360 1115 St. Albert Trail
10 septembre 2025
Réussi1. Cleaning cloths were noted to be stored on prep counters., Please be advised that all cleaning cloths are stored either stored in a sanitizing solution or in a soiled laundry area or clean cleaning cloths area., 2. It was noted that facility is not sanitizing food contact surfaces. , Please use a bleach solution to sanitize food contact surfaces between tasks.
Food handlers were not washing hands between tasks. , Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks.
Raw meat was stored on top of ready-to-eat food items in the walk-in-cooler., Please be advised that raw meat must be stored either on the bottom shelf or in an area designated to store raw meat located away from ready-to-eat food items.
Three cans of air fresheners were stored with and on top of food items., Please note that chemicals must be stored away from food items. Please designate an area to store chemicals.
It was noted that the facility was thawing raw meat at room temperature. The operator indicated that they left frozen meat in the sink overnight., Proper thawing procedures were discussed with the operator during the inspection. Please follow one of the following procedures:, - Under cold running water, , - In a cooler maintained at or below 4 degrees C,, - In a microwave, or, , - Cook directly from frozen state., The surface temperature of raw chicken was noted to be at 7 degrees C. The operator was advised to move the chicken to cooler.
Hot water was not observed at the hand washing sink located by the dishwashing area. , The operator indicated that the hot water side of the faucet is leaking and that's why they turned the hot water off. The hot water was turned on during the inspection. Please keep the hot water on at all times.
1. Scoops were noted inside almost all bulk containers. , 2. Accumulation of food debris was noted on almost all scoops., Please clean all scoops and ensure they are hanging up properly to protect food from contamination. , 3. Almost all food items stored in the walk-in-cooler, walk-in-freezer and dry storage were noted to be uncovered., 4. Nonfood related items were stored with food related items. , Please be advised not food related items must not be stored with food related items.
It was noted that food handlers require additional food safety training. , Please register staff members to one of the approved food safety courses.
The hot water side of the hand washing sink located in the dishwashing area was noted to be leaking., Please repair the leaking faucet.
1. It was noted that the reusable dishes such pots and pans and cooking utensils were not being cleaned and sanitized after being used. , Please note that all pots and pans and utensils must be cleaned and sanitized after use or every four hours when in continuous use. Please empty all pots and pans and wash/sanitize them., 2. Accumulation of debris was noted on clean dish storage containers and shelving units. , Please clean and sanitize all clean dish storage area and shelving units., 3. Ice scoop was stored on top of cleaning cloth. , This was moved during the inspection. Please wash/sanitize the ice scoop and store it in a container to protect from contamination.
1. General cleaning and organizing is required in the facility. Accumulation of debris was noted inside and underneath the equipment, behind the dishwasher wall, inside the hand washing sink, on floor of the walk-in-cooler, walk-in-freezer, dry storage, underneath prep tables etc. , Please clean, organize and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner., 2. Written cleaning schedules were not observed. , Please create written cleaning schedules and implement them.
Ce restaurant a été inspecté 5 fois depuis le 6 août 2024, avec 5 réussites et 1 fermeture au dossier.
1. Cleaning cloths were noted to be stored on prep counters., Please be advised that all cleaning cloths are stored either stored in a sanitizing solution or in a soiled laundry area or clean cleaning cloths area., 2. It was noted that facility is not sanitizing food contact surfaces. , Please use a bleach solution to sanitize food contact surfaces between tasks.
Food handlers were not washing hands between tasks. , Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks.
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.
Raw meat was stored on top of ready-to-eat food items in the walk-in-cooler., Please be advised that raw meat must be stored either on the bottom shelf or in an area designated to store raw meat located away from ready-to-eat food items.
Three cans of air fresheners were stored with and on top of food items., Please note that chemicals must be stored away from food items. Please designate an area to store chemicals.
It was noted that the facility was thawing raw meat at room temperature. The operator indicated that they left frozen meat in the sink overnight., Proper thawing procedures were discussed with the operator during the inspection. Please follow one of the following procedures:, - Under cold running water, , - In a cooler maintained at or below 4 degrees C,, - In a microwave, or, , - Cook directly from frozen state., The surface temperature of raw chicken was noted to be at 7 degrees C. The operator was advised to move the chicken to cooler.
