7550 40 Avenue
30 décembre 2025
ConformeAucune infraction trouvée
Ce restaurant a été inspecté 5 fois depuis le 1 août 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
A clean-in-place bucket, correctly storing cloths, was measured to be over 1000 ppm chlorine (determined by dilution)., , The operator was guided on the proper amount of bleach required to achieve the correct concentration of 100–200 ppm., , Please ensure ½ teaspoon (2.5–3.0 mL) of bleach per litre of water is used to consistently prepare chlorine sanitizers at the correct concentration. For example, a half-full clean-in-place bucket typically holds about 2 L of solution. However, you should always determine the actual volume of your solution before preparing it, in order to calculate the correct amount of bleach to add., , Please also ensure that testing of the solution is performed regularly to confirm it is within the effective concentration range of 100–200 ppm, to prevent chemical residues and irritating odors, and to ensure effective sanitization.
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.
The refrigerator adjacent to the prep table (back corner) was measured at 7°C., The fridge contained eggs, dairy products, lunch meats, and other condiments and spreads., , The operator relocated all items, except the eggs, into a functioning refrigerator below 4°C, leaving only the eggs in the 7°C unit., , Please ensure this refrigerator is repaired or replaced so it can consistently maintain temperatures below 4°C before proceeding to use it for other products., ---, All other temperature control equipment was functioning sufficiently., Hot holding was all above 60C., Fridges were below 4C., & freezers were below -10C.
The thermometer available was a small (alcohol-based) thermometer, which was observed to be reading 10°C, while both a probe thermometer and an infrared thermometer showed 7–8°C., , Please ensure a more accurate thermometer is acquired and used so that equipment temperatures within the facility can be more effectively monitored.
No damage seen to floors, walls or ceilings. Facility is clean and very well maintained., , The grease trap requires servicing; there currently is no seal on the grease trap allowing sewer smell into the kitchen.
The dishwasher gauges do not operate and the dishwasher runs uninterrupted for more than 10 minutes, suggesting disrepair., , ACTION: Ensure that the dishwasher operates as intended by the manufacturer and make any repairs required to facilitate this.
The caulking along the 3 compartment sink has a mold-like growth on it, with dark speckle patterned growth., , ACTION: Remove the mold-like growth and replace the caulking as needed. Thoroughly clean and sanitize the area to prevent growth in the future., , Cleaning of high touch surfaces is required.
The dishwasher gauges do not operate and the dishwasher runs uninterrupted for more than 10 minutes, suggesting disrepair., , ACTION: Ensure that the dishwasher operates as intended by the manufacturer and make any repairs required to facilitate this.
The caulking along the 3 compartment sink has a mold-like growth on it, with dark speckle patterned growth., , ACTION: Remove the mold-like growth and replace the caulking as needed. Thoroughly clean and sanitize the area to prevent growth in the future.
The drink cooler near the coffee station is used to store individually portioned cream for coffee. This cooler was measured at 9-11C. , , Pre-packaged cultured cream was relocated to a cooler below 4C., , ACTION: Ensure that food items requiring refrigeration are stored in coolers measuring below 4C.
Various food items requiring refrigeration (lemon juice, soy sauce, etc) were stored at room temperature. PHI provided education to operator regarding storing food according to manufacturer's instructions. Items were relocated., , ACTION: Please ensure that food items are stored according to manufacturer's instructions.
There was cooked meat in the steam table that was cooling with food-safe plastic wrap covering it. Because the food was still very hot (measured at 58C), the plastic wrap was soft, showing signs of melting. The plastic wrap was removed from the meat and the meat had no signs of plastic debris., , PHI educated the operator about not using plastic wrap on food until it has cooled., , ACTION: Do not use plastic wrap on food until it has cooled sufficiently to prevent disintegration of the plastic. Protect food from physical and chemical contamintion.
There was a used facial/medical mask hanging near cooking utensils., , These masks are single use only and should not be reused once removed. The mask was discarded by the operator and the nearby utensils were placed in queue for washing., , ACTION: Protect all surfaces and equipment from contamination, including from contact from unsanitary and personal items.
The dishwasher gauges do not operate and the dishwasher runs uninterrupted for more than 10 minutes, suggesting disrepair., , ACTION: Ensure that the dishwasher operates as intended by the manufacturer and make any repairs required to facilitate this.
The caulking along the 3 compartment sink has a mold-like growth on it, with dark speckle patterned growth., , ACTION: Remove the mold-like growth and replace the caulking as needed. Thoroughly clean and sanitize the area to prevent growth in the future.
1) The handles of the prep cooler near the walk-in cooler have an accumulation of grime and food debris., , ACTION: Thoroughly clean this and other high touch areas on a daily basis., , 2) The microwave near the food service line was visibly unclean on the outside, with grime and food debris visible., , ACTION: Thoroughly clean this and other high touch areas on a daily basis.