601 3 Avenue South
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
3 août 2026
Non conformeThis is the second instance where there was temperature abuse of perishable food items. I appreciate that you purchased burners to keep several dishes above 60 degrees Celsius, and you had a chaffing dish with burners as well. But there was not enough to keep the meat pies and rolls above 60C. , , You did not have a cooler to keep cold foods cold; you used an un-insulated Rubber-Maid container but had inadequate ice to cover your food items properly. Fortunately, a neighbouring booth provided you extra ice. , , You need to plan out the volume of food you are handling to make sure you have temperature control for ALL PERISHABLE FOODS, at ALL TIMES. Additionally, you need to have a probe thermometer available at your booth to ensure proper temperatures are being maintained. , , ______________________________________________________, Previous Inspection Violation Description:, Potentially hazardous foods were not maintained under adequate temperature control. Foods that had been reheated prior to transport were observed held at temperatures within the danger zone, including cooked chicken (29°C), cooked fish (30°C), and rice (45–60°C). Several food items were stored in foil trays on tables without active hot holding. No food thermometer was available on-site to monitor temperatures. Operator was educated on the temperature danger zone and the importance of maintaining hot foods at safe hot-holding temperatures and cold foods under refrigeration. The need for a probe thermometer to verify food temperatures during transport and service was also discussed., , Foods requiring additional heating were reheated using a neighbouring vendor's BBQ, and rice was returned to the approved commercial kitchen for reheating and storage in the oven prior to service.
Operator did not have hand soap for their handwash station. Fortunately, a neighbouring booth provided liquid hand soap.
Large quantities of cooked rice were stored directly in insulated coolers. Ensure food is transferred to appropriate food-grade containers prior to storage and transport to prevent contamination and facilitate effective cleaning and sanitation.
Recommend operator retakes Food Safety Basics for Special Events., , Please provide proof that you have taken this course again before your next event.
Operator was very late setting up booth. Event was well underway when vendor first arrived.
Event notification was given, but your notification form indicated that you had everything ready for the event, which was not what we observed. , , You must follow everything as outlined in your form, at the actual event.
Ce restaurant a été inspecté 2 fois depuis le 4 juillet 2026, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
6 infractions
This is the second instance where there was temperature abuse of perishable food items. I appreciate that you purchased burners to keep several dishes above 60 degrees Celsius, and you had a chaffing dish with burners as well. But there was not enough to keep the meat pies and rolls above 60C. , , You did not have a cooler to keep cold foods cold; you used an un-insulated Rubber-Maid container but had inadequate ice to cover your food items properly. Fortunately, a neighbouring booth provided you extra ice. , , You need to plan out the volume of food you are handling to make sure you have temperature control for ALL PERISHABLE FOODS, at ALL TIMES. Additionally, you need to have a probe thermometer available at your booth to ensure proper temperatures are being maintained. , , ______________________________________________________, Previous Inspection Violation Description:, Potentially hazardous foods were not maintained under adequate temperature control. Foods that had been reheated prior to transport were observed held at temperatures within the danger zone, including cooked chicken (29°C), cooked fish (30°C), and rice (45–60°C). Several food items were stored in foil trays on tables without active hot holding. No food thermometer was available on-site to monitor temperatures. Operator was educated on the temperature danger zone and the importance of maintaining hot foods at safe hot-holding temperatures and cold foods under refrigeration. The need for a probe thermometer to verify food temperatures during transport and service was also discussed., , Foods requiring additional heating were reheated using a neighbouring vendor's BBQ, and rice was returned to the approved commercial kitchen for reheating and storage in the oven prior to service.
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.
Operator did not have hand soap for their handwash station. Fortunately, a neighbouring booth provided liquid hand soap.
Large quantities of cooked rice were stored directly in insulated coolers. Ensure food is transferred to appropriate food-grade containers prior to storage and transport to prevent contamination and facilitate effective cleaning and sanitation.
Recommend operator retakes Food Safety Basics for Special Events., , Please provide proof that you have taken this course again before your next event.
Operator was very late setting up booth. Event was well underway when vendor first arrived.
Event notification was given, but your notification form indicated that you had everything ready for the event, which was not what we observed. , , You must follow everything as outlined in your form, at the actual event.
3 infractions
Concentrated bleach was available, but no diluted sanitizer was prepared. A spray bottle was obtained and a 200-ppm solution was mixed.
Potentially hazardous foods were not maintained under adequate temperature control. Foods that had been reheated prior to transport were observed held at temperatures within the danger zone, including cooked chicken (29°C), cooked fish (30°C), and rice (45–60°C). Several food items were stored in foil trays on tables without active hot holding. No food thermometer was available on-site to monitor temperatures. Operator was educated on the temperature danger zone and the importance of maintaining hot foods at safe hot-holding temperatures and cold foods under refrigeration. The need for a probe thermometer to verify food temperatures during transport and service was also discussed., , Foods requiring additional heating were reheated using a neighbouring vendor's BBQ, and rice was returned to the approved commercial kitchen for reheating and storage in the oven prior to service.
Large quantities of cooked rice were stored directly in insulated coolers. Ensure food is transferred to appropriate food-grade containers prior to storage and transport to prevent contamination and facilitate effective cleaning and sanitation.