B - 81 Liberton Drive
9 mars 2026
RéussiThe employee washroom's garbage container was overflowing at time of inspection. This was emptied by the Operator at the request of the PHI.
Ce restaurant a été inspecté 3 fois depuis le 13 septembre 2024, avec 3 réussites et 1 fermeture au dossier.
The employee washroom's garbage container was overflowing at time of inspection. This was emptied by the Operator at the request of 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.
Insufficient sanitizer levels, nonfunctioning dishwasher and the repeated storing of a perishable product at room temperature may cause a foodborne illness. The necessary maintenance and change of practices must occur.
Two spray bottles of sanitizer were tested and were found to only be at 100 ppm. The sani dispenser was tested and was found to only be dispensing at 100 ppm. Unit must be calibrated to ensure proper 200 ppm concentration is being dispensed.
September 13: A container of garlic spread was being held at room temperature (21C). The bulk container states that it must be kept refrigerated after opening. Time stamp on the container states prepared same day at 10:55 am. Time of inspection was 2:15, thus the high risk product was held within the danger zone of 4C-60C for over 2 hours. Item must be stored at 4C or colder or portioned out in smaller amounts and disposed of after the 2 hour window., , November 13: Violation is still occurring. Employee Frannie stated head office had said this was ok. Confirmed with EDM zone management this is not the case. Will be following up with head office.
All three chemicals required to operate the dishwasher (detergent, rinse aid and sanitizer) were found to be empty at time of inspection. Dishwasher was only achieving a temperature of 50.3 C, and thus required a chemical sanitizer. Detergent and rinse aid were replaced with supplies from the back, but no sanitizer was available. Employees were instructed to only use the dishwashing machine for washing, but that the dishes would need to be submerged in the sink with 200 ppm quat solution then air dried following washing.
Two spray containers of quat sanitizer were tested and were found to be <100 ppm. Both were remade at 200 ppm by operator.
A container of garlic spread was being held at room temperature (21C). The bulk container states that it must be kept refrigerated after opening. Time stamp on the container states prepared same day at 10:55 am. Time of inspection was 2:15, thus the high risk product was held within the danger zone of 4C-60C for over 2 hours. Item must be stored at 4C or colder or portioned out in smaller amounts and disposed of after the 2 hour window.