9605 66 Avenue NW · HAZELDEAN
16 janvier 2026
RéussiAucune infraction trouvée
Time Out Pub se trouve dans le quartier HAZELDEAN. HAZELDEAN, Edmonton compte 17 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 avril 2026, 13 (76%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 7 fois depuis le 16 décembre 2024, avec 7 réussites et 1 fermeture au dossier.
No - there was no chlorine sanitizer in the container at the main kitchen dishwasher, and once replaced with a full container, there was a further issue with lack of chlorine sanitizer being pumped into the dishwasher during the sanitizing cycles (as the plastic line for chlorine to be pumped into the commercial dishwasher may have been clogged due to 'air gaps' and/or salt-crystal creation due to empty container being used). , , The operator was provided with an interim measure of manual sanitizing, with commercial dishwasher to be used 'twice' for the washing and rinsing cycles, and then the dishware placed into one sink of the set of large 2-compartment sinks for sanitizing of one minute plus (with warm water and chlorine concentration to be at 100 ppm, with test strips provided). Afterward, dishware is to be stored on racks/shelving to air dry., , A technician had been contacted for inspection and maintenance of the main kitchen dishwasher (as well as the unused bar glass-washer), and was to be on-site within 24 hours or less.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
No - more regular and thorough washing of floors was necessary in the dishwashing and storage area, with observed accumulation of food spillage and dust/dirt alongside the baseboard sections and around the above-ground grease interceptor.
No - the current Food Handling Permit (expiry date of September 30, 2026) was not being continually posted in a conspicuous location on public display. The expired 2025 version was being posted instead. The operator was advised to post the current versions of the city business license and Food Handling Permit, adjacent to each other, at the front bar area visible to the public.
No - there was a section of shelving in the dishwashing area that was worn and in disrepair (and no longer smooth, washable, and non-absorbent). The operator was advised to repair or replace this wall shelving section and ensure all shelving and racks in the food premises are maintained in good repair so as to be smooth and washable.
No - the food prep refrigeration unit in main kitchen (for pizza making, etc.) was at ambient air temperature of range of 10 to 14 degrees Celsius, with condensation formed on unit and possible issue with refrigerant, compressor motor, and/or filter. A licensed technician is to examine this refrigeration unit and repair or replace the unit (as cold-holding refrigeration must be maintained at 4 degrees Celsius, or lower). The operator and staff were advised to move all food products into the walk-in cooler within 15 minutes (and to keep this food prep refrigeration unit empty until repaired or replaced)., , Also, the two adjacent hot-holding units were in use, with stored gravy and tomato sauce measured at range of 40 to 45 degrees Celsius, with temperature setting then switched higher at time of inspection (note: all hot-holding foods must be maintained at 60 degrees Celsius, or higher, and are not to be re-heated inside a hot-holding unit).
No - additional washing of floor sections is necessary under sinks and dishwasher and around above-ground grease interceptor in main kitchen dishwashing area (as there was accumulation of food spillage, dirt, dust, etc.).
No - the counter-top section of the main kitchen hand-wash sink is to be repaired or re-surfaced, due to significant moisture damage (note that the under-shelf cupboard was repaired)., , Yes - the ventilation exhaust canopy was professionally cleaned last week (with cleaning company sticker posted, and continued bi-annual schedule).
No - monthly pest control service reports or invoices were not available for review (with paper copies or digital files to be kept on-site available for review, for a period of one year). , , Also, there was evidence of previous rodent (mouse) entry into the food premises main kitchen (under hand-wash sink) and dishwashing area (under commercial dishwasher) - as there were old discoloured rodent droppings (30+) in these areas., , Operator is to ensure the damaged wall sections at these main kitchen areas are well repaired and tightly sealed to prevent rodent entry and harbourage areas inside the walls (i.e. with use of chicken wire, steel wool, injection foam, solid wood materials, etc., as necessary).
No - there was no indication of who the certified food-handler was at this food premises (with copy of the food safety certificate required to be available for review). At time of inspection, there were four staff on-site.
No - the ventilation exhaust canopy was significantly soiled with grease/oil accumulation, with professional cleaning required (and which has been scheduled for this week). , , Also, the counter top of the main kitchen hand-wash sink and the under-shelf cupboard was worn and in disrepair, with repair work and painting or re-surfacing necessary to ensure a smooth, washable, and durable surface.