11 - 7464 50 Avenue
26 mai 2026
Non conformeA large container of cooked rice was sitting at room temperature and was measured at 23-25C. The ambient temperature of the facility was measured at 25C., , Operator stated that it was from the morning but then said it was sitting out for 1 hour. Rice was discarded., , DO NOT leave foods sitting at room temperature. Allowing foods to sit in the temperature danger zone increases the risk of bacterial growth and foodborne illness. , , Leaving cooked rice at room temperature increases the risk of Bacillus cereus. This bacterium can form heat-resistant spores that survive the cooking process. If the rice is cooled slowly and remains within the temperature danger zone (4 °C to 60 °C) for an extended period, these spores can grow, multiply, and produce a toxin that can cause vomiting.
A surface sanitizer was not available in the food preparation area at the time of the inspection. Operator was observed making fresh solution. Sanitizer was well over 1000ppm. PHI instructed operator to add fresh water to dilute solution., , Ensure a surface sanitizer is available and used during food preparation., , Cleaning surfaces with soap and water removes visible debris while sanitizing reduces the microbial load down to safe levels., , Chlorine sanitizer was measured at 400ppm.
Raw squid was observed thawing in two-compartment sink. Operator was instructed to thaw foods under running cold water. Staff removed squid from box and was then instructed with clean and sanitize sink before use., , 1. When thawing frozen foods, this MUST be done in a safe manner. Thawing foods at room temperature exposes them to the temperature danger zone where bacteria grow and multiple. The surface temperature of the foods increases before the internal which can lead to foodborne illness., , To safely thaw frozen foods, you can thaw under running cold water, thaw in the cooler overnight, in the microwave and cook immediately after or cook from frozen., , 2. Sinks MUST be cleaned and sanitized before food use to prevent cross contamination.
1. Raw eggs were stored above ready to eat foods., , Ensure raw products of animal origin are stored in a manner that prevents contamination. Raw products of animal origin must be stored below and away from ready to eat foods. Raw vegetables and ready to eat foods are often not cooked long enough or at a high enough temperature to kill harmful pathogens. , , As there are now two walk-in coolers, ensure all raw meats are stored in one cooler together., , 2. Foods in both walk-in cooler and freezer were uncovered. Operator corrected this during the inspection., , Ensure foods are covered during storage to protect them from contamination.
WD-40 cans were stored near food products and food equipment., , Ensure chemicals are stored below and away from food products and food prep areas.
1. There is a cracked tile on the floor in the kitchen. In addition, drain cover is held in place using duct tape., , Ensure flooring is repaired so that it is smooth, sealed and easy to clean. Ensure duct tape is removed as it is not cleanable., , 2. Wall panel next to the chest freezer on cook line is no longer secured in place., , Please secure wall panel., , 3. Lighting levels inside of the walk-in coolers are low. Areas of the cooler are very dark., , Ensure extra lighting is installed in walk in coolers., , 4. One of the urinals in the men's washroom does not drain properly., , Ensure plumbing is repaired.
1. A broken plastic storage container was observed. Operator was instructed to discard container at the time of the inspection., , Ensure all plastic storage containers are inspected and broken ones discarded. Broken containers cannot be properly cleaned and sanitized and can lead to the physical contamination of food products., , 2. Food storage containers were stored in a manner that could lead to contamination., , Ensure food storage containers are stored upside down so that they are protected from contamination and debris., , 3. A buildup of debris was observed on meat slicer. This piece of equipment was also stored next to the exterior door., , Ensure meat slicer is cleaned and maintained in a clean manner. Ensure meat slicer is covered when not being used to protect it from contamination., , 4. Wooden butcher block is severely worn in areas and can no longer be cleaned. Operator stated that plastic cutting boards are used on top., , Ensure butcher block is repaired or removed as it can no longer be cleaned and sanitized.
