9258 94 Avenue
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
17 avril 2026
At time of inspection:, , 1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event., , The owner / operator of this facility is requested to immediately conduct the following, namely:, , 1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
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.
Original Grocery Food - Kitchen
Ce restaurant a été inspecté 8 fois depuis le 19 avril 2024, avec 6 conformes, 2 non conformes et 1 fermeture au dossier.
1 infraction
At time of inspection:, , 1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event., , The owner / operator of this facility is requested to immediately conduct the following, namely:, , 1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
4 infractions
At time of inspection:, , 1. All hot-held high risk food items were not yet set up and able to be tested to ensure (after cooked to 74c/165F) that they are held hot at 60c/140F or greater., , 2. A functional thermometer was not available to test all hot-held high risk foods., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure all hot holding units are set up and are measured to be at or greater than 60c/140F., , 2. Ensure a functional thermometer is made available to test all hot-held high risk food products.
At time of inspection:, , 1. A temporary hand wash station was not yet set-up., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure a temporary hand wash station is fully set-up and equipped with warm water, liquid hand soap, and disposable hand towels.
At time of inspection:, , 1. Chemical test strips were not available to test the concentration of the sanitizer being used for this food booth., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Obtain chemical test strips in order to test the sanitizer solution being used for this food booth.
At time of inspection:, , 1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event., , The owner / operator of this facility is requested to immediately conduct the following, namely:, , 1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
1 infraction
The bleach food safe sanitizer is missing. , , Ensure prior to any food handling and preparation, the food safe sanitizer is available for use. To mix a bleach sanitizer at a concentration of 200 ppm: mix 1/2 tsp of bleach in 1 L of water., , The food safe sanitizer was mixed during the event.
Aucune infraction
Aucune infraction
Aucune infraction
1 infraction
Chlorine bleach sanitizer available measured at 50 ppm., The staff made a new solution that was measured at 100 ppm., , Ensure chlorine bleach sanitizer is measured at 100ppm.
1 infraction
Chlorine sanitizer was measured at 50ppm, - bleach was available and added to sanitizer bottle to obtain a satisfactory concentration.