740 St. Albert Trail
25 mai 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 9 fois depuis le 10 juillet 2024, avec 9 réussites et 1 fermeture au dossier.
Deli: No prepared sanitizer was available in the meat‑slicing area. The sanitizer bottles were completely empty, and no sanitizer bucket was present. The operator was advised to prepare a sanitizer solution immediately to ensure that food‑contact surfaces and equipment can be properly cleaned and sanitized during use.
Meats: Temperature, Sanitation and Calibration logs were found to be incomplete. Operator was advised to update all required logs consistently and ensure they are completed in full to maintain proper monitoring and compliance with food‑safety procedures.
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.
Dairy: Dried milk and dust were observed on the floor beneath the rack holding milk containers facing the store., , Bakery Walk‑In Cooler: The duct fan had heavy dust and debris buildup, which was also causing the surrounding walls to become dirty. The floor also required cleaning., , Bakery: The steel shelving unit had significant accumulation of oil, grease, and dust., , The operator was advised to clean all identified areas.
***There were carts and wheeled bins being stored in front of the hand sink in the meat cutting area. The hand sink was not accessible. Ensure that access to the hand sink is unobstructed., ***The hand sink in the meat processing area (now storage), was obstructed and inaccessible for staff handing packages of meat to wash their hands. (picture provided with this report.
***The bulk bins were unchanged. There were uncleanable surfaces present. There was open (unwrapped) candies present in the bins. The replacement for the damaged /broken bins were on order and back ordered Discussed that if the unit was not repaired it could be removed until the parts came in or if there were wrapped candies then the scoops and scoop holders were not necessary., ***There were some damaged scoop holders that had been repaired with packing tape. This is not a clean durable surface. Please ensure that cleanable surfaces are present for utensil storage.
***The hand sink in the meat processing area (now storage), was obstructed and inaccessible for staff handing packages of meat to wash their hands. (picture provided with this report.
***There were some damaged scoop holders that had been repaired with packing tape. This is not a clean durable surface. Please ensure that cleanable surfaces are present for utensil storage.
***The hand sink in the meat processing area (now storage), was obstructed and inaccessible for staff handing packages of meat to wash their hands. (picture provided with this report.
***There were some damaged scoop holders that had been repaired with packing tape. This is not a clean durable surface. Please ensure that cleanable surfaces are present for utensil storage.
***Observed staff handling/saucing raw meat (chicken?) and then removing one set of gloves and then putting meat in the cooler. Clean up was done and the other set of gloves was removed. Staff was going to put on new gloves without hand hygiene. Discussed and corrected when staff remove gloves they are to wash their hands before putting on new gloves.
***The staff accessible display counter cooler in the fast-food area was not maintaining temperature at the end closer to the front door. The cooler temperature in that area was 10.0C and then was 14C when checked again (the other end of the cooler was -0.2C).
***There was a log of salami that had been left out. Manager returned it to the cooler right away.
***The hand sink in the meat processing area (now storage), was obstructed and inaccessible for staff handing packages of meat to wash their hands. (picture provided with this report.
***There was a stand alone bulk candy display towards the front cash registers, that had open food (unwrapped) present with no scoops.
***Discussed the mouse stations were in the corners. Discussed that the stations can be moved when the floor was cleaned. The stations are not to be put with the openings against the wall. Openings are to be accessible to allow any potential vermin to access the station.
***The emergency exit was obstructed. There was a cart in from of one of the emergency exits in the back (picture will be provided with this report).
***There were some damaged scoop holders that had been repaired with packing tape. This is not a clean durable surface. Please ensure that cleanable surfaces are present for utensil storage.
***there was a concern with the back wall of the bakery department. There was a build up of dirt present on the pebbled surface of the wall and in the hard to reach areas (behind equipment), the corners where the wall met the floor.
***There were some bread trays that were being stored with product present directly on the floor. There were others that had an empty tray present on the bottom of the stack which raises the product up away from the floor.
***There were missing and expired test strips present in the fast food area.
***The quat test strips appeared not to be used regularly in the meat department. The top (inside the container appeared bleached) and end was discoloured. Discussed that the discoloured pieces may not provide accurate readings and showed that the test strips were not being used regularly.
***there was a concern with the back wall of the department. there was a build up of dirt present on the pebbled surface of the wall and in the hard to reach areas (behind equipment).
***Some areas of display coolers in the meat sections were measured at 8 to 10 degrees C due to overstocking., Discussed it with manager, it was corrected during the inspection., Temperature was re-measured at 4 degrees C or below.
***Live mouse activity was observed in the bakery area, around the dishwasher. , Discussed it with manager, extra traps were placed in the area., Mouse siting was recorded for the pest control company in the book at food counter., Make sure that facility is free of any pest., Remove any food source for pest and seal any possible entry points.
***The storage container in the bakery drawer for knives and utensils was visibly dirty., Required deep cleaning., Make sure that the indicated area is cleaned and maintained in sanitary condition to ensure the safe handling of food.
There was black mold-like substance in the light covers in the produce walk-in cooler., , Please clean the light covers, add the routine cleaning to your cleaning schedule and ensure all light covers are maintained in a sanitary condition.
The dairy walk-in cooler floor requires some cleaning. Build-up of spilt milk was observed under the shelves., Clean the floor and ensure it is maintained in a sanitary condition.