Cleaning is required throughout the kitchen. Grease was observed on fume hood and behind and under equipment. In addition, dust was observed on fume hood. Hand pump on soap dispenser at back hand washing sink also requires cleaning., , 1. Ensure facility is cleaned and maintained in a clean manner., , 2. Ensure a written sanitation plan is in place.
Ce restaurant a été inspecté 13 fois depuis le 19 septembre 2024, avec 1 conforme, 11 non conformes et 1 fermeture au dossier.
A large container of cooked rice was sitting at room temperature and was measured at 23-25C. The ambient temperature of the facility was measured at 25C., , Operator stated that it was from the morning but then said it was sitting out for 1 hour. Rice was discarded., , DO NOT leave foods sitting at room temperature. Allowing foods to sit in the temperature danger zone increases the risk of bacterial growth and foodborne illness. , , Leaving cooked rice at room temperature increases the risk of Bacillus cereus. This bacterium can form heat-resistant spores that survive the cooking process. If the rice is cooled slowly and remains within the temperature danger zone (4 °C to 60 °C) for an extended period, these spores can grow, multiply, and produce a toxin that can cause vomiting.
A surface sanitizer was not available in the food preparation area at the time of the inspection. Operator was observed making fresh solution. Sanitizer was well over 1000ppm. PHI instructed operator to add fresh water to dilute solution., , Ensure a surface sanitizer is available and used during food preparation., , Cleaning surfaces with soap and water removes visible debris while sanitizing reduces the microbial load down to safe levels., , Chlorine sanitizer was measured at 400ppm.
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.
Raw squid was observed thawing in two-compartment sink. Operator was instructed to thaw foods under running cold water. Staff removed squid from box and was then instructed with clean and sanitize sink before use., , 1. When thawing frozen foods, this MUST be done in a safe manner. Thawing foods at room temperature exposes them to the temperature danger zone where bacteria grow and multiple. The surface temperature of the foods increases before the internal which can lead to foodborne illness., , To safely thaw frozen foods, you can thaw under running cold water, thaw in the cooler overnight, in the microwave and cook immediately after or cook from frozen., , 2. Sinks MUST be cleaned and sanitized before food use to prevent cross contamination.
1. Raw eggs were stored above ready to eat foods., , Ensure raw products of animal origin are stored in a manner that prevents contamination. Raw products of animal origin must be stored below and away from ready to eat foods. Raw vegetables and ready to eat foods are often not cooked long enough or at a high enough temperature to kill harmful pathogens. , , As there are now two walk-in coolers, ensure all raw meats are stored in one cooler together., , 2. Foods in both walk-in cooler and freezer were uncovered. Operator corrected this during the inspection., , Ensure foods are covered during storage to protect them from contamination.
WD-40 cans were stored near food products and food equipment., , Ensure chemicals are stored below and away from food products and food prep areas.
1. There is a cracked tile on the floor in the kitchen. In addition, drain cover is held in place using duct tape., , Ensure flooring is repaired so that it is smooth, sealed and easy to clean. Ensure duct tape is removed as it is not cleanable., , 2. Wall panel next to the chest freezer on cook line is no longer secured in place., , Please secure wall panel., , 3. Lighting levels inside of the walk-in coolers are low. Areas of the cooler are very dark., , Ensure extra lighting is installed in walk in coolers., , 4. One of the urinals in the men's washroom does not drain properly., , Ensure plumbing is repaired.
1. A broken plastic storage container was observed. Operator was instructed to discard container at the time of the inspection., , Ensure all plastic storage containers are inspected and broken ones discarded. Broken containers cannot be properly cleaned and sanitized and can lead to the physical contamination of food products., , 2. Food storage containers were stored in a manner that could lead to contamination., , Ensure food storage containers are stored upside down so that they are protected from contamination and debris., , 3. A buildup of debris was observed on meat slicer. This piece of equipment was also stored next to the exterior door., , Ensure meat slicer is cleaned and maintained in a clean manner. Ensure meat slicer is covered when not being used to protect it from contamination., , 4. Wooden butcher block is severely worn in areas and can no longer be cleaned. Operator stated that plastic cutting boards are used on top., , Ensure butcher block is repaired or removed as it can no longer be cleaned and sanitized.
