9910 109 Street NW · DOWNTOWN
17 décembre 2025
Non conformeScoops used to handle bulk foods were observed stored directly in contact with the food inside containers. Store scoops in a sanitary manner that prevents food contamination.
Deli cups were used as makeshift scoops to handle bulk foods. Ensure that appropriate , scoops with handles are provided and used to prevent food contamination.
General organization and cleaning is needed in the kitchen and basement area., - Shelving above the prep area, - Lower shelf of the prep area, - Fan of the walk-in coolers in the kitchen and basement , - Walls opposite the fan in the walk-in cooler
The Common se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 585 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 461 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 18 février 2025, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
Scoops used to handle bulk foods were observed stored directly in contact with the food inside containers. Store scoops in a sanitary manner that prevents food contamination.
Deli cups were used as makeshift scoops to handle bulk foods. Ensure that appropriate , scoops with handles are provided and used to prevent food contamination.
General organization and cleaning is needed in the kitchen and basement area., - Shelving above the prep area, - Lower shelf of the prep area, - Fan of the walk-in coolers in the kitchen and basement , - Walls opposite the fan in the walk-in cooler
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.
DOWNTOWN
Food safety training certificate was not observed, there were six staff members on site., Ensure someone with a food safety certificate available to view is onsite.
The paint on the white shelves of the walk-in cooler are chipping off. Ensure surfaces are smooth, easy to clean and non-absorbent.
General organization and cleaning is needed in the kitchen and basement area., - Top of the ventilation hood in the kitchen., - Shelving above the prep area, - Lower shelf of the prep area, - Meat slicer, - Fan of the walk-in cooler, - Walls opposite the fan in the walk in cooler
- Cleaning towels were on the counters., - Sanitizer solutions in the bucket with utensils, bottles in the kitchen at bar and at the dispensing station tested was tested 0ppm of quat., - Bleach solution at 100ppm(1 cap to 1 litre of water) was prepared as sanitizer during inspection., , Ensure quat sanitizer at 200ppm or bleach solution at 100ppm is available for sanitizing.
Sauces in the opened top area of the prep cooler was measured at an internal temperature of 52F using the facility's probe. Staff was told to move the sauces inside the lower part of the prep cooler or store on ice. Do not use the top part until temperature can be confirmed below 4C.
The low temperature dishwasher in the kitchen was measured at 0ppm of chlorine at the end of cycle, even after the sanitizer bucket was replaced and priming completed on several cycles., The manager on site indicated that the technician has been contacted during inspection., , Ensure the sanitizing step is completed in the sink by immersing washed and rinsed dishes in 100ppm of bleach solution for at least 2 minutes, until dishwasher is adequate.
There was no paper towel at the handwashing sink on the cook line. Paper towel were replaced during inspection., , Ensure hand sinks are fully equipped at all times.
Food safety training certificate was not observed, there were six staff members on site., Ensure someone with a food safety certificate available to view is onsite.
The paint on the white shelves of the walk-in cooler are chipping off. Ensure surfaces are smooth, easy to clean and non-absorbent.
General organization and cleaning is needed in the kitchen and basement area., - Top of the ventilation hood in the kitchen., - Shelving above the prep area, - Lower shelf of the prep area, - Meat slicer, - Fan of the walk-in cooler, - Walls opposite the fan in the walk in cooler