D - 10915 102 Street
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Ce restaurant a été inspecté 4 fois depuis le 26 janvier 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
3 infractions
Sanitizer solution was re-filled and verified to be at required concentration during the inspection., , Ensure sanitizer solution is changed and tested after regular intervals.
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.
- All the skewers (cooked meats) were held below 60 degrees Celsius within danger zone (noted to be at 30℃), - Pork Belly Crispy (5 pieces) were probed to be at 28.4℃ and discarded as were kept in danger zone since morning (more than 2 hrs.) as indicated by staff., - Remaining meat skewers were not discarded as staff indicated were cooked and placed 15 minutes ago., , Ensure all cooked high-risk hot-holding food items like meat products are kept above 60℃.
The exhaust ventilation system cleaning/ service due date was March 2026., , Ensure exhaust ventilation system is cleaned/serviced by a professional.
6 infractions
Temperature monitoring records are not kept., , Ensure all cooling units are equipped with a functional thermometer, temperature is monitored and records are kept for daily monitoring.
Eggs were stored outside cooling unit on the prep table., , The owner/ operator placed the eggs in a cooling unit., , Ensure eggs are stored in a cooling unit at all times.
1. Main entrance door has a gap on the bottom., 2. Records of pest control are not kept., , 1. Ensure the door sweep / weatherstripping of the main entrance door is repaired/replaced., 2. Ensure records for pest control are updated and kept.
Food Safety Training certificate is not available., , Ensure Food Safety Training is completed from an approved training provider and certificate is available onsite.
There is gap or opening in the ceiling above the packages-rack., , Ensure the gap is covered either with a vent or a tile/cardboard.
Cleaning schedule records are not kept., , Ensure cleaning schedule records are kept.
2 infractions
Cooked chicken was kept at room temperature at 21 *C. , Staff indicated that the cooked chicken would be moved to a cooler once it is portioned., , Ensure potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage before serving, are to be cooled from 60 *C (140*F) to 20*C (70*F) or less within two, hours and then from 20*C (70*F) to 4*C (40*F) or less within 4 hours.
The cooked food in the hot holding unit was at 54*C., Staff increased the temperature of the hot holding unit., , , Ensure cooked potentially hazardous foods that have been prepared, cooked, and are to be served hot, shall be held at a temperature of at least 60*C (140*F).