51 Riel Drive
6 mai 2026
RéussiNo food safety records were available for review at the time of inspection. The operator was provided with the AHS Safe Food Handling Checklist template via email and was educated on the importance of completing and maintaining food safety documentation to ensure ongoing compliance with food safety requirements.
Beef soup was measured at 55 °C using an infrared thermometer and was within the 2‑hour time‑temperature control window. The operator was advised to reheat the soup so that the internal temperature reached at least 74 °C and to ensure that, moving forward, hot holding temperatures are maintained at 60 °C or higher. PHI subsequently rechecked the soup, and the temperature was measured at 75 °C.
During the inspection, it was noted that dishes were not allowed to air dry and were instead stacked immediately after removal from the dishwasher. PHI observed moisture and water accumulation between the stacked dishes. The operator was educated that dishes must be fully air‑dried prior to stacking to prevent moisture buildup and potential contamination
The handwashing sink was observed to be used for storing dishes and a reusable glove. The operator was advised that the handwashing sink is designated solely for handwashing and must not be used for storage of dishes or other items. The items were removed immediately by the operator.
No paper towels were observed at the handwashing station. The operator was advised that the handwashing station must be kept stocked at all times with supplies to allow for sanitary hand drying. The operator subsequently provided paper towels.
Expired quat sanitizer test strips were observed. The operator was advised to order new test strips and ensure that valid test strips are available for use.
Ce restaurant a été inspecté 5 fois depuis le 4 juillet 2024, avec 5 réussites et 1 fermeture au dossier.
No food safety records were available for review at the time of inspection. The operator was provided with the AHS Safe Food Handling Checklist template via email and was educated on the importance of completing and maintaining food safety documentation to ensure ongoing compliance with food safety requirements.
Beef soup was measured at 55 °C using an infrared thermometer and was within the 2‑hour time‑temperature control window. The operator was advised to reheat the soup so that the internal temperature reached at least 74 °C and to ensure that, moving forward, hot holding temperatures are maintained at 60 °C or higher. PHI subsequently rechecked the soup, and the temperature was measured at 75 °C.
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.
During the inspection, it was noted that dishes were not allowed to air dry and were instead stacked immediately after removal from the dishwasher. PHI observed moisture and water accumulation between the stacked dishes. The operator was educated that dishes must be fully air‑dried prior to stacking to prevent moisture buildup and potential contamination
The handwashing sink was observed to be used for storing dishes and a reusable glove. The operator was advised that the handwashing sink is designated solely for handwashing and must not be used for storage of dishes or other items. The items were removed immediately by the operator.
No paper towels were observed at the handwashing station. The operator was advised that the handwashing station must be kept stocked at all times with supplies to allow for sanitary hand drying. The operator subsequently provided paper towels.
Expired quat sanitizer test strips were observed. The operator was advised to order new test strips and ensure that valid test strips are available for use.
Mar 20, 2025, ***There was disrepair present in the dry storage area. The ceiling was not maintained in a cleanable condition, there was a partial patch installed over the disrepair. Ensure finishes are smooth and cleanable in all food handling and storage areas., Oct 17, 2024, Discussed expectations for finishes in all food areas including storage areas., July 4, 2024, The ceiling of the dry storage area had been patched (acceptable as a temporary correction). Finishes are required to be smooth, cleanable and in good repair. Will check in the fall., , Jun 9, 2024, ***There was disrepair present in the dry storage area. The ceiling was not maintained in a cleanable condition, there was a triangular piece of drywall missing.
***The temperature abused foods were present and removed from the 15C cooler for disposal
***Temperature logs were not located during the inspection. There was no indication as to when the non working preparation cooler stopped being effective.
***The preparation cooler was 15C. Min Max thermometer was put int he unit but it did not get down to an acceptable 4C temperature during the inspection. Lowest temperature was 14C. Perishable foods were removed from the cooler to be discarded during the inspection. The cooler is not to be used for perishable food storage until the unit is capable of maintaining 4C or colder temperatures.
Mar 20, 2025, ***There was disrepair present in the dry storage area. The ceiling was not maintained in a cleanable condition, there was a partial patch installed over the disrepair. Ensure finishes are smooth and cleanable in all food handling and storage areas., Oct 17, 2024, Discussed expectations for finishes in all food areas including storage areas., July 4, 2024, The ceiling of the dry storage area had been patched (acceptable as a temporary correction). Finishes are required to be smooth, cleanable and in good repair. Will check in the fall., , Jun 9, 2024, ***There was disrepair present in the dry storage area. The ceiling was not maintained in a cleanable condition, there was a triangular piece of drywall missing.
***The thermostat was located and discussed with the club manager who plans on trying to change the control (gradually) to see if the cooler could reach the required temperature of 4C or colder. Teh unit was no longer being used to store perishables.
Oct 17, 2024, Discussed expectations for finishes in all food areas including storage areas., July 4, 2024, The ceiling of the dry storage area had been patched (acceptable as a temporary correction). Finishes are required to be smooth, cleanable and in good repair. Will check in the fall., , Jun 9, 2024, ***There was disrepair present in the dry storage area. The ceiling was not maintained in a cleanable condition, there was a triangular piece of drywall missing.
July 4, 2024, The ceiling of the dry storage area had been patched (acceptable as a temporary correction). Finishes are required to be smooth, cleanable and in good repair. Will check in the fall., , Jun 9, 2024, ***There was disrepair present in the dry storage area. The ceiling was not maintained in a cleanable condition, there was a triangular piece of drywall missing.