110 - 5003 Lakeshore Drive
16 janvier 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 15 fois depuis le 17 septembre 2024, avec 15 réussites et 1 fermeture au dossier.
**ongoing violation**The hand sink in the store front is not working and had no water going to it. , , Have the hand sink repaired immediately as it is required for staff to maintain proper hand hygiene. Staff must use the sink in the back kitchen for the interim.
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.
The hand sink in the store front is not working and had no water going to it. , , Have the hand sink repaired immediately as it is required for staff to maintain proper hand hygiene. Staff must use the sink in the back kitchen for the interim.
The hand sink in the store front is not working and had no water going to it. , , Have the hand sink repaired immediately as it is required for staff to maintain proper hand hygiene. Staff must use the sink in the back kitchen for the interim.
Dec. 11: no valid certificate for staff could be produced at this inspection. Staff present were not monitoring hazardous foods for proper temperatures (eg. cooked rice)., , Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. , , Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
The hand sink in the store front is not working and had no water going to it. , , Have the hand sink repaired immediately as it is required for staff to maintain proper hand hygiene. Staff must use the sink in the back kitchen for the interim.
Dec. 11: no valid certificate for staff could be produced at this inspection. Staff present were not monitoring hazardous foods for proper temperatures (eg. cooked rice)., , Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. , , Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
One washroom is marked out of order as the sink tap is not working. , , Please have the sink repaired and stocked with soap and paper towel.
No probe thermometer to verify internal temperature of foods. , , Please provide an accurate thermometer for use.
The hand sink in the store front is not working and had no water going to it. , , Have the hand sink repaired immediately as it is required for staff to maintain proper hand hygiene. Staff must use the sink in the back kitchen for the interim.
Dec. 11: no valid certificate for staff could be produced at this inspection. Staff present were not monitoring hazardous foods for proper temperatures (eg. cooked rice)., , Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. , , Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
One washroom is marked out of order as the sink tap is not working. , , Please have the sink repaired and stocked with soap and paper towel.
No sanitizer had been prepared for use on food contact surfaces. Some was prepared during inspection., , A bucket of sanitizing solution must be readily available for use.
No probe thermometer to verify internal temperature of foods. , , Please provide an accurate thermometer for use.
Rice in the rice cooker/warmer was being held at 49 C. Rice had been cooked in the morning and was discarded due to temperature abuse. , , Improper hot holding can lead to foodborne illness. Ensure rice is stored at or above 60 C
The hand sink in the store front is not working and had no water going to it. , , Have the hand sink repaired immediately as it is required for staff to maintain proper hand hygiene. Staff must use the sink in the back kitchen for the interim.
Dec. 11: no valid certificate for staff could be produced at this inspection. Staff present were not monitoring hazardous foods for proper temperatures (eg. cooked rice)., , Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. , , Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
Rice cooker was plugged in and on the warm setting but was not able to maintain 60 C. , , Replace or repair the rice cooker to ensure rice is held at or above 60 C after cooking.
One washroom is marked out of order as the sink tap is not working. , , Please have the sink repaired and stocked with soap and paper towel.
A valid permit was not posted. One has not been observed at inspections as far back as Jan. 2024.
Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. , , Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
A valid permit was not posted. One has not been observed at inspections as far back as Jan. 2024.
Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. , , Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
A cloth with food debris was left sitting on the counter in front of the container of sanitizer. , , Unclean cloths can contaminate food contact surfaces. Operator advised to store cloths in solution between uses to prevent the growth of bacteria.
A valid permit was not posted. One has not been observed at inspections as far back as Jan. 2024.
Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. , , Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
Aug. 12: no sanitizer prepared for use in the back kitchen or front serving area. Food handling was occurring and counters should be sanitized. Juicer was in use at time of inspection. Vitamix machine had food debris in the base and was not cleaned after use. , , 1. No sanitizer was prepared for use on food contact surfaces. Staff then prepared a solution using a chemical not labelled for use on food contact surfaces. A quat solution was then mixed up for use. , 2. Base of Vitamix blender and inside juicer had food particles and are not being cleaned properly. , , Ensure a container of sanitizer is prepared for use and cloths are stored in solution, whenever there is food handling occurring., , Ensure equipment is being thoroughly cleaned and sanitized in areas that cannot be dismantled and washed in the sinks.
