FCU9 - 6604 137 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Jimmy The Greek se trouve dans le quartier KILDARE. KILDARE, Edmonton compte 33 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 20 (61%) 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.
Donair & Pizza Lover
BELVEDERE
Ce restaurant a été inspecté 7 fois depuis le 20 février 2024, avec 4 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
7 infractions
The soap dispenser at the front hand sink was in disrepair and not dispensing soap. Ensure that soap is available at all hand sinks at all times. Liquid soap was purchased during the inspection.
Observed pieces of calamari stored uncovered in a container in the chest freezer with frost accumulation on the product. The product was not labelled. Ensure that the freezer is cleaned out regularly and that food products are properly rotated., , The calamari pieces were discarded onsite.
Chlorine sanitizer test strips could not be located. Please obtain chlorine test strips to verify chlorine sanitizer concentration. Maintain chlorine sanitizer solutions at 100 ppm during dishwashing.
Thermometer could not be located in the walk-in cooler. Please ensure all coolers are equipped with internal monitoring thermometers.
The following require attention:, , - Loose faucet at the dishwashing sinks, - Missing ceiling tile near walk-in cooler, - Cracked light cover near walk-cooler, - Burnt out light in back kitchen near the fryers, , Please repair or replace as needed. Ensure the facility is maintained in good condition.
The following require attention:, , - Heavy dust and buildup noted in the stand cooler in the back storage room. Please thoroughly clean and sanitize., , - White seasoning containers with unclean surfaces near the sinks. Ensure containers are cleaned and maintained in a sanitary condition., , - Chest freezer in the back storage room. Food debris noted. Please clean and maintain in a sanitary condition.
Observed food splashes and debris on the white door surface in the back kitchen area near the food preparation table. Please clean and maintain in a sanitary condition.
2 infractions
The handwashing sink at the front service area was observed with no soap in the dispenser. Ensure handwashing sinks are maintained with soap to help facilitate effective handwashing. The operator provided soap in the dispenser at the indicated handwashing sink during the inspection.
A buildup of food debris was observed in the back corner beneath the front display counter. Ensure areas which are difficult to access are routinely cleaned. The operator cleaned the indicated area during the inspection.
Aucune infraction
1 infraction
1. A buildup of food debris is observed in the corners of the walk-in cooler., 2. A buildup of food debris is observed beneath the front food service area, namely behind the back legs of the counter. , 3. A buildup of grease and/or grime is observed in the cabinet beneath the front handwashing sink. , 1-3. Ensure that the indicated areas are cleaned and sanitized.
Aucune infraction
1 infraction
Front cooler - buffet style table was at 8C. Operator turned down the setting to drop the temperature during inspection. Operator was asked to have the unit corrected to 4C or less. , , Other cold holding units were at 4C or less, including the storage room units. , Hot holding units were at greater than 60C, , No Donair cone was being cooked at the time on the vertical broiler. It was discussed with operator the cooking steps involved. Operator conducts a secondary cooking step before serving. Cooling of meat includes slicing up the meat on the cone rather than placing it whole into the cooler. Good.