260 - 525 St. Albert Trail
6 août 2025
Réussi***The sanitizer concentration for the cleaning cloth bucket was weak. Operator made a new solution during the inspection. it was an effective 200ppm.
***The discoloured test strips were removed during the inspection and a new container was opened. Showed the operator the difference in colouring and let him know that the test strips that are already discoloured may not provide accurate readings.
***Manufactures instructions were not being followed for the proper testing procedures for the sanitizer. Education was provided., Proper sanitizer testing was discussed. The sanitizer is to be still with no bubbles, the testing paper is to be dipped in the solution for 10 seconds (not moved around) and removed and checked. This should provide an accurate reading for the concentration.
Ce restaurant a été inspecté 4 fois depuis le 31 janvier 2025, avec 4 réussites et 1 fermeture au dossier.
***The sanitizer concentration for the cleaning cloth bucket was weak. Operator made a new solution during the inspection. it was an effective 200ppm.
***The discoloured test strips were removed during the inspection and a new container was opened. Showed the operator the difference in colouring and let him know that the test strips that are already discoloured may not provide accurate readings.
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.
***Manufactures instructions were not being followed for the proper testing procedures for the sanitizer. Education was provided., Proper sanitizer testing was discussed. The sanitizer is to be still with no bubbles, the testing paper is to be dipped in the solution for 10 seconds (not moved around) and removed and checked. This should provide an accurate reading for the concentration.
***the slicing equipment was not being stored clean. There was dried on bits of green product present on the slicer. Discussed with staff and showed them the concern., , ***Equipment was not being stored clean. There was dried on food debris present on the slicer unit in the storage area. Staff had indicated that it was cleaned before being put away.
***there were cardboard liners in use on the green wire rack. Cardboard liners are not acceptable as they are single use because they cannot be cleaned or maintained in a sanitary condition and were removed at the time of inspection.
***The sanitizer concentrations were not being maintained at an effective 200ppm concentration for the Quat solution. Some spray bottles were 100ppm Quat solution. The cleaning cloth bucket had a 100ppm Quat concentration. Ensure that the sanitizer is maintained in accordance with the manufacturers instructions.
***Equipment was not being stored clean. There was dried on food debris present on the slicer unit in the storage area. Staff had indicated that it was cleaned before being put away.
***equipment was not being allowed to dry before being stacked up. This nesting will not allow the water to dry and can become a source of contamination when the inserts are used for food storage.
***There was no soap available for the back hand sink. Hand sinks are to be stocked and available at all times.
***The lids on the prep coolers were being left open even when no one was at the station. Food not being handles is to be protected from contamination (covered).
***There were no effective test strips present for checking the sanitizer concentration. Test strips present were expired and discolouted which may provide inaccurate readings.
***Staff are to be using the test strips often enough to ensure that the sanitizer concertation is known so it can be maintained at an effective concentration.
***Older pest control records were observed. Pest control records are to be completed monthly and be available for review.
***There were ineffective traps present. The mouse trap was placed with the opening facing into the wall. This renders it ineffective as the mouse will not be able to enter the trap. Discussed and corrected during the inspection.
***Cross contamination with food was observed. Scoop handles were stored in the bulk products. Discussed with staff that the scoop handles were not to be touching the foods. Corrected during the inspection.
***The wire rack shelving was not being maintained in a clean and sanitary condition. There was a build up of dirt and debris stuck to the wires. Ensure equipment is maintained in a clean and sanitary condition.