2848 James Mowatt Trail SW · HERITAGE VALLEY TOWN CENTRE
30 janvier 2026
RéussiThere 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 14 avril 2026, 37 (93%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 28 novembre 2025, avec 5 réussites et 1 fermeture au dossier.
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.
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.
HERITAGE VALLEY TOWN CENTRE
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.
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
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.