61 Beju Industrial Drive
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
5 août 2026
A tote bag containing frozen ground beef was found stored beneath the bottom shelf of the walk-in freezer. The product was not readily identifiable and no information was available at the time of inspection to verify its source. Upon inquiry, the manager advised that the ground beef was intended for staff use. , , Food products stored within a food establishment should be readily identifiable and traceable. When the source of a food product cannot be verified, it is not possible to confirm that the product has been obtained, transported, and stored under appropriate food safety controls. , , Ensure all food products stored on the premises are clearly identified and that documentation is available to verify their source upon request. Personal food items should be stored in a designated area separate from food used in the operation.
A staff member was observed beginning their shift and donning gloves prior to food handling activities. Upon inquiry, the staff member advised that they do not wash their hands before starting work because they wear gloves. , , Glove use does not replace the requirement for proper handwashing. Hands may become contaminated prior to starting work, and failure to wash hands before donning gloves may result in contamination being transferred to food, food contact surfaces, and equipment. Proper handwashing is one of the most effective measures for preventing the spread of harmful microorganisms and reducing the risk of foodborne illness. , , Ensure food handlers wash their hands before starting work, before putting on gloves, and at all other appropriate times. Staff should be trained that glove use is not a substitute for proper handwashing practices.
Noted again: August 05, 2026, , The side door near the kitchen walk-in cooler that provides access to the exterior was observed with weather stripping missing or detached, resulting in gaps around the door. Additional gaps were noted in the upper corner of the door. Spider webs were also observed on the exterior door in the bar area. , , Ensure the weather stripping is repaired or replaced to eliminate gaps around the door and prevent pest entry. Clean the exterior door in the bar area and remove spider webs as part of routine maintenance.
The pizza hot holding unit was observed with a continuous water drip inside the unit. As a result, significant mineral (calcium) buildup and a green residue had accumulated on interior surfaces. The nature of the green buildup could not be determined at the time of inspection and may represent either chemical or biological contamination. , , Equipment used for food storage and hot holding must be maintained in a clean and sanitary condition. Water leaks and the accumulation of residues can make cleaning difficult and may contribute to contamination concerns. Ongoing moisture accumulation may also accelerate equipment deterioration and support microbial growth. , , Ensure the source of the leak is identified and repaired. Thoroughly clean and sanitize the affected areas and maintain the hot holding unit in a clean and sanitary condition. , , CDI: The manager directed staff to use an alternate hot holding unit until the issue has been addressed.
Hard-to-reach surfaces, particularly beneath preparation stations and equipment, were observed with an accumulation of debris and food residue. In addition, the exhaust hood above the pizza oven was observed with a significant accumulation of dust and dust-like fibrous buildup on exterior surfaces., , Ensure all hard-to-reach surfaces, including areas beneath equipment and preparation stations, are cleaned regularly. Ensure the exhaust hood above the pizza oven is thoroughly cleaned and maintained free of dust and other accumulated debris as part of the facility's routine cleaning program.
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.
Coverdale's No Frills - Food Store
Ce restaurant a été inspecté 12 fois depuis le 27 juin 2023, avec 3 conformes, 9 non conformes et 1 fermeture au dossier.
5 infractions
A tote bag containing frozen ground beef was found stored beneath the bottom shelf of the walk-in freezer. The product was not readily identifiable and no information was available at the time of inspection to verify its source. Upon inquiry, the manager advised that the ground beef was intended for staff use. , , Food products stored within a food establishment should be readily identifiable and traceable. When the source of a food product cannot be verified, it is not possible to confirm that the product has been obtained, transported, and stored under appropriate food safety controls. , , Ensure all food products stored on the premises are clearly identified and that documentation is available to verify their source upon request. Personal food items should be stored in a designated area separate from food used in the operation.
A staff member was observed beginning their shift and donning gloves prior to food handling activities. Upon inquiry, the staff member advised that they do not wash their hands before starting work because they wear gloves. , , Glove use does not replace the requirement for proper handwashing. Hands may become contaminated prior to starting work, and failure to wash hands before donning gloves may result in contamination being transferred to food, food contact surfaces, and equipment. Proper handwashing is one of the most effective measures for preventing the spread of harmful microorganisms and reducing the risk of foodborne illness. , , Ensure food handlers wash their hands before starting work, before putting on gloves, and at all other appropriate times. Staff should be trained that glove use is not a substitute for proper handwashing practices.
Noted again: August 05, 2026, , The side door near the kitchen walk-in cooler that provides access to the exterior was observed with weather stripping missing or detached, resulting in gaps around the door. Additional gaps were noted in the upper corner of the door. Spider webs were also observed on the exterior door in the bar area. , , Ensure the weather stripping is repaired or replaced to eliminate gaps around the door and prevent pest entry. Clean the exterior door in the bar area and remove spider webs as part of routine maintenance.
The pizza hot holding unit was observed with a continuous water drip inside the unit. As a result, significant mineral (calcium) buildup and a green residue had accumulated on interior surfaces. The nature of the green buildup could not be determined at the time of inspection and may represent either chemical or biological contamination. , , Equipment used for food storage and hot holding must be maintained in a clean and sanitary condition. Water leaks and the accumulation of residues can make cleaning difficult and may contribute to contamination concerns. Ongoing moisture accumulation may also accelerate equipment deterioration and support microbial growth. , , Ensure the source of the leak is identified and repaired. Thoroughly clean and sanitize the affected areas and maintain the hot holding unit in a clean and sanitary condition. , , CDI: The manager directed staff to use an alternate hot holding unit until the issue has been addressed.
