205 - 840 St. Albert Trail
17 avril 2026
RéussiCleaning cloths were not fully immersed in the sanitizer solution, and the sanitizer was visibly dirty at the time of inspection. The operator was instructed to prepare a fresh sanitizer solution immediately and, moving forward, to ensure that all cleaning cloths are fully immersed in sanitizer when not in use.
No sushi rice pH test strips were available at the time of inspection, as the test strips were out of stock on the same day the inspection was conducted. However, the operator provided documentation demonstrating that the sushi rice pH had been checked and recorded, and that test strips had been used earlier that day. The operator was instructed to obtain new pH test strips and confirmed that they had been ordered, providing proof of purchase to the PHI.
The meat slicer was demonstrated to be improperly cleaned and sanitized. When asked to explain the cleaning procedure, the operator stated that the slicer was cleaned using plain water and then sanitized, without a washing step using detergent and without a proper rinse. The equipment was then dried using paper towel instead of being air‑dried., PHI educated the operator that all food contact equipment must be washed, rinsed, sanitized, and properly air-dried before storage or use. Equipment must be stored in a clean and sanitary manner to prevent contamination and ensure the safe operation of the facility., PHI provided Alberta Health Services (AHS) documentation outlining the proper cleaning and sanitizing steps for food contact equipment via email.
Ce restaurant a été inspecté 4 fois depuis le 30 décembre 2024, avec 4 réussites et 1 fermeture au dossier.
Cleaning cloths were not fully immersed in the sanitizer solution, and the sanitizer was visibly dirty at the time of inspection. The operator was instructed to prepare a fresh sanitizer solution immediately and, moving forward, to ensure that all cleaning cloths are fully immersed in sanitizer when not in use.
No sushi rice pH test strips were available at the time of inspection, as the test strips were out of stock on the same day the inspection was conducted. However, the operator provided documentation demonstrating that the sushi rice pH had been checked and recorded, and that test strips had been used earlier that day. The operator was instructed to obtain new pH test strips and confirmed that they had been ordered, providing proof of purchase to the PHI.
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 meat slicer was demonstrated to be improperly cleaned and sanitized. When asked to explain the cleaning procedure, the operator stated that the slicer was cleaned using plain water and then sanitized, without a washing step using detergent and without a proper rinse. The equipment was then dried using paper towel instead of being air‑dried., PHI educated the operator that all food contact equipment must be washed, rinsed, sanitized, and properly air-dried before storage or use. Equipment must be stored in a clean and sanitary manner to prevent contamination and ensure the safe operation of the facility., PHI provided Alberta Health Services (AHS) documentation outlining the proper cleaning and sanitizing steps for food contact equipment via email.
***Concern with the staff recording 848 as 700 on the tracking sheets for the surface sanitizer concentration. Ensure accurate readings are recorded. Accurate readings are to be recorded. Education provided during the inspection.
***The concentrations in the buckets and spray bottles was measured at 848. There was an Ecolab repair person onsite who indicated that they would re-calibrate the dispenser., The concern with too high a concentration is that it may cause chemical contamination of food contact surfaces.
***The dishwasher had 0 ppm sanitizer present. The line was full of air indicating that the unit had been running with no sanitizer present. The source bottle was changed during the inspection and after the unit was primed and run, the sanitizer concentration was 100ppm.
***Inserts were not being allowed to air dry before being stacked. This moisture can allow growth of biological contaminants after cleaning before use. Discussed ensuring inserts are dry before they are stacked.
Current FHP had been printed out. It was moved to an area where it could be seen by the public during the inspection.
Facility has switched sanitizers from quat to lactic acid, but not all spray bottles are properly labelled with the new products.
At time of inspection, only one of the two sinks at the bar were functional. This sink was being used for handwashing, but also for drink preparation and had a cutting board immediately in front of the sink as well as drink utensils and a juicer stored within splashing distance. Until the second sink (dedicated handsink) can be repaired, this sink cannot be used for drink preparation of any kind, and all items stored surrounding it must be moved, including the cutting board.
Food handling permit was not in display of the public.
High level dusting is required for ceiling grates and ceiling surrounding.
Deep cleaning is required for floors throughout the facility, including walk-in coolers and freezers, with special attention to areas surrounding and underneath equipment. Remove items from floor and clean before returning items to ensure adequate cleaning is achieved.