4 - 44 St. Thomas Street
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
8 septembre 2025
ConformeCe restaurant a été inspecté 5 fois depuis le 13 mai 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
8 infractions
***the sanitizer solutions were not being maintained at an effective concentration (bucket sanitizer concentration was 50ppm). Staff made a new sanitizer solution. Staff also diluted the very strong spray bottle of chlorine sanitizer down to the food safe 100ppm.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
***The wiping cloth draped over the spray bottle was removed to the sanitizer solution upon request.
***Food safety record keeping was not being maintained. Discussed that the perishable food temperature records, dishwasher records, and sanitizer concentrations were to be documented at least once a day.
***food contact equipment was being stored in contaminated water at room temperature between uses. Discussed that spoons and mixers that are not cleaned between each use must be protected from contamination and bacterial amplification. Discussed acceptable alternatives and operator set up the reusable tools in an ice bath between uses.
***There were no labels on the sanitizer containers. Ensure containers are accurately labeled as to the contents.
***There was no hot water available at the washroom closest to the kitchen. The washroom closest to the kitchen had a small hot water leak from the faucet into the basin and the water had been turned off at the shut off valve. Staff was instructed to keep that hot water supply on and that washroom could remain in use.
***The washroom further from the kitchen had a more significant leak from the shut off valve under the sink. Staff were instructed to keep that water turned off and to close that washroom until the repairs were completed.
****Written cleaning schedule is needed. Discussed example was available on the AHS website information for your business. Link will be sent with this report.
1 infraction
****Written cleaning schedule is needed. Discussed example was available on the AHS website information for your business. Link will be sent with this report.
9 infractions
***Food safety record keeping was not up to date although there were older forms present.
***The front 2 door cooler (gentle) was not maintaining a 4C or colder temperature.
***The back hand sink was not accessible (obstructed by the garbage can) and was not stocked with soap and paper towels in adequate dispensers.
***Chlorine test strips are needed to be able to check the sanitizer concertation.
***Pest control records were not available for review. Pest control records are to be completed monthly and maintained onsite and available for review.
***There was no record on the file of someone having the food safety certificate. Link to the list of acceptable courses will be provided with this report.
***Deep cleaning is required as there is a build up of dirt/grime on the non food contact surfaces (doors, ceiling, handles).
****Written cleaning schedule is needed. Discussed example was available on the AHS website information for your business. Link will be sent with this report.
***The food storage was not being maintained in an organized manner. There were chemicals stored in with the food. Food was stored on the floor.
1 infraction
***Discussed the utensil storage (handles were to be accessible for the staff). Single service utensils were turned over, this reduced the chance that the mouth ends would be not handled by the staff.