5107 99 Street NW · CORONET INDUSTRIAL
11 juillet 2025
Réussia. Utensils hanging over the waffle prep table have dust accumulation and require cleaning., b. The waffle maker has grease and food particle buildup in its crevices., , -Equipment and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
-The ceiling above the prep table in the main kitchen has dirt accumulation and requires cleaning.
Albert's Family Restaurant se trouve dans le quartier CORONET INDUSTRIAL. CORONET INDUSTRIAL, Edmonton compte 29 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 2 avril 2026, 16 (55%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 9 août 2024, avec 3 réussites et 1 fermeture au dossier.
a. Utensils hanging over the waffle prep table have dust accumulation and require cleaning., b. The waffle maker has grease and food particle buildup in its crevices., , -Equipment and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
-The ceiling above the prep table in the main kitchen has dirt accumulation and requires cleaning.
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.
PAPASCHASE INDUSTRIAL
-Several used, wet cleaning cloths were left on the service counter and one on the waffle prep table. , -Cleaning cloths must be stored in a sanitizer solution between uses.
-Chicken was thawing in a bowl of standing water and had a surface temperature of 12C., -Proper thawing procedures were reviewed with the supervisor. , -Thawing must occur under refrigeration or under cold running water.
a. A dirty dish was found in the dry storage area., b. Utensils hanging over the waffle prep table have dust accumulation and require cleaning., c. The waffle maker has grease and food particle buildup in its crevices., d. The bulk food scoop stored in the rice bin had no handle., e. The scoop in the flour bin under the waffle prep table was stored directly in the food bin, with the handle in contact with the flour., -Equipment and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
The ceiling above the prep table in the main kitchen has dirt accumulation and requires cleaning.
-Quats being used as a sanitizer for preparation counters/surfaces, measured at 0 ppm., , Action taken:, -Staff was instructed to prepare a fresh Quats solution, which was measured at 200 ppm., -Education was provided to the staff to regularly monitor the strength of the sanitizer.
1.A carton of eggs was stored at room temperature, measured at 16C. , 2. Sliced lettuce was stored at room temperature, measured at 20C. , , Action taken:, -Time and temperature abuse was discussed with the staff., -Staff was instructed to put the eggs under refrigeration. Eggs should be stored at 7C or less. , -Staff was instructed to move the lettuce container inside the cooler.
-Test papers for chlorine were expired. , , Action required:, -Please purchase new test papers.
-In the cleaned utensil section, some of the cutting boards were observed to be heavily used, have damaged surfaces, having deep cracks filled with dirt, , Action required:, -Please discard the damaged cutting boards and replace with new ones. Damaged cutting boards are not easily cleanable and are the major factor for cross-contamination inside the food facility.
1. The ceilings at most parts in the main kitchen had dirt/debris accumulation. , 2. Some of the knives at the knife holder were oily/used, 3. Ventilation hood had oil accumulation., 4. The floor of the main kitchen area required cleaning. , , Action required:, -Please clean the indicated areas.