2 - 4702 50 Street
14 août 2025
ConformeAucune infraction trouvée
Ce restaurant a été inspecté 18 fois depuis le 26 juin 2024, avec 16 conformes, 1 non conforme et 1 fermeture au dossier.
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.
Pest control records were not readily available during the inspection. Operator was able to email a copy of the most recent pest control record for June 2025 to PHI during the inspection. , , Ensure to keep up-to-date pest control records within the unit when requested for verification.
Cleaning cloths were left on the food prep counter. The operator prepared a solution of bleach sanitizer in a bucket and moved the clothes into the same bucket, during the inspection., , Cleaning cloths must be stored submerged in the sanitizer bucket in between uses or discarded into the laundry basket immediately after use to avoid cross contamination
1. The handle of the scoop in the dry food container was observed in direct contact with the food contents. Education was provided onsite. The operator removed the scoop and stored it in a manner that prevents the handle from coming into contact with the food., , Ensure all scoops and utensils are stored in a way that prevents contamination—handles must not touch the food contents inside containers and allow food handlers to grab the scoop without directly contacting the product., , 2. Frozen fruit chunks within a container were observed uncovered in the cooler. The operator ensured that all the food containers were appropriately covered with lids during the inspection.
Single use spoons were improperly stored in the drawer, as they were mixed with other supplies without an organizer, increasing the risk of contamination. The operator placed the single-use spoons in a designated bag prior to returning them to the drawer.
The hand sink paper towel dispenser was observed to be empty at the time of inspection. The dispenser was refilled after the operator was informed. , , Please ensure that the handwashing station is stocked appropriately to ensure proper and regular hand hygiene.
Drink stains were observed on the ceiling of the food truck at the time of inspection. The operator was informed and the stains were cleaned., , Please ensure that all areas of the food facility is maintained in a clean and sanitary condition.
**- do not allow the dirty handles of scoops and spoons to come in contact with the food ingredient. Do not use bowls as scoops (no handles)
**- do not block the handsink at any time.
Cream cheese was stored in a cooler that was not in operation since the previous day,, , Food was discarded.
The dumplings in the steamer were measured at 40C. The steamer was not turned on. Operator noted that they have issues with power supply and that the steamer uses too much power., , Dumplings relocated to the cooler., , ACTION: Food must be stored above 60C when hot holding, or below 4C when cold holding., , Other notes: coolers measured below 4C.