101 Riel Drive
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 mai 2025
Non conforme***The door between the laundry and the kitchen was not being kept closed. Discussed that laundry was incompatible with the kitchen and the door was to be kept closed.
***The countertop dishwasher does not meet the requirements for a food facility. It is NOT to be used. , The commercial dishwasher in the catering kitchen was working and reached 76C at the dishes on the second run.
***There was a hole in the wall of the kitchen where the paper towel dispenser had been removed (it was going to be reinstalled).
Ce restaurant a été inspecté 2 fois depuis le 14 mai 2024, avec 1 conforme, 1 non conforme et 1 fermeture au dossier.
3 infractions
***The door between the laundry and the kitchen was not being kept closed. Discussed that laundry was incompatible with the kitchen and the door was to be kept closed.
***The countertop dishwasher does not meet the requirements for a food facility. It is NOT to be used. , The commercial dishwasher in the catering kitchen was working and reached 76C at the dishes on the second run.
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.
***There was a hole in the wall of the kitchen where the paper towel dispenser had been removed (it was going to be reinstalled).
2 infractions
***There was a countertop dishwasher that did not have a sani cycle. This unit was not acceptable for sanitizing the reusable customer glasses. , There was a separate commercial dishwasher that was available for sanitizing the dishes in the catering kitchen. Discussed that they were to ensure that the temperature at the manifold reached 180F (82C) when it was used., A record should be kept of the final rinse temperature reached each time that the dishwasher was used.
***Current FHP was not posted. Copy was sent during the inspection with the instructions that it was to be posted where the public could see it.