was conducted. Photo of the clean vents and area sent by operator via email., , Include cleaning of this part of the food prep area in the facility cleaning checklist to ensure the space is maintained in a sanitary condition at all times.
1 infraction
Observed disposable food serving containers in transparent bags placed on the floor, thus improperly stored. Food packaging may become contaminated if not properly stored. Staff remove food disposable food containers and place them on the shelves during the inspection., , Guidance on proper storage of utensils was discussed with operator during inspection., Ensure utensils are store in a sanitary condition to prevent contamination of the items to ensure foods are served to customers in a safe condition.
The inside of the microwave by the prep cooler in the kitchen appeared dirty., , *Clean