103 - 10420 116 Avenue
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
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.
TN Nails & Spa Royal Oaks - Bar
Ce restaurant a été inspecté 10 fois depuis le 18 juillet 2023, avec 3 conformes, 6 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
Additional food training is required by the staff as they lack the knowledge of food safety requirements. The staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the manager has taken the food safety training. , , Update: September 11, 2025, Food handler has started the online food safety refresher course.
3 infractions
3 compartment sinks: sink drain plug is not available. , , Ensure sink drain plug is available for proper manual dishwashing.
Chlorine test papers are not available to verify sanitizer concentration., , Obtain chlorine test papers.
Additional food training is required by the staff as they lack the knowledge of food safety requirements. The staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the manager has taken the food safety training.
16 infractions
Frozen beef bile with no label was being sold to the public. Operator was instructed to remove them for sale until its source is determined., , Ensure beef bile is not sold to the public until further notice.
Cleaning cloths are not stored in a sanitizer solution. , , Ensure cleaning cloths are stored in a sanitizing solution in a bucket. Bucket must be labeled sanitizer as well.
Temperature logs are kept for refrigeration units in the store and kitchen but not for freezers in the basement., , Ensure temperature logs are kept for all refrigeration units.
4 infractions
The temperature log is not up-to-date. , Develop a temperature log for coolers and freezers., , Ensure temperature log is up to date.
The cleaning log required for various pieces of equipment - sausage stuffer, tenderizer, meat slicer, mixer grinder.
Additional food training is required by the staff as they lack the knowledge of food safety requirements. The staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the manager has taken the food safety training.
4 infractions
The temperature log is not up-to-date. , Develop a temperature log for coolers and freezers., , Ensure temperature log is up to date.
The cleaning log required for various pieces of equipment - sausage stuffer, tenderizer, meat slicer, mixer grinder.
Additional food training is required by the staff as they lack the knowledge of food safety requirements. The staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the manager has taken the food safety training.
2 infractions
The temperature log is not up-to-date. , Develop a temperature log for coolers and freezers., , Ensure temperature log is up to date.
The cleaning log required for various pieces of equipment - sausage stuffer, tenderizer, meat slicer, mixer grinder.
5 infractions
No sanitizing solution availble to sanitize the equipment. , Heavy and bigger equipment have food debris. , Test strips for chlorine available., , Ensure to get sanitizing solution to sanitize the equipment (Chlorine) same day. , Ensure all interior food contact surfaces throughout the fixed parts are being effectively cleaned.
The temperature log is not up-to-date. , Develop a temperature log for coolers and freezers., , Ensure temperature log is up to date.
The cleaning log required for various pieces of equipment - sausage stuffer, tenderizer, meat slicer, mixer grinder.
Aucune infraction
Aucune infraction
Shopping bags are used to store frzen pigs head and oxtail., , Ensure only food grade plastic or containers are used to store food.
Chemical spray bottles are not labeled. , , Ensure all chemical bottles are labeled.
Freezers stored in the basement are not equipped with thermometers to monitor temperature. , , Ensure all refrigeration units are equipped with a thermometer.
Paper towel dispensers were empty in the staff washroom and kitchen hand washing sink. , , Ensure single use paper towels are adequately supplied at all hand washing sinks.
Unpackaged frozen meats are stored inside the freezer. , , Ensure all frozen meats are stored in food grade bags or containers.
Chlorine test papers are not available to verify sanitizer concentration., , Obtain chlorine test papers.
Meat sawdust are sold as pet food. Bags are not labeled. , , Ensure all pet food bags are labeled appropriately. It must contain business name and state for pet food only. Not for human consumption.
Food handlers are using electrical skillet to cook personal food in the kitchen. , , Ensure kitchen is not used for cooking food as facility is violating food handling permit condition. Remove all cooking equipment.
Additional food training is required by the staff as they lack the knowledge of food safety requirements. The staff wasn't able to demonstrate the steps of thawing and cooling., , Ensure the manager has taken the food safety training.
Light fixture inside the staff washroom and outside hallway: light bulbs burnt out. , , Ensure new light bulbs are installed.
Ceiling tiles are missing in the staff washroom and basement room used for food storage. , , Ensure ceiling tiles are installed.
The following equipment(s) & areas are dirty:, - meat bandsaw, - cutting board, - knives, - meat slicer, - prep tables, - walk in cooler floor/walls, -chest freezers, - microwave, - floors of the kitchen, - mop sink, - ceiling vents, , Ensure the entire kitchen is thoroughly cleaned and maintained.
Blood splashes and debris were found over the walls, doors and on other utensils., Cardboard boxes were found on the floor which had blood and debris., , Ensure all surfaces are cleaned and sanitized., Discard all the cardboard boxes as they can absorb moisture and are not cleanable. If used please discard the boxes after portioning or cutting the meat. , , September 8, 2025, Same violation was observed again. , , Ensure all the blood-stained cardboard used as floor mats are removed from the kitchen floor and walk-in-cooler. All the blood and splatter on the walls & floors are cleaned.
Blood splashes and debris were found over the walls, doors and on other utensils., Cardboard boxes were found on the floor which had blood and debris., , Ensure all surfaces are cleaned and sanitized., Discard all the cardboard boxes as they can absorb moisture and are not cleanable. If used please discard the boxes after portioning or cutting the meat. ,
Blood splashes and debris were found over the walls, doors and on other utensils., Cardboard boxes were found on the floor which had blood and debris., , Ensure all surfaces are cleaned and sanitized., Discard all the cardboard boxes as they can absorb moisture and are not cleanable. If used please discard the boxes after portioning or cutting the meat. ,
No paper towel is available at the 3-compartment sink/ hand sink., , Ensure the hand sink is equipped with soap, paper towels and hot and cold water.
Blood splashes and debris were found over the walls, doors and on other utensils., Cardboard boxes are found which are used for utensils that have blood and debris., , Ensure all surfaces are cleaned and sanitized., Throw all the cardboard boxes as they can absorb moisture and are not cleanable.,