10810 107A Avenue
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
12 septembre 2025
ConformeCe restaurant a été inspecté 6 fois depuis le 14 septembre 2023, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
: September 10, 2025, Traps have been setup but AHS checklist has not been completed. Ensure checklist is completed every month.
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.
The side wall of the counter that is adjacent to the commercial dishwasher is water damaged., , Ensure the side wall of the counter is repaired., , Update: September 10, 2025, Damaged side wall will be repaired this week.
8 infractions
Daily temperature logs are not kept for refrigeration units. , , Ensure daily temperature logs are kept for all refrigeration units.
A digital probe thermometer is not available to verify safe food temperatures (e.g. reheating sausages, checking hot food temperature inside the hot holding unit etc.)., , Obtain a digital probe thermometer.
Hot food temperature at the breakfast buffet ranged from 51 - 55 Deg C. Hot holding unit temperature was adjusted during inspection., , Ensure food temperature inside the hot holding unit is 60 Deg C or hotter.
Staff washroom: single use paper towel dispenser is not in good repair., , Ensure paper towel dispenser is either repaired or replaced.
Buffet hand washing sink: liquid soap is not provided. , , Ensure all hand washing sinks are provided with liquid soap and single use paper towels in a suitable dispenser.
Housekeeping staff members and sometimes guest are storing personal food items inside the commercial kitchen fridge. , , Ensure kitchen access is restricted to food handlers only and other staff members or guest should not be storing personal food items inside the kitchen fridge. Provide a fridge for staff food storage only. Guests should use room fridge to store their food.
Pest control monitoring program has not been implemented for kitchen and monthly records are not kept., , Implement pest control monitoring program (set up mouse traps etc.) and complete AHS pest control checklist once a month. Third party services can also be used.
The side wall of the counter that is adjacent to the commercial dishwasher is water damaged., , Ensure the side wall of the counter is repaired.
Aucune infraction
2 infractions
No chlorine sanitizing test strip was found., Staff indicated it was ordered., , Ensure to obtain a chlorine test strip to test the chlorine sanitizing solution's concentration. Ensure to maintain the sanitizing solution at 100-200 ppm.
No thermometer available for the cooler., Staff indicated that thermometer is been ordered. , , Ensure to obtain thermometer for three of the cooler.
4 infractions
The chlorine sanitizing solution was found to be above 200 ppm. , Staff made the chlorine sanitizing solution onsite and tested it at 100 ppm. , , Ensure the sanitizing solution is maintained at 100-200 ppm.
The chlorine sanitizing test strip was expired. , , Ensure to obtain a chlorine test strip to test the chlorine sanitizing solution's concentration.
Description: The hot holding unit was below 60 degrees Celsius. At the time of inspection, the hot holding unit was unplugged (9:10 a.m.)., Staff indicated that the hot unit gets unplugged at 9:00 a.m., and the breakfast closes at 9:30 a.m. The staff plugged back the hot holding unit. , , Ensure the hot holding unit is plugged in until 9:30 a.m. and maintain the temperature above 60 degrees Celsius. , Ensure the hot water is filled so that the hot water touches the container, and the temperature is maintained above 60 degrees Celsius. Obtain a thermometer to check the temperature.
No thermometer available for the cooler., , Ensure to obtain thermometer for three of the cooler.