224 Sixmile Common S
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
13 septembre 2025
Non conformeMost Food was prepared at SAEA., , However.... Some items may have still been prepared at home.
Thermometer was available., , Hot holding was being used for reheating cold food., , This was NOT working well., , Eventually, the operators came up with a solution to heat food quickly. This involved MANY burners under one of the chafing dishes.
Ce restaurant a été inspecté 4 fois depuis le 7 août 2023, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
2 infractions
Most Food was prepared at SAEA., , However.... Some items may have still been prepared at home.
Thermometer was available., , Hot holding was being used for reheating cold food., , This was NOT working well., , Eventually, the operators came up with a solution to heat food quickly. This involved MANY burners under one of the chafing dishes.
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.
RONA + 83230
6 infractions
Food was prepared from home.
Food had been left out to cool from the previous evening with no temperature control
Food had been left between 4 - 60 degrees Celsius for longer than 4 hours.
Food was displayed without proper temperature control. Food that are displayed need to have proper temperature control. Cold foods need to be below 4C and hot foods need to be above 60C., , No thermometer was on site. , Operator described cooling foods at room temperature overnight.
It is clear the operator requires food safety training. Please enroll in the basic food safety training course for special events on the AHS EPH website.
You need to review the AHS EPH Special Event Vendor Package., , You need to submit your complete vendor notification forms with enough time to allow Inspectors to review the package with you and make sure all measures are in place BEFORE your event.
Aucune infraction
4 infractions
Home canned sauces were being sold. The products did not have proper labels identifying the product., , Low risk home prepared foods may be sold at a special event, but no other food handling or food product can be sold. , Operator was asked to remove the food product.
All food product was made in a home kitchen and not in an approved facility like the SAEA kitchen. Home prepared foods are not allowed at a special event.
Large containers of rice, noodles, and chicken were not held at proper temperatures. Because the operator was late setting up, there was temperature abuse of the food products immediately. Operator must ensure that hold holding units are ready to place hot items in immediately. , While there were serving/chaffing dishes, there was a lot of food sitting on the ground with no temperature control. Hot holding is necessary for serving but also for bulk food waiting to replenish chaffing dishes. Operator realized food was sitting for too long and took food not in the chaffing dishes home. , No thermometer on site to validate proper temperatures.
Operator required to take special event course before the next event.