4613 Lakeshore Drive
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
20 avril 2026
It was observed that no equipment sanitizer was present during the inspection. The onsite staff was made aware, and a sanitizer bucket was made containing 200 ppm Quats solution.
Quat test strips were expired as of 2025. Please purchase new test strips to ensure that sanitizer concentrations are accurately being measured.
Pest control maintenance records are needing to be maintained. A monthly checklist will be provided to the facility. Please ensure that it is routinely filled out and kept in a designated area.
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.
Bukwildz Bar Ltd
Ce restaurant a été inspecté 10 fois depuis le 1 février 2024, avec 3 conformes, 7 non conformes et 1 fermeture au dossier.
3 infractions
It was observed that no equipment sanitizer was present during the inspection. The onsite staff was made aware, and a sanitizer bucket was made containing 200 ppm Quats solution.
Quat test strips were expired as of 2025. Please purchase new test strips to ensure that sanitizer concentrations are accurately being measured.
Pest control maintenance records are needing to be maintained. A monthly checklist will be provided to the facility. Please ensure that it is routinely filled out and kept in a designated area.
Aucune infraction
3 infractions
1. The glass fridge in the corner of the kitchen was holding foods 7 C. Foods were relocated to the other glass fridge. , 2. The black bar fridge at the far end of the bar was holding at 7 C. Items were relocated. , , Please ensure the fridges are maintaining 4 C or colder.
The glass washer was operating properly and dispensing chlorine at 100 ppm. , , The kitchen dishwasher did not reach above 67 C at the dish level after several cycles were run. The dishwasher must reach 82 C at the manifold and 71 C minimum at the dish level. , , Please have the unit adjusted so it reaches at least 71 C at the dish level on the sanitizing cycle.
Back kitchen door was propped open, and both sheds that store food had doors wide open. , , Please ensure doors remain closed at all times.
1 infraction
The back kitchen door and both shed doors were left open. This can allow for pests to enter. , , Please ensure the doors are kept closed at all times. If staff wish to open the kitchen door for air, then a screen door must be installed.
3 infractions
Quat solution was above 400 ppm and not being mixed according to manufacturer's instructions on the label. Sanitizers that are too strong can leave contaminants on food contact surfaces. , , Solution was remixed during inspection.
The sensor on the hand sink in the kitchen is not operating properly and only works intermittently. , , Hand washing is to be done at one of the sinks in the dish room until the sensor is fixed. Ensure one sink is kept clear for hand washing, and have the sensor repaired or replaced.
Both doors of the sheds where food is stored were left open, which allows pests and rodents to enter. Ensure the doors are kept closed at all times. Doors were closed and latched during inspection.
Aucune infraction
2 infractions
The glass washer was not dispensing any chlorine during inspection. Owner was in the process of adjusting the sanitizer. , , If sanitizer isn't reaching 100 ppm, ensure all glasses are taken to the kitchen dishwasher for washing.
Fronts of cooler units in sheds require cleaning.
7 infractions
Cleaning cloths observed in a plastic bag and stored on the floor. Ensure cleaning cloths/utensils/items that contact food contact surfaces are stored off the ground and protected from potential contamination., , Soiled cleaning cloth observed at dishwashing area. Discard and replace/wash daily.
Freezers in sheds observed all missing thermometers to monitor internal unit temperature in between uses.
Paper towel and paper towel dispenser observed not available at hand wash sink by dish washing area/food prep area and at the bar. Napkins were placed on the sink at the time of inspection, but napkins were getting wet.
1 infraction
Wall in dish room, and end of wall that divides the kitchen from the dish room is damaged with several chips and missing surface material. Walls in disrepair are difficult to clean. , , Please resurface the wall in a manner that makes the wall smooth, non-absorbent and easy cleanable.
4 infractions
There was no detergent being added to the wash cycle and the dishwasher sanitizing cycle did not reach 71 C at the dish level after several cycles. Detergent is necessary to aid in removal of grease and debris, sanitizer is necessary to reduce harmful bacteria that could be present on dishware. , , Please ensure detergent is added to each cycle, and the sanitizer is sufficient (high heat at 71 C at the dish level, chlorine at 100 ppm, or quat dispensing at 200 - 400 ppm).
Some cases of food containers were being stored directly on the floor in shed. Please ensure food and food containers are stored off the floor 6 in. to protect from contamination.
No quat test strips present for use with the quat sanitizer. Some were provided. Please ensure more are ordered so sanitizer solution can be verified daily.
Food in chest freezer observed stored uncovered. Ensure to close boxes after opening or store food in closable containers in the freezer to avoid potential contamination.
Exit door by the kitchen observed open. Install a screen door to prevent pests' entry.
1. Industrial size can opener requires daily cleaning or cleaning right after use. Knives and utensils require a scrub before running through the dishmachine to dislodge debris that may not be otherwise dislodged in the mechanical dishmachine., , 2. Bowls and other equipment on the shelf by the exit door observed with dust build-up. Ensure to wash bowls and equipment/shelf and cover shelf to prevent dust build-up.
Floor below dish machine, walls/shelving in dish washing area and wall by stand-up coolers require cleaning. Floor beside the stand-up coolers in prep area requires cleaning.
Wall in dish room, and end of wall that divides the kitchen from the dish room is damaged with several chips and missing surface material. Walls in disrepair are difficult to clean. , , Please resurface the wall in a manner that makes the wall smooth, non-absorbent and easy cleanable.