Cleaning is required throughout the kitchen. Grease was observed on fume hood and behind and under equipment. In addition, dust was observed on fume hood. Hand pump on soap dispenser at back hand washing sink also requires cleaning., , 1. Ensure facility is cleaned and maintained in a clean manner., , 2. Ensure a written sanitation plan is in place.
The corner wall transitioning from the back kitchen to the buffet area was damaged at the bottom, exposing underlying wall material that was not smooth or easy to clean., , Please ensure this wall is repaired so that the surface is smooth, non-porous, and easy to clean.
In the walk-in freezer, multiple stacks of boxed food products were stored in the middle of the freezer, directly on the floor., , Please ensure all food items not stored on shelving are elevated using a clean, empty container or box (not used for food storage) beneath them to prevent contact with the floor., , Alternatively, appropriate shelving may be installed so that all food products can be safely stored off the floor.
Cream sauces containing dairy were stored at room temperature next to the grills, measured at 25°C., The operator confirmed they had been out for less than two hours and moved the products to refrigeration., , Please ensure high-risk foods held at room temperature are actively monitored and returned to refrigeration before reaching two hours. , , This can be done by recording the time the product is placed at room temperature and when it must be returned to cold storage.
Three bins of dry flours had scoops stored directly in the product, with the handles in contact with the food., ---, The operator removed the scoops, sent them for dishwashing, and obtained clean scoops to be stored in a clean container adjacent to the flour bins., , Please ensure scoops are not stored directly in food products to eliminate the potential for cross-contamination.
The corner wall transitioning from the back kitchen to the buffet area was damaged at the bottom, exposing underlying wall material that was not smooth or easy to clean., , Please ensure this wall is repaired so that the surface is smooth, non-porous, and easy to clean.
In the walk-in freezer, multiple stacks of boxed food products were stored in the middle of the freezer, directly on the floor., , Please ensure all food items not stored on shelving are elevated using a clean, empty container or box (not used for food storage) beneath them to prevent contact with the floor., , Alternatively, appropriate shelving may be installed so that all food products can be safely stored off the floor.
Back dishwashing area ceiling and walls had noticeable dirt and residue buildup., Please ensure the walls and ceilings are cleaned and maintained so that no dirt or debris is visible.
Cleaning cloths were stored in a Clean-In-Place (CIP) bucket located in the back kitchen., , The CIP bucket solution was measured to be well above 1000 ppm, as determined by diluting and testing with chlorine test strips. The operator was instructed and guided on the correct preparation of the sanitizer solution, achieving a concentration of 100 ppm upon re-testing., , Sanitizer spray bottles were not available at the time of inspection. The operator prepared two spray bottles during the visit to ensure sufficient sanitizer is readily available in the back, middle, and front areas of the establishment., , Please ensure that sanitizer solutions are maintained at the correct concentration between 100-200ppm by confirming with test strips upon preparation.
The walk-in cooler and walk-in freezer were observed to have multiple food products stored in containers directly on the floor., , The operator installed shelving during the inspection and elevated all food products off the floor., , Please ensure that all food products continue to be stored off the floor at all times to protect them from potential contamination.
The operator had chlorine test strips; however, no expiry date was visible on the packaging., , Please ensure that chlorine test strips are restocked with a supply that has a valid expiry date clearly indicated.
The back door was observed to have a noticeable gap at the bottom., , Please ensure that weatherstripping and a door sweep are installed or replaced to provide a tight seal and prevent the entry of pests.
Solution with submerged cloth measured at 0ppm chlorine. Operator corrected to 100ppm during inspection., , ACTION:, Please ensure that these solutions are discarded and re-made every 2 hours or when visibly soiled, and that they maintain 100ppm chlorine.
