3215 Dunmore Road SE
6 mars 2026
RéussiThere are several gaps between plumbing fixtures and the wall, particularly in the staff washroom. Seal these gaps to prevent the entry of pests.
Ce restaurant a été inspecté 9 fois depuis le 1 novembre 2024, avec 9 réussites et 1 fermeture au dossier.
There are several gaps between plumbing fixtures and the wall, particularly in the staff washroom. Seal these gaps to prevent the entry of pests.
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 are several gaps between plumbing fixtures and the wall, particularly in the staff washroom. Seal these gaps to prevent the entry of pests.
The boiler room is quite cluttered and disorganized; this makes the area difficult to clean and can provide harborage to pests.
The food handling permit is expired.
Hot holding with soup and au jus measured approximately 40 degrees C. The operator reheated the food on the stove and plugged back in the hot holding unit which had accidently been unplugged.
There is an accumulation of dirt/grime in a few areas, mainly in the back prep area on the floor underneath equipment, coolers, and shelving, as well as underneath the ice well in the bar.
One of the soups in the hot holding unit measured approximately 40°C. It was removed for reheating to 74°C. The other two soups in hot holding measured >60°C.
There is an accumulation of dirt/grime in a few areas, mainly in the back prep area on the floor underneath equipment, coolers, and shelving, as well as underneath the ice well in the bar.