5049 22 Avenue SW · WALKER
16 avril 2026
RéussiStaff members were observed not washing their hands before wearing gloves and before returning to food handling after incompatible activities. Education was provided. Handwashing must be performed at appropriate times and as frequently as needed.
Several large boxes of raw fish were observed stored at room temperature and unattended, with temperatures measured between 5–9°C. The operator was instructed to relocate them to the cooler to maintain 4°C or below. Raw fish and meat awaiting preparation must always be brought out in small batches to prevent temperature abuse.
No scoops were provided for several bulk bins used for dispensing dry food. Staff members indicated that gloves are used to dispense spices. Please ensure scoops with handles are provided for all bulk food containers and stored upright to prevent handles from contacting food.
The staff washroom handwashing sink lacked hand soap; the dispenser was refilled by the operator during the inspection. Handwashing sinks must be fully stocked with liquid soap and paper towels at all times.
Walker Lake Meat Shop se trouve dans le quartier WALKER. WALKER, Edmonton compte 49 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 2 juin 2026, 41 (84%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 13 septembre 2024, avec 5 réussites et 1 fermeture au dossier.
Staff members were observed not washing their hands before wearing gloves and before returning to food handling after incompatible activities. Education was provided. Handwashing must be performed at appropriate times and as frequently as needed.
Several large boxes of raw fish were observed stored at room temperature and unattended, with temperatures measured between 5–9°C. The operator was instructed to relocate them to the cooler to maintain 4°C or below. Raw fish and meat awaiting preparation must always be brought out in small batches to prevent temperature abuse.
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 scoops were provided for several bulk bins used for dispensing dry food. Staff members indicated that gloves are used to dispense spices. Please ensure scoops with handles are provided for all bulk food containers and stored upright to prevent handles from contacting food.
The staff washroom handwashing sink lacked hand soap; the dispenser was refilled by the operator during the inspection. Handwashing sinks must be fully stocked with liquid soap and paper towels at all times.
The band saw had an accumulation of debris. Please ensure machine is cleaned and sanitized every 2 hours it is in use. Please clean immediately after use.
1. Unfinished wood shelving noted. Wood has absorbed grease and cannot be cleaned.
Multiple bins of Basa fish were observed thawing at room temperature. Thaw in cooler or under cold running water.
Multiple flies were noted on the 2-comp sink. Improved sanitation is require to avoid fly infestation.
1. Unfinished wood shelving noted. Wood has absorbed grease and cannot be cleaned.