150 - 15 Perron Street
13 avril 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 8 fois depuis le 27 septembre 2024, avec 8 réussites et 1 fermeture au dossier.
***Chlorine test strips present were expired. Discussed that they may not provide accurate reading of the sanitizer solutions. Ensure effective test strips are available for checking the sanitizer concentration.
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.
***Chlorine test strips present were expired. Discussed that they may not provide accurate reading of the sanitizer solutions. Ensure effective test strips are available for checking the sanitizer concentration.
***Food sources could not be confirmed for all products present. There were unlabeled mason jars (some with jelly and some with liquids stored in the dry storage area). There was no indication of the source.
***There were cloths laid out around the kitchen that were soiled and created unclean areas., Used cleaning cloths are to be put in for laundering or stored in a sanitizer solution between uses.
***glove procedures were discussed when staff were observed putting on gloves without washing their hands. Staff went and washed hands after discussion.
***The temperature logs for the perishable products, dishwasher and surface sanitizer were not being maintained. They were last done August 2025.
***Staff left perishable crabcake tray and bowl on the counter when doing another activity (handling cabbage). Discussed that if a second activity had to be done the perishable products should be put back in the cooler. Staff returned to preparing the cakes.
***There were perishable foods being left out at room temperature (butter container, chopped onions and eggs). All were moved to the cooler during the inspection.
***Chlorine test strips present were expired. Discussed that they may not provide accurate reading of the sanitizer solutions. Ensure effective test strips are available for checking the sanitizer concentration.
***Pest control records were not being maintained. Discussed that the pest control records were to be completed monthly and kept onsite for review.
***There was a plumbing cross connection observed where the drain for the ice machine was sitting in the basin. This could allow dirty water to backflow into the hose to the equipment.
***There were cloths laid out around the kitchen that were soiled and created unclean areas., Cloth towels are not a cleanable surface for storing clean pots and bowls. Coffee cups were also stored on cloth towels. Ensure food contact surfaces can be maintained in a clean and sanitary condition.
***There were areas of the facility that could not be checked as there was an accumulation of items that were not stored in a manner that allowed for cleaning and observation of the area (under the stairs)
***The temperature logs for the perishable products, dishwasher and surface sanitizer were not being maintained.
***Chemical containers/buckets and spray bottles are to be clearly and accurately labeled as to their contents.
***Chlorine test strips present appeared to have been contaminated and may not be providing accurate readings. Ensure effective test strips are available for checking the sanitizer concentration.
***Pest control records were not being maintained., Discussed that the check was to be done and recorded monthly and available for review.
***The Food Handling Permit was not posted where the public could see it.
***The cleaning cloths were not being stored in a sanitizing solution. Soapy water was replaced with an effective sanitizing solution. Discussed that between uses the cleaning cloths were to be stored in a sanitizing solution to reduce the chance of bacterial contamination by the cleaning cloth.
***the sanitizer solutions were not being maintained at an effective concentration. Corrected during the inspection. Staff made up an effective sanitizing solution.
***The temperature logs for the perishable products, dishwasher and surface sanitizer were not being maintained.
***Chlorine concentration in the spray bottle was much greater than the 100ppm food safe concentration. (bleached the test papers to white). Staff diluted the sanitizer concentration down to an effective level.
***Chemical containers/buckets and spray bottles are to be clearly and accurately labeled as to their contents.
***Chlorine test strips present appeared to have been contaminated and may not be providing accurate readings. Ensure effective test strips are available for checking the sanitizer concentration.
***Pest control records were not being maintained., Discussed that the check was to be done and recorded monthly and available for review.
***The Food Handling Permit was not posted where the public could see it.