L01 - 501 1 Avenue S
18 mars 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 14 fois depuis le 21 juin 2024, avec 14 réussites et 1 fermeture au dossier.
Hand gloves were not worn when handling food. The operator advised the employees to put on gloves, and they complied promptly.
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.
Manager informed inspectors that several staff members were currently enrolled to obtain their safe food handling certification. , , Please ensure that proof of certification is provided to inspector upon completion.
For any food that is not kept below 4°C or above 60°C staff need to record of the time the food/dishes finish cooking in order to ensure that food is not being kept in the "danger zone" for more than two hours total., , Please ensure that adequate records are being maintained to mitigate potential harmful bacterial growth from occurring.
The temperature of the food in the hot holding units in the front-of-house were measured to be between 40-60°C. , , Employees were instructed to turn up the hot holding units, monitor the temperatures regularly, stir the food to distribute the heat, and to not overfill containers. , , Please ensure that you are holding all of your food at the appropriate temperature as to mitigate harmful bacterial growth. All foods need to be stored either below 4°C or above 60°C and must not remain in the "danger zone" (between 4-60°C) for any longer than 2 hours TOTAL.
The inside and outside of the bulk container had a build-up of food debris on it. , , Please ensure that the bulk containers are cleaned and maintained accordingly.
Manager informed inspectors that several staff members were currently enrolled to obtain their safe food handling certification. , , Please ensure that proof of certification is provided to inspector upon completion.
There was a build-up of mold on the inside of the ice-machine., , Please ensure that the indicated equipment is cleaned and sanitized.
There was a build-up of meat juices on the floors and shelves in the walk-in coolers. , , Please ensure that the indicated areas are adequately cleaned, sanitized, and maintained accordingly.
There were not sufficient cleaning schedules available. , , Please ensure that you have daily, weekly, and monthly cleaning schedules tailored to your facility's needs. Please ensure that you retain the records of the cleaning schedules to show inspectors upon request.
High-risk food was observed being stored at inappropriate temperatures, in hot holding units as well as in the storage room, without records available to indicate when the food was initially cooked, or how long it had been out for. , , Please ensure that you are keeping records of times and temperatures when cooking and holding high-risk foods to ensure that high-risk foods are not undergoing temperature abuse to mitigate harmful bacterial growth.
The temperature of the food in the hot holding units in the front-of-house were measured to be between 40-60°C. , , Employees were instructed to turn up the hot holding units, monitor the temperatures regularly, stir the food to distribute the heat, and to not overfill containers. , , Please ensure that you are holding all of your food at the appropriate temperature as to mitigate harmful bacterial growth. All foods need to be stored either below 4°C or above 60°C and must not remain in the "danger zone" (between 4-60°C) for any longer than 2 hours TOTAL.
There were four containers of high-risk foods left in the back storage area to cool before putting them in the cooler. The outside and inside temperatures were both measured to be approximately 25°C. Employees stated that they had only been left out for an hour but was unable to provide evidence or documentation of this. , , Inspector instructed employees to immediately put the items in the cooler, which they did. , Please ensure that food is being stored adequately at the appropriate temperatures for the appropriate amount of time.
Inspector observed frozen meat thawing in the three-compartment sink. An employee was then observed washing dishes immediately after in the same sink without having cleaned it after thawing meat. The employee had to be directed multiple times to wash the sink and continued to wash dishes. , , Please ensure that all of your employees are adequately trained on proper dishwashing procedures to mitigate the likelihood of cross-contamination from occurring.
Scoops were being stored improperly in the bulk ingredients. , The inside and outside of the bulk container had a build-up of food debris on it. , , Please ensure that scoops in bulk ingredients are properly stored to mitigate the likelihood of cross-contamination from occurring., Please ensure that the bulk containers are cleaned and maintained accordingly.
None of the seven staff members present during the inspection had completed or obtained safe food handling certification. Upon speaking with employees about dishwashing procedures, temperature control, and cross-contamination it indicated to the inspector that there was a clear lack of safe food handling knowledge and that more staff need to obtain their safe food handling certification for this facility to operate safely. , , Please ensure that additional staff members enroll and complete safe food handling certification programs.
There was a build-up of mold on the inside of the ice-machine., There were multiple white chest freezers in the back storage area that had a build-up of food debris inside of them. , , Please ensure that the indicated equipment is cleaned and sanitized.
There was a build-up of meat juices on the floors and shelves in the walk-in freezer and cooler. , , Please ensure that the indicated areas are adequately cleaned, sanitized, and maintained accordingly.
The cooler, by the door, is broken and being replaced today (September 24). Only whole produce inside the cooler.
Cooler by the back door measured 16°C. High risk foods (rice and beef) were recently placed in the cooler as the facility just opened. Do not store high risk foods in this cooler until it is repaired; a technician was contacted the day prior. High risk items were moved during the inspection.
The cooler, by the door, was not working. The temperature was 16°C. There was water accumulation on the bottom shelf of the cooler. , The cooler was emptied out during the inspection. , Please ensure the cooler is operating before placing any food items back into the cooler.
Thet temperature of the cooler, beside the front door, was 16°C. The food items were removed from the cooler and placed in the walk in cooler.
The hand wash station, located in the back, did not have paper towels in the dispenser. This was corrected during inspection.
Fruit flies were observed by the dish washing area. Please ensure that the area is clean to prevent the attraction of pests., , June 19: Fruit flies were observed by the dish washing area. Please ensure that the garbage is covered and the area is clean.
The cooler, by the front door, was not working. The temperature was 16°C. There was water accumulation on the bottom shelf of the cooler. , The cooler was emptied out during the inspection. , Please ensure the cooler is operating before placing any food items back into the cooler.
The hard to reach areas such as corners had buildup of debris. , The walls and floor near the three-compartment sink had build of debris and grime., , June 19: The walls had food splatter. , The walls and floor near the three-compartment sink had build of debris and grime.
Fruit flies were observed by the dish washing area. Please ensure that the area is clean to prevent the attraction of pests.
The hard to reach areas such as corners had buildup of debris. , The walls and floor near the three-compartment sink had build of debris and grime.
The chlorine sanitizer, in the three compartment sink, was 0ppm. This was corrected at the time of inspection.
The hand wash station at the back contained utensils (bowl) in the basin. This was corrected at the time of inspection. Please ensure designated hand wash stations are only used for hand washing and are not obstructed.
Two of the containers of chicken, in the cooler, was being covered with garbage bags.
The hard to reach areas such as corners had buildup of debris. , The walls and floor near the three-compartment sink had build of debris and grime.
Staff observed not washing hands between changing gloves and changing tasks, such as dishwashing, cutting vegetables, and cooking meat., Please ensure staff are washing their hands in-between tasks to prevent the risk of cross contamination.
There was a large amount of pork at room temperature. The internal temperature of the meat was 18.4°C. Staff reported it was out at room temperature for over 2 hours. The meat was discarded at the time of inspection.
Flies were observed in the kitchen., Please ensure pest control measures are in place, and work on housekeeping and keeping foods covered.
The hard to reach areas such as corners had buildup of debris. , The walls and floor near the three-compartment sink had build of debris and grime. , The walk in cooler floors in the back had food spills and food debris.
The hard to reach areas such as corners had buildup of debris. ,