The top of the prep coolers measured at 10-13C., , ACTION: , Ensure that the top of the prep coolers can maintain food at 4C or less., Do NOT re-open until evidence of this has been sent to PHI.
The manifold of the dishwasher read 140F at plate level., , PHI suspects that the leaking pipe is reducing the pressure and impeding the machine from reaching 180F., , ACTION:, Ensure that the dishwasher can reach 180F at the manifold, and 160F internally (at plate level). , Do NOT re-open until evidence of this has been sent to PHI.
At the back of the dishwasher on top of the machine, one of the pipes leaks water when the dishwasher is running. This was observed by PHI and Operator. , , Leaking water contributes to unsanitary conditions, including mold growth, particularly in the warm humid area of the dishwasher., , ACTION:, Please resolve the leak in the pipe of the dishwasher.
At the back of the dishwasher on top of the machine, one of the pipes leaks water when the dishwasher is running. This was observed by PHI and Operator. , , Leaking water contributes to unsanitary conditions, including mold growth, particularly in the warm humid area of the dishwasher., , ACTION:, Please resolve the leak in the pipe of the dishwasher.
The only 100ppm chlorine sanitizing solution was located at the dishwashing area, while used cleaning cloths were observed to be in use on food surfaces during food handling with no sanitizing solution., , PHI discussed with operator that, like food, when cloths are kept at room temperature for 2+ hours, the germs in them grow rapidly and pose a contamination risk. , , Storing the cloth inside sanitizing solution helps minimize the growth of germs on the cloth., , Operator placed cloths in solution and relocated solution to food handling area., , ACTION:, Please ensure that cloths are stored in sanitizing solution or use paper towel to wipe surfaces. , , Sanitizing solution should be used during food handling when wiping surfaces and equipment.
There was no garbage can available at the handwashing sink., , During inspection, operator added a garbage can to the sink. , , PHI provided education regarding handwashing sink requirements: hand sinks require soap in a dispenser, paper towel, running hot and cold water, and a garbage can. All of these items are required at the hand sink to facilitate and encourage frequent handwashing., , ACTION: , Please ensure that the handwashing sink is fully supplied at all times with: soap in a dispenser, paper towel, garbage can, and hot and cold running water.
The food surface at the prep cooler is not a durable, non-absorbent, easy to clean material. On the food contact surface, a cardboard-like material can be seen through the wearing of the board., , Operator removed these during inspection, leaving the stainless steel surface., , ACTION:, Please ensure that equipment and surfaces in which food comes into contact are smooth, durable, non-absorbent, easy to clean, and in good repair.
At the back of the dishwasher on top of the machine, one of the pipes leaks water when the dishwasher is running. This was observed by PHI and Operator. , , Leaking water contributes to unsanitary conditions, including mold growth, particularly in the warm humid area of the dishwasher., , ACTION:, Please resolve the leak in the pipe of the dishwasher.
OUTSTANDING, Dec 4 - operator said to be replacing this with a new countertop., , 1) The wooden prep table near the hand sink is significantly worn, and the surface is no longer smooth, non-absorbent, or easy to clean., , ACTION:, -Repair or replace the wooden prep table., Note: The table can be re-sealed with a food-grade product.
URGENT OUTSTANDING, Nov 29 - Moist cleaning cloths still observed at room temperature., Nov 20 - Moist cleaning cloths still observed at room temperature., , Sept 20 - Moist cloths still observed at room temperature not submerged in sanitizing solution., , Previously: Sanitizing solution in buckets with submerged cloths was observed - solution measured at 100-200ppm chlorine., , 1) Used, moist cleaning cloths were observed at room temperature on counter tops and prep stations., , ACTION:, -Ensure that ALL cleaning cloths are stored submerged in sanitizing solution to help prevent growth of germs on the cloths.
