5018 50 Street
25 mai 2026
RéussiUnable to locate the chlorine test strips while completing the inspection. Onsite staff were unable to locate them as well. Follow-up will be conducted to ensure test strips are accessible at the facility.
Ce restaurant a été inspecté 9 fois depuis le 4 octobre 2024, avec 9 réussites et 1 fermeture au dossier.
Unable to locate the chlorine test strips while completing the inspection. Onsite staff were unable to locate them as well. Follow-up will be conducted to ensure test strips are accessible at the facility.
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 freezer was noted to not be maintaining -18 C or below., , - The standalone freezer was -14 C. , , During the inspection the freezer was adjusted to a colder temperature. The operator was advised to check the temperature to ensure that it is meeting -18 C or lower. Follow-up will be required to verify that this has been completed.
The freezer was noted to not be maintaining -18 C or below., , - The standalone freezer was -14 C. , , During the inspection the freezer was adjusted to a colder temperature. The operator was advised to check the temperature to ensure that it is meeting -18 C or lower. Follow-up will be required to verify that this has been completed.
The permit noted in the facility was expired as of 2025. Please ensure that a new permit is printed and posted.
The freezer was noted to not be maintaining -18 C or below., , - The standalone freezer was -14 C. , , During the inspection the freezer was adjusted to a colder temperature. The operator was advised to check the temperature to ensure that it is meeting -18 C or lower. Follow-up will be required to verify that this has been completed.
The permit noted in the facility was expired as of 2025. Please ensure that a new permit is printed and posted.
A scoop was observed store inside the flour container. Due to risk of contamination, ensure that the scoop is stored outside the container.
A couple of cans of soup and tomato sauce was observed to be kept stored in their original cans at the time of inspection. The staff/operator was informed., , Please ensure that food is stored in appropriate food packaging or containers to ensure safe food handling and storage.
A bag of red onions was observed to be stored on the floor of the back kitchen area at the time of inspection. The bag was placed elsewhere and the operator was informed., , Please ensure that food is stored in a manner that prevents its contamination.
A sieve was observed to be partially immersed in flour of a bulk flour container. Mixing spoons for the coffee area were observed to be stored in 24.1C water at the time of inspection. The utensils were either removed or refreshed in a food-grade bleach solution and the operator was informed., , Please ensure that utensils are stored in a manner that prevents the contamination of food.
Bleach sanitizer was measured to be at 0 ppm at the time of inspection. A new solution was prepared and measured at 100 ppm., , Please ensure that sanitizer solutions are maintained at 100 ppm to ensure proper sanitation of food contact surfaces.
A spray bottle of bleach sanitizer solution was noted to be labelled inappropriately. The bottle was then labelled with "sanitizer solution" using a sharpie. , , Please ensure that chemicals are labelled appropriately to ensure safe food handling.
Bleach sanitizer was measured at 0 ppm at the time of inspection. The staff member present was informed and asked to change the solution. The new sanitizer solution was measured at 200ppm., , Please ensure that bleach sanitizer solution is maintained at 100-200 ppm to ensure safe food handling.