25-2223 Victoria Ave E
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : the Saskatchewan Health Authority
21 juillet 2026
Non conformeHandwashing: Hand wash basins are not being used for the sole purpose of hand washing in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
Ce restaurant a été inspecté 5 fois depuis le 4 juillet 2025, avec 2 résultats conformes, 3 résultats non conformes et 1 fermeture au dossier.
1 infraction
Handwashing: Hand wash basins are not being used for the sole purpose of hand washing in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
Ce dossier provient de la Saskatchewan Health Authority, via le portail provincial Inspection InSite. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Les inspections en Saskatchewan sont enregistrées comme « In Compliance » (Conforme), « Not in Compliance » (Non conforme) ou Fermé. « In Compliance » signifie qu'aucune infraction n'a été relevée lors de la visite. « Not in Compliance » signifie que des problèmes ont été constatés et que l'exploitant doit les corriger, avec une réinspection prévue. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
3 infractions
Food Protection: Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
Aucune infraction
4 infractions
Maintenance & General Sanitation: Sanitizing solution is not changed frequently to ensure it remains effective. Refer to 4.6 of the Public Eating Establishment Standards.
Temperature Control - Cooking, Reheating and Hot Holding: Potentially hazardous food is not kept at an internal temperature of 60°C (140°F) or greater for hot holding. Refer to clause 23(1)(a) of The Food Safety Regulations.
Temperature Control - Cooling, Thawing and Refrigeration: Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
Food Handler Habits, Hygiene & Health: Food handlers are using gloves inappropriately. Refer to section 27 of The Food Safety Regulations and 7.4 of the Public Eating Establishment Standards.
Aucune infraction