7 St. Vital Avenue
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
12 juin 2025
Non conforme***There was a concerns with the general sanitation of the facility. Observations, there was a build up of dirt/debris in the hard to reach areas (under the counters and equipment). , There appeared to be a tatter tot on the floor as well as a single use glass.
Ce restaurant a été inspecté 3 fois depuis le 26 juillet 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
1 infraction
***There was a concerns with the general sanitation of the facility. Observations, there was a build up of dirt/debris in the hard to reach areas (under the counters and equipment). , There appeared to be a tatter tot on the floor as well as a single use glass.
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.
Mike Maione Food Catering & Consulting
5 infractions
***There was expired milk and cream present. Removed during the inspection.
***The ready to use bleach solution was found to be too strong and was corrected during the inspection.
***The thermometer was broken and not providing accurate readings.
Pest control records were not being maintained. *Discussed and if there are records onsite and maintained by the building that is acceptable if not each user is to maintain their own records. A link to the AHS Pest control checklist will be provided with this report.
***There was incorrect instructions for the dishwasher posted on the wall. Discussed and the temperature was required to be 82C at the manifold (not the 50 to 90 indicated on the sign). The direction that the unit is to be run 5 times prior to use should also be documented if that is what is needed for the unit to work effectively.
3 infractions
The facility did not have an approved food safe sanitizer available onsite.
The high temperature dishwasher was ran five times consecutively and was unable to achieve the required minimum temperature of 71C at plate level. The dishwasher was also only connected to rinse agent and was not connected to a source of detergent in any way. Written instructions stated to add detergent every 2-5 loads based on judgement. However, operators stated that they did not realize the machine was not connected to detergent and had just been running it as is. Detergent was available onsite but a second line to connect it could not be located. Please have the machine serviced so that it is capable of pulling detergent and achieving required temperature for every load.
The facility is required to have test strips available for whatever food safe sanitizer they select.