9734 100 Avenue
25 février 2026
RéussiThe displayed food handling permit was noted to be expired at the time of the inspection.
The main bar cooler is not in good working order with temperatures between 14-15 degrees Celsius, - High risk food of whipped cream discarded, all other high risk foods are being stored in back cooler, , ENSURE THE COOLER IS IN GOOD OPERATING CONDITION CAPABLE OF MAINTING TEMPERATURES AT 4 DEGREES CELSIUS OR LOWER, , Update: 4th December 2025 cooler was measured at 15 degrees Celsius, owner has plans for replacement. No high-risk food is kept in the cooler.
Ce restaurant a été inspecté 4 fois depuis le 19 septembre 2024, avec 4 réussites et 1 fermeture au dossier.
The displayed food handling permit was noted to be expired at the time of the inspection.
The main bar cooler is not in good working order with temperatures between 14-15 degrees Celsius, - High risk food of whipped cream discarded, all other high risk foods are being stored in back cooler, , ENSURE THE COOLER IS IN GOOD OPERATING CONDITION CAPABLE OF MAINTING TEMPERATURES AT 4 DEGREES CELSIUS OR LOWER, , Update: 4th December 2025 cooler was measured at 15 degrees Celsius, owner has plans for replacement. No high-risk food is kept in the cooler.
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.
The bar dishwasher was not dispensing chlorine sanitizer., , The owner repaired the issue, and the chlorine sanitizer was measured at a concentration of 100 ppm.
The main bar cooler is not in good working order with temperatures between 14-15 degrees Celsius, - High risk food of whipped cream discarded, all other high risk foods are being stored in back cooler, , ENSURE THE COOLER IS IN GOOD OPERATING CONDITION CAPABLE OF MAINTING TEMPERATURES AT 4 DEGREES CELSIUS OR LOWER, , Update: 4th December 2025 cooler was measured at 15 degrees Celsius, owner has plans for replacement. No high-risk food is kept in the cooler.
There is clutter, dirt and debris behind the bar area, , ENSURE FACILITY IS KEPT ORGANIZED AND FREE OF DIRT AND DEBRIS
There are missing floor tiles behind the bar, , ENSURE THE FLOOR IS IN GOOD REPAIR, SMOOTH, NON-POROUS AND EASILY CLEANABLE
The bar sink faucet is loose , , ENSURE THE FAUCET IS SECURE AND IN GOOD REPAIR
The main bar cooler is not in good working order with temperatures between 14-15 degrees Celsius, - High risk food of whipped cream discarded, all other high risk foods are being stored in back cooler, , ENSURE THE COOLER IS IN GOOD OPERATING CONDITION CAPABLE OF MAINTING TEMPERATURES AT 4 DEGREES CELSIUS OR LOWER
There is clutter, dirt and debris behind the bar area, , ENSURE FACILITY IS KEPT ORGANIZED AND FREE OF DIRT AND DEBRIS
The mechanical glasswasher is not dispensing sanitizer: chlorine concentration at 0 ppm, - Dishes to be manually sanitized in sink with chlorine sanitizer solution at 100ppm, , ENSURE DISHWASHER IS PROPERLY WASHING AND SANITIZING DISHES WITH 100 PPM CHLORINE, 200 PPM QUAT, OR 12.5-25PPM IODINE
The glasswasher sanitizer concentration was recorded at being 100 ppm when the unit was not in working order and there was no sanitizer solution available, , Ensure all staff are properly documenting the sanitizer concentration of the glasswasher daily with test strips and not falsifying records
There are missing floor tiles behind the bar, , ENSURE THE FLOOR IS IN GOOD REPAIR, SMOOTH, NON-POROUS AND EASILY CLEANABLE
The bar sink faucet is loose , , ENSURE THE FAUCET IS SECURE AND IN GOOD REPAIR
The main bar cooler is not in good working order with temperatures between 14-15 degrees Celsius, - High risk food of whipped cream discarded, all other high risk foods are being stored in back cooler, , ENSURE THE COOLER IS IN GOOD OPERATING CONDITION CAPABLE OF MAINTING TEMPERATURES AT 4 DEGREES CELSIUS OR LOWER
There is clutter, dirt and debris behind the bar area, , ENSURE FACILITY IS KEPT ORGANIZED AND FREE OF DIRT AND DEBRIS