7 - 1299 Trans Canada Way SE
21 avril 2026
RéussiThere is equipment from a previous food business that is no longer in use and creating clutter in storage areas. Clutter makes these areas difficult to clean and can provide harborage to pests.
Ce restaurant a été inspecté 7 fois depuis le 20 août 2024, avec 7 réussites et 1 fermeture au dossier.
There is equipment from a previous food business that is no longer in use and creating clutter in storage areas. Clutter makes these areas difficult to clean and can provide harborage to 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 is equipment from a previous food business that is no longer in use and creating clutter in storage areas. Clutter makes these areas difficult to clean and can provide harborage to pests.
The hand sink in the kitchen is backing up with water. Repairs have been ordered and are expected shortly., , Staff are using the sink in the front service area for handwashing.
There is equipment from a previous food business that is no longer in use and creating clutter in storage areas. Clutter makes these areas difficult to clean and can provide harborage to pests.
Paper towel is placed directly on the counters and is not in/on an appropriate dispenser/holder.
The permit on display is expired.
The microwave by the pizza oven has a significant buildup of food debris inside of it.
Sliding door cooler measured >4°C. The operator adjusted the setting on the cooler.
Dishes are manually washed, the sanitizing step for manual washing was not being carried out. Staff were educated on how to set up the sink for sanitizing when washing dishes. , , There are no plugs for the sinks, the one available does not seal properly.
There was no soap at the handwashing sink in the kitchen. Soap was moved from the front service area to the sink.
The staff washroom floors are dirty, and there is no paper towel available for drying hands.