D - 388 St. Albert Trail
13 avril 2026
RéussiThe chlorine concentration of the sanitizer solution was measured at greater than 200 ppm. The operator was instructed not to use excessive amounts of chlorine when preparing sanitizer. The operator prepared a fresh sanitizer solution, which was subsequently measured at 100 ppm.
Unlabeled spray bottles were observed in the kitchen. The operator was instructed to clearly label all spray bottles to prevent misuse. The operator labelled the spray bottles during the inspection upon request.
No thermometer was available in the front‑area cooler at the time of inspection. However, the internal temperature of the cooler was measured at 3.5 °C and found to be satisfactory. The operator was instructed to ensure a thermometer is present in the cooler at all times.
Uncovered containers of raw vegetables were observed stored adjacent to the handwashing sink. The operator was instructed to discontinue this practice, as splashing during handwashing can contaminate exposed food. The operator promptly removed the food containers upon request.
Bulk container lids in the dry‑storage area were left open. Open containers can allow dust, debris, and pests to contaminate food ingredients. The operator was instructed to discontinue this practice and ensure all bulk containers remain properly covered when not in use.
A damaged ceiling tile was observed hanging in the corner of the dishwashing area, and a ceiling tile was missing in the main kitchen area above the range hood. The operator was instructed to repair or replace the damaged tile and install a tile in the missing ceiling area to ensure surfaces are maintained in good repair.
1. Ceiling diffusers in the kitchen were heavily accumulated with oil, grease, and dust., 2. Walk‑in cooler walls, ceiling, and the floor beneath the racks were contaminated with dust and debris., 3. The floor and walls beneath the three‑compartment sink were observed to be soiled., , The operator was instructed to clean all affected areas.
Ce restaurant a été inspecté 2 fois depuis le 27 janvier 2025, avec 2 réussites et 1 fermeture au dossier.
The chlorine concentration of the sanitizer solution was measured at greater than 200 ppm. The operator was instructed not to use excessive amounts of chlorine when preparing sanitizer. The operator prepared a fresh sanitizer solution, which was subsequently measured at 100 ppm.
Unlabeled spray bottles were observed in the kitchen. The operator was instructed to clearly label all spray bottles to prevent misuse. The operator labelled the spray bottles during the inspection upon request.
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.
No thermometer was available in the front‑area cooler at the time of inspection. However, the internal temperature of the cooler was measured at 3.5 °C and found to be satisfactory. The operator was instructed to ensure a thermometer is present in the cooler at all times.
Uncovered containers of raw vegetables were observed stored adjacent to the handwashing sink. The operator was instructed to discontinue this practice, as splashing during handwashing can contaminate exposed food. The operator promptly removed the food containers upon request.
Bulk container lids in the dry‑storage area were left open. Open containers can allow dust, debris, and pests to contaminate food ingredients. The operator was instructed to discontinue this practice and ensure all bulk containers remain properly covered when not in use.
A damaged ceiling tile was observed hanging in the corner of the dishwashing area, and a ceiling tile was missing in the main kitchen area above the range hood. The operator was instructed to repair or replace the damaged tile and install a tile in the missing ceiling area to ensure surfaces are maintained in good repair.
1. Ceiling diffusers in the kitchen were heavily accumulated with oil, grease, and dust., 2. Walk‑in cooler walls, ceiling, and the floor beneath the racks were contaminated with dust and debris., 3. The floor and walls beneath the three‑compartment sink were observed to be soiled., , The operator was instructed to clean all affected areas.
1. The concentration of a bucket of chlorine sanitizer solution was measured to be above 200pm. 100ppm solution was prepared during inspection. The staff were advised to ensure the concentration of prepared bleach/chlorine sanitizer solution is verified with chlorine test strips at the facility and the required 100ppm concentration maintained., , 2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counter. The cloths were removed during inspection and the staff advised to ensure used cleaning cloths are stored in a sanitizer solution when not in use.
Chopped vegetables were placed very close to the handwashing sink. The staff moved the vegetables during inspection., , Ensure food is placed away from the handwashing sink to prevent contamination.