509 Turret Street
5 février 2026
RéussiThe concentration of the Q10 sanitizer solution in the spray bottle stored in the under‑sink cabinet of the DAL kitchenette was measured at 50 ppm, below the required concentration for effective sanitization. Staff were instructed to replace the solution with a freshly prepared solution from the dispenser located in the janitorial room.
Food items stored in the under‑counter cooler labeled Chiller #5 were measured at temperatures between 10–12 °C, exceeding the required cold‑holding temperature of 4 °C or below. The cooler’s temperature was measured several times during the inspection and remained consistently above the safe range. No temperature log entries were recorded for the day. Staff were instructed to discard/remove all perishable food items from the unit.
Chiller #5 was observed to be not in proper working order at the time of inspection. The supervisor adjusted the temperature setting during the inspection, and the unit requires further assessment to confirm proper functionality., - Required Actions: Monitor and document the cooler’s temperature to ensure it maintains 4 °C or below. Arrange servicing or repair if the unit cannot consistently hold safe temperatures. Do not store perishable food items in Chiller #5 until it is confirmed to be operating within the required range.
Ce restaurant a été inspecté 4 fois depuis le 7 octobre 2024, avec 4 réussites et 1 fermeture au dossier.
The concentration of the Q10 sanitizer solution in the spray bottle stored in the under‑sink cabinet of the DAL kitchenette was measured at 50 ppm, below the required concentration for effective sanitization. Staff were instructed to replace the solution with a freshly prepared solution from the dispenser located in the janitorial room.
Food items stored in the under‑counter cooler labeled Chiller #5 were measured at temperatures between 10–12 °C, exceeding the required cold‑holding temperature of 4 °C or below. The cooler’s temperature was measured several times during the inspection and remained consistently above the safe range. No temperature log entries were recorded for the day. Staff were instructed to discard/remove all perishable food items from the unit.
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.
Chiller #5 was observed to be not in proper working order at the time of inspection. The supervisor adjusted the temperature setting during the inspection, and the unit requires further assessment to confirm proper functionality., - Required Actions: Monitor and document the cooler’s temperature to ensure it maintains 4 °C or below. Arrange servicing or repair if the unit cannot consistently hold safe temperatures. Do not store perishable food items in Chiller #5 until it is confirmed to be operating within the required range.
One of the hand sinks in the kitchen is not operational as only hot water is supplied to the tap. -Ensure the plumbing issue is addressed and the water temperature is suitable for hand washing.