40 - 516 St. Albert Trail
19 mars 2026
RéussiThere were three sauces being hot held at 45C. Operator stated they would be heated further when sued in meals. Education provided on the danger zone, i.e., between 4C and 60C, and the fact that foods can only remain between there for 2 hours maximum, then must be discarded. Sauces were reheated to 74C at the request of the PHI before being returned to hot holding at 60C.
There was no soap at the kitchen handwashing station. This was corrected at the request of the PHI.
Ce restaurant a été inspecté 3 fois depuis le 27 juin 2024, avec 3 réussites et 1 fermeture au dossier.
There were three sauces being hot held at 45C. Operator stated they would be heated further when sued in meals. Education provided on the danger zone, i.e., between 4C and 60C, and the fact that foods can only remain between there for 2 hours maximum, then must be discarded. Sauces were reheated to 74C at the request of the PHI before being returned to hot holding at 60C.
There was no soap at the kitchen handwashing station. This was corrected at the request of the PHI.
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.
The countertop where bar glassware is being stored is constructed of wood. There are chipped sections, and the water has begun to absorb into the wood and a black film has developed. Replace surfacing with something smooth, impervious to moisture and easy to clean and/or move the glassware.
The bar pop dispenser is visibly dirty and in need of cleaning.
Ventilation hoods are visibly dirty with grease and dust accumulation. Sticker shows they were due for cleaning/maintenance in February of 2024.
The sanitizer bucket was found to have a slime mould growth and had no available chlorine at testing. A new sanitizer solution was made.
Nalysnyky cheese and crepe rolls were being hot held at 50C. These items arrive frozen, are thawed, and then are warmed to 50C before being served. The facility did not want to heat them at 60C as this causes the cheese to melt. Explained sufficient hot holding temperatures and alternate solutions including labeling and disposing of those not sold past the 2 hour mark or heating to a minimum of 74 prior to being served. Previously cooked foods must be reheated to 74 prior to serving.
Chemical dishwasher was tested three times and was found to have a concentration of 10 ppm or less. Operator was instructed to use dishwasher only for washing, with a manual chemical sanitizing step. Of note - the facility does not have a bar dishwasher so all glassware was being washed here as well.
The countertop where bar glassware is being stored is constructed of wood. There are chipped sections, and the water has begun to absorb into the wood and a black film has developed. Replace surfacing with something smooth, impervious to moisture and easy to clean and/or move the glassware.
The bar pop dispenser is visibly dirty and in need of cleaning.
Ventilation hoods are visibly dirty with grease and dust accumulation. Sticker shows they were due for cleaning/maintenance in February of 2024.