PO Box 21510
15 août 2025
ConformeAucune infraction trouvée
Ce restaurant a été inspecté 3 fois depuis le 16 août 2024, avec 2 conformes, 1 non conforme et 1 fermeture au dossier.
At time of inspection:, , 1. All refrigeration units were tested and were at or below 4c/40F - SATISFACTORY., , 2. All hot-holding units (both inside the kitchen and outside) were not functional and could not be tested., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Submit photographs to the acting Executive Officer indicating that all hot-holding units are at or above 60c/140F.
At time of inspection:, , 1. The high temperature dishwasher (after five attempts) measured a maximum temperature of 66.0 Degrees Centigrade. The dish level temperature required is 71 Degrees Centigrade or greater., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Make necessary repairs to the high temperature dishwasher to ensure a sanitize temperature of 71c or greater is capable at the dish level. , , 2. If item #1 cannot be achieved, the next option is to run all dishware / utensils through the dishwasher and then immerse them in the compartment sink for 2 minutes in a 100-200 PPM chlorine bleach and water sanitizing solution. After 2 minutes, remove dishware / utensils and airdry.
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.
At time of inspection:, , 1. All hand wash sinks inside this kitchen contained hot and cold potable water, liquid hand soap, and disposable hand towels - SATISFACTORY., , 2. The barbeque exterior to this volunteer kitchen did not contain a hand wash sink close to where food was being handled / cooked., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure a temporary handwash station is set up extremely close to where raw meat / food is being handled / cooked.
At time of inspection:, , 1. A light was not functional in a walk-in freezer., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Make all necessary repairs to the light fixture or have a "buddy system" plan in place in case an employee is locked inside this freezer with no light available. No individual shall enter into this walk-in freezer without another employee present - waiting exterior from inside this appliance., , 2. If using this modular kitchen next year, this light fixture must be repaired and functional prior to next season's event.
At time of inspection:, , 1. Chemical test strips were not available to test the sanitizer buckets / containers or any sanitizing solutions in the compartment sinks., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Obtain chemical test strips and ensure they are used to ensure the correct concentration of sanitizer being used. In the case of using chlorine, ensure a 100-200 PPM chlorine solution is kept in all sanitizer buckets / containers and in any of the compartment sinks (where cookware is being sanitized).
At time of inspection:, , 1. Some doors leading to the inside of this mobile kitchen were left open. This allowed pests to enter., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure the doors (leading to the exterior) are kept closed as much as feasibly possible.