105 - 11520 Westgate Drive
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Ce restaurant a été inspecté 3 fois depuis le 6 août 2024, avec 2 conformes, 1 non conforme et 1 fermeture au dossier.
Aucune infraction
7 infractions
Temperature monitoring records are not kept for prep coolers, , Ensure all cooling units are equipped with a functional thermometer and temperature for all cooling units are monitored daily and records are kept.
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.
At the time of inspection, improper thawing techniques were observed. Goat meat and chicken were left to thaw in sinks without the use of cold running water. The internal temperatures of both meats were measured at approximately 11°C. The products were not discarded, as they had been out for less than two hours. Staff were educated on proper thawing procedures as follows:, 1. Refrigerator Thawing:, Thaw meat in a refrigerator maintained at 4°C or below. This is the safest and preferred method., , 2. Cold Running Water Thawing:, Submerge meat in its original packaging or a leak-proof container under continuous cold running water not exceeding 21°C., Ensure water flow is strong enough to keep the water circulating., , 3. Microwave Thawing:, Use only when meat will be immediately cooked after thawing., , Never thaw at room temperature or leave meat standing in stagnant water.
Access to the handwash sink (beside the dishwasher) is blocked with a cart., , Ensure the handwash sink is easily accessible at all times.
Pest Control Records are not maintained or available for review., , Ensure pest control records are maintained and are readily available for review during the inspection.
A staff onsite has Alberta basic food safety training certificate, that does not meet the requirement of having one-person within 6 staffs to have an approved food safety training., , Ensure all staffs complete basic food safety training and at least one staff completes approved food safety training. List of approved and website address to the basic course provided with the report via email.
There is a hole in the ceiling tile above the prep table area., , Ensure the hole in the ceiling tile above the prep table area is repaired or tile is replaced to prevent potential contamination of food.
Written sanitation plan and records for daily, weekly and monthly cleanings are not available., , Ensure written sanitation plan and records for daily, weekly and monthly cleanings are available.
Aucune infraction