1017 22 St W
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : the Saskatchewan Health Authority
30 juin 2026
Non conformeHandwashing Not In Compliance
Maintenance & General Sanitation Not In Compliance
Ce restaurant a été inspecté 5 fois depuis le 16 novembre 2023, avec 1 résultat conforme, 4 résultats non conformes et 1 fermeture au dossier.
2 infractions
Handwashing Not In Compliance
Maintenance & General Sanitation Not In Compliance
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.
6 infractions
Maintenance & General Sanitation: Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 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.
Maintenance & General Sanitation: Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 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.
Handwashing: Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
Handwashing: Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
Aucune infraction
2 infractions
Finishing Materials: Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
Lighting: Lighting intensity is not adequate to ensure food handler safety, i.e. 540 lux or more at the surface where a food handler is working with food or utensils and equipment such as knives, slicers, or saws where food handler safety is a factor. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.c of the Public Eating Establishment Standards. (Show More)
4 infractions
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.
Finishing Materials: Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
Finishing Materials: Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
Dishwashing - General: Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.