213 Mayor Magrath Drive N
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
23 avril 2026
Bleach spray in the kitchen measured 200 ppm chlorine, however, suds were observed in the bottle. The cook was to remix the sanitizer to only contain bleach and water. Please mix a spray for the front counter as well.
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 Soda Mill - EDM-1124
Ce restaurant a été inspecté 13 fois depuis le 14 juillet 2023, avec 7 conformes, 6 non conformes et 1 fermeture au dossier.
1 infraction
Bleach spray in the kitchen measured 200 ppm chlorine, however, suds were observed in the bottle. The cook was to remix the sanitizer to only contain bleach and water. Please mix a spray for the front counter as well.
1 infraction
The bleach spray in the kitchen measured >200 ppm chlorine and was diluted during the inspection. To mix a food sanitizer mix 1/2 teaspoon bleach per litre of water.
1 infraction
Chlorine sanitizer measured 0ppm. , Operator immediately mixed a new solution that measured 200ppm.
Aucune infraction
Aucune infraction
3 infractions
Mouse feces noted in the kitchen and front service area. One trap was found in the kitchen. , , Please clean feces, set more physical traps, close all entry points, keep doors closed, throw away all excess clutter and monitor closely for signs of mice. Alternatively, a certified pest control operator can be contracted for mouse control.
1. Popcorn scoop stored in popcorn machine at time of inspection. Manager removed immediately and stored in appropriate spot. , , 2. Front of house requires cleaning, especially under food equipment. Build up of grease and food debris noted in this area., , 3. Prep line cutting board requires resurfacing. Cutting board was discoloured and is no longer easily cleanable.
Storage area in the kitchen is disorganized and cluttered. Please organize this area, ensuring that food and personal items are stored separately and that all extra cardboard is removed.
Aucune infraction
1 infraction
The main hot holding is not adequately keeping all hot foods ≥ 60.0 degrees C. The food is recorded and discarded after 4 hours; however, the machine must still be capable of maintaining this temperature., Oct 7:, The top measured 65°C, middle 48°C, and bottom 38°C. This unit needs to be repaired or replaced. Staff were directed not to store food on the bottom two shelves and to utilize the pizza warmer, which was turned up during the inspection. Kitchen staff was in the process of replacing food during inspection.
1 infraction
The cheese bun/sausage roll hot holding unit only reaches 54.0 degrees C. Hot foods must be held hot ≥ 60.0 degrees C. The food is recorded and discarded after 4 hours; however, the machine must still be capable of maintaining this temperature., , July 15:, The top measured 57°C, middle 50°C, and bottom 45°C. This unit needs to be repaired or replaced.
4 infractions
The bleach spray in the kitchen measured >200 ppm chlorine and was diluted during the inspection. , , For the spray bottle mix 1/2 teaspoon bleach with 1 litre of water. Confirm with your test strips that chlorine content is 100-200 ppm.
The food operator touched garbage and proceeded to rinse their hands without soap. Inspector stopped them and discussed hand washing procedures. Operator then washed hands with soap. Hands must be washed for 20 seconds with soap and warm water.
The cheese bun/sausage roll hot holding unit only reaches 54.0 degrees C. Hot foods must be held hot ≥ 60.0 degrees C. The food is recorded and discarded after 4 hours; however, the machine must still be capable of maintaining this temperature.
Aucune infraction
3 infractions
Both the bleach spray and bucket were >200 ppm and diluted during the inspection. To mix a chlorine (bleach) solution combine 1/2 teaspoon bleach : 1 lite of water. Confirm with your test strips that the concentration is 100 ppm.
The hot holding unit with tater tots, meatballs, and chicken nuggets measured 53.0°C. Staff advised to turn unit up during inspection and confirm it has reach 60.0°C. , , Hot foods are held for 4 hours before discarding and are labelled with this time when brought out.
The soap dispenser in the kitchen is out of batteries, and the store did not have extra. They will obtain today. Please send a photo once the dispenser is working. In mean time staff are using bulk soap.
1 infraction
Air exchange on ceiling was covered in dust and debris. , , Please ensure this is cleaned to ensure it is functioning properly and not falling onto food.
The soap in one washroom was empty. This was refilled during the inspection.