3112 113 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Boys and Girls Clubs Big Brothers Big Sisters Rundle Club - Kitchen se trouve dans le quartier RUNDLE HEIGHTS. RUNDLE HEIGHTS, Edmonton compte 16 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juin 2026, 13 (81%) 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.
Ce restaurant a été inspecté 6 fois depuis le 16 octobre 2023, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
Bags of raw ground beef were being thawed in a bowl of cold water. Total time was about 1 hour., , Corrective Action:, - Directed staff to refrigerate the ground beef to continue thawing., - Educated staff regarding proper thawing methods moving forward., , Note:, The proper methods of thawing are:, a) Under refrigeration at 4 C (40 F) or less, b) Completely submerged in cold running water, c) By microwaving
Not in Compliance:, There is no maximum temperature recording thermometer available for testing the dishwasher., , Corrective Action:, - Purchase maximum temperature recording thermometer to be able to test dishwasher., - Operator noted that thermometer is on order., , In Compliance:, Chlorine test strips are available
2 infractions
A separate hand washing sink has been installed and the dishwasher was serviced. However, upon testing, the maximum temperature recorded at dish level during a cycle was 68 C (ran three cycles)., , Corrective Action:, - Repair or replace the dishwasher so that the rinse cycle can reach a temperature of at least 71 C at dish level., - Advised operator to switch from reusable utensils to single use disposable utensils (cutlery, dishes, cups, etc.) until the dishwasher is operational., - Advised operator to manually wash/sanitize cooking utensils and equipment in the 2-compartment sink.
Observed:, 1) Chlorine test strips are available, however, they do not have an appropriate range to test/read concentration at 100 ppm., , Corrective Action:, - Purchase new chlorine test strips that test/read concentration at 100 ppm to be able to test chlorine bleach sanitizer solutions., - Operator noted that test strips are on order., , 2) There is no maximum temperature recording thermometer available for testing the dishwasher., , Corrective Action:, - Purchase maximum temperature recording thermometer to be able to test dishwasher., - Operator noted that thermometer is on order.
2 infractions
Observed:, 1) The dishwasher is in disrepair., , Corrective Action:, - Repair or replace the dishwasher., - Advised operator to switch from reusable utensils to single use disposable utensils (cutlery, dishes, cups, etc.) until the dishwasher is operational., - Facility is temporarily manual dishwashing using 2 compartment sink for cooking utensils/equipment., , 2) The facility conducts extensive food handling but does not meet the sink and hand washing basin requirements., , Corrective action:, a) Meet the requirements for sinks and hand washing basins., or, b) Decrease to minimal food handling., , Minimum Requirements:, 1) For extensive/limited food handling of high and low risk foods and use of reusable utensils:, - No dishwasher: 3-compartment sink and separate hand washing basin., - With dishwasher: 2-compartment sink and separate hand washing basin., 2) For minimal food handling/preparation of lower risk foods and use of reusable utensils:, - No dishwasher: 3-compartment sink , - With dishwasher: 1-compartment sink, , Food Handling Definitions:, - Minimal Food handling: No more than 1 level of temperature change, and foods handled with utensils only, no direct hand contact., - Limited Food Handling: Involves cooking, reheating and assembly of food products; and 1 or more of the following criteria:, • up to 2 levels of temperature change (e.g. cold to hot, then kept hot), , • limited menu, • many food products have been pre-prepared off-site, • repetitive assembly of pre-prepared food products, • little direct hand contact, • preparation and handling for single meal service., - Extensive Food Handling means food handling involving 1 or more of the following criteria:, • foods prepared in advance service, • up to 3 or more levels of temperature change (e.g. thawing, cooking, cooling, reheating), • preparation of large quantities of high-risk food (e.g. raw meat), • preparation of large quantities of food for groups (e.g. buffets, events, dinners) , • frequent direct bare hand contact with food.
Aucune infraction
1 infraction
, - Observed an accumulation of food debris on the floor behind the chest freezer and under the high temperature dishwasher. , Please ensure staff remove the food debris to minimize the risk of pest attraction and to preserve a clean and sanitary environment.
Chlorine test strips are available, however, they do not have an appropriate range to test for 100 ppm., , Corrective Action:, - Purchase new chlorine test strips that read 100 ppm to be able to test chlorine bleach sanitizer solutions.