210 - 925 St. Albert Trail
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Your Independent Grocer 4035 - Food
Ce restaurant a été inspecté 9 fois depuis le 29 juillet 2024, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
A sanitizing solution was not observed. , The operator prepared fresh quat solution during the inspection. The concentration was noted to be at 200 ppm.
Pest control records were not observed. , AHS monthly pest control checklist would be email to the operator. Please maintain monthly pest control records.
1 infraction
Pest control records were not observed. , AHS monthly pest control checklist would be email to the operator. Please maintain monthly pest control records.
1 infraction
Bare wood area is present in almost all cabinets. , Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
1 infraction
1. It was noted that the ventilation hood of the facility is overdue for professional cleaning. , Please contact a professional company to have the ventilation system cleaned., 2. Bare wood area is present in almost all cabinets. , Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
2 infractions
It was noted that staff members require additional training., Please train staff members.
1. It was noted that the ventilation hood of the facility is overdue for professional cleaning. , Please contact a professional company to have the ventilation system cleaned., 2. Bare wood area is present in almost all cabinets. , Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
2 infractions
It was noted that staff members require additional training., Please train staff members.
1. It was noted that the ventilation hood of the facility is overdue for professional cleaning. , Please contact a professional company to have the ventilation system cleaned., 2. Bare wood area is present in almost all cabinets. , Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
8 infractions
It was noted that food handlers were not washing hands between tasks and were also unaware of glove policy. , Importance of hand washing, and glove policy were discussed with the operator. Hand must be washed between tasks, before putting gloves on and after taking the off, between gloves change, after handling soiled dishes, and before handling clean dishes. Please wash hands and follow proper glove policy.
The temperature of food items stored on the hot holding unit was noted to be varying between 30 to 58 degrees C. The facility is not reheating food items to the internal temperature of 74 degrees C. The operator indicated that they reheat the food items to 140F or 60C. , Please be advised that all food items must be reheated to the internal temperature of 74 degrees C or 165 F and then must be kept at the hot holding unit maintained at or above 60 degrees C. Please use a probe thermometer to check the internal temperature of food items.
8 infractions
Food handlers were noted to be rinsing hands between tasks., Importance of hand washing and proper hand washing procedure was discussed with staff member. Please wash hands using soap and rinse with water and then dry using disposable paper towel.
The temperature of food items stored on the hot holding unit was noted to be varying between 30 to 58 degrees C. This indicated that either the hot holding unit is not operating properly, or the facility is not reheating food items to the internal temperature of 74 degrees C., Please be advised that all food items must be reheated to the internal temperature of 74 degrees C and then must be kept at the hot holding unit maintained at or above 60 degrees C. Please use a probe thermometer to check the internal temperature of food items.
Nonfood related items were noted with food related items., Please designate an area to store nonfood related items that is located away from food related items. Please do not store food related items with nonfood related items.
Nonfood related items were noted with food related items., Please designate an area to store nonfood related items that is located away from food related items. Please do not store food related items with nonfood related items.
All quat solution spray bottles were noted to be hanging off garbage bins. , Please note that storing spray bottles on garbage cans will contaminate them. Please clean and sanitize all bottles and designate an area to store them.
It was noted that staff members require additional training., Please train staff members.
1. It was noted that the ventilation hood of the facility is overdue for professional cleaning. , Please contact a professional company to have the ventilation system cleaned., 2. Bare wood area is present in almost all cabinets. , Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
Utensils that were in continuous use throughout the day were not being washed and sanitized frequently. , Please ensure that all utensils must be washed and sanitized every three to four hours when in continuous use and whenever they are contaminated. Please wash and sanitize all utensils.
1. General cleaning and organizing is required throughout the facility. Debris buildup noted thoroughout the facility. , Please clean and organize the facility and ensure it is maintained in a clean and sanitary manner at all times.
A food handling permit was not observed in the facility., Please post the food handling permit in public area.
It was noted that staff members require additional training., Please train staff members.
1. It was noted that the ventilation hood of the facility is overdue for professional cleaning. , Please contact a professional company to have the ventilation system cleaned., 2. Bare wood area is present in almost all cabinets. , Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
Utensils that were in continuous use throughout the day were not being washed and sanitized frequently. , Please ensure that all utensils must be washed and sanitized every three to four hours when in continuous use and whenever they are contaminated. Please wash and sanitize all utensils.
1. General cleaning and organizing is required throughout the facility. Debris buildup noted thoroughout the facility. , Please clean and organize the facility and ensure it is maintained in a clean and sanitary manner at all times.