440 St. Albert Trail
21 janvier 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 5 fois depuis le 13 septembre 2024, avec 5 réussites et 1 fermeture au dossier.
Prepared quats sanitizer solution on the kitchen prep table was measured at 100 ppm. The Operator was instructed to replace the solution with a freshly prepared one, which measured 200 ppm.
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.
Cocktail sauce and tartar sauce portions were measured at 22.9°C and 22.8°C, respectively. Bulk container for the sauces stated, " Refrigerated after opening". The operator was instructed to discard the affected food items and to ensure that all perishable foods are maintained at less than 4°C at all times. A total of nine portion cups of cocktail sauce and two portion cups of tartar sauce were discarded during the inspection.
Coleslaw was measured at 12.6°C, while the temperature of the water bath in which it was held was measured at 8.2°C. The operator was instructed to discard the Coleslaw and to ensure that all perishable foods are maintained at less than 4°C at all times. A total of eleven portion cups of coleslaw were discarded during the inspection.
Quats test strips were found to be expired (EXP: July 2025). The Operator was instructed to obtain new quats test strips.
Rags were observed not in an approved sanitizer solution.
A splash guard is required to be installed between the hand washing sink and the ice well in the front service area.
Scoops with no handles were being used in the bread crumbs, allowing potential contamination of the bulk supply.
Shelves in the back storage room and shelves in the front prep area have begun to show wear and tear, and are no longer smooth, moisture resistant and easy to clean. Must be painted or repaired.
High level dusting and grease removal is required on the ceilings and upper walls near ventilation grates.
Deep cleaning is required under the prep cooler line, with visible food remnants and grease.