B1 - 2319 Taylor Drive
3 mars 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 7 fois depuis le 24 juillet 2024, avec 7 réussites et 1 fermeture au dossier.
A Clean-in-Place (CIP) bucket correctly storing used cleaning cloths was measured at 0 ppm chlorine., , The sanitizer was remade with the operator and measured at 200 ppm., , The operator was instructed on the correct procedure to achieve an effective concentration of 100 to 200 ppm chlorine (bleach)., , The Clean-in-Place bucket, which was approximately half full, was determined to contain about 2 L of solution. For each litre of water or solution, 1/2 teaspoon or 3 to 4 mL of bleach is required, so for 2 L, 6 to 8 mL is required., , For spray bottles containing approximately 750 mL to 1 litre, about 3 to 4 mL or 1/2 teaspoon is required., , Please ensure test strips are regularly used to test and confirm sanitizer concentrations are within their effective ranges upon preparation and during use, as their use leads to (degradation and fluctuation in concentration). Operators are required to ensure they are effectively sanitizing food contact surfaces to eliminate any potential cross-contamination from equipment. ensuring bakery operations are conducted safe and responsibly.
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 paper towel dispenser at the designated handwashing sink in the back kitchen by the mixers was empty. The operator found a roll of paper towel and loaded it into the dispenser, adequately restocking it., , Please ensure that all handwashing stations are appropriately stocked with paper towels and soap at all times, and that ample supplies are readily available to ensure dispensers remain stocked. This is necessary to ensure handwashing is readily accessible, enabling effective handwashing procedures and encouraging proper hand hygiene when required.
No bleach (chlorine) test strips were available to use. Please ensure that appropriate test strips are purchased and used to verify that sanitizer solutions are prepared and maintained at the correct concentration. , Follow-up will be conducted to ensure that this has been completed., ---, Please ensure valid chlorine test strips are acquired and stored in areas where sanitizer solutions are required (e.g., dishwashing sinks), and are regularly used to confirm that sanitizer concentrations, including chlorine spray bottles, sanitizer sinks, and Clean-in-Place (CIP) buckets, are maintained within the effective range of 100 to 200 ppm.
No sanitizer was available at the time of inspection. Having sanitizer is critical in a food facility to reduce bacteria, viruses and fungi on surfaces, utensils and equipment. Onsite staff were instructed to purchase bleach and prepare a sanitizer solution. A 100-ppm chlorine solution was mixed with the staff during the inspection. , , Please ensure that an approved sanitizer is always available.
A staff member was observed using their hands to scoop flour from a container. To prevent contamination, a clean, designated utensil must be used to dispense flour. Please ensure that utensils are being used.
During the inspection of the walk-in freezer and cooler, multiple food products were observed without covers. Onsite staff covered them when asked. Please ensure that all food containers are covered to prevent contamination.
No sanitizer was available for use in the dishwashing area. Sanitizing is a critical step in the three- compartment sink dishwashing process. Bleach was purchased by a staff member. Please ensure that a 100- 200 ppm bleach solution is being prepared and used for dishwashing.
When asked, the operator stated employees wash their hands in the staff washroom using the bathroom sink. However, handwashing sinks must be readily accessible to employees while they are performing their duties and must be located near food preparation areas. , , Please ensure that all employees use only designated handwashing sinks within the facility. A handwashing sink that is separate from the bathroom is required for hand hygiene.
No bleach (chlorine) test strips were available to use. Please ensure that appropriate test strips are purchased and used to verify that sanitizer solutions are prepared and maintained at the correct concentration. , Follow-up will be conducted to ensure that this has been completed.
A scoop was observed store inside the flour container. Due to risk of contamination, ensure that the scoop is stored outside the container. A staff member was made aware of this; follow-up will be conducted to ensure that this has been corrected.
1. *Repeat violation: Cleaning cloths were observed to be on the floor or hung up in the sink to dry., Please store cleaning cloths in a bucket of chlorine solution of 100 ppm when not in use., , 2. Chlorine used for sanitation is lemon scented. Scented sanitizing products may leave residual chemicals that are not food safe and are not approved for use in food facilities.
Dust, crumbs, and sprinkles are noted to be collecting around corners and underneath shelves and tables., , Slight dust buildup noted on walk-in cooler condenser fan.
Chlorine solution available for sanitizing surfaces. , , Used wet wiping cloths observed in the sink and counters. Please ensure that cloths are stored clean and dry, in laundry hamper when not in use or in sanitizer bucket (that is refreshed regularly) in between uses. , PHI emailed wiping cloths document to operator., , Please ensure equipment is regularly fully washed, rinsed and sanitized. Removable parts can be washed, rinsed, sanitized, air dried in the two or three-compartment sink. Parts that cannot be removed can be cleaned in place using the wash, rinse, sanitize, air dry method.
Door sweep of main back door (by slicers) observed torn and not in good repair. Please repair or replace door sweep.
The front counter sink was missing soap and the paper towels. Please ensure soap and paper towels are available onsite.