EdmontonHERITAGE VALLEY TOWN CENTRE
2838 James Mowatt Trail SW
Non conforme
7 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
6 juillet 2026
Sanitizing solution in kitchen area tested at 0ppm. , , Corrective action: Food handlers were directed to discard and replace sanitizing solution while PHI Lee was present.
Improper glove use noted. Food handlers are not discarding used gloves as required. Staff are reusing gloves after changing tasks. , , , Corrective actions: , Staff must discard gloves after they are removed. Staff are to wash their hands before putting new gloves on and after removing gloves. Gloves must be changed whenever changing activities.
Bowls of food were stacked directly on top of open food. Hard covers are required when stacking food to prevent cross-contamination., , Corrective actions: Staff to remove stacked containers, done under PHI supervision.
Hand sink being used for activities other than handwashing. Hand sink was full of dirty water and dirty dishes at time of arrival. , , corrective action: PHI Lee discussed the necessity of having full access to handwashing sinks for food facilities.
Staff's personal beverages and phones were observed in food preparation areas., , Corrective action: Please devise a designated space for personal items to be stored that is not with food and/or food equipemnt.
Pest control records were not readily available for review., , Corrective action:, It is a requirement to keep pest control records. Ensure pest control records are available onsite for review.
A buildup of dirt and grime was observed in food preparation areas. , , Corrective action: Ensure that high touch surfaces are cleaned on a regular basis to prevent buildup of grime and debris. Increase frequency of cleaning in food preparation areas to ensure food contact surfaces remain clean and sanity.
Shree Restaurant Bakery & Sweets se trouve dans le quartier HERITAGE VALLEY TOWN CENTRE. HERITAGE VALLEY TOWN CENTRE, Edmonton compte 40 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 6 juillet 2026, 38 (95%) 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.
Leopold's Tavern
HERITAGE VALLEY TOWN CENTRE
Ce restaurant a été inspecté 7 fois depuis le 25 septembre 2024, avec 3 conformes, 4 non conformes et 1 fermeture au dossier.
7 infractions
Sanitizing solution in kitchen area tested at 0ppm. , , Corrective action: Food handlers were directed to discard and replace sanitizing solution while PHI Lee was present.
Improper glove use noted. Food handlers are not discarding used gloves as required. Staff are reusing gloves after changing tasks. , , , Corrective actions: , Staff must discard gloves after they are removed. Staff are to wash their hands before putting new gloves on and after removing gloves. Gloves must be changed whenever changing activities.
Bowls of food were stacked directly on top of open food. Hard covers are required when stacking food to prevent cross-contamination., , Corrective actions: Staff to remove stacked containers, done under PHI supervision.
Hand sink being used for activities other than handwashing. Hand sink was full of dirty water and dirty dishes at time of arrival. , , corrective action: PHI Lee discussed the necessity of having full access to handwashing sinks for food facilities.
Staff's personal beverages and phones were observed in food preparation areas., , Corrective action: Please devise a designated space for personal items to be stored that is not with food and/or food equipemnt.
Pest control records were not readily available for review., , Corrective action:, It is a requirement to keep pest control records. Ensure pest control records are available onsite for review.
A buildup of dirt and grime was observed in food preparation areas. , , Corrective action: Ensure that high touch surfaces are cleaned on a regular basis to prevent buildup of grime and debris. Increase frequency of cleaning in food preparation areas to ensure food contact surfaces remain clean and sanity.
Aucune infraction
1 infraction
There is a gap in between the 2 front entrance doors., - Requires repair to prevent the possible entry of pests.
6 infractions
Used wiping cloths are being left on the counters. , - A 100 ppm chlorine sanitizer solution is available however staff are not using it., - Proper wiping cloth storage practices and use of sanitizer solutions was reviewed.
1 liter of whipping cream left on the counter was measured at 24C. Food discarded., - High risk foods must be stored at less than 4C or greater than 60C.
A staff members car keys and phone were stored in a container above the cook line cooler which also had a food peeler in it. , - Staff personal belongings removed and the utensil was sent for washing. All staff personal belongings are to be stored completely separate from foods/food equipment and food handling areas.
1 infraction
Once again foods in the countertop hot holding unit were measured at <60C., -High risk foods must be stored at <4C or >60C. Do not place cold foods into this unit, they must first be reheated and then transferred hot.
5 infractions
A used disposable glove was left on top of a container of food in the prep cooler., - Disposable gloves are single use only and must be discarded once removed from the hands.
Samosas in the front hot holding cabinet were measured at 50C., - High risk foods must be held at 4C or colder or at 60C or hotter. Staff were instructed to increase the heat setting on the hot holding cabinet and reheat the food to at minimum 74C before placing back into the cabinet.
Improper manual dishwashing procedures. Soap and chlorine sanitizer are being mixed together to wash dishware and the separate sanitizing step is not occurring., - Proper manual dishwashing procedures are: Wash in soapy water -> Rinse -> Sanitize-> Air Dry
Aucune infraction
There is a gap in between the 2 front entrance doors., - Requires repair to prevent the possible entry of pests.
A section of baseboard under the kitchen handwash sink is loose and has come away from the wall., - Requires repair.
Food particle buildup noted on the floor around the large mix and where the potatoes are stored. Dust accumulation noted on the ceiling around the air vents. The protective film covering the shelf in the dishwash area is frayed and dirty and requires removal., - Cleaning is required.
Utensils are being stored in a container of lukewarm water in between uses in the cooking area., - Proper utensil storage practices reviewed.
Cardboard is being used to line shelves., - Discontinue this practice as the cardboard is not a moisture resistant surface and cannot be properly cleaned.