EdmontonHERITAGE VALLEY TOWN CENTRE
2848 James Mowatt Trail SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
29 juin 2026
Used wiping cloths are being left on the counters and the quat sanitizer solution was measured at 100 ppm. , - Immerse wiping cloths in an approved sanitizer solution after each use. 200 ppm quat sanitizer solutions were prepared.
1. Foods in the main self-serve cold buffet table were measured at 7-9C, need to be held at less than 4C., - The operator will call the refrigeration technician for service and will maintain ice levels in the food containers. Temperature of the foods after ice was added to the water were measured at 4C., , 2. Sauces and cut fruit stored in the large self-serve sauce cooler were measured at 15C., need to be held at less than 4C. The entire cold holding unit was emptied and the cut fruit and high-risk sauces were discarded. The refrigeration technician will be called by the operator for service., , 3. High risk foods (fish balls, beef balls, pork balls) are being left out at room temperature to thaw. Food temperatures were measured between -5C and 5C. The foods were relocated to the cooler. , - Thaw foods in the cooler, in a sink under cold running water or in the microwave if the food is going to be cooked immediately after thawing.
There is a gap at the bottom of the delivery door., - All exterior doors must have tight seals to prevent the possible entry of pests.
Boiling Hot Pot se trouve dans le quartier HERITAGE VALLEY TOWN CENTRE. HERITAGE VALLEY TOWN CENTRE, Edmonton compte 40 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 6 juillet 2026, 38 (95%) 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.
Leopold's Tavern
HERITAGE VALLEY TOWN CENTRE
Ce restaurant a été inspecté 6 fois depuis le 28 novembre 2025, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
3 infractions
Used wiping cloths are being left on the counters and the quat sanitizer solution was measured at 100 ppm. , - Immerse wiping cloths in an approved sanitizer solution after each use. 200 ppm quat sanitizer solutions were prepared.
1. Foods in the main self-serve cold buffet table were measured at 7-9C, need to be held at less than 4C., - The operator will call the refrigeration technician for service and will maintain ice levels in the food containers. Temperature of the foods after ice was added to the water were measured at 4C., , 2. Sauces and cut fruit stored in the large self-serve sauce cooler were measured at 15C., need to be held at less than 4C. The entire cold holding unit was emptied and the cut fruit and high-risk sauces were discarded. The refrigeration technician will be called by the operator for service., , 3. High risk foods (fish balls, beef balls, pork balls) are being left out at room temperature to thaw. Food temperatures were measured between -5C and 5C. The foods were relocated to the cooler. , - Thaw foods in the cooler, in a sink under cold running water or in the microwave if the food is going to be cooked immediately after thawing.
There is a gap at the bottom of the delivery door., - All exterior doors must have tight seals to prevent the possible entry of pests.
1 infraction
There is a gap at the bottom of the delivery door., - All exterior doors must have tight seals to prevent the possible entry of pests.
1 infraction
There is a gap at the bottom of the delivery door., - All exterior doors must have tight seals to prevent the possible entry of pests.
7 infractions
Used wiping cloths are being left on surfaces instead of being immersed in a sanitizer solution after each use. 0 ppm quats sanitizer detected in the sanitizer buckets. Corrected, - Staff prepared 200 ppm Quat sanitizer solutions
Cooked rice and spring rolls in the buffet hot holding unit measured at 45C, need to be hot held at >60C. Foods discarded., - Staff increased the temperature setting on the unit and will monitor to ensure high risk foods are held above 60C.
Some foods in the cold buffet service table measured at 7-10C, need to be held at 4C or colder. The operator adjusted the temperature of the unit and will monitor
Aucune infraction
Aucune infraction
Container of Shrimp balls (measured at -1C) and Beef balls (measured at 7C) for replenishing the buffet table are being left on the counter in the kitchen., - High risk foods must be held at less than 4C or greater than 60C. Store these foods in the cooler until needed., , Cooked tapioca pearls (measured at 32C) are being left at room temperature with no time label available., - Cooked tapioca pearls can be stored out at room temperature for a maximum of 2 hours after which the food must be discarded.
Staff beverages are stored on the shelf above the preparation cooler and preparation counter., - Staff personal belongings are to be stored away from open foods, food equipment and food contact surfaces.
Many boxes of food are stored directly on the walk-in cooler and walk-in freezer floors., - Store these foods up off the floor on pallets/crates.
There is a gap at the bottom of the delivery door., - All exterior doors must have tight seals to prevent the possible entry of pests.