410 - 5001 19 Street
22 mai 2026
RéussiThe handwashing sink at the front of the kitchen was previously leaking when both faucet handles were turned to the off position, and water flow and pressure were low., , Update: The front handwashing sink no longer leaks, however the hot water handle has been removed and only cold water is currently available. Please ensure the hot water tap is repaired and functioning properly.
Ce restaurant a été inspecté 7 fois depuis le 24 juillet 2024, avec 7 réussites et 1 fermeture au dossier.
The handwashing sink at the front of the kitchen was previously leaking when both faucet handles were turned to the off position, and water flow and pressure were low., , Update: The front handwashing sink no longer leaks, however the hot water handle has been removed and only cold water is currently available. Please ensure the hot water tap is repaired and functioning properly.
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.
The operator was cooking a pre-portioned single serving of chicken in the oven. The chicken was cooked for 1 minute, as this was the current internal policy for meat products., , The chicken was measured with a probe thermometer and was found to have reached 52°C after the 1 minute cook time. The operator then cooked the product for an additional minute, at which point the chicken reached 80°C., , It was discussed with the operator that meat products are required to reach a minimum internal temperature of 74°C, and that cook times should be increased as needed to ensure this temperature is consistently achieved., , Please ensure all meat products are confirmed to reach at least 74°C internally, and that thermometer measurements are used to verify oven cook times are sufficient for all products.
The handwashing sink at the front of the kitchen was leaking when both faucet handles were turned to the off position, and water flow and pressure were low., , Please ensure the handwashing sink is repaired so it does not leak, and that adequate water flow and pressure are restored to facilitate effective handwashing procedures.
Paper Towel dispensers at the two handwashing sinks in the food prep area were empty at the time of the inspection. The operator refilled them., ---, After the correction all Handwashing sinks throughout the facility and washrooms were accessible, provided warm water, adequately stocked, unobstructed, and used solely for handwashing purposes.