10065 100 Street NW · DOWNTOWN
2 juin 2026
ConformeAucune infraction trouvée
Fairmont Hotel Macdonald - Harvest Room Kitchen 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 5 fois depuis le 13 août 2024, avec 3 conformes, 2 non conformes et 1 fermeture au dossier.
- Sous vide meat is being prepared with no food safety records., Ensure a food safety plan is developed and submitted for approval. Temperature records should be maintained.
- Steak in the oven was measured at internal temperature of 51C. Hot holding was set to 125C and had been at that temperature for over 3 hours. Steak was discarded during inspection. Chef indicated steak is cooked in the oven at 135C overnight and hot held at 125C before reheating for service., , Ensure food is cooked to the required temperature and hot held at a minimum temperature 60C/140F.
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
The hand sink at the bar had no paper towel., Ensure sink is fully equipped at all times.
- The dishwasher was not at 71C after several cycles, unit is also leaking and is unable to retain steam. , , Ensure dishwasher is repaired and maintained at a minimum temperature of 71C internally.
- The meat slicer is unclean at the base and top area. Ensure meat slicer is cleaned and sanitized.
Build-up of dirt was observed at the spout of the dispensing gun in the bar area. Ensure gun is cleaned and sanitized before use., , Ensure gun is cleaned and sanitized at the end of each day.
High temperature dishwasher was measured internally at 59/60C after several cycles using both the PHI's and facility's probe thermometer. Chef indicated that technician will be contacted immediately., Unit was turned off and recent cleaned dishes were moved to the pot and pan high temperature dishwasher for rewashing. The pot and pan dishwasher will be used until repairs are completed and temperature can be maintained at a minimum of 71C at dish level.
The paper towel dispenser at the bar was empty., , Ensure handsink is fully equipped at all times.
Iodine test strips were not available to test the glasswasher., , Ensure iodine strips are obtained and glasswasher sanitizer is monitored daily.