514 - 6655 178 Street NW
Conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 octobre 2025
ConformeObserved a couple of wet cleaning cloths in back kitchen prep tables. Please return wet cleaning cloths (bleach bucket) when not in use.
Back kitchen by dish area - observed raw pork in a pail of water (no temperature control). At time of inspection, pail returned back to walk in cooler.
Rishun Happy Diner se trouve dans le quartier CALLINGWOOD SOUTH. CALLINGWOOD SOUTH, Edmonton compte 41 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 4 juin 2026, 37 (90%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (2%) fermé.
Ce restaurant a été inspecté 4 fois depuis le 7 janvier 2025, avec 2 conformes, 2 non conformes et 1 fermeture au dossier.
2 infractions
Observed a couple of wet cleaning cloths in back kitchen prep tables. Please return wet cleaning cloths (bleach bucket) when not in use.
Back kitchen by dish area - observed raw pork in a pail of water (no temperature control). At time of inspection, pail returned back to walk in cooler.
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.
Country Club Daycare - Kitchen
CALLINGWOOD SOUTH
7 infractions
Multiple visibly soiled cleaning clothes were observed throughout the facility. , , Please ensure that all cleaning cloths are stored in sanitizer solution when not in use.
1. Multiple buckets of food stored in cold storage were not covered to protect them from potential cross contamination., , Pleas ensure that all stored foods are covered at all times. , , 2. Sauces and dry stored foods show visual evidence of cross contamination. , , Please clean these storage bins and take measures to ensure future cross contamination will not occur. , , 3. Several food containers stacked on top of cut vegetables and cooked meets were observed throughout the facility. The underside of all food containers is considered dirty and should not be touching cut or prepared foods. Cold-holding stacked food at the prep table were also found above at 9.4C, stacking foods at the prep table cannot ensure that the foods remain at 4C or below. , , Please ensure that stacking food containers is no longer practiced in this facility. , , 4. A bag of onions was found touching the visibly soiled floor in the storage area. , , Please ensure that all foods are stored at minimum 6inches above the ground at all times.
1. A bucket of cooked chicken found at 14.6C, several large bins of cooked Fried chicken found at 19.4C outside of cold storage. The operators quickly moved these into the cooler when the PHIs entered the facility. , , Please ensure that cooked meat is kept at or below 4C at all times. , , 2. Raw ground beef, raw meat steaks and raw fish found thawing at a room temperature. The operators quickly moved these into the cooler when the PHIs entered the facility., , Please ensure that proper thawing procedures are observed throughout the facility. , , 3. Cooked rice was observed at 24.3C stored in the prep table metal inserts. The operators quickly moved these into the cooler when the PHIs entered the facility., , Please ensure that cooling cooked foods are put into the cooler as soon as possible. , , 4. Multiple buckets of cut vegetables were found at 18.5C outside of cold storage, bean sprouts were found at 14.7C outside of cold holding and without an ice-water bath. The operators moved these to cold holding. , , Please ensure that sprouts and cut vegetables are stored at or below 4C.
During the inspection the dishwasher was found to not have any sanitizer at the plate level. The dishwasher chemical company was called, and a dishwasher technician quickly came to the facility., The technician told the PHIT that the most likely cause was the anchoring tube was too short, the issue was quickly fixed and the technician and the PHIT confirmed that chlorine was present at the plate level. , , Please ensure that the dishwasher is being regularly tested with the chlorine test strips to ensure that there's sanitizer at the plate level.
During the inspection it was discovered that the chlorine chemical testing strips had expired in 2022. Additional chemical testing strips were provided on-site. , , Please ensure that all chemical testing strips are in good working order at all times.
1. Plastic lids on bulk food storage containers were found to be broken and have holes. This poses a physical hazard from extra plastic breaking off and the holes in the bucket lid do not assure proper protection from contamination. , , Please ensure that all equipment is maintained in good repair at all times. , , 2. Multiple visibly soiled scoop handles found to be touching the bulk foods during storage. Some handleless scoops found in bulk food storage. , , Please ensure that no handleless scoops are left in the bulk food storage and that no scoop handles are touching the food at any time.
Additional cleaning needed in these areas: , -The underside of the prep cooler hoods, -High touch surfaces: Light switches, handles , -The grill ventilation hood, -The oven , -The hand sink area, -The ice machine, -The knife storage area on the side of the wooden chopping block., -The lids and the interior of food storage buckets/bulk dry goods storage buckets. , -The walls and floors of the storage area and kitchen area, under equipment and in hard-to-reach places., , Please ensure that these areas are maintained in a clean and sanitary manner.
1 infraction
- Potential improper thawing and or no temperature control (back prep area next to dishpit): pail of pooling water with raw shrimp, a bowl of 3 whole chicken (marinating as indicated by operator), large blue bin full of raw pork, a couple bags of pork or chicken under the cutting board (directly on the floor). Operator explained was going to prep them. PHI instructed operator to keep them in the cooler and take them out to prep when needed.
5 infractions
A couple of wet cleaning cloths noted on prep table along cookline. Please keep in the sanitizer (bleach) bucket when not in use.
Observed large bag of carrots and onions stored directly on the floor at the back of the kitchen., , Walk in cooler observed tubs of chopped vegetables stack on top of each other with no protective barrier between.
Small bowl of packaged frozen fish on counter in back kitchen potentially left out to thaw.
Additional cleaning for following items, - 3 small strainer hung by the cookline handsink, - household size mixer (some food debris noted on the blade)., - Frigidaire refrigeration in back -> more cleaning inside the unit.
Additional cleaning for floor underneath large cooking equipment along cookline.