EdmontonHERITAGE VALLEY TOWN CENTRE
2632 James Mowatt Trail SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Fresh Hot and Healthy 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.
Holy Shakes
HERITAGE VALLEY TOWN CENTRE
Ce restaurant a été inspecté 9 fois depuis le 2 août 2024, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
Operator has switched to using a chlorine sanitizer., - Obtain chlorine sanitizer test papers.
2 infractions
The "ingredient" cooler located in the front service area is operating at 10C. Cut raw vegetables located in the top compartment were relocated to the other cooler (bottom compartment was empty) until this unit can maintain temperature of 4C or colder.
Operator has switched to using a chlorine sanitizer., - Obtain chlorine sanitizer test papers.
1 infraction
Operator has switched to using a chlorine sanitizer., - Obtain chlorine sanitizer test papers.
1 infraction
Operator has switched to using a chlorine sanitizer., - Obtain chlorine sanitizer test papers.
5 infractions
0 ppm sanitizer detected in the solution that wiping cloths are stored in in between uses. Corrected, - A 200 ppm Quat sanitizer solution was prepared.
The prep cooler is operating at 18C, food temperatures measured at 15-18C. High risk foods discarded and low risk foods transferred to the other cooler., - High risk foods must be kept at less than 4C or greater than 60C.
The cold-water faucet at the front area handwash sink is not working. No cold water is available., - Requires repair.
1 infraction
August 16, 2024:, Cooler door repairs still required., , August 14, 2024:, 1. The door to the front area prep cooler is broken. falls off when opened., - Requires repair., 2. Large formations of ice noted on the 2 door freezer shelves. Fan unit is dripping., - Requires repair.
3 infractions
Foods in the steam table are measured at 47C, needs to be hot held at 60C or higher., - Staff informed that the steam table had been turned on for approximately 35 minutes. Foods were removed from this unit and will be stored in the cooler and reheated as needed. The steam table is not to be used until it can maintain a temperature of 60C or higher.
Items are stored in front of the back kitchen handwash sink., - Keep the area in front of this sink empty to ensure easy access.
1. The door to the front area prep cooler is broken. falls off when opened., - Requires repair., 2. Large formations of ice noted on the 2 door freezer shelves. Fan unit is dripping., - Requires repair.
5 infractions
High risk perishable foods are not being reheated to the minimum required temperature of 74C or higher. Corrected, - Review reheating practices and minimum required temperature will all staff.
Items are stored in front of the back kitchen handwash sink., - Keep the area in front of this sink empty to ensure easy access.
Staff hair clip, pain medication and glasses stored on top of container of soup base. Corrected, - All staff personal belongings are to be stored away from foods.
Quat sanitizer test papers onsite have expired., - Obtain new Quat sanitizer test papers.
Dispensers for the cooked rice and quinoa are being stored in containers of plain water. Corrected, - Proper utensil storage practices reviewed. Store utensils in an ice-water bath, sanitizer solution or in an empty container and send for frequent washing.
Improper storage of customer single use disposable utensils., - Store the food contact end of the utensils all going in one direction. Corrected
1. The door to the front area prep cooler is broken. falls off when opened., - Requires repair., 2. Large formations of ice noted on the 2 door freezer shelves. Fan unit is dripping., - Requires repair.