635 3 Street SE
13 janvier 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 10 fois depuis le 4 décembre 2024, avec 10 réussites et 1 fermeture au dossier.
Two fluorescent lamps in the kitchen are burned out.
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.
Two fluorescent lamps in the kitchen are burned out.
Two fluorescent lamps in the kitchen are burned out.
Two fluorescent lamps in the kitchen are burned out.
Gravy is not being first rapidly heated, and this to 74°C, before being placed in the "Winco Food Warmer"; it is at 41°C.
The chlorine and detergent containers hooked up to and supplying the dishwasher are empty., Please ensure this critical situation is addressed immediately.
Two fluorescent lamps in the kitchen are burned out.
The dishwasher was not dispensing sanitizer. Upon inspection, the operator determined that the sanitizer supply was empty and indicated that additional sanitizer would be obtained.
Paper towels were not available at the hand sinks in the kitchen and the women's washroom., , The operator restocked paper towels at the kitchen sink and indicated that additional paper towels will be purchased for the women's washroom.
A scoop was left in the flour container with its handle in contact with the flour. The operator promptly removed the scoop.
There was no sanitizing solution prepared when inspection was performed. , , Operator mixed and tested a bucket of chlorine sanitizing solution (200ppm) before the inspection was finished. , Please ensure that sanitizing solution is always prepared and available for cleaning.
Food in the hot holding was measured to be 45°C. , , Operator promptly turned up the temperature on the hot holding units. The temperature was measured to be above 60°C before the inspection was finished. , Please ensure that all food is kept either below 4°C or above 60°C to prevent bacterial growth.
There were no paper towels available at the handwashing station. , , Operator promptly stocked the paper towels before the inspection was finished.