Hard-to-reach surfaces, particularly beneath preparation stations and equipment, were observed with an accumulation of debris and food residue. In addition, the exhaust hood above the pizza oven was observed with a significant accumulation of dust and dust-like fibrous buildup on exterior surfaces., , Ensure all hard-to-reach surfaces, including areas beneath equipment and preparation stations, are cleaned regularly. Ensure the exhaust hood above the pizza oven is thoroughly cleaned and maintained free of dust and other accumulated debris as part of the facility's routine cleaning program.
3 infractions
Ant Out observed on the floor below the counter in the bar area. Please avoid using pest control products or devices that are poison-based, as these are not permitted in food preparation or service areas.
Gap observed below the receiving door. Please repair to prevent pest entry.
Floors around fryers and small freezer on the cookline observed with heavy grease and food build-up.
Aucune infraction
3 infractions
1) Lactic acid-based sanitizer from the dispenser was measuring 0 ppm. GM changed the bucket and ran several tests, and it still read 0 ppm., GM called Ecolab and stated that they will be in that day to repair the issue., , 2) CDI - wet wiping cloths were all put away and not on the counter.
The water temperature at designated hand wash sink was hot, measured exceeding 50°C., , Please ensure that the water temperature at the hand wash sink is maintained within a safe and effective range. This helps prevent the risk of scalding and supports proper hand hygiene by encouraging thorough and comfortable handwashing.
1) Floors in areas behind equipment and other hard-to-reach locations were observed to have visible debris build-up., , 2) Dust observed on vents.
Aucune infraction
2 infractions
The paper towel was not in a dispenser in the staff washroom. The roll was placed in the dispenser during the inspection., , All other hand sinks were supplied and operational.
1. The grill top has a build-up of debris in the bottom tray and sides of equipment had a thick layer of grease build up. , , 2. The small vent hood has dust across the inside that can fall into food being cooked below. , , Please ensure the equipment is being cleaned as often as necessary to maintain in a sanitary condition.
Aucune infraction
3 infractions
Staff were again observed storing cleaning cloths on food contact surfaces. Observed a pizza being cut while a cleaning cloth was in close proximity and was coming in contact with the knife blade while cutting the pizza. , , Cloths are to be stored in a sanitizing solution when not in use.
June 27: A refrigeration company was in the process of repairing the unit during inspection. No food was being stored in it. Repairs were ongoing and temperature could not be verified. , , Potentially high-risk foods in "S-28" prep cooler observed to be measured at 8-12 degrees C. Ensure the prep cooler can maintain a temperature of 4 degrees C or lower. , , On going violation from other inspections, please ensure prep cooler is fixed before Thursday June 27, 2024. In the event this prep cooler is not able to maintain compliant temperatures a Work Order will be issued.
5 infractions
Cleaning cloths observed to be left on the food preparation area, ensure cleaning cloths are placed in a sanitizer bucket after use. , , Please ensure sanitizer buckets with cleaning clothes are not being used for other items, such as storing knives, , , Corrected during inspection.
Staff have been observed not washing hands in-between glove changes, or in-between different kitchen activities such as food preparation and going to the dishwashing pit to rinse dirty dishes.
Potentially high-risk foods in "S-28" prep cooler observed to be measured at 8-12 degrees C. Ensure the prep cooler can maintain a temperature of 4 degrees C or lower. , , On going violation from other inspections, please ensure prep cooler is fixed before Thursday June 27, 2024. In the event this prep cooler is not able to maintain compliant temperatures a Work Order will be issued.
1 infraction
The overall sanitation and organization in the kitchen, bar and server areas were good., , Minor cleaning of the inside of equipment, hard to reach areas, corners of walls, underneath equipment, in-between equipment, dishwashing area, cielings etc. , , Areas of concern shown to Kitchen Supervisor.
3 infractions
Please ensure food is being covered, ie the hot holding soup unit, various amount of food on ice baths on top of prep coolers.
Unit #026 found to be out of compliance, food measured at around 10-14 degrees C Please ensure to remove all high-risk food out of the refrigerator until it can be serviced and hold a temperature of 4 degrees C or lower.
The overall sanitation and organization in the kitchen, bar and server areas were good., , Minor cleaning of the inside of equipment, hard to reach areas, corners of walls, underneath equipment, in-between equipment, dishwashing area, cielings etc.
1 infraction
The overall sanitation and organization in the kitchen, bar and servery areas were good., , Minor cleaning of the inside of the lid for the pizza prep table is needed. Spills and splatters are building up above the pizza sauce.
June 27: The plate shelf above the cook line has been cleaned. Walls in the kitchen at end and around hand sink have been cleaned as well as dust removed from the vent hoods. Some deep cleaning still required. , , On going violation, , The overall sanitation and organization in the kitchen, bar and server areas were good., , Major cleaning within the kitchen area of the facility, insides of equipment, hard to reach areas, corners of walls, underneath equipment, in-between equipment, dishwashing area, ceilings, vent hoods etc. These areas were observed to have major grease, food, or dirt debris. , , Areas of concern shown to Kitchen Supervisor.
Chemical chlorine dishwasher observed to be reading 0ppm of chlorine sanitizer. Chlorine sanitizer must reach 100ppm on the dish level to sanitize. , , After some time, dishwasher was primed, and chlorine sanitizer was measured at 100ppm. Please ensure dishwasher routinely reaches 100ppm of chlorine.
On going violation, , The overall sanitation and organization in the kitchen, bar and server areas were good., , Major cleaning within the kitchen area of the facility, insides of equipment, hard to reach areas, corners of walls, underneath equipment, in-between equipment, dishwashing area, ceilings, vent hoods etc. These areas were observed to have major grease, food, or dirt debris. , , Areas of concern shown to Kitchen Supervisor.