9 - 7110 50 Avenue
10 septembre 2025
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 9 fois depuis le 28 novembre 2024, avec 9 réussites et 1 fermeture au dossier.
A clean-in-place bucket was being used to store used cleaning cloths., , The sanitizer in the bucket tested below 25 ppm, as the operator had mixed bleach with soap. The operator was guided on the correct method of preparing sanitizer solution, and a new clean-in-place bucket was prepared, measuring 200 ppm chlorine., , Please do not mix bleach with soap, as it reacts with chlorine and reduces sanitizing effectiveness.
Sliced watermelon was stored uncovered on a plate in the fridge, and French fries along with a few other food products were observed with bags left open at the time of inspection., , The operator covered the food products and sealed the containers during the inspection., , Please ensure all food products in storage are properly covered and protected to prevent environmental contamination.
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.
No chlorine test strips were available at the time of inspection., , Please ensure chlorine test strips are restocked and available where sanitizers are prepared, to confirm correct concentrations between 100–200 ppm., , All sanitizers prepared in clean-in-place buckets, spray bottles, or dishwashing sinks must be verified at the correct concentration of 100–200 ppm., , , Please do not mix soap with any sanitizer solutions, as this will reduce their effectiveness.
Food Safety training in progress for primary food handler.
The hand sink was obstructed by the trash can. , , ACTION:, Do NOT block the hand sink with any thing at any time.
May 2: Operator plans to complete a recognized Food Safety Certificate course by the due date agreed upon with PHI., , Operator demonstrates significant lack of understanding of basic food safety procedures, including proper handwashing procedures and methods and rationale for surface sanitizing., , ACTION:, Complete additional food safety training through one of the recognized certificate courses., , You can find a selection of recognized food safety certificate courses here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
Outstanding May 2: No sanitizing solution was observed in the food handling area despite active food preparation occurring. , , A bucket of water with vinegar and a cloth was observed. PHI noted that this solution is fine to use for cleaning, but must be followed with sanitizing solution., , Approved sanitizing solutions include:, -100ppm chlorine solution, -200ppm quats solution (quaternary ammonium compound), -12.5-25ppm iodine solution, , Food safe lactic acid products are also available and can be reviewed for use., , Solutions can be stored in open buckets and cleaning cloths should be fully submerged to prevent bacterial growth on the cloths., , ACTION:, Immediately implement a surface sanitizing solution for food handling surfaces and customer tables. Store all cleaning cloths submerged in solution.
May 2: Operator is agreeable to proper handwashing practices at the dedicated hand sink. PHI will return to verify that this new practice is consistent., , Previously:, The food handler in this facility is not performing proper handwashing. Operator wets hands at the dishwashing sink, adds chlorine bleach to hands, and rinses again., , This does not constitute handwashing for two reasons:, 1) The lack of soap,, 2) The lack of rubbing lathered hands for at least 20 seconds., , ACTION:, Implement immediately proper handwashing at appropriate frequencies. Handwashing must occur ONLY at dedicated handwashing sinks., , A thorough hand washing includes vigorously rubbing together the surfaces of the LATHERED, hands and exposed arms for at least 20 seconds followed by a thorough rinsing with, warm clean water.
Upside down trash can placed in front of dedicated hand sink - used to store a small trash can., , Discussed obstruction of hand sink with operator; she relocated the upside down trash can with the small trash can., , ACTION:, Please ensure that the dedicated handwashing sink is not obstructed/blocked by anything at any time.
May 2: Operator plans to complete a recognized Food Safety Certificate course by the due date agreed upon with PHI., , Operator demonstrates significant lack of understanding of basic food safety procedures, including proper handwashing procedures and methods and rationale for surface sanitizing., , ACTION:, Complete additional food safety training through one of the recognized certificate courses., , You can find a selection of recognized food safety certificate courses here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
No sanitizing solution was observed in the food handling area despite active food preparation occurring. , , A bucket of water with vinegar and a cloth was observed. PHI noted that this solution is fine to use for cleaning, but must be followed with sanitizing solution., , Approved sanitizing solutions include:, -100ppm chlorine solution, -200ppm quats solution (quaternary ammonium compound), -12.5-25ppm iodine solution, , Food safe lactic acid products are also available and can be reviewed for use., , Solutions can be stored in open buckets and cleaning cloths should be fully submerged to prevent bacterial growth on the cloths., , ACTION:, Immediately implement a surface sanitizing solution for food handling surfaces and customer tables. Store all cleaning cloths submerged in solution.
The food handler in this facility is not performing proper handwashing. Operator wets hands at the dishwashing sink, adds chlorine bleach to hands, and rinses again., , This does not constitute handwashing for two reasons:, 1) The lack of soap,, 2) The lack of rubbing lathered hands for at least 20 seconds., , ACTION:, Implement immediately proper handwashing at appropriate frequencies. Handwashing must occur ONLY at dedicated handwashing sinks., , A thorough hand washing includes vigorously rubbing together the surfaces of the LATHERED, hands and exposed arms for at least 20 seconds followed by a thorough rinsing with, warm clean water.
Clean knives are stored beneath the table-top meat slicer. The meat slicer and the area beneath it in which the knives directly contact is visibly unclean - significant accumulation of food debris was observed., , Discussed with operator who noted that the knives are not used often., , ACTION:, Thoroughly clean AND sanitize the meat slicer, the knives, and the work surface (counter). , , Cleaning and sanitizing should occur when surfaces and equipment are visibly unclean and following food handling to prevent cross contamination and excessive growth of bacteria and other germs.
The back exterior door was propped open during inspection. There was no screen door or other barrier to prevent pest entry., , ACTION:, If choosing to open the door for air circulation or heat reduction, please install a barrier, such as a screen door, to prevent entry of rodents and insects into the facility. , , If not willing to install a barrier to prevent pest entry, please do not leave this door open.
Operator demonstrates significant lack of understanding of basic food safety procedures, including proper handwashing procedures and methods and rationale for surface sanitizing., , ACTION:, Complete additional food safety training through one of the recognized certificate courses., , You can find a selection of recognized food safety certificate courses here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The hand sink was obstructed with various objects stored in front of and within the hand sink (including food that was cooling). , , The cover for the papertowel dispenser was missing., The hand soap was still sealed by the manufacturer, indicating that was it was not used during handwashing., , Operator noted that she washes her hands at the dish sink, where there is no paper towel or hand soap., , ACTION:, -Wash hands at the hand sink only., -Ensure that the hand sink he not blocked and that it is only used for handwashing (not for storage).
Large accumulation of food debris observed throughout the facility, including on floors, countertops, and equipment. There is a large accumulation of items in the facility that do not appear to be in use and prevent thorough cleaning., , ACTION:, -Thoroughly clean and sanitize the floors and equipment so as to remove the aged food debris., -Organize and/or remove the amassment of items so that cleaning can be done easily.