Hot water was not observed at the hand washing sink located by the dishwashing area. , The operator indicated that the hot water side of the faucet is leaking and that's why they turned the hot water off. The hot water was turned on during the inspection. Please keep the hot water on at all times.
1. Scoops were noted inside almost all bulk containers. , 2. Accumulation of food debris was noted on almost all scoops., Please clean all scoops and ensure they are hanging up properly to protect food from contamination. , 3. Almost all food items stored in the walk-in-cooler, walk-in-freezer and dry storage were noted to be uncovered., 4. Nonfood related items were stored with food related items. , Please be advised not food related items must not be stored with food related items.
It was noted that food handlers require additional food safety training. , Please register staff members to one of the approved food safety courses.
The hot water side of the hand washing sink located in the dishwashing area was noted to be leaking., Please repair the leaking faucet.
1. It was noted that the reusable dishes such pots and pans and cooking utensils were not being cleaned and sanitized after being used. , Please note that all pots and pans and utensils must be cleaned and sanitized after use or every four hours when in continuous use. Please empty all pots and pans and wash/sanitize them., 2. Accumulation of debris was noted on clean dish storage containers and shelving units. , Please clean and sanitize all clean dish storage area and shelving units., 3. Ice scoop was stored on top of cleaning cloth. , This was moved during the inspection. Please wash/sanitize the ice scoop and store it in a container to protect from contamination.
1. General cleaning and organizing is required in the facility. Accumulation of debris was noted inside and underneath the equipment, behind the dishwasher wall, inside the hand washing sink, on floor of the walk-in-cooler, walk-in-freezer, dry storage, underneath prep tables etc. , Please clean, organize and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner., 2. Written cleaning schedules were not observed. , Please create written cleaning schedules and implement them.
The concentration of a bucket of chlorine sanitizer solution was measured to be at 0ppm. 100ppm solution was prepared by the staff during inspection., , Ensure the required 100ppm chlorine sanitizer concentration is always maintained.
Observed chlorine test strips appeared discolored and expired in 2022., , Obtain new chlorine test strips.
Ice scoops were stored on top of the ice machine. The scoops were moved to the dishwasher during inspection. Proper scoops storage in a clean container was discussed with the operator during inspection.
The microwaves in the kitchen appeared unclean. Accumulation of food debris was observed inside the microwaves., , Clean the microwaves and ensure all equipment are maintained in a sanitary condition.
Some hard to reach areas in the facility appeared unclean. Dirt and debris were observed behind the cooking equipment, underneath shelves, counters and dishwasher/dishwashing sink., , Clean these areas and maintain the entire facility in a sanitary condition.
Cleaning cloths were noted on prep counters. , All these cleaning cloths were moved during the inspection. The operator was further advised to ensure that cleaning cloths are stored in a sanitizing solution at all times.
It was noted that food handlers were not washing hands between tasks., Importance of hand washing was discussed with the operator. Hand must be washed between tasks, before putting gloves on and after taking the off, between gloves change, after handling soiled dishes, and before handling clean dishes. Please wash hands and follow proper glove policy.
1. It was noted that the facility was thawing food items at room temperature. , All these items were moved in the cooler during the inspection. Proper thawing procedures were also discussed with the operator during the inspection. Please follow following procedures:, - Under cold running water, , - In a cooler maintained at or below 4 degrees C,, - In a microwave, or, , - Cooking directly from frozen state. , Please do not thaw food items at room temperature., 2. Food items stored on the hot holding units were noted to be at 20 degrees C indicates that food items are not being reheated. , Please note that all food items must be reheated to the internal temperature of 74 degrees C and then kept in a hot holding unit maintained at or above 60 degrees C. Please ensure to reheat food items properly. The operator was advised to reheat all food items on the stove prior to storing them on to the hot holding unit.
1. Food items stored in the walk-in-cooler and walk-in-freezer were noted to be uncovered. , Please ensure to cover food items prior to storing them. , 2. All bulk containers and scoops were noted to be soiled. , Please clean and sanitize all bulk food containers and scoops. , 3. Food items were noted to be stored on the floor. , Please ensure all food items are stored at least six inches above the floor. Please do not store food items on the floor.
General cleaning and organizing is required in the facility. , Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.