2950 Calgary Trail NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
R&D Chinese BBQ House se trouve dans le quartier CALGARY TRAIL SOUTH. CALGARY TRAIL SOUTH, Edmonton compte 88 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 juin 2026, 83 (94%) 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.
J.V. to Go
CALGARY TRAIL SOUTH
Ce restaurant a été inspecté 7 fois depuis le 7 novembre 2024, avec 3 conformes, 2 non conformes et 2 fermetures au dossier.
Aucune infraction
3 infractions
** - QUAT sanitizer dispenser was not providing QUAT sanitizer at the required concentration. Only 0-10ppm detected. Must be dispensing sanitizer solution at 200 ppm.
** - no unfinished wood permitted in a raw meat kitchen - plywood board that was not sealed was observed. Surfaces in a kitchen must be smooth, cleanable, non-absorbent, and durable.
** - clean the walls and ceilings of the build up of grease.
Aucune infraction
8 infractions
** -no sanitizer solution was available for the many dirty, used, wet cleaning cloths observed mounded on counter tops
** -staff member was eating lunch within the food processing area
** -dirty used gloves were removed from hands and stored on the counter for reuse and were not discarded as required.
** -raw poultry was observed stored at room temperature in the sinks, measured at verified at 14'C, ** -raw pig was hanging at room temperature and was not being processed, was measured and verified at 23-24'C
Aucune infraction
Aucune infraction
Aucune infraction
** -hot holding cabinet had heating elements that the onsite staff did not turn on, cooked meats were varying temperatures that were no where near 60'C or more as is required for hot food storage. Temperatures of various cuts of meat ranged from 43'C, 28.5'C, 36'C, 38'C
** -improper cooling practices noted: many pieces of cooked meat were stored on various surfaces at room temperature, oversized pots of high risk broth/soup were stored on cold stove tops (should be divided into smaller amounts for rapid cooling). Temperatures measured from 21'C, 38'C. PHI required all meats and cooked foods to be reheated to an internal temperature of 71-74'C or discard the high risk food. Staff opted to reheat it.
** -unfinished non-food grade wood was observed - not permitted: remove or refinishing in a manner that is smooth, cleanable, nonabsorbent, durable.
** -dirty meat hooks with meat still on them was stored in stagnant dirty water at room temperature - no sanitizer was detected in the water.