101- 103 11070 100 Avenue
10 septembre 2025
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 7 fois depuis le 6 mars 2025, avec 6 réussites et 1 fermeture au dossier.
Food handlers are now wearing hair nets but not beard nets. , , Ensure all food handlers are wearing a beard net if they have a beard., , Update: July 31, 2025, Food handler stated that they will order beard nets., , Update: August 22, 2025, Beard nets still not worn by staff and available on site.
Non-food grade containers, buckets and bins are used to store food inside the cooler., , Ensure only food grade containers are used to store food., , Update: July 31, 2025, Food grade containers are on order., , Update: August 22, 2025, Still on order.
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.
Floor grouts have an accumulation of dirt and debris, , Ensure floor grouts are thoroughly cleaned., , Update: August 22, 2025, Floor grouts still not cleaned.
Food handlers are now wearing hair nets but not beard nets. , , Ensure all food handlers are wearing a beard net if they have a beard., , Update: July 31, 2025, Food handler stated that they will order beard nets.
Non-food grade containers, buckets and bins are used to store food inside the cooler., , Ensure only food grade containers are used to store food., , Update: July 31, 2025, Food grade containers are on order.
Floor grouts have an accumulation of dirt and debris, , Ensure floor grouts are thoroughly cleaned.
Baked potatoes were kept in dirty milk crated., All crate full of baked potatoes were discarded. , , Ensure all food items are kept in clean food grade containers.
Observed food handlers use cell phones while preparing food. Food handler was instructed to wash hands and didn't know how to properly wash hands (rinsed hands with water for a few seconds without soap). Food handlers also lacked knowledge in glove use (wearing gloves without washing hands). Education was provided at the time of inspection., , Ensure all food handlers practice good personal hygiene, wash hands regularly or as needed, follow proper glove use procedures and are not using cell phones while preparing food.
Food handlers are not wearing hair nets and beard nets. Supply ran out., , Ensure all food handlers are wearing a hair net and beard net if they have a beard.
Temperature logs are available but have not been completed for a few weeks. , , Ensure temperature logs are completed daily for all the refrigeration units.
Temperature logs are not kept for the refrigeration units at the bar. , , Ensure temperature logs are kept for all the refrigeration units in the bar.
High risk food items inside the walk in cooler and prep coolers are not dated., , Ensure all high-risk food items (meat, fish, cooked rice, curry's, pasta etc.) are dated for tracking purposes.
Walk-in cooler: Raw chicken in a bag was stored on top of cooked rice that had lid sightly opened. , , Ensure raw meat is stored on the bottom of the shelve and never with ready to eat foods.
Cooked potato filled empanadas etc. were kept at room temperature. These were just brought out from the walk-in cooler., , Ensure all cooked food items are either kept at 4 Deg C or colder or at 60 Deg C or hotter. Do not keep at room temperature.
Cooked lasagna meat was kept on top of the stove. Stove was turned off. Temperature of lasagna was 45 Deg C. It was recently cooked. Lasagna meat was reheated again to 74 Deg C. , , Ensure cooked foods for hot holding are kept at 60 Deg C or hotter.
Non-food grade containers, buckets and bins are used to store food inside the cooler., , Ensure only food grade containers are used to store food.
Food items stored inside the Walkin cooler and prep coolers are not covered with lids or food grade plastic wraps. , , Ensure all food items are properly stored to prevent contamination.
Observed open bags of flour, rice and spices., , Ensure all open food packages are stored in either food grade bins, containers or in food grade resealable bags.
QUAT test papers are not available to verify sanitizer concentration., , Obtain QUAT test papers.
Display cooler used for sweets is not in good repair. Cooler was not in use. , , Ensure display cooler is repaired.
The following equipment's are dirty and must be cleaned:, - top of ice machine, - inside the prep cooler, - stove top, - side of grill, - cutting boards, , Ensure all the food equipment's are cleaned thoroughly.
Tandoor naan pad cloth was dirty. , , Ensure tandoor naan pad cloth is changed daily or as required.
Cleaning logs are available but not completed daily. , , Ensure cleaning logs are completed daily.
Kitchen floors are dirty especially the hard reach areas and grout. , , Ensure the kitchen floors are thoroughly cleaned.
Walls are dirty near the hand washing sink and hard to reach areas., , Ensure all the walls are cleaned.
The ceiling tiles and light fixtures are dusty., , Ensure all the ceiling tiles and light fixtures are cleaned.
Walkin cooler and walk in freezer are not organized. Food bins and containers stored on the floor., , Organize the walk-in cooler and freezer so it's easy to clean.
Working probe thermometer is not available to verify food safety temperature., , Obtain a few digital probe thermometers.
Dishwasher final rinse water gauge is not calibrated correctly. , , Ensure dishwasher final rinse water gauge is either calibrated, repaired or replaced.
Written sanitation program has not been implemented, and cleaning logs are not available., , Implement written sanitation program and develop cleaning logs.
Temperature logs are not available for refrigeration units., , Ensure temperature logs are available and kept for all refrigeration units.
Food rotation dating stickers are not available for tracking purposes., , Ensure food rotation dating stickers are available to ensure first in first out process is being followed for high-risk food items.
Working probe thermometer is not available to verify food safety temperature., , Obtain a few digital probe thermometers.
Floor plan submitted showed 3 hand washing sinks. Only 1 hand washing sink is in the kitchen., , Ensure another hand washing sink is installed at a suitable location. Consultation & approval of location is required before hand washing sink can be installed.
Staff washroom & bar hand washing sink: liquid soap dispenser is empty. , , Ensure liquid soap dispenser is refilled.
Dumpster, recycle bin and grease/oil bins are locked and not accessible., , Ensure service provider is contacted to gain access to all the waste bins.
Floor surface at the entrance of the walk-in cooler is in disrepair. , , Ensure floor surface is smooth and easily cleaning.
Dishwasher final rinse water gauge is not calibrated correctly. , , Ensure dishwasher final rinse water gauge is either calibrated, repaired or replaced.
Written sanitation program has not been implemented, and cleaning logs are not available., , Implement written sanitation program and develop cleaning logs.
Floor plans submitted were altered without prior approval. 3 hand washing sinks shown on the floor plan (kitchen) and only 1 hand washing sink inside the kitchen. , , Additional hand washing sink is required for approval.