30 - 19 Bellerose Drive
1 avril 2025
Réussi***The stock of milk was not being used on a first in first out system. There was milk present in the back cooler with dates of Apr 12 and Apr 18. there was in use jugs of the same milk with dates of Apr 18 in the front., ***Good stock rotation was not being practiced. There was an almost used 4L jug of 0% skim milk in the sink in the front dated Apr 4 and in the stock cooler in the back were several 4L containers dated Mar 28 and 29. Discussed with staff.
***The flooring in the doorway to the back was still in disrepair with an accumulation of dirt/debris present.
Ce restaurant a été inspecté 4 fois depuis le 18 février 2025, avec 4 réussites et 1 fermeture au dossier.
***The stock of milk was not being used on a first in first out system. There was milk present in the back cooler with dates of Apr 12 and Apr 18. there was in use jugs of the same milk with dates of Apr 18 in the front., ***Good stock rotation was not being practiced. There was an almost used 4L jug of 0% skim milk in the sink in the front dated Apr 4 and in the stock cooler in the back were several 4L containers dated Mar 28 and 29. Discussed with staff.
***The flooring in the doorway to the back was still in disrepair with an accumulation of dirt/debris present.
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.
***the Drive through hand sink was obstructed. There were containers and lids present over the faucet.
***Good stock rotation was not being practiced. There was an almost used 4L jug of 0% skim milk in the sink in the front dated Apr 4 and in the stock cooler in the back were several 4L containers dated Mar 28 and 29. Discussed with staff.
***The flooring in the doorway to the back was still in disrepair with an accumulation of dirt/debris present.
***The mop sink hos was dangling in the basin creating a cross connection. If the hose end cannot be kept out of the basin the hose should be shortened so that it will remain above the lip of the basin.
Feb 24, 2025, ***There were perishables being left on the counter. The butter was 23C. There will be a new procedure implemented for the butter (it is going to be kept on ice). Ensure that the temperature is 4C or colder., Feb 18, 2025, ***There were perishables being left out on the counter. There was an insert of butter packets that was being stored at room temperature. Discussed options (storing in the cooler, having in an ice bath that keeps the temperature below 4C, having a small amount out and timing them with the written procedure that they are discarded after 2 hours (if left out they cannot be returned to the cooler).
Feb 24, 2025, ***There were perishables being left on the counter. The cream was 16C. The cream was returned to the cooler during the inspection. The procedure discussed is for the milks and cream to be returned to the cooler once poured., Feb 18, 2025, *** There were containers of various milks and creams out at room temperature (product temperature ranged from 6C to 13C). Staff indicated that they were stocking the front cooler. There were containers being left on the counter at the end of the inspection. Discussed that perishable foods left out could be set with documentation and a timer as long as there was a written procedure in place, records were being kept and the product was discarded after a maximum of 2 hours.
***Wet containers were observed nested/stacked. This will not allow the dishes to air dry as required. Demonstrated how to stack and allow air circulation to air dry the dishes.
***The hand washing sink in the drive through area was completed covered by drying containers. Removed during the inspection.
***The mop sink hose end was dangling in the basin. Discussed and the hose was hooked up over the faucet. If this cannot be maintained, the hose is to be shorted to ensure that there is a permanent air gap present. Corrected during the inspection.
***The flooring edges between the front and the back areas was in disrepair and the flooring edge where the raised floor ends for the front service area was in disrepair and could not be kept in a clean and sanitary condition. Finishes are maintained in a smooth and easily cleaned condition.
**Cooler doors were in disrepair and not closing properly. The 2 door counter unit in the front and the 2 glass door unit in the back. They were in the process of being repaired and staff trained to close properly.
***Sanitizer solution for the cleaning cloths was 10ppm. Discussed and requested a new solution be made up. the new solution was 100ppm.
***The 2 door counter unit was 7C when the doors were observed to be ajar. When the unit was checked again at the end of the inspection the doors were observed to be closed and the temperature was 4C.
***There were perishables being left out on the counter. There was an insert of butter packets that was being stored at room temperature. Discussed options (storing in the cooler, having in an ice bath that keeps the temperature below 4C, having a small amount out and timing them with the written procedure that they are discarded after 2 hours (if left out they cannot be returned to the cooler).
*** There were containers of various milks and creams out at room temperature (product temperature ranged from 6C to 13C). Staff indicated that they were stocking the front cooler. There were containers being left on the counter at the end of the inspection. Discussed that perishable foods left out could be set with documentation and a timer as long as there was a written procedure in place, records were being kept and the product was discarded after a maximum of 2 hours.
***The hand sink in the drive through area was not stocked with paper towels. Ensure hand washing stations are stocked with soap and paper towels in the dispensers at all times.
***There were packages of muffins being stored under the soap dispenser. Ensure food storage is not in an area subject to potential contamination.
***discussed regular testing and changing the sanitizer solution. This must be done often enough to ensure that the solution is maintained at an effective concentration.
***Pest control records were not available for review at the time of inspection. Self monitoring pest control records template will be provided with this report.
***the mop sink hose was dangling in the basin. Ensure air gaps are maintained. The hose was hooked up over the faucet during the inspection or the hose can be shortened to ensure an air gap is present.
***Manager's food safety certificate was not available for review. List of acceptable courses will be provided with this report.
***The flooring edges between the front and the back areas was in disrepair and the flooring edge where the raised floor ends for the front service area was in disrepair and could not be kept in a clean and sanitary condition. Finishes are maintained in a smooth and easily cleaned condition.
***There were two coolers with doors that were not being shut properly, the 2 door counter unit in the front with the milk was not being closed and the 2 glass door unit in the back was not being closed.