10623 124 Street NW
Conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
20 août 2026
Conforme1. The concentration of chlorine sanitizing solution in a bucket and spray bottle was too strong. The solutions bleached out test strips. 100ppm chlorine solution was prepared by the operator during inspection. , , 2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on food preparation surfaces in the kitchen. The operator removed the cloths during inspection and was instructed to ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
Improper cooling procedure was observed during inspection. A pot of cooked meat soup was left to cool at room temperature. The soup temperature was measured to be at 46 degrees C. The staff were educated on proper cooling procedure during inspection. The soup was reduced into smaller portions and placed inside an ice bath for faster cooling., , Note that cooked high risk food items must be cooled from 60 degrees C to 20 degrees C or less within 2 hours and then cooled from 20 degrees C to 4 degrees C or less within 4 hours.
Numchok Wilai se trouve dans le quartier WESTMOUNT. WESTMOUNT, Edmonton compte 131 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 août 2026, 104 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 26 mars 2024, avec 4 conformes, 1 non conforme et 1 fermeture au dossier.
2 infractions
1. The concentration of chlorine sanitizing solution in a bucket and spray bottle was too strong. The solutions bleached out test strips. 100ppm chlorine solution was prepared by the operator during inspection. , , 2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on food preparation surfaces in the kitchen. The operator removed the cloths during inspection and was instructed to ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
Improper cooling procedure was observed during inspection. A pot of cooked meat soup was left to cool at room temperature. The soup temperature was measured to be at 46 degrees C. The staff were educated on proper cooling procedure during inspection. The soup was reduced into smaller portions and placed inside an ice bath for faster cooling., , Note that cooked high risk food items must be cooled from 60 degrees C to 20 degrees C or less within 2 hours and then cooled from 20 degrees C to 4 degrees C or less within 4 hours.
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.
Delavoye Chocolate Maker
WESTMOUNT
1 infraction
Observed personal items such as a purse, medication and calcium supplement on prep table along cookline.
Aucune infraction
Aucune infraction
1 infraction
Mechanical dishwasher was equipped with detergent, rinse and bleach. However, there was 0ppm at the dish level. Please repair unit to ensure 100ppm is detected at the dish level. , , Two compartment sink was located across the kitchen and there was regular bleach available. Discussed manual sanitizing with operator.