10119 121 Avenue
7 juin 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 6 fois depuis le 27 février 2026, avec 6 réussites et 1 fermeture au dossier.
Cleaning schedule is available, but logs are not kept., , Ensure daily, weekly and monthly cleaning logs are kept., , Update: June 1, 2026, Operator is working on it.
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.
Observed food handlers not changing gloves after a task including wiping hands on the apron and cloth towels. Food handlers were educated and instructed to wash hands. , , Ensure gloves are changed after each task (even when interrupted to do another task) and hands are washed prior to wearing gloves. Hands must be washed frequently or as needed. Owner will have a meeting with staff regarding importance of hand washing., , Ensure cloth towels are not kept on counters/prep table cutting boards for food handlers to clean hands.
Best before dates are not placed on containers that in the prep coolers. , , Ensure all high-risk foods are dated inside the prep coolers.
Dishwasher and glasswasher sanitize testing logs are not kept. , , Ensure daily dishwasher and glasswasher sanitizer testing are kept.
Cleaning schedule is available but logs are not kept., , Ensure daily, weekly and monthly cleaning logs are kept.
Glasswasher: concentration of chlorine in final rinse water was 50 ppm. , , Ensure concentration of chlorine in final rinse water is at 100 ppm.
Hot holding well plumbing has not been installed. , , Ensure hot holding equipment is properly installed and is able to maintain food temperature at 60 Deg C or hotter.