105 - 140 Bellerose Drive
1 décembre 2025
RéussiStaff members were observing handling clean dishes after handling soiled dishes without performing hand washing. , Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks.
1. Water was not observed at the dishwashing sink while dishwasher was being filled up. , Please re-mediate this concern and ensure that hot and cold running water is available at the dishwashing sinks are all times., 2. Hot water was not observed at the hand washing sink located in the main kitchen area. Staff indicated that the hot water is intermittent., Please re-mediate this concern and ensure that hot water is present at all times.
It was noted that the facility was not maintaining dishwasher testing logs. The facility was maintaining temperature logs for low temperature dishwasher instead of chlorine concentration. , Please use a chlorine test strip and maintain dishwasher testing logs.
1. The spray faucet for dishwashing area was noted to be leaking. , Please repair or replace this faucet as required., 2. Lighting levels in the walk-in-cooler are inadequate. , Please increase the lighting levels in the walk-in-cooler., 3. Water was not observed at the dishwashing sink while dishwasher was being filled up. , Please re-mediate this concern and ensure that hot and cold running water is available at the dishwashing sinks are all times.
1. Food debris was noted in the clean dish storage containers. , Please wash and sanitize clean dishes and storage containers.
General cleaning and organizing is required in the facility. Accumulation of dust and debris was noted underneath the cooking equipment, on the floor of the walk-in-cooler, in dishwashing area. , Please clean and sanitize the facility and ensure it is maintained in a sanitary manner at all times.
Ce restaurant a été inspecté 8 fois depuis le 27 août 2024, avec 8 réussites et 1 fermeture au dossier.
Staff members were observing handling clean dishes after handling soiled dishes without performing hand washing. , Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks.
1. Water was not observed at the dishwashing sink while dishwasher was being filled up. , Please re-mediate this concern and ensure that hot and cold running water is available at the dishwashing sinks are all times., 2. Hot water was not observed at the hand washing sink located in the main kitchen area. Staff indicated that the hot water is intermittent., Please re-mediate this concern and ensure that hot water is present at all times.
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.
It was noted that the facility was not maintaining dishwasher testing logs. The facility was maintaining temperature logs for low temperature dishwasher instead of chlorine concentration. , Please use a chlorine test strip and maintain dishwasher testing logs.
1. The spray faucet for dishwashing area was noted to be leaking. , Please repair or replace this faucet as required., 2. Lighting levels in the walk-in-cooler are inadequate. , Please increase the lighting levels in the walk-in-cooler., 3. Water was not observed at the dishwashing sink while dishwasher was being filled up. , Please re-mediate this concern and ensure that hot and cold running water is available at the dishwashing sinks are all times.
1. Food debris was noted in the clean dish storage containers. , Please wash and sanitize clean dishes and storage containers.
General cleaning and organizing is required in the facility. Accumulation of dust and debris was noted underneath the cooking equipment, on the floor of the walk-in-cooler, in dishwashing area. , Please clean and sanitize the facility and ensure it is maintained in a sanitary manner at all times.
1. The concentration of quat solution was noted to be at 50 ppm., The staff was advised to prepare fresh quat solution. , 2. It was noted that the facility was not testing the concentration of the quat solution. , The staff was advised to use a test strip to test the concentration of the quat solution and ensure it is maintained at 200 ppm. , 3. A sanitizing solution was not observed in the server area. , A bucket of fresh quat solution was provided to the server during the inspection. , 4. Wiping cloths were noted on all prep counters, on staff aprons. , Please be advised that wiping cloths must be stored in the sanitizing solution at all times. All these wiping cloths were moved to laundry bin during the inspection. , 5. The meat slicer was covered using a garbage bag., This garbage was removed during the inspection. The staff was advised to clean and sanitize the meat slicer.
It was noted that the staff members were not washing hands between tasks. Staff members were also unaware of glove usage. , Importance of hand washing was discussed with staff along with guidelines for glove usage. Please wash hands between tasks, before putting gloves and after taking them off and between glove changes, before handling ready-to-eat food items, clean dishes and after handling raw meat, soiled dishes, bathroom break, soiled wiping cloth etc.
Food trays were being stored on top of the garbage bin. Staff member indicated that they store food items on these trays. , These trays were moved in the dishwashing area during the inspection. Staff members were advised not to use garbage bins for food storage purposes.
1. Water was not observed at the only hand washing sink located in the back prep area. The staff members were noted to be turning water on and off from the plumbing lines during the inspection, suggesting that the faucet of this hand washing sink is no longer in operational state. Staff member indicated that this has been ongoing for three weeks. , PHI contacted the owner, and he indicated that he would have his contractor onsite to repair the faucet. In the interim, staff members were advised to keep one the dishwashing sink accessible for hand washing purposes. , 2. It was noted that the back hand washing sink was being blocked with a garbage bin, making this sink inaccessible for food handlers to wash hands. , Please be advised that the hand washing sink must be accessible for food handlers to wash hands. Please do not block it. , 3. A paper towel dispenser was not observed at the server area hand washing sink. , Please ensure that a paper towel dispenser is available at the server area hand washing sink.
1. Disposable cups were being used as a scoop for bulk food containers. , Please be advised that disposable cups must be discarded after each use. Please do not reuse them. , 2. Disposable cups were noted inside the bulk food containers. , Please be advised not to store scoops or disposable cups inside bulk food containers., 3. Staff personal items such as jackets were noted to be stored with food items in the back prep area. , Please designate an area to store staff personal items located away from food and food related items.
