115 - 840 St. Albert Trail
8 juillet 2025
Réussi***Discussed proper cooling for the cooked product. This includes having a timer to ensure that it is moved into the cooler in a timely manner, ensuring that the product is put in shallow pans to promote quicker cooling. , During the inspection staff set a timer on the phone to help ensure that the containers are moved to the cooler quickly. Resource will be sent with this report.
Ce restaurant a été inspecté 5 fois depuis le 17 septembre 2024, avec 5 réussites et 1 fermeture au dossier.
***Discussed proper cooling for the cooked product. This includes having a timer to ensure that it is moved into the cooler in a timely manner, ensuring that the product is put in shallow pans to promote quicker cooling. , During the inspection staff set a timer on the phone to help ensure that the containers are moved to the cooler quickly. Resource will be sent with this report.
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 sanitizer concentration for the wiping cloths was not being maintained at an effective 200ppm concentration. Staff made a new solution during the inspection. Staff are to maintain the sanitizer concentration at an effective 200ppm at all times.
***Staff are not properly washing their hands at the back hand sink. With no soap or paper towels present the sink is not being properly utilized for hand washing.
***The soap dispenser was not working at the back hand sink during the inspection. Staff replaced with a squeeze bottle., ***There was no paper towels present at the back hand sink. Staff stocked and put a napkin dispenser by the hand sink as a temporary measure upon request.
***The cooler was not working. Manager indicated that it was still under warranty. Discussed that the unit may have a defrost cycle that interfered with food safety temperature control. The coolers are to be capable and maintain the perishable foods at a temperature of 4C or colder at all times., Following the inspection operator indicated unit had returned to safe food temperatures (less than 4C)..
***The sanitizer concentration for the wiping cloths was <50ppm Quat solution. Discussed and the solution was changed during the inspection. Discussed that the solution was to be checked and changed often enough to maintain an effective 200ppm solution.
***The single door upright cooler in the back was 7 to 9C during the inspection (built in thermometer read 40 to 49C during the inspection. Records indicated that the unit was 37C in the morning of the inspection., All perishables were removed from the single door cooler and put in the working two door cooler that was 2C at the time of inspection.
***There were no paper towels present by the back hand sink for drying hands. Discussed that a lack of supplies may discourage timely hand washing and /or encourage bad habits with regards to effective had washing by staff.
***The back hand sink did not have soap present. Corrected during the inspection, the soap dispenser was refilled.
***The cooler was not working. Manager indicated that it was still under warranty. Discussed that the unit may have a defrost cycle that interfered with food safety temperature control. The coolers are to be capable and maintain the perishable foods at a temperature of 4C or colder at all times., Following the inspection operator indicated unit had returned to safe food temperatures (less than 4C)..
***There had been hot food put in the cooler prior to the inspection. The entire cooler had warmed up. The hot food was removed and temperature checked (it was still over 60C. Staff were instructed that it was put in a shallow container, left out for tempering (with a timer) before being moved to the cooler. Discussed other options for quick cooling that would not warm the cooler (stirring with an ice wand, putting the container in an ice bath, spreading out in a shallow container). Proper cooling resource will be sent with this inspection report.
***There was one cooler where hot beans had been put in it and the temperature was 9C. The temperature logs were checked and the unit had been effective earlier today. Ensure that the cooler returns to 4C in an acceptable time (1 hour).
***Mop sink did have a hose present and the end was dangling in the basin creating a cross connection.
***There were damaged/uncleanable utensils present. Discussed that the melted plastic measuring cups and spatulas were not acceptable and were uncleanable.
***Inserts and equipment are to be allowed to air dry before being put away.
Quat sanitizer in the bucket was at inadequate concentration., , Ensure sanitizer is tested at 200ppm at the dispensing station and replace sanitizer after about 2 hours.
Frozen food were being thawed at room temperature. Manager turned on the cold water during inspection., , Ensure thawing is completed either under cold running water or in a cooler overnight.
The cooked rice in the steam table was measured below 60C. Food had been in the hot holding for over 2 hours. Staff discarded food during inspection., Temperature records did not match temperature checks using the same facility probe thermometer., , Ensure food is well monitored with a functional thermometer and accurate records are maintained.
- The hot water faucet of the front handwashing sink was in disrepair., , Ensure hot water faucet is repaired or replaced and maintain handwashing sink in good working condition.