105 - 4 Versailles Avenue
16 mai 2025
Réussi***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 3 réussites et 1 fermeture au dossier.
***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.
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.
***chipped dishes were discussed and removed from use during the inspection.
***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.