8 Mission Avenue
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
10 mars 2026
Non conforme***Noone onsite had their food safety course certificate available for review. Requested a copy be sent by e-mail. Card with PHI e-mail address was left onsite on the cork board with the temperature record template.
***There was an uncleanable area where the finishes were in disrepair around the window in the kitchen.
Ce restaurant a été inspecté 4 fois depuis le 26 septembre 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
2 infractions
***Noone onsite had their food safety course certificate available for review. Requested a copy be sent by e-mail. Card with PHI e-mail address was left onsite on the cork board with the temperature record template.
***There was an uncleanable area where the finishes were in disrepair around the window in the kitchen.
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.
9 infractions
***Surfaces were not being cleaned and sanitized in the kitchen. There was no sanitizer made up or in use at the start of the inspection.
***Used wiping cloths were not being stored in a sanitizer solution. Soiled wiping cloths were being left on the counters and not stored in an effective sanitizer solution.
***There was no sanitizer made up in the kitchen food handling area. Chef told Staff to make up a sanitizer solution. Non food grade sanitizer was made. Discussed and the solution was pot cleaner and bleach. The chlorine concentration was >>100ppm. A second solution was made up upon request and there was no sanitizer present. Staff was educated by PHI on how to manually make up a food grade Quat solution using the Dyna Quat and test strips. , Chef later told the PHI and staff that the dispenser was to be run into the sink prior to filling containers to give the previous solution a chance to clear the line and change.
***There were no food safety (sanitizer or temperature) records available for review. Template was discussed and provided during the inspection.
***The middle area hand sink was not accessible as it was surrounded by laundry bags on the floor.
***There was one single use container that appeared to have been used as a scoop and was left inside a bulk bin. It was removed and disposed of during the inspection., ***Bulk containers were stored with the covers open. Staff closed during the inspection.
***Staff were not aware where the test strips were located. Once found, the sanitizer test strips onsite were discouloured and not providing accurate readings.
***Noone onsite had their food safety course certificate available for review. Requested a copy be sent by e-mail. Card with PHI e-mail address was left onsite on the cork board with the temperature record template.
***There was an uncleanable area where the finishes were in disrepair around the window in the kitchen.
2 infractions
*** The chlorine test papers were not white and the Quat test papers were also discoloured. Discussed that when the test papers were discoloured they may not actually provide an accurate reading of the sanitizer concentration. The discoloued papers were discarded and new testing strips were present.
***Operator was planning on getting his Food safety certificate. Ensure a copy is provided to the undersigned. List of the acceptable courses will be sent with this report.
1 infraction
***Operator was planning on getting his Food safety certificate. Ensure a copy is provided to the undersigned. List of the acceptable courses will be sent with this report.