3506 Tudor Glen
23 décembre 2025
RéussiDishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.
Facility requires chlorine test strips for the dishwasher.
Operators both had only Food Safety Basics, which does not meet the requirement.
Ce restaurant a été inspecté 2 fois depuis le 12 décembre 2025, avec 2 réussites et 1 fermeture au dossier.
Dishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.
Facility requires chlorine test strips for the dishwasher.
Operators both had only Food Safety Basics, which does not meet the requirement.
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.
There was evidence of glove reuse. Discussed with operator and employee. Discarded used gloves.
Raw fish was being stored immediately adjacent to ready-to-eat foods.
A large amount of pre-portioned tartar sauce was sitting out at room temperature, exceeding the 2 hour window. Operator was instructed to only put out what they can use during the lunch and dinner rush and not to leave them out mid day. Portions left out beyond two hours must be disposed of.
Both the drink cooler and the sauce cooler in the front service area were adjusted to be colder during inspection. Temperatures were reduced to be 4C or colder.
Dishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.
Facility requires chlorine test strips for the dishwasher.
Facility had been using quat test strips to test lactic acid sanitizer. Corrected and demonstrated with appropriate test strips.
Operators both had only Food Safety Basics, which does not meet the requirement.