101 - 1865 Dunmore Road SE
20 janvier 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 12 fois depuis le 15 août 2024, avec 12 réussites et 1 fermeture au dossier.
The sanitizer bucket with cleaning cloths measured approximately 10 ppm chlorine. A new solution was prepared measuring 100 ppm chlorine.
The weatherstripping at the back door is damaged.
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.
The following areas require cleaning:, - spaces behind all the chest freezers, - bar area where there is food debris buildup on the side of the counter, - dust on the ceiling in the kitchen
Several silverfish were observed in the staff washroom.
The area underneath the pallets in the dry storage area has a buildup of debris and requires cleaning., , The staff washroom is cluttered and requires organization. The floors in the staff washroom have a buildup of dirt and require cleaning.
The following areas require cleaning:, - shelving in the walk-in cooler has a building of dust/debris., - floors underneath the prep coolers have a buildup of food debris/grime.
Gravy was being reheated in a crock pot and measured 14 degrees C. The operator put it back in the cooler and said they would reheat it prior to dinner service., , Potentially hazardous foods are to be reheated to 74 degrees C in a manner where they pass through the danger zone (4-60 degrees C) as quickly as possible. Hot holding equipment is not designed for the rapid reheating of food.
There are several areas requiring cleaning, mainly:, - the accumulation of grease/debris underneath and beside the fryer equipment in the kitchen, - the buildup of grease by the fryer (not in use) in the back storage area., - the shelving adjacent to the grill station in the kitchen.
The mechanical dishwasher measures 0 ppm chlorine. The operator called a technician to service the dishwasher.
A lid to bulk food items was dirty. It was removed by the operator (along with several other lids in the storage area) for cleaning.
There is an accumulation of grease/grime on the floor by the chest freezers in the kitchen and underneath cooking equipment.
Gravy recently placed in the crockpot measured 36°C. The operator removed it for recooking to 74°C. Ensure reheated foods are first recooked to 74°C, and then held at 60°C or greater for the duration of service.
Several bulk storage containers and lids have a buildup of debris and require cleaning.
Some areas of the facility require cleaning, mainly underneath the frying station and underneath the two-compartment sink beside the chest freezers in the kitchen. Office area's floors require cleaning.