C - 520 13 Street N
14 janvier 2026
RéussiCooked fish was on the display table and moved to cooler during inspection. Operator stated it was recently cooked. High risk foods must be temperature controlled.
Ce restaurant a été inspecté 8 fois depuis le 11 juin 2024, avec 8 réussites et 1 fermeture au dossier.
Cooked fish was on the display table and moved to cooler during inspection. Operator stated it was recently cooked. High risk foods must be temperature controlled.
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.
There is a steady leak coming from the hot side of the dishwashing tap that must be repaired.
Packaged pork chicharon were observed on display for sale at room temperature. The product labels included only a name, phone number, and ingredient list, with no indication of an approved source or confirmation of shelf stability. Items were voluntarily removed from sale during the inspection, as the operator was unable to verify that the products originated from an approved source or that they were shelf stable., , Fried chicken skin that was produced at the facility was stored at room temperature. There were a few pieces that appeared to have feathers. Operator could not verify the chicken was from an approved source, or that it was shelf stable, and voluntarily removed them from retail., , Frozen chicken feet were observed in a deep freezer; owner was advised to provide invoice showing these are from an approved source., , Seven flats (30) of eggs were observed in the back area at room temperature. Some eggs were visibility dirty. Uninspected eggs cannot be used or sold in a permitted food facility.
The sanitizer measured 0 ppm chlorine and was remixed during the inspection to 100 ppm. This is a reoccurring violation.
Meat buns were being sold on the retail shelves from previous day and were discarded during the inspection by the operator. High risk food products must have temperature control.
There is a steady leak coming from the hot side of the dishwashing tap that must be repaired.
Bleach 0ppm in spray bottle during inspection. , , Operator made new solution for surface sanitizing.
High risk foods were being stored at room temperature upon inspection. Operator moved this food to the cooler. Discussed holding all high risk foods hot or cold, or holding at room temperature for 2 hours then discarding.
Dishwashing sinks are not draining properly. Plumber has been called for repairs. This is not affecting the hand wash stations.
Operator attempted to phone product supplier with no success. Because you cannot verify these products are from an approved source, they cannot be sold at your facility., , Operator removed from shelves and will get back to the inspector.
There are frozen food items that are from Calgary that does not appear to have a food handling permit/is not from an approved source. Remove these products from retail until you can provide confirmation that they are from an approved source.
Two bottles of chlorine sanitizer were in bottles not labelled. This was corrected during the inspection. Ensure all chemicals are properly labeled.
Some eggs, and sauces labelled refrigerate after opening (ketchup & relish) were out left out from the previous night. Do not leave these foods out at room temperature. Removed during inspection. This has been previously discussed.