5 Ste. Anne Street
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
17 avril 2026
Non conformeLifestyle Expo: , - Mama Ramen: was sampling broth from an insulated dispenser, however internal temperature was less than 60 C, and operator did not have a thermometer or a means to reheat to 74C. Instructed to no longer sample.
Lifestyle Expo: , - Crooked Creek Salsa: salsa containers are clearly marked "refrigerate after opening", and thus are not shelf stable. Once opened for samples, jars must be stored on ice to maintain 4C or colder at all times OR time stamped to show when opened and any remainder disposed of once 2 hours has passed.
Mama Ramen: samples of noodles with cooked meat on top were found at 13 C. Must be kept hot (60 C+) or cold (4C -)., Taste Buds: hot holding was only 40 C. Must be 60 C+.
Lifestyle Expo: , - Twisted Charcuterie: Handwashing reservoir was >20L., - Jerky Jerky: Handwashing reservoir was >20L., - Velvet Sweets: Needs hand sanitizer.
Mama Ramen: handwashing water supply is less than 20L and is not insulated., Mama Tong: improper handwashing station set up., Annie and Artie: handwashing water supply is less than 20L and not insulated.
Malaysian Curry Puffs: requires test strips, Pearson's Berry Farm: requires test strips, Annie and Artie: test strips expired
Ce restaurant a été inspecté 6 fois depuis le 10 juin 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
6 infractions
Lifestyle Expo: , - Mama Ramen: was sampling broth from an insulated dispenser, however internal temperature was less than 60 C, and operator did not have a thermometer or a means to reheat to 74C. Instructed to no longer sample.
Lifestyle Expo: , - Crooked Creek Salsa: salsa containers are clearly marked "refrigerate after opening", and thus are not shelf stable. Once opened for samples, jars must be stored on ice to maintain 4C or colder at all times OR time stamped to show when opened and any remainder disposed of once 2 hours has passed.
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.
Mama Ramen: samples of noodles with cooked meat on top were found at 13 C. Must be kept hot (60 C+) or cold (4C -)., Taste Buds: hot holding was only 40 C. Must be 60 C+.
Lifestyle Expo: , - Twisted Charcuterie: Handwashing reservoir was >20L., - Jerky Jerky: Handwashing reservoir was >20L., - Velvet Sweets: Needs hand sanitizer.
Mama Ramen: handwashing water supply is less than 20L and is not insulated., Mama Tong: improper handwashing station set up., Annie and Artie: handwashing water supply is less than 20L and not insulated.
Malaysian Curry Puffs: requires test strips, Pearson's Berry Farm: requires test strips, Annie and Artie: test strips expired
4 infractions
Mama Ramen: samples of noodles with cooked meat on top were found at 13 C. Must be kept hot (60 C+) or cold (4C -)., Taste Buds: hot holding was only 40 C. Must be 60 C+.
Mama Ramen: handwashing water supply is less than 20L and is not insulated., Mama Tong: improper handwashing station set up., Annie and Artie: handwashing water supply is less than 20L and not insulated.
Lifestyle Expo: , - Twisted Charcuterie: Handwashing reservoir was >20L.
Malaysian Curry Puffs: requires test strips, Pearson's Berry Farm: requires test strips, Annie and Artie: test strips expired
3 infractions
Mama Ramen: samples of noodles with cooked meat on top were found at 13 C. Must be kept hot (60 C+) or cold (4C -)., Taste Buds: hot holding was only 40 C. Must be 60 C+.
Mama Ramen: handwashing water supply is less than 20L and is not insulated., Mama Tong: improper handwashing station set up., Annie and Artie: handwashing water supply is less than 20L and not insulated.
Malaysian Curry Puffs: requires test strips, Pearson's Berry Farm: requires test strips, Annie and Artie: test strips expired
Aucune infraction
6 infractions
1. Hand hygiene was not being performed in between tasks. , Importance of hand washing was discussed with the operator during the inspection. Hands must be washed in between tasks. , 2. Food handlers were unaware of glove policy. , Please ensure that gloves must be discarded after each use and in between tasks. Hands must be washed before putting gloves on and after taking them off. Gloves must be changed in between tasks and hands must be washed. ,
Extra utensils for food processing purposes were not observed. Dishwashing provisions were not available. , Please bring extra utensils or have dishwashing provisions.
1. Grocery bags were being used. , Grocery bags are made of nonfood grade material and must not be used for food storage purposes. Please acquire food grade bags to store food items. , 2. Nonfood related items were observed to be stored with food related items., Please organize the area and do not store food items with nonfood related items. ,
1. Hot holdings were noted at 37 degrees C. , All high-risk food items must be stored at or above 60 degrees C. Please increase the hot holding unit temperature. , 2. Cold holdings were noted to be above 4 degrees C. , All cold holding units must be kept at or below 4 degrees C. Please ensure that all coolers have extra ice packs. , 3. High risk food items were stored at room temperature for more than two hours. , Please be advised that all high-risk food items must only be stored at room temperature for two hours and must be discarded afterwards. All high-risk items must be stored either below 4 degrees C or above 60 degrees C.
Hand washing supplies were not observed. , Please ensure that hand washing supplies (hand washing soap and paper towel) are available.,
A surface sanitizer was not observed or were not at appropriate concentration. Test strips were also not available. , Please ensure that one of the approved surface sanitizers is present in vendor booth. Following are the approved sanitizing solutions: a bleach solution at 100 ppm, a quaternary ammonium solution at 200 ppm, an Iodine solution at 12.5 – 25 ppm. ,
7 infractions
Food products were not labeled. , Please label all food products.
1. Hand hygiene was not being performed in between tasks. , Importance of hand washing was discussed with the operator during the inspection. Hands must be washed in between tasks. , 2. Food handlers were unaware of glove policy. , Please ensure that gloves must be discarded after each use and in between tasks. Hands must be washed before putting gloves on and after taking them off. Gloves must be changed in between tasks and hands must be washed. ,
Extra utensils for food processing purposes were not observed. Dishwashing provisions were not available. , Please bring extra utensils or have dishwashing provisions.
1. Grocery bags were being used. , Grocery bags are made of nonfood grade material and must not be used for food storage purposes. Please acquire food grade bags to store food items. , 2. Nonfood related items were observed to be stored with food related items., Please organize the area and do not store food items with nonfood related items. ,
1. Hot holdings were noted between 35 - 45 degrees C. , All high-risk food items must be stored at or above 60 degrees C. Please increase the hot holding unit temperature. , 2. Cold holdings were noted to be above 4 degrees C. , All cold holding units must be kept at or below 4 degrees C. Please ensure that all coolers have extra ice packs. , 3. High risk food items were stored at room temperature for more than two hours. , Please be advised that all high-risk food items must only be stored at room temperature for two hours and must be discarded afterwards. All high-risk items must be stored either below 4 degrees C or above 60 degrees C.
1. Hand washing stations were not observed at most vendors offering samples and cooked food products. , Please ensure that a temporary hand washing stations are present in all vendor booths that offer samples, cooked products and repackaging onsite. , 2. Hand washing supplies were not observed. , Please ensure that hand washing supplies (hand washing soap and paper towel) are available.,
A surface sanitizer was not observed. , Please ensure that one of the approved surface sanitizer is present in vendor booth. Following are the approved sanitizing solutions: a bleach solution at 100 ppm, a quaternary ammonium solution at 200 ppm, an Iodine solution at 12.5 – 25 ppm. ,