3 - 303 Southridge Drive SE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Jiggers' Pub
Ce restaurant a été inspecté 8 fois depuis le 1 octobre 2024, avec 4 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
Aucune infraction
4 infractions
Larva were found in a bag of peanuts place on the shelf for sale, the item was discarded.
The meat slicer had meat particles in hard-to-reach areas of the slicer. It needs to be dismantled and cleaned.
Fish in the freezer is not covered.
Bags of flour and garri for sale to customer was placed on the bare floor. There was a scoop left in the bag of flour, it was removed for cleaning.
Aucune infraction
1 infraction
The floor behind the chest freezer has a buildup of dirt/debris and requires cleaning.
3 infractions
Operator stated utensils were cleaned, rinsed, and then sprayed with chlorine sanitizer. Instructions for proper dishwashing sanitizing was reviewed with the owner., , Ensure dishes are immersed in a 100-200 ppm chlorine solution at a temperature of not less than 45°C (113°F). Ensure test strips are used to verify the concentration.
Current permit is expired, invoice has been sent.
The floor behind the chest freezer has a buildup of dirt/debris and requires cleaning.
Aucune infraction
4 infractions
Used cleaning cloths were placed in the handwashing sink. The operator promptly removed them and placed them in the washing machine.
The meat slicer was dirty with meat residual.
The items in the commercial refrigerator (the operating one closest to the entrance) were measured at 6.8 °C. The operator would ask another person to dial down the temperature. , As a temporary measure, the operator turned on a backup fridge to place the high risk items. While waiting for the backup fridge to cool down, the high risk items were pushed further into the fridge where the temperature was cooler.
The back area was unorganized with a set of tires placed on the floor.