Nov 29 - Meat still stored above ready-to-eat foods., , Food storage in the walk-in cooler has reverted back to previous practices which involve storing cooked and raw meat above produce. , , Storing foods of animal-origin about ready-to-eat foods increases the risk for food contamination and foodborne illness., , ACTION:, Please dedicate a specific shelving unit for meats ONLY. , , Raw meat should be stored below cooked meat. , Produce and other ready-to-eat foods should be stored physically separate from meat.
Hand sink was obstructed during inspection by items stored in sink., , Items removed during inspection., , ACTION:, Do not use the hand sink for anything other than handwashing, and ensure that it is never obstructed/blocked.
OUTSTANDING, , 1) The wooden prep table near the hand sink is significantly worn, and the surface is no longer smooth, non-absorbent, or easy to clean., , ACTION:, -Repair or replace the wooden prep table., Note: The table can be re-sealed with a food-grade product.
URGENT OUTSTANDING, Nov 20 - Moist cleaning cloths still observed at room temperature., , Sept 20 - Moist cloths still observed at room temperature not submerged in sanitizing solution., , Previously: Sanitizing solution in buckets with submerged cloths was observed - solution measured at 100-200ppm chlorine., , 1) Used, moist cleaning cloths were observed at room temperature on counter tops and prep stations., , ACTION:, -Ensure that ALL cleaning cloths are stored submerged in sanitizing solution to help prevent growth of germs on the cloths.
Food storage in the walk-in cooler has reverted back to previous practices which involve storing cooked and raw meat above produce. , , Storing foods of animal-origin about ready-to-eat foods increases the risk for food contamination and foodborne illness., , ACTION:, Please dedicate a specific shelving unit for meats ONLY. , , Raw meat should be stored below cooked meat. , Produce and other ready-to-eat foods should be stored physically separate from meat.
OUTSTANDING, , 1) The wooden prep table near the hand sink is significantly worn, and the surface is no longer smooth, non-absorbent, or easy to clean., , ACTION:, -Repair or replace the wooden prep table., Note: The table can be re-sealed with a food-grade product.
Sept 20 - Moist cloths still observed at room temperature not submerged in sanitizing solution., , Previously: Sanitizing solution in buckets with submerged cloths was observed - solution measured at 100-200ppm chlorine., , 1) Used, moist cleaning cloths were observed at room temperature on counter tops and prep stations., , ACTION:, -Ensure that ALL cleaning cloths are stored submerged in sanitizing solution to help prevent growth of germs on the cloths.
1) The wooden prep table near the hand sink is significantly worn, and the surface is no longer smooth, non-absorbent, or easy to clean., , ACTION:, -Repair or replace the wooden prep table., Note: The table can be re-sealed with a food-grade product., , Corrected:, The sticker from the ventilation professionals indicates that the ventilation canopy was serviced Sept 19, 2024.
Sanitizing solution in buckets with submerged cloths was observed - solution measured at 100-200ppm chlorine., , 1) Used, moist cleaning cloths were observed at room temperature on counter tops and prep stations., , ACTION:, -Ensure that ALL cleaning cloths are stored submerged in sanitizing solution to help prevent growth of germs on the cloths.
1) Food in the walk-in cooler is not stored in a manner that prevents contamination. Raw meat products are stored above cooked food, produce, and ready-to-eat food. Cooked meat products are stored above produce and ready-to-eat food., , ACTION:, -Reorganize the walk-in cooler so that raw meat is stored below cooked meat, produce, and ready-to-eat food. Meat products should be stored physically separate from non-meat products when possible.
