10588 109 Street NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
20 mars 2026
Currently facility is only able to perform Intermediate food handling. , This means, that soups, meats, other foods cannot be cooked, cooled and reserved. , All food to be prepared for consumption with no service of food pre-prepared by the facility. , , Remove menu items that require pre-cooking, or apply for a permit that allows for additional food preparation steps.
Atlas Cafe se trouve dans le quartier QUEEN MARY PARK. QUEEN MARY PARK, Edmonton compte 162 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juillet 2026, 122 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
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.
Mesob Habesha Fusion
QUEEN MARY PARK
Ce restaurant a été inspecté 8 fois depuis le 21 novembre 2023, avec 2 conformes, 6 non conformes et 1 fermeture au dossier.
1 infraction
Currently facility is only able to perform Intermediate food handling. , This means, that soups, meats, other foods cannot be cooked, cooled and reserved. , All food to be prepared for consumption with no service of food pre-prepared by the facility. , , Remove menu items that require pre-cooking, or apply for a permit that allows for additional food preparation steps.
4 infractions
Bleach was being mixed with soap to prepare sanitizer solutions. , , Use unscented, no fabric protection, bleach to prepare chlorine sanitizer solution. Do not add additional products.
The glass refrigerator was being used to cool items, which was raising the temperature of the refrigerator. , , Ensure that items are cooled rapidly, but in a way that will not raise the temperature of the refrigerator. , , Use Methods such as:, • Dividing food into smaller portions or pieces. Large food items take longer to cool., • Using a quick-chill unit, an ice water bath, or stirring with a frozen ice wand., • Storing food in pre-chilled shallow pans and placing them on the upper shelves of the fridge. Cover the pans after the food has cooled.
Test strips were not available for testing sanitizer solution concentrations.
Currently facility is only able to perform Intermediate food handling. , This means, that soups, meats, other foods cannot be cooked, cooled and reserved. , All food to be prepared for consumption with no service of food pre-prepared by the facility. , , Remove menu items that require pre-cooking, or apply for a permit that allows for additional food preparation steps.
Aucune infraction
1 infraction
- The high-temperature dishwasher had not been repaired yet. Operator said due to Christmas time, they were not able to contact the technician. The staff was using the back kitchen compartments for manually wash-rinse and sanitize the dishes., Actions taken/required:, -IMMEDIATE ACTION IS REQUIRED., -Please call the technician immediately and get the servicing. , -Meanwhile, the staff was instructed to use single-use disposable cups and plates for the customers to decrease the dishwashing load since the facility has 2 compartment sinks and using the 3-sink method in 2 sinks i.e., wash in first sink- rinse in second and then decontaminate (wash/scrub and sanitize) the first sink again to do final "sanitize" step. , -For the kitchen cooking and serving equipment and utensils, staff was allowed to use 2 compartment dishwashing method.
1 infraction
The high-temperature dishwasher was not heating up at the time of inspection. Dishwasher must be serviced immediately to ensure it reaches a minimum final rinse temperature of 82C (180F) at the gauge. Dishes and utensils are to be manually washed and sanitized at the two-compartment sink until further notice.
Aucune infraction
2 infractions
The final rinse temperature of the dishwasher is only reaching 63C at dish level- it must reach a minimum of 71C inside the machine at dish level (or 82C/180 F at the gauge/manifold)., Servicing is required immediately to ensure the dishwasher is reaching the required final rinse temperature.
The hot water faucet handle was not working and/or the hot water was turned off at the kitchen hand sink., Servicing required to ensure that hot and cold water is availale at the kitchen hand sink.
1 infraction
The hot water faucet handle was not working and/or the hot water was turned off at the kitchen hand sink., Servicing required to ensure that hot and cold water is availale at the kitchen hand sink.