9 - 11 Bellerose Drive
2 avril 2026
RéussiREPEAT:, Apr 2, 2026, ***Used cleaning cloths were not being stored in sanitizer. Demonstrated how there was no sanitizer on a cleaning cloth that had been left out. Used cleaning cloths are to be stored in sanitizer solutions between uses., Mar 2026, ***Used cleaning cloths were not being stored in a sanitizer solution. They were being stored in soapy water or left on the counters. Discussed with owner and kitchen staff that used cleaning cloths are to be stored in sanitizer solutions between uses.
Apr 2, 2026, ***Fewer unsafe food handling practices were observed. Chicken was being tempered on the counter with no timer. Discussed the procedures for cooling food in a timely manner and tracking the time for each temperature goal to be reached. cooling resource will be sent with this report., Mar 2026, ***Unsafe food safety practices were observed. Perishable foods out at room temperature, no record keeping, no time tracking for cooling, no time tracking for used utensil storage, no sanitizer being used for food contact surfaces, unsafe storage of cleaning cloths, etc.
*** Cooked chicken was in a metal insert was 47C on the counter. Discussed good cooling procedures.
Apr 2, 2026, ***There were signs of ineffective dishwashing. There were soiled inserts in the clean area, there was still tape (an uncleanable surface) on the "clean" equipment, the inserts were being stacked wet and not allowed to air dry., Mar 2026, ***Ineffective manual cleaning was done of the food containers. Tape and other uncleanable surfaces were present on the cleaned and sanitized inserts, squeeze bottles and containers. There were soiled inserts observed in the cleaned rack. Some containers were not being allowed to air dry before being stacked and nested.
***There was a washing machine present in the kitchen. Discussed previously and the washing machine is not to be located in the kitchen and it had been removed.
***Kitchen staff did not have their food safety certificate available. Discussed and they had done training and would sent their diploma by e-mail., Unsafe food handling practices were observed. Additional training is needed., List of approved courses will be sent with this inspection report.
***the inserts were being stacked wet and not allowed to air dry before being stacked up. If there is not sufficient room for the proper dishwashing and air drying, the area will have to be re-managed to ensure that there is sufficient space for the proper manual dishwashing and air drying to occur.
Apr 2, 2026, ***There were wet inserts that were stacked up and had not been allowed to air dry. This can promote the growth of bacteria and mould on the food contact surfaces., Mar, 2026, ***Some containers had been stacked and nested while still wet. This can allow for the growth of bacteria and mould on the food contact surfaces. Some containers were separated during the insepction.
Ce restaurant a été inspecté 4 fois depuis le 14 avril 2025, avec 4 réussites et 1 fermeture au dossier.
REPEAT:, Apr 2, 2026, ***Used cleaning cloths were not being stored in sanitizer. Demonstrated how there was no sanitizer on a cleaning cloth that had been left out. Used cleaning cloths are to be stored in sanitizer solutions between uses., Mar 2026, ***Used cleaning cloths were not being stored in a sanitizer solution. They were being stored in soapy water or left on the counters. Discussed with owner and kitchen staff that used cleaning cloths are to be stored in sanitizer solutions between uses.
Apr 2, 2026, ***Fewer unsafe food handling practices were observed. Chicken was being tempered on the counter with no timer. Discussed the procedures for cooling food in a timely manner and tracking the time for each temperature goal to be reached. cooling resource will be sent with this report., Mar 2026, ***Unsafe food safety practices were observed. Perishable foods out at room temperature, no record keeping, no time tracking for cooling, no time tracking for used utensil storage, no sanitizer being used for food contact surfaces, unsafe storage of cleaning cloths, etc.
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.
