16 - 69 Dunlop Street
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 décembre 2025
ConformeCe restaurant a été inspecté 4 fois depuis le 28 juin 2024, avec 2 conformes, 2 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
The quats in the sanitizer sink was at 400ppm when it should be at 200ppm. Please have the pump adjusted on the dispenser and in the meantime, add water to the sink to decrease the concentration and verify it using the available test strips.
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 renovations to the front and back end have mostly been completed. New walls (ceramic and vinyl puck board), stainless steel counters and other surfaces have been installed., , The only area that remains unfinished is the end of the half-wall between the front and back areas leaving it as bare drywall. Please ensure this area is finished off so that it is smooth and easy to clean. Staff indicated this work would be completed in the next few days.
Aucune infraction
2 infractions
No sanitizer solution was available near the prep areas. Staff indicated that they have been told to use the sanitizer directly from the sinks rather than keeping a spray bottle or wiping cloth bucket near the prep stations. Sanitizer should be readily accessible to encourage frequent use on clean-in-place equipment and food prep surfaces.
Norlake Freezer: -19C, Delfield Freezer: -25C, Sandwich Prep Tables: 4.2C & 3.6C, Hot Holders: 66.7C, , Walk-in Cooler: 7.8C, At the start of the inspection, the walk-in cooler was at 10.8C. After the door had been left closed for about half an hour, it dropped to 7.8C and appeared to be continuing to drop. Since there is no other cooler in the restaurant, staff are in & out of the walk-in frequently through the day which puts a pressure on the condenser to maintain temperature. Coolers must consistently be at 4C or less to prevent bacterial growth in high risk foods. Please monitor the walk-in cooler to ensure that it drops to 4C and stays there.