61 Beju Industrial Drive
10 février 2026
RéussiAnt 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.
Ce restaurant a été inspecté 8 fois depuis le 25 juin 2024, avec 8 réussites et 1 fermeture au dossier.
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.
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.
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.
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.
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.
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.
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.
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.