1) A large container of poultry carcasses with meat on the bones was observed on the counter upon arrival. Operator noted that these were cooked and were cooling; operator was inconsistent with recalling how long the food had been cooling. Probe thermometer measured internal temperature of the meat at 25-30C. Operator discarded the poultry., , ACTION:, -Ensure that food is cooled in a safe manner (cooled from 60C to 20C or less within 2, hours and then (in a cooler) from 20C to 4, C or less within 4 hours)., , 2) There are 2 triple prep coolers. Food is stored in these prep coolers overnight., , The middle prep cooler was measured (probe) at 7.9C (bottom) and food was relocated to the walk-in cooler. Food in the top of the prep cooler was probed at 9-12C (including cooked beef, cooked chicken, raw shrimp, cut produce); these items were all discarded. , , The end/left prep cooler had items on the top probed at 7.5-8C. Items relocated to walk-in cooler., , Operator directed not to use the prep coolers until they can consistently maintain less than 4C on top and bottom., , ACTION:, -Do not use the prep coolers for storing of potentially hazardous foods until the coolers can maintain 4C or less consistently., , 3) Upon arrival, PHI noted that one of the food handlers was relocating large quantities of raw shell eggs from countertops to cooler. Using and infrared thermometer, PHI measured the eggs at 13C., Operators were reminded that raw shell eggs must be stored below 7C., , ACTION:, -Do not store raw shell eggs at room temperature for more than 2 hours. Such eggs should be stored below 7C., , 4) Foods in the buffet table (spring rolls, chicken balls, cooked beef, etc) were measured around 40C. Operator noted that the heating table had been turned off after PHI arrival due to closure. Foods were relocated to coolers., , ACTION: , -Ensure than food is hot held above 60C., , Other notes:, Walk-in cooler measured at 1-2C. Freezers measured at -18C or colder. Hot holding of soups measured above 60C.
1) The high temperature dishwasher was turned on for the inspection. The manifold did not read higher than 170F/76C during rinse, and the plate level temperature did not exceed 67C. The dishwasher was ran more than 5 times to verify temperature., , ACTION:, -Ensure that the dishwasher can meet a minimum of 180F/82C at the manifold and 160F/71C for the internal plate level temperature.
1) No soap was supplied at the hand sink. Operator brought a new hand soap with pump during inspection., , 2) The hand sink was no accessible due to a bucket of shrimp thawing shrimp (with running water) sitting in the hand sink., , Significant accumulation of food debris inside the sink and around the sink indicate that the sink is routinely used for food handling., , ACTION:, -Ensure that the hand sink is always supplied with had soap, paper towel, running hot and cold water., , -Ensure that the hand sink is always accessible - nothing should block the hand sink at any time, including items placed inside the sink. The hand sink should be dedicated only to hand washing., , -Thoroughly clean and disinfect the hand sink so that it is free of food debris and is visibly clean and sanitary., , -Hand washing should be performed by all food handlers before handling food and when needed to prevent cross contamination of food/food equipment.
1) The wooden prep table near the hand sink is significantly worn, and the surface is no longer smooth, non-absorbent, or easy to clean., , ACTION:, -Repair or replace the wooden prep table., Note: The table can be re-sealed with a food-grade product., , 2) The sticker from the ventilation professionals indicates that the ventilation canopy was serviced in Dec 2023 and was due in June 2024. Operator noted that it has not been cleaned since Dec 2023., , ACTION:, -Ensure that equipment is maintained in accordance with recommendations from the manufacturer and qualified professionals.
1) When running, leaking water was observed from the dishwasher pipes, leading to pooling water on the floor., , ACTION:, -Repair the dishwasher so that it does not leak water.
1) Significant accumulation of food debris inside the hand sink and around the hand sink was observed., , ACTION: , -Thoroughly clean and disinfect the hand sink., , 2) Under the grill, there is a significant accumulation of grease on the wall and floor., , ACTION:, -Thoroughly clean under the grill, including the wall, floor, and equipment, to remove accumulated grease., , 3) The pooling water under the dishwashing equipment (leaking dishwasher) is creating unsanitary conditions at the floor-wall joints, with visibly moist grime and mold-like growth accumulating., , ACTION:, -Thoroughly clean the floors and the floor-wall joints in the dish area., -Ensure that water does not pool on the floor.