213 Mayor Magrath Drive N
23 avril 2026
ConformeBleach 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 restaurant a été inspecté 10 fois depuis le 8 juillet 2024, avec 6 conformes, 4 non conformes et 1 fermeture au dossier.
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 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.
Chlorine sanitizer measured 0ppm. , Operator immediately mixed a new solution that measured 200ppm.
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.
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.
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.
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.
The soap in one washroom was empty. This was refilled during the inspection.