6866 178 Avenue NW
Conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
9 janvier 2026
Two soiled cleaning cloths were left out on the front countertop. Ensure all contaminated cleaning cloths are cleaned and soaked in a sanitizer solution. Corrected onsite. The cloths were placed in a bucket with chlorine sanitizer solution.
- One spatula and one spoon were worn/in poor repair. Please ensure all utensils are in good repair. Corrected onsite. The utensils were discarded., , - A paper cup was stored inside a flour container in the dry storage room. Please use a dedicated scoop with a long handle or keep a scoop in a clean, separate container to prevent contamination. Do not reuse single-use utensils. The cup was removed from the container.
Millwoods Meat Shop se trouve dans le quartier CRYSTALLINA NERA EAST. CRYSTALLINA NERA EAST, Edmonton compte 12 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 6 juillet 2026, 12 (100%) 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 9 fois depuis le 6 juillet 2023, avec 5 conformes, 4 non conformes et 1 fermeture au dossier.
2 infractions
Two soiled cleaning cloths were left out on the front countertop. Ensure all contaminated cleaning cloths are cleaned and soaked in a sanitizer solution. Corrected onsite. The cloths were placed in a bucket with chlorine sanitizer solution.
- One spatula and one spoon were worn/in poor repair. Please ensure all utensils are in good repair. Corrected onsite. The utensils were discarded., , - A paper cup was stored inside a flour container in the dry storage room. Please use a dedicated scoop with a long handle or keep a scoop in a clean, separate container to prevent contamination. Do not reuse single-use utensils. The cup was removed from the container.
2 infractions
Plastic film was observed on the lower shelf of the stainless-steel prep table and on the splashguard beside the handwashing sink in the back which makes the surfaces difficult to clean. , Ensure that the plastic film is removed to render the surface smooth and easy to clean.
The curtain hanging in the entrance to the back kitchen was observed with a buildup of food debris. , Ensure that the indicated curtain is replaced or cleaned.
Aucune infraction
Aucune infraction
4 infractions
A container with bleach/chlorine sanitizer in the front service area is measured at 10 ppm with bleach/chlorine test strips. Ensure that bleach/chlorine is maintained at 100 ppm at all times. The operator prepared a 100 ppm bleach/chlorine sanitizer during the inspection.
An employee was observed to be handling raw chicken and then proceeded to wash gloves at the handwashing sink instead of replacing the gloves. Ensure that proper glove-use procedures are followed.
No chlorine/bleach test strips are observed. , Ensure that chlorine/bleach test strips are acquired to ensure that sanitizer is tested on a daily basis.
Aucune infraction
2 infractions
Back kitchen hand sink had no hot water, only cold water was present. Operator indicated that it will be repaired soon. , , , Ensure all hand sinks are equipped with soap, paper towels, hot and cold running water. Repair plumbing to ensure there is proper drainage.
Some sauce were stored at room temperature, the label on the sauces (ie. BBQ sauce) said to refrigerate after opening. Follow manufacturers instructions to avoid pathogen growth. Operator was asked to relocate the sauces.
7 infractions
A pail of bleach solution was located by the front hand sink. Concentration was at 100ppm, however, the cloth was stored on the counter instead of in the pail. , , When not in use, keep used towels in the sanitizer solution to slow down the growth of pathogens.
Staff was observed to handle raw chicken using a glove, removed the glove and went to finish customers order and touching walk in cooler handle without handwashing. The staff was educated during inspection about cross contamination. , , Failure to correct may result in enforcement actions. Please ensure all hands are washed after handling raw meat.
Food handling/preparation was occurring beside the back hand sink counter again. It is imperative that no food handling/preparation occurs beside the hand sink unless a proper barrier is installed. Discontinue with food handling beside the hand sink. Failure to comply may result in enforcement actions. , ,
Aucune infraction
Propane cooking equipment is observed in the front food prep area with no proper ventilation canopy above. Ensure that no cooking is being conducted in the front service area.
The three steps dishwashing method was discussed with staff and corrected during inspection. , , Inform all staff about the proper 3 steps dishwashing method.
Front hand sink had soap and paper towels, however, there was a slow drain., , Back kitchen hand sink had no hot water, only cold water was present. There was no soap, paper towels were present., , Staff washroom was equipped with soap and paper towels. , , Ensure all hand sinks are equipped with soap, paper towels, hot and cold running water. Repair plumbing to ensure there is proper drainage.
Some food was stored in the washroom again. It is imperative to keep food out of the washroom. Relocate food to another area away from washroom. , , Open jugs of sauce were stored at room temperature, the label on the sauces (ie. BBQ sauce) said to refrigerate after opening. Follow manufacturers instructions to avoid pathogen growth.
Meat cutter blade had some dried meat. , Cutting board had some buildup of meat., There was a used knife stored underneath the cutter. , , Please ensure these items are cleaned and sanitized when not in use to prevent cross contamination and attraction of pests.