1255 3 Avenue S
11 mars 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 14 fois depuis le 13 août 2024, avec 14 réussites et 1 fermeture au dossier.
No water due to main break.
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.
Repairs are still in progress.
Progress continues on defrosting freezers.
Chicken was being thawed at room temperature without any running water. Chicken temperature was measured 10.2°C. It was immediately moved to the fridge., , Please ensure that proper defrosting practices are being held.
Dishwasher chlorine sanitizer dispenser is not functioning. Use an alternative sanitizing step after dishwashing until repairs are done with a sink with 100-200ppm chlorine, sanitizing for at least 2 minutes., , Please repair the dishwasher immediately.
Multiple chest freezers have a build-up of frost around the walls. , , Please defrost your freezers.
Lids for a few chest freezers behind the cook line are in disrepair. , , Since the facility is going to move buildings in the near future, temporary fixes are permitted.
A meat dish on the buffet measured between 40°C - 50°C. The restaurant had just opened so operator was instructed to cook dish to appropriate internal temperature before serving. , , Consulted with operator about keeping the buffet table water higher than 60°C to ensure that the food on the buffet is kept at a temperature of at least 60°C. , , Please ensure that all high-risk food is kept either below 4°C or above 60°C to mitigate potential bacteria growth.
Hoisin sauce and ketchup were being stored open in their original tins. , , Operator discarded the items in the garbage during inspection., , Scoops without handles were being stored directly in the bulk food containers. , , Operator removed scoops from bulk container immediately. Consulted with operator about how to properly store scoops to mitigate cross-contamination.
There was a wire fry skimmer in disrepair. , There was a wire flour sifter in disrepair. , , Operator immediately discarded the items in the garbage.
There was a build-up of dust around the fan of the walk-in cooler behind the cook line. , , Please ensure that the indicated areas are cleaned.
Plumber noted the parts have been ordered and will be reinstalled on Thursday. , The front server/food preparation area did not have hot water available at the handwash station., , Please ensure that all handwashing stations are accessible and stocked with soap, paper towels, and warm water at all times.
There were buckets found in the basement which contained a blackish, greasy liquid. The buckets appeared to be placed in the basement to collect drippings from the upstairs kitchen. The contents of the bucket were spilt on the floor of the basement., , Please ensure that the indicated areas are clean and sanitized.
Plumber noted the parts have been ordered and will be reinstalled on Thursday. , The front server/food preparation area did not have hot water available at the handwash station., , Please ensure that all handwashing stations are accessible and stocked with soap, paper towels, and warm water at all times.
There was no premixed sanitizer readily available for proper disinfection of food contact surfaces. Staff were not familiar with how to properly mix up a bleach solution. , , Please ensure that an approved sanitizer is available at all times for cleaning and sanitizing.
The prep cooler located across from the grill line was measured at approximately 10°C., , Please ensure that all coolers are kept at 4°C or colder to mitigate bacterial growth.
The dishwasher was not operational at the time of the inspection. , , Please ensure that an approved dishwashing method is being used.
The front server/food preparation area did not have hot water available at the handwash station., , Please ensure that all handwashing stations are accessible and stocked with soap, paper towels, and warm water at all times.
There was an improvement in sanitation, but more needs to be done. Under the grill line, under and behind equipment, shelving racks, etc. All these things need to be moved to allow for properly cleaning. , Please ensure that the food establishment is maintained in a clean and sanitary condition.
Food contact surfaces and equipment were maintained in an unsanitary condition throughout the commercial food establishment. Dirty knives, tongs, can opener, shelving units, and food preparation surfaces all showed evidence of significant grime build up, indicating improper sanitation practices., , Please ensure that all contact surfaces and food equipment are maintained in a clean and sanitary manner to prevent cross-contamination from occurring.
A proper handle for the sink was installed, but plumber noted it is leaking. Plumber noted he will correct this issue.
There appeared to be a leak from the deep fryer, as evident by a heavy accumulation of grease under the fry line. , , Please ensure that all equipment is in working order.
There were buckets found in the basement which contained a blackish, greasy liquid. The buckets appeared to be placed in the basement to collect drippings from the upstairs kitchen. The contents of the bucket were spilt on the floor of the basement., , Please ensure that the indicated areas are clean and sanitized.
There was no premixed sanitizer readily available for proper disinfection of food contact surfaces. Staff were not familiar with how to properly mix up a bleach solution. , , Please ensure that an approved sanitizer is available at all times for cleaning and sanitizing.
Staff aprons were visibly soiled and no food handlers observed washing their hands at any time during the inspection. , , Please ensure that all food handlers wear clean aprons/uniforms. Please ensure that all food handlers are following proper handwashing techniques to prevent cross-contamination from occurring.
A crate of cooked noodles was found stored directly on top of raw pork ribs. , , Please ensure that food is stored in a way that prevents cross contamination.
The prep cooler located across from the grill line was measured at approximately 10°C., , Please ensure that all coolers are kept at 4°C or colder to mitigate bacterial growth.
There was a large amount of meat products, including beef, shrimp, pork ribs, and chicken that was thawed in the back 2-compartment sink. Staff reported the meat was left out frozen overnight thaw.
The dishwasher was not operational at the time of the inspection. , , Please ensure that an approved dishwashing method is being used.
The front server/food preparation area did not have hot water available at the handwash station., , Please ensure that all handwashing stations are accessible and stocked with soap, paper towels, and warm water at all times.
The back handwashing station serving the main food handling area of the kitchen was inaccessible due to the sink being used for raw meat preparations. The soap dispenser was not dispensing soap., , Please ensure that all handwashing stations are accessible and stocked with soap, paper towels, and warm water.
There was bedding and mattresses noted in back areas of the food establishment.
There was a significant accumulation of dirt, grim, and grease throughout the commercial food establishment. The floors, ceiling, walls under and/or behind food equipment and in hard-to-reach areas, were maintained in a very unsanitary condition., , Please ensure that the food establishment is maintained in a clean and sanitary condition.
There were numerous lights missing in the kitchen and were not properly covered with shatter proof protection. , , Please ensure that all lighting is covered with shatter proof protection to prevent contamination of food from occurring.
The ventilation canopy was missing grease filters, and the ventilation system was overdue for professional cleaning. There was a significant buildup of grease on the canopy, filters, and fire suppression system., , Please ensure that a certified company services the canopy. Please ensure that there is the appropriate amount of grease filters and that they are maintained in a clean and sanitary condition.
Food contact surfaces and equipment were maintained in an unsanitary condition throughout the commercial food establishment. Dirty knives, tongs, can opener, shelving units, and food preparation surfaces all showed evidence of significant grime build up, indicating improper sanitation practices., , Please ensure that all contact surfaces and food equipment are maintained in a clean and sanitary manner to prevent cross-contamination from occurring.
The back 2-compartment sink did not have a proper handle to control temperature. A vice-grip is used to turn the water off and on., , Please ensure that the handles on the sink are fixed.
There appeared to be a leak from the deep fryer, as evident by a heavy accumulation of grease under the fry line. , , Please ensure that all equipment is in working order.
A written cleaning schedule and procedure was not available., , Please ensure that a cleaning schedule is created and followed by staff.
There were buckets found in the basement which contained a blackish, greasy liquid. The buckets appeared to be placed in the basement to collect drippings from the upstairs kitchen. The contents of the bucket were spilt on the floor of the basement., , Please ensure that the indicated areas are clean and sanitized.
Dishwasher was not dispensing sanitizer. , Operator had already c