11203 Jasper Avenue NW
Conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
24 juin 2026
1. Used wet cleaning cloths were not being stored in a sanitizer solution. Wet cleaning cloth was observed on a food preparation counter. , , 2. No approved sanitizer solution was prepared for use at the time of inspection. , , The operator prepared 200ppm Quat sanitizer solution during inspection and had cleaning cloths stored in the solution.
Coffee making utensils and equipment were stored too close to the handwashing sink at the kitchen area. The operator was instructed to move the utensils away from the handwashing sink to prevent contamination.
An Chay Restaurant se trouve dans le quartier WÎHKWÊNTÔWIN. WÎHKWÊNTÔWIN, Edmonton compte 226 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 179 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Blue Orchid
WÎHKWÊNTÔWIN
Ce restaurant a été inspecté 5 fois depuis le 19 décembre 2023, avec 4 conformes, 1 non conforme et 1 fermeture au dossier.
2 infractions
1. Used wet cleaning cloths were not being stored in a sanitizer solution. Wet cleaning cloth was observed on a food preparation counter. , , 2. No approved sanitizer solution was prepared for use at the time of inspection. , , The operator prepared 200ppm Quat sanitizer solution during inspection and had cleaning cloths stored in the solution.
Coffee making utensils and equipment were stored too close to the handwashing sink at the kitchen area. The operator was instructed to move the utensils away from the handwashing sink to prevent contamination.
Aucune infraction
1 infraction
1. Two metal strainers were found to be in disrepair. The operator discarded them on site., , 2. The countertop oven had a buildup of residue. The operator was instructed to clean the oven.
Aucune infraction
4 infractions
- Temperatures of coolers, freezer and hot holdings were appropriate except for the raw sliced salad items, such as sliced tomatoes (measured at 7.2 °C), sliced cucumber (measured at 7.6 °C). The mint leaves, stored in cold water container was measured at 4.3 °C., - It was observed that the salad item containers were placed on the ice bar tray. , , Actions taken: The staff was advised to use ice cubes rather than a big ice bar so that the salad containers can be dipped in as much of the ice as will help to maintain the temperature below 4 °C., -Staff was also advised to regularly change the ice cubes after every hour. , - Operator onsite put the ice cubes into the tray and inserted containers of raw salad in it. The container with mint leaves was moved to the cooler., A label was put on the ice tray, mentioning the next time the ice needed to be replaced., -The temperatures were measured again, using a probe thermometer, to be below 4 °C.
- 2 compartment dishwashing sinks and a chemical-based dishwasher were observed., - The sanitizer concentration inside the dishwasher was measured at 0 ppm at dish level., , Action taken: , - The operator was advised to fix the machine as it was not pouring chlorine into the dishwashing machine., - The operator examined the dishwasher and indicated that there was a plugging of chlorine powder in the sanitizer pipe. He fixed this issue., - A new dishwash cycle was run, and the chlorine concentration was again measured; this time, the concentration was 100 ppm chlorine at dish level., , , ,
-Two cutting boards in the food preparation area were found to be deteriorated, had deep cuts, and looked dirty., , Action taken: The operator discarded those cutting boards and replaced them with new ones in the preparation area., ,
-Some portions of the ceilings above the food preparation area were found to be dirty (dirt and dust was accumulated)., , Action required: The operator was advised to clean the ceilings., ,