101 St. Albert Trail
4 novembre 2025
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 7 fois depuis le 22 janvier 2025, avec 7 réussites et 1 fermeture au dossier.
No hot water was available at the two compartment sink. The pressure for the cold water at the two compartment sink was also low. A technician was called to repair the sink at the time of inspection.
The posted food handling permit was expired. Ensure a valid and up-to-date food handling permit is posted.
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.
Hot water was not observed by the hand washing sink. , Please ensure that hot water is present at the hand washing stations.
Cutting boards being used in the facility were noted to be larger than dishwashing sinks and were not fully submerging in the sink. , Please either install larger sinks or acquire smaller cutting boards.
Hot water was not observed by the hand washing sink. , Please ensure that hot water is present at the hand washing stations.
Food prep areas were not being sanitized properly. , Please be advised that all food prep areas must ne sanitized between tasks using a quat solution maintained at 200 ppm.
1. Multiple used gloves stored on prep counter and with food items (ginger). , All these were discarded during the inspection. Please educate staff members on glove policy. , 2. Food handlers were not washing hands between tasks. , Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off. Please wash hands.
1. Cutting boards being used in the facility were noted to be larger than dishwashing sinks and were not fully submerging in the sink. , Please either install larger sinks or acquire smaller cutting boards. , 2. Sanitizing step was not occurring during manual dishwashing. , Please note to follow proper manual dishwashing procedures. Wash with soap and water and rinse with water in the first sink. Prepare a quat solution at 200 ppm in the second sink and leave clean dishes fully submerged in the quat solution for at least two minutes. Air dry the dishes.
Food items were stored with soiled dishes. , Please discard all food items stored with soiled dishes. Please do not store food items with soiled dishes.
Food handlers were not washing hands between tasks. , Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks.
Food handler indicated that they only leave clean dishes in the quat solution for a minute. The quat solution levels were not high enough to fully submerge dishes. , This was discussed during the inspection. Please leave clean dishes fully submerged in the quat solution for at least two minutes.
There was not adequate hot water at the hand washing sink. PHI ran the water line for few minutes before getting the hot water. , Please ensure adequate hot water is being supplied to the facility.