4900 50 Street
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
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.
Afro-Caribbean Festival - Organizer
Ce restaurant a été inspecté 7 fois depuis le 24 novembre 2023, avec 6 conformes, 1 non conforme et 1 fermeture au dossier.
Aucune infraction
Aucune infraction
2 infractions
The temperature of the hot box was 25C using an infrared thermometer. The operator was instructed to increase the temperature to 60C or hotter.
The booth did not have a temporary handwashing station. The operator was instructed to obtain a temporary handwashing station.
Aucune infraction
Aucune infraction
2 infractions
, , The operator did not bring a temporary handwashing station despite being informed to bring one to the special event. The Legacy Place gave the vendor permission to use their handwashing sink at Everyone Coffee, which is within a few steps from the Jumble Eats booth. , , The operator is informed that if they do not bring a temporary handwashing station for future special events, the vendor will not be able to sell food until they obtain a handwashing station and have been inspected and approved by a Public Health Inspector.
, , The organizer requested all vendors to bring garbage bins. The vendor, however, did not bring one to the special event. The operator found a spare garbage bin to use during the inspection.
1 infraction
, , Fried sushi with salmon was stored at room temperature. The operator was informed to either hot hold them at 60C or hotter or store them at 4C or colder. The operator obtained ice for cold holding sushi.