14 Jarvis Close
1 juillet 2025
RéussiDiscarded chicken in sauce being held at room temperature.
Chlorine solution required for food contact surfaces and food equipment to large to wash.
Staff initially attempted to wash hands but had no paper towels available., Observed that staff member wash hand later in the day.
Hot holding initially betwen 35C and 45C for chaffing dishes., Discarded chicken dish that was at room temperature on not on heating apparatus., Returned about an hour later to confirm over 60C.
No dishwashing set up on site. , Require modified 3 compartment sink., Wash with soap in first compartment, rinse in second compartment, soak for 2 minutes in 100ppm chlorine in third compartment and allow to air dry., Brought operator to Cronquist House outdoor dishwashing setup to demonstrate., To use Cronquist House for rest of event.
Initially no paper towels for temporary hand washing station., Replaced.
No testing strips.
Good food safety knowledge not demonstrated., Operator is combative when reviewing concerns. , Require upgraded food safety training.
Ce restaurant a été inspecté 3 fois depuis le 1 juillet 2024, avec 3 réussites et 1 fermeture au dossier.
Discarded chicken in sauce being held at room temperature.
Chlorine solution required for food contact surfaces and food equipment to large to wash.
Staff initially attempted to wash hands but had no paper towels available., Observed that staff member wash hand later in the day.
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.
Hot holding initially betwen 35C and 45C for chaffing dishes., Discarded chicken dish that was at room temperature on not on heating apparatus., Returned about an hour later to confirm over 60C.
No dishwashing set up on site. , Require modified 3 compartment sink., Wash with soap in first compartment, rinse in second compartment, soak for 2 minutes in 100ppm chlorine in third compartment and allow to air dry., Brought operator to Cronquist House outdoor dishwashing setup to demonstrate., To use Cronquist House for rest of event.
Initially no paper towels for temporary hand washing station., Replaced.
No testing strips.
Good food safety knowledge not demonstrated., Operator is combative when reviewing concerns. , Require upgraded food safety training.
Update: Selling of high-risk foods no longer permitted due to multiple temperature violations., , , Discarded chicken in sauce being held at room temperature.
Food on chaffing dishes measured 35C or less., Food on one side of grill measured 33C., Items included rice and chicken., Not permitted to sell these food items., , Operator attempted to demonstrate food temperatures but placed probe thermometer on cooking bin rather than in food demonstrating lack of knowledge.
Update: Utensil have not been washed and sanitized., When using probe thermometer, operator dipped probe into wipe cloth sanitizer solution for less than 10 seconds and immediately wiped with cloth., , Utensils needed to be washed and sanitized when soiled and on a routine basis., Probe thermometer needs to be washed and sanitized prior to use., , No dishwashing set up on site. , Require modified 3 compartment sink., Wash with soap in first compartment, rinse in second compartment, soak for 2 minutes in 100ppm chlorine in third compartment and allow to air dry., Brought operator to Cronquist House outdoor dishwashing setup to demonstrate., To use Cronquist House for rest of event.
No testing strips.
Good food safety knowledge not demonstrated., Operator is combative when reviewing concerns. , Require upgraded food safety training.