230 - 925 St. Albert Trail
19 février 2025
RéussiA food handling permit was not displayed. , Please ensure that the food handling permit is posted.
The washroom door was noted to be open at the time of inspection. , Please install a self-closing mechanism to this door and ensure it remains closed at all times.
Ce restaurant a été inspecté 6 fois depuis le 15 juillet 2024, avec 6 réussites et 1 fermeture au dossier.
A food handling permit was not displayed. , Please ensure that the food handling permit is posted.
The washroom door was noted to be open at the time of inspection. , Please install a self-closing mechanism to this door and ensure it remains closed at all times.
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.
A food handling permit was not displayed. , Please ensure that the food handling permit is posted.
The washroom door was noted to be open at the time of inspection. , Please install a self-closing mechanism to this door and ensure it remains closed at all times.
General cleaning is required in the facility. , Please clean and sanitize all shelves and ensure the facility is maintained in a clean and sanitary manner at all times.
1. A sanitizing solution was not observed at the time of inspection., Please be advised that one of the approved sanitizing solutions must be present in the facility at all times. A chlorine container was noted in the facility. The operator was advised to prepare chlorine solution (one teaspoon of chlorine in one litre of water). , 2. Cleaning cloths were noted on prep counters. Cleaning cloths were also being used to wipe hands. , Please note that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not store cleaning cloths on prep counters or use them to wipe hands., 3. It was noted that the facility was not sanitizing food contact surfaces. , Please note to use one of the approved sanitizing solutions to sanitize food contact surfaces between tasks.
It was noted that food handlers were not washing hands between tasks. , Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks, after touching part of their clothing, etc.
1. It was noted that facility was not following proper manual dishwashing procedures. , Proper manual dishwashing procedures were discussed during the inspection. Please follow following dishwashing procedures:, - wash with soap and water in the first sink,, - rinse with clean water in the second sink, , - prepare chlorine solution at 100 ppm in the third sink and leave clean dishes fully submerged in the chlorine solution for at least two minutes. , - Air dry the dishes.
Chlorine test strips were not observed at the time of inspection. , Please acquire chlorine test strips.
Pest control records were not observed. , Please ensure to maintain monthly pest control records.
A food handling permit was not displayed. , Please ensure that the food handling permit is posted.
Noone in the facility has a food safety certificate. , Please register staff members for one of the approved food safety courses and send a copy of receipt to this office by Feb 17, 2025. A list of recognized food safety courses can be retrieved from: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The washroom door was noted to be open at the time of inspection. , Please install a self-closing mechanism to this door and ensure it remains closed at all times.
A couple containers of supplements stored on the shelf were noted to be expired in Dec 2024. There were protein bars that noted to have expiration date of Feb 16, 2025. , Please remove all expired supplements from the shelf. Please ensure to go through the inventory and remove all expired supplements.
1. A sanitizing solution was not observed at the time of inspection., Please be advised that one of the approved sanitizing solutions must be present in the facility at all times. A chlorine container was noted in the facility. The operator was advised to prepare chlorine solution (one teaspoon of chlorine in one litre of water). , 2. Cleaning cloths were noted on prep counters. Cleaning cloths were also being used to wipe hands. , Please note that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not store cleaning cloths on prep counters or use them to wipe hands., 3. It was noted that the facility was not sanitizing food contact surfaces. , Please note to use one of the approved sanitizing solutions to sanitize food contact surfaces between tasks.
It was noted that food handlers were not washing hands between tasks. , Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks, after touching part of their clothing, etc.
It was noted that facility was not following proper manual dishwashing procedures. , Proper manual dishwashing procedures were discussed during the inspection. Please follow following dishwashing procedures:, - wash with soap and water in the first sink,, - rinse with clean water in the second sink, , - prepare chlorine solution at 100 ppm in the third sink and leave clean dishes fully submerged in the chlorine solution for at least two minutes. , - Air dry the dishes.
A paper towel dispenser and paper towel were not observed in the facility at the time of inspection. The operator indicated that they use reusable cleaning cloths to dry hands. , Please acquire paper towel dispenser and ensure it is stocked with paper towel at all times. Please do not use reusable cloth to dry hands.
1. Scoops were noted inside bulk food containers. The handles were noted to be in physical contact with food items. , Please do not store scoops inside the bulk food containers., 2. Staff drinks were noted on prep counter at the time of inspection. , Please do not store staff personal items on prep counter. Please designate an area to store staff personal items (drinks).
Chlorine test strips were not observed at the time of inspection. , Please acquire chlorine test strips.
Pest control records were not observed. , Please ensure to maintain monthly pest control records.
A food handling permit was not displayed. , Please ensure that the food handling permit is posted.
Noone in the facility has a food safety certificate. , Please register staff members for one of the approved food safety courses. A list of recognized food safety courses can be retrieved from: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The washroom door was noted to be open at the time of inspection. , Please install a self-closing mechanism to this door and ensure it remains closed at all times.
1. A sanitizing solution was not observed in the facility. , Please be advised that one of the approved sanitizing solutions must be present in the facility at all times. 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, or, , - a low-level disinfectant with a DIN (Drug Identification number), a word disinfectant written on it and has claims for food contact surfaces. , Please acquire one of the approved sanitizing solutions and test strips. , 2. Cleaning cloths were noted to be stored on prep counters. , Please note that all cleaning cloths must be stored in a sanitizing solution as mentioned above at all times.
It was noted that the facility was not performing proper three compartment manual dishwashing sink method. , Proper manual dishwashing procedure was discussed with the operator during the inspection. Please follow following procedure:, - Wash all reusable dishes with soap and water in the first sink, , - rinse all dishes in the second sink. , - Prepare an approved sanitizing solution in the third sink and leave clean dishes in the third sink fully submerged for at least two minutes. , - Air dry all dishes.
1. Scoops were noted to be stored inside the bulk food containers. , Please be advised that scoops must be stored in a manner that protects food from contamination. Please do not store scoops inside the bulk food containers., 2. Food items were stored on the floor. , Please ensure that all food items must be stored at least six inches above the floor.
Test strips were not observed. , Please acquire test strips.
A pest control checklist was not observed at the time of inspection. , Please ensure to maintain monthly pest control checklist.
It was noted that the facility was operating without a food handling permit. , An inspection was conducted, and the facility was allowed to sell pre-packaged food items only. Please submit a food handling permit application.
A food safe certificate was not observed. , Please submit a copy of the food safe certificate to this office.
The floor plans were not submitted to this office prior to construction. , Please ensure to submit floor plan prior to construction for all future facilities.