105 - 840 St. Albert Trail
20 mai 2025
Réussi***Glasswasher sanitizer logs are required. There seems to be a problem with ensuring that the glasswashers are maintaining an effective sanitizer concentration. The units are to be checked at least once daily before use and the concentrations of sanitizer are to be documented and available for review.
***There were wet inserts present that had not been allowed to air dry before being stacked. They were currently having various staff responsible for the dishwashing but were trying to hire a regular dishwasher.
***Operator was in the process of trying toe have the glass washers (3) repaired. A different repair person was scheduled to come out tomorrow.
Ce restaurant a été inspecté 6 fois depuis le 20 août 2024, avec 6 réussites et 1 fermeture au dossier.
***Glasswasher sanitizer logs are required. There seems to be a problem with ensuring that the glasswashers are maintaining an effective sanitizer concentration. The units are to be checked at least once daily before use and the concentrations of sanitizer are to be documented and available for review.
***There were wet inserts present that had not been allowed to air dry before being stacked. They were currently having various staff responsible for the dishwashing but were trying to hire a regular dishwasher.
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.
***Operator was in the process of trying toe have the glass washers (3) repaired. A different repair person was scheduled to come out tomorrow.
***Glasswasher sanitizer logs are required. There seems to be a problem with ensuring that the glasswashers are maintaining an effective sanitizer concentration. The units are to be checked at least once daily before use and the concentrations of sanitizer are to be documented and available for review.
***The glass washer upstairs had an empty source bottle that was changed during the inspection and the unit was primed and allowed to run to ensure that the air bubble that was in the lines had worked its way through (the concentration was on the low end of acceptable reaching 12 ppm by the end of the inspection).
***The glass washer on the main floor further from the main entrance had no measurable sanitizer present in the final rinse water.
***The glass washer on the main floor closer to the main entrance had no measurable iodine sanitizer present in the rinse water.
***The supply of clean dry inserts was observed and there were cracked/damaged plastic inserts present. They were removed during the inspection.
***Glasswasher sanitizer logs are required. There seems to be a problem with ensuring that the glasswashers are maintaining an effective sanitizer concentration. The units are to be checked at least once daily before use and the concentrations of sanitizer are to be documented and available for review.
***Glass washers in use were not adequately sanitizing the glasses between customers. There was no measurable sanitizer present in the final rinse water for two of the glasswashers.
***There were soiled sauce squeeze bottles present in with the clean. Dishes and utensils are to be checked for cleanliness and sanitation before being put away., ***There were soiled squeeze bottles present in with the clean squeeze bottles.
***The inserts were not begin allowed to air dry prior to being stacked. Proper dishwashing procedures require dishes to be allowed to air dry before being put away., ***The inserts were not being allowed to air dry before being stacked.
***Glass washers were being inappropriately used for dishes/utensils. Ensure manufacturers instructions are followed, glasswashers are to be used for glasses. Non glasses were removed to the bus pan for proper washing and sanitizing in the main dishwasher.
***There were broken/cracked inserts being stored with the clean inserts. Broken/cracked inserts have surfaces that cannot be effectively cleaned and sanitized. They were removed by the staff during the inspection.
***There were soiled inserts (with paper stickers present) stored in with the usable inserts.
***The inserts were not being allowed to air dry before being stacked.
***There were soiled squeeze bottles present in with the clean squeeze bottles.
***There were no iodine test strips located by the staff at the time of inspection. Glasswashers are to be checked regularly to ensure that the glasses are being properly sanitized between uses.
***There were damaged/broken inserts stored in with the usable inserts.
***The main floor glasswasher was not sanitizing the glasses. There was no measurable sanitizer present in the rinse water. Manager was instructed to use the working dishwasher in the kitchen to ensure that the glasses were properly washed and sanitized between customers.
***The storage area for clean squeeze containers and inserts contained soiled containers, paper labels were still present on inserts and stacked wet inserts. Discussed that before the containers were put away they should be air dried and visually checked.
***There was a paper cup being used as a bulk scoop. It was removed and discarded by staff during the inspection.
***There were no iodine test strips located by the staff at the time of inspection. Glasswashers are to be checked regularly to ensure that the glasses are being properly sanitized between uses.
***There were small flying insects observed during the inspection in the kitchen and dish washing areas. Ensure vermin are eliminated.
***there were broken/damaged inserts in the ready to use inserts. Bacteria can be present in the uncleanable/rough and cracked areas of the inserts. Manager removed them and discarded.
***The main floor glasswasher was not sanitizing the glasses. There was no measurable sanitizer present in the rinse water. Manager indicated a report person would be out tomorrow morning to correct.
***There was a build up of dirt/debris present on the non food contact surfaces (handles, walls, control for the hand sink etc). Ensure thorough cleaning is done and maintained.
***Discussed the line coolers with staff and with manager. Unless they are being used or stocked, the lids are to be closed between uses. The lids were closed during the inspection. This helps with temperature control and food protection.
***The upstairs glasswasher was not properly set up with the rinse hose and the sanitizer hose being put in the incorrect source bottles. Corrected during the inspection. Discussed accurate records being kept with regards to the sanitizer concentrations. After correction the final rinse sanitizer concertation was 12.5ppm iodine.
***The storage area for squeeze containers and inserts contained soiled containers, paper labels were still present on inserts and stacked wet inserts. Discussed that before the containers were put away they should be air dried and visually checked. Soiled containers and containers with labels still present were moved back to the dishwashing area. Corrected during the inspection.