388 C St. Albert trail
19 septembre 2025
Réussi***Cooked foods were being left to cool at room temperature. At the time of inspection they were 32C (the same as room temperature in that area). Discussed that if food was going to be left out to cool it had to be timed so that it could be moved to the cooler to finish cooling and not left out at room temperature for extended periods of time. Food was moved to the cooler during the inspection.
***the cooler prep lids were being left open. The temperature of the upper unit was 14C to 19C. The enclosed lower part was 9C. Once the cooler lids were closed the upper part was 7C and the lower was 4C. Ensure that the lids are closed unless actively using the food in the cooler. Corrected during the inspection.
Ce restaurant a été inspecté 6 fois depuis le 24 avril 2025, avec 5 réussites et 1 fermeture au dossier.
***Cooked foods were being left to cool at room temperature. At the time of inspection they were 32C (the same as room temperature in that area). Discussed that if food was going to be left out to cool it had to be timed so that it could be moved to the cooler to finish cooling and not left out at room temperature for extended periods of time. Food was moved to the cooler during the inspection.
***the cooler prep lids were being left open. The temperature of the upper unit was 14C to 19C. The enclosed lower part was 9C. Once the cooler lids were closed the upper part was 7C and the lower was 4C. Ensure that the lids are closed unless actively using the food in the cooler. Corrected during the inspection.
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.
July 8, 2025, ***Sanitizer was not readily available in the food handling areas. Discussed and a solution was made up for the kitchen. Ensure the sanitizer solution is made and available in all food handling areas prior to any food handling., Jun 2025, ***Sanitizer was not readily available in the food handling areas. Ensure ready to use sanitizer solution is available in the food handling areas.
July 8, 2025, ***The food contact surfaces were not being cleaned and sanitized at adequate intervals. There was no sanitizer available for sanitizing the food contact surfaces. Sweeping off with a dry cloth is not acceptable), surfaces are to be washed and sanitized with an effective sanitizer when they become soiled. Sanitizer solution was made up upon request., June 2025, ***The food contact surfaces were not being cleaned and sanitized at adequate intervals. Discussed how the food contact surfaces were to be cleaned and sanitized (sweeping off with a dry cloth is not acceptable), surfaces are to be washed and sanitized with an effective sanitizer when they become soiled.
***There were cleaning cloths being left on the counter. Discussed with operator and a sanitizer solution was made up during the inspection and the cleaning cloths were put in it.
***There were no staff present in the kitchen and the prep cooler lids had been left open. This not only left the food unprotected from contamination but also reduced the effectiveness of the temperature control for the perishable foods being stored there.
***The prep cooler with the lids open (with no staff in the area) had perishable foods between 6C and 9C. Ensure that the cooler lids (and doors) remain shut to help ensure that safe temperatures are being maintained for all perishables.
***Cleaning cloths were being left on the counter and not stored in a sanitizer solution between uses. Staff removed during the inspection.
***The food contact surfaces were not being cleaned and sanitized at adequate intervals. Discussed how the food contact surfaces were to be cleaned and sanitized (sweeping off with a dry cloth is not acceptable), surfaces are to be washed and sanitized with an effective sanitizer when they become soiled.
***Sanitizer was not readily available in the food handling areas. Ensure ready to use sanitizer solution is available in the food handling areas.
*** There were coolers that were not having the temperatures checked and recorded. Ensure all perishable food storage records are being maintained (hot as well as coolers and the sanitizer concentrations).
***Hand sink was used to store soiled dishes. Corrected during the inspection.
***There were unacceptable scoops present in the bulk foods. Removed during the inspection.
***Hand sink paper towel dispenser came off the wall when used. Ensure the dispensers are securely mounted.
***The current FHP had been received but not posted. Picture received following the inspection.
***The floor was wet with puddles. Discussed that when moping the floor it is not to have pools of water left on it. This creates an unsanitary condition that also promotes slipping hazards.
***The food safety records were not being maintained. Reminded them that it had been sent during the inspection on Friday and was to be completed at least once daily.
***The area under the front sink was finished and the support leg was painted during the inspection.
***Sanitizer solution was made up in labeled spray bottles during the inspection.
***The third sink was leaking when water was put in. Contractor repaired during the inspection.
***The front hand sink was missing the paper towel dispenser. Installed during the inspection
***The back hand sink was obstructed (rolling cart was moved).
***The fire system had not been checked, operator indicated municipality had indicated that there was no requirement for that. Fire inspector was contacted and the system documentation was not up to date (2022) and would have to be checked.
***The floor in the cook line area was not finished. There were areas of unfinished concrete. The areas missing the tiles were covered with an ep
***The wall by the prep line hand sink was caulked during the inspection.