9A Street Vital Avenue
14 avril 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 7 fois depuis le 22 octobre 2024, avec 7 réussites et 1 fermeture au dossier.
X Unit 4 - Dirty scoop was stored in a container of thickener with its handle in the product. This was removed, cleaned and sanitized during the inspection., , X Unit 1 S - Dirty scoop was stored in a container of thickener with its handle in the product. This was removed during the inspection to be cleaned and sanitized., , X Unit 2 S - Disposable spoon was stored in the thickener container with its handle in the product. This was discarded during the inspection., , X Main K - Scoop with its handle was observed in the thickener. This was removed during the inspection.
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.
X Unit 4 - The resident refrigerator measured ~5-6C during the inspection. The temperature logs also indicated similar temperatures when reviewed. Ensure the temperature of this mini fridge can be maintained at 4C or less.
X Unit 1 L - The faucet for the hand washing sink does not work., , X Unit 2 L - Paper towel dispenser at the hand washing sink was empty., , X Unit 2 S - The soap dispenser at the hand washing sink was empty.
X Probe thermometers in multiple servery spaces were stored with other items not associated with food service (flashlights, pens, highlighters, etc.). Please ensure probe thermometers are stored appropriately to prevent them from becoming dirty during storage., , X Lids for dry storage containers in some of the servery areas were broken (ie. unit 4/5)., , X Unit 5 - The handles on the drawers have food buildup on them., , X Unit 5 - The microwave has food splatter built up inside. , , X Unit 5 - The underside of the coffee dispenser has splatter all over above the nozzles., , X Unit 1 L - The underside of the juice dispenser above the nozzles has a buildup of syrup and dust on it., , X Unit 2 East - the inside of the microwave has egg splattered all over the inside of it., , X Unit 2 L - Care staff stool seat cushion is torn and uncleanable., , X Main K - Scoop in the flour container had a buildup of the product on the handle. This was removed to be cleaned during the inspection., , X Main K - Can opener and holster are dirty.
*Food items stacked between trays, with base of trays direct overtop of open food (e.g. cups of juice, water, milk and bowls of fruit). Ensure there is a barrier in place between the bottom of trays and food items to protect from contamination
*Cooler at the sandwich station had many items stacked on top of each cooler, causing inadequate air flow, temperature measured was 8C. Reorganize cooler to allow for better air flow and ensure cooler temperature is at 4C or lower. Corrected on site: cooler reorganized and temperature of cooler decreased to 4C.
*Tasting spoons stored in a prep table drawer were improperly stored. Invert utensils to have the handles all in one direction to prevent contamination of the food end., , *Food debris found in clean equipment and utensil storage containers stored under a back area prep table. Place storage containers into dishwashing and add task to routine cleaning schedule.
*Build up of debris and dust found on ceiling tiles, ceiling vents and light fixtures throughout the kitchen. Clean areas and add task to routine cleaning schedule.
X The mini fridge on 2-North measured ~8C, temperature logs nearby indicated this cooler has not been at the minimum 4C or less for most of the month. Immediately discontinue the use of this mini fridge until the temperature can be maintained at 4C or less., , X The mini fridges in 1-North and 2-East are missing thermometers.
X The paper towel dispenser in the Unit 4 servery was empty with a roll of paper towel nearby. The roll of paper towel was installed into the dispenser during the inspection.
X There is an uncleanable cardboard cover on one of the vents in the main kitchen prep area. Please replace this with an appropriate covering that is durable, nonabsorbent to moisture, and easy to clean.
X The fan covers in the walk-in coolers have a buildup of dust on them., , X The freezer portion of the mini fridge in the Unit 5 servery area is dirty. Something spilled and froze in the freezer section., , X The probe thermometers used for measuring food temperatures in the serveries are stored in stationary containers with other nonfood related items including pens, and scrap paper. Please store the probe thermometers in a manner that prevents contamination, especially of the parts that come into direct contact with food., , X Single use disposable spoons were stored in one of the containers used to hold stationary in the servery areas. These were discarded during the inspection.
X The walls and ceiling in the main kitchen prep area near the vents have a buildup of dust on them., , X The ceiling around the vent in the dishwashing area has a buildup of dust on it, , X The area between the stand-up cooler and cupboard in the 2nd floor large servery has a buildup of garbage and debris in it., , X There is a buildup of dirt and debris on the edges of the floor in the small Unit 2 servery under the counter / path between the servery and the dining space.