105 - 4 Versailles Avenue
Conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
16 mai 2025
Conforme***Pest control records were available for review until March (April and May were not available). Copy received by e-mail following the inspection.
***Boxes of gloves for food handling were being stored in the washroom. Picture received that they had been moved to an appropriate (sanitary) location.
***Current FHP was posted in the kitchen, expired FHP was posted where the public could see it. Picture of current FHP in the public frame was received following the inspection.
***chipped dishes were discussed and removed from use during the inspection.
Ce restaurant a été inspecté 3 fois depuis le 23 janvier 2025, avec 2 conformes, 1 non conforme et 1 fermeture au dossier.
4 infractions
***Pest control records were available for review until March (April and May were not available). Copy received by e-mail following the inspection.
***Boxes of gloves for food handling were being stored in the washroom. Picture received that they had been moved to an appropriate (sanitary) location.
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.
***Current FHP was posted in the kitchen, expired FHP was posted where the public could see it. Picture of current FHP in the public frame was received following the inspection.
***chipped dishes were discussed and removed from use during the inspection.
Aucune infraction
3 infractions
***The cleaning cloths were being left on the counters. Staff were aware of what was required and were removing them during the inspection. Ensure cleaning cloths are stored in sanitizer solution between uses.
The temperature of the sauces were 22C., Discussed alternatives (storing in the cooler, ensuring effective emersion in an ice bath during the busy times, using a timer and discarding the product after 2 hours, not filling the bottles so full that the product is above the ice level). Staff were instructed and were to determine which procedure would work for them at this location. , The ice well was filled during the inspection. Follow up will be done to ensure effective temperature control.
***Staff were using Quat test strips to check the oxivir concentration. This is ineffective and will not provide an accurate reading of the sanitizer concentration.