*** Cooked chicken was in a metal insert was 47C on the counter. Discussed good cooling procedures.
Apr 2, 2026, ***There were signs of ineffective dishwashing. There were soiled inserts in the clean area, there was still tape (an uncleanable surface) on the "clean" equipment, the inserts were being stacked wet and not allowed to air dry., Mar 2026, ***Ineffective manual cleaning was done of the food containers. Tape and other uncleanable surfaces were present on the cleaned and sanitized inserts, squeeze bottles and containers. There were soiled inserts observed in the cleaned rack. Some containers were not being allowed to air dry before being stacked and nested.
***There was a washing machine present in the kitchen. Discussed previously and the washing machine is not to be located in the kitchen and it had been removed.
***Kitchen staff did not have their food safety certificate available. Discussed and they had done training and would sent their diploma by e-mail., Unsafe food handling practices were observed. Additional training is needed., List of approved courses will be sent with this inspection report.
***the inserts were being stacked wet and not allowed to air dry before being stacked up. If there is not sufficient room for the proper dishwashing and air drying, the area will have to be re-managed to ensure that there is sufficient space for the proper manual dishwashing and air drying to occur.
Apr 2, 2026, ***There were wet inserts that were stacked up and had not been allowed to air dry. This can promote the growth of bacteria and mould on the food contact surfaces., Mar, 2026, ***Some containers had been stacked and nested while still wet. This can allow for the growth of bacteria and mould on the food contact surfaces. Some containers were separated during the insepction.
REPEAT:, ***Used cleaning cloths were not being stored in a sanitizer solution. They were being stored in soapy water or left on the counters. Discussed with owner and kitchen staff that used cleaning cloths are to be stored in sanitizer solutions between uses.
***There was no sanitizer being used on food contact surfaces in the facility. Vinegar is not an acceptable sanitizer. Discussed with staff and new sanitizer solutions were made up during the inspection.
***Unsafe food safety practices were observed. Perishable foods out at room temperature, no record keeping, no time tracking for cooling, no time tracking for used utensil storage, no sanitizer being used for food contact surfaces, unsafe storage of cleaning cloths, etc.
***There was no food safety record keeping being recorded. Template was left onsite for record keeping to be documented (including cooler temperatures, freezers, hot holding, dishwasher sanitizer concentration and surface sanitizer concentrations)., Cooling procedures are to be documented.
***Used tongs were sitting in warm water (49C) between uses. Staff indicated the water is changed every 2 hours but there was no timer present.
***Hot holding product was not being covered and protected from contamination. Staff put on the appropriate cover on the insert.
***Perishable food was thawing on the counter. After discussion it was moved to the cooler.
***There was uncovered hot holding where the surface temperature was 35C. Discussed that even if the lower part of the product was being stored at safe temperatures, bacteria can grow on this surface. Stirring and getting it to 60C will not kill off any bacteria present. Reheating up to 74C is required.
***Ineffective manual cleaning was done of the food containers. Tape and other uncleanable surfaces were present on the cleaned and sanitized inserts, squeeze bottles and containers. There were soiled inserts observed in the cleaned rack. Some containers were not being allowed to air dry before being stacked and nested.
***There was a washing machine present in the kitchen. Discussed previously and the washing machine is not to be located in the kitchen and it had been removed.
***Food containers were being stored on the floor after being washed.
REPEAT:, ***There were uncovered bulk foods present in the dry storage area. Discussed and ensured containers were covered.
***Kitchen staff did not have their food safety certificate available. Discussed and they had done training and would sent their diploma by e-mail., Unsafe food handling practices were observed. Additional training is needed., List of approved courses will be sent with this inspection report.
***Some containers had been stacked and nested while still wet. This can allow for the growth of bacteria and mould on the food contact surfaces. Some containers were separated during the insepction.
***Broken / cracked food containers were being used.
***The general sanitation was lacking. There was a build up of food debris on various equipment (on the side of the hot holding unit, the lid of the prep cooler, the high touch surfaces and the hard to reach places.
***Cleaning cloths were being left on the counters. there was a container made up for the back area right away.
***There were uncovered bulk foods present in the dry storage area. Discussed and ensured containers were covered.
***The FHP had been received but not posted yet.