It was noted that the facility was not maintaining dishwasher testing logs., Please use a chlorine test strip and maintain dishwasher testing logs.
1. The spray faucet for dishwashing area was noted to be leaking. , Please repair or replace this faucet as required., 2. Lighting levels in the walk-in-cooler are inadequate. , Please increase the lighting levels in the walk-in-cooler.
1. Food debris was noted in the clean dish storage containers. , Please wash and sanitize clean dishes and storage containers. , 2. Ice scoop was stored inside the ice bucket in the server area. , Please designate an area to store ice scoop. , 3. Ice scoop was stored underneath the paper towel dispenser in the back prep area. , Please be advised not to store anything under the paper towel. Please relocate the ice scoop.
General cleaning and organizing is required in the facility. Accumulation of dust and debris was noted underneath the cooking equipment, on the floor of the walk-in-cooler, in dishwashing area. , Please clean and sanitize the facility and ensure it is maintained in a sanitary manner at all times.
1. The concentration of quat solution was noted to be at 50 ppm., The staff was advised to prepare fresh quat solution. , 2. It was noted that the facility was not testing the concentration of the quat solution. , The staff was advised to use a test strip to test the concentration of the quat solution and ensure it is maintained at 200 ppm. , 3. A sanitizing solution was not observed in the server area. , A bucket of fresh quat solution was provided to the server during the inspection. , 4. Wiping cloths were noted on all prep counters, on staff aprons. , Please be advised that wiping cloths must be stored in the sanitizing solution at all times. All these wiping cloths were moved to laundry bin during the inspection. , 5. The meat slicer was covered using a garbage bag., This garbage was removed during the inspection. The staff was advised to clean and sanitize the meat slicer.
It was noted that the staff members were not washing hands between tasks. Staff members were also unaware of glove usage. , Importance of hand washing was discussed with staff along with guidelines for glove usage. Please wash hands between tasks, before putting gloves and after taking them off and between glove changes, before handling ready-to-eat food items, clean dishes and after handling raw meat, soiled dishes, bathroom break, soiled wiping cloth etc.
Food trays were being stored on top of the garbage bin. Staff member indicated that they store food items on these trays. , These trays were moved in the dishwashing area during the inspection. Staff members were advised not to use garbage bins for food storage purposes.
1. Disposable cups were being used as a scoop for bulk food containers. , Please be advised that disposable cups must be discarded after each use. Please do not reuse them. , 2. Disposable cups were noted inside the bulk food containers. , Please be advised not to store scoops or disposable cups inside bulk food containers., 3. Staff personal items such as jackets were noted to be stored with food items in the back prep area. , Please designate an area to store staff personal items located away from food and food related items.
It was noted that the facility was not maintaining dishwasher testing logs., Please use a chlorine test strip and maintain dishwasher testing logs.
1. The spray faucet for dishwashing area was noted to be leaking. , Please repair or replace this faucet as required., 2. Lighting levels in the walk-in-cooler are inadequate. , Please increase the lighting levels in the walk-in-cooler.
1. Food debris was noted in the clean dish storage containers. , Please wash and sanitize clean dishes and storage containers.
General cleaning and organizing is required in the facility. Accumulation of dust and debris was noted underneath the cooking equipment, on the floor of the walk-in-cooler, in dishwashing area. , Please clean and sanitize the facility and ensure it is maintained in a sanitary manner at all times.
The floor in front of cooking equipment was noted to be damaged. , Please repair the floor.
1. Cleaning cloths were noted to be on prep counters as well as hanging off staff aprons. , Please note that all cleaning cloths must be stored in a sanitizing solution at all times. Please wash hands and use a disposable paper towel to wipe hands., 2. A sanitizing solution was not observed at the time of inspection., The operator prepared fresh quaternary ammonium solution during the inspection. The operator was further advised to ensure that a sanitizing solution is present in the facility at all times. , 3. Food debris noted on hard-to-reach surfaces of the meat slicer., The operator was advised to dismantle the meat slicer to achieve proper cleaning and sanitizing. Please use a brush to clean and sanitize the meat slicer. This was cleaned during the inspection.
Food handlers were not washing hands between tasks. Food handlers were noted to be touching garbage bin and handling other items without washing hands. , Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks.
Raw meat was noted to be stored on top of cooked meat. , Raw meat was moved on to the bottom shelf during the inspection. The operator was further advised to either store raw meat on the bottom shelf or in a designated area located away from cooker or ready-to-eat food items.
Scoops were noted to be stored inside bulk food containers. , These were removed during the inspection. The operator was further advised to hang the scoops up so that handle does not come in contact with food items.
It was noted that the facility was not testing low temperature dishwasher concentration. , The operator indicated that they would start testing the dishwasher on regular basis and would maintain written testing records.
1. Lighting levels in the walk-in-cooler was not adequate. , Please increase the lighting levels in the walk-in cooler., 2. The floor in front of cooking equipment was noted to be damaged. , Please repair the floor.
General cleaning is required underneath the cooking equipment. , Please clean the indicated area and ensure it is maintained in a clean and sanitary manner at all times.
A place for air drying dishes is required. Option discussed included mounting wall wire shelves beside the 3 compartment sink.
A ceiling tile is missing and must be replaced near the rear exit door.
The refrigeration unit under the cooktop was tested at 5.8C. Please repair or replace this unit so that it is capable of maintaining 4C or colder at all times. Do not store perishable items inside until it is capable of doing so.