Rice was being hot held below 60 C and this has been observed at 3 consecutive inspections. Temperatures were not being taken to ensure food is being held at appropriate temperatures. , , Operator is required to have documentation posted at the rice cookers for staff to record the holding temperature every hour and to document any actions taken if food is not at or above 60 C.
Foods are not being dated and labelled to indicate when food was portioned or prepared and when it should be discarded or used first in rotation. , , Ensure all foods being portioned are dated to facility proper use and rotation of foods.
Rice was being held at 44 C in the rice cooker. No quinoa was cooked at this time. Rice was discarded due to temperature abuse. This is an ongoing issue that can lead to foodborne illness. , , Ensure rice and quinoa are hot held at or above 60 C.
Aug. 12: The washroom closests to the serving area had signage indicating it was closed. The fixtures were working and there was soap and paper towel but customers could not access. The accessible washroom did not have paper towel in the dispenser and there was no paper towel in the dispenser at the sink in the store front serving area. No paper towel rolls were available in the facility to restock these dispensers. , , The hand sink in the washroom closest to the serving area had no soap or paper towel and the hand sink in the back kitchen had no soap or paper towel in the dispenser. Soap was provided at the kitchen sink. , , Improper hand washing can lead to cross contamination and foodborne illness. Provide soap and paper towel in dispensers at all hand sinks.
Aug 12: No ants observed. No pest records being kept and none were available for review. , , Update: no pest records observed. No ants observed., , Ants were visible on the counter in the kitchen area and no pest records were being kept to indicate pest control measures are in place. , , Ensure pest control measures are in place and pest records are being completed monthly.
A valid permit was not posted. One has not been observed at inspections as far back as Jan. 2024.
Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. , , Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
1. No sanitizer was prepared for use on food contact surfaces. Staff then prepared a solution using a chemical not labelled for use on food contact surfaces. A quat solution was then mixed up for use. , 2. Base of Vitamix blender and inside juicer had food particles and are not being cleaned properly. , , Ensure a container of sanitizer is prepared for use and cloths are stored in solution, whenever there is food handling occurring., , Ensure equipment is being thoroughly cleaned and sanitized in areas that cannot be dismantled and washed in the sinks.
Foods are not being dated and labelled to indicate when food was portioned or prepared and when it should be discarded or used first in rotation. , , Ensure all foods being portioned are dated to facility proper use and rotation of foods.
Update: bottom of prep cooler at 7.9 C and no lids were covering top items to keep them cold. Staff indicated items are discarded after two hours. No time was being monitored to ensure items were discarded after two hours. , , The temperature of the fresh vegetable prep cooler was at or above 6.3 C. No lids were on the products to retain the cold. Staff covered and were advised to monitor the temperature. , , If the unit cannot maintain 4 C or colder food is to be stored in a different unit until repaired.
Rice was again found being held below 60 C and staff discarded. , , Ensure equipment used for hot holding is able to maintain hazardous foods above 60 C.
The hand sink in the washroom closest to the serving area had no soap or paper towel and the hand sink in the back kitchen had no soap or paper towel in the dispenser. Soap was provided at the kitchen sink. , , Provide soap and paper towel in dispensers at all hand sinks.
Update: no pest records observed. No ants observed., , Ants were visible on the counter in the kitchen area and no pest records were being kept to indicate pest control measures are in place. , , Ensure pest control measures are in place and pest records are being completed monthly.
A valid permit was not posted.
Some containers of mushrooms were weeks past their best before date and had deteriorated. Mushrooms were discarded., , Please ensure food is used close to it's best before date and checked before use. Any outdated or rotting food is to be discarded.
1. No sanitizer was prepared for use on food contact surfaces. Staff then prepared a solution using a chemical not labelled for use on food contact surfaces. A quat solution was then mixed up for use. , 2. Base of Vitamix blender and inside juicer had food particles and are not being cleaned properly. , , Ensure a container of sanitizer is prepared for use and cloths are stored in solution, whenever there is food handling occurring., , Ensure equipment is being thoroughly cleaned and sanitized in areas that cannot be dismantled and washed in the sinks.
Foods are not being dated and labelled to indicate when food was portioned or prepared and when it should be discarded or used first in rotation. , , Ensure all foods being portioned are dated to facility proper use and rotation of foods.
The temperature of the fresh vegetable prep cooler was at or above 6.3 C. No lids were on the products to retain the cold. Staff covered and were advised to monitor the temperature. , , If the unit cannot maintain 4 C or colder food is to be stored in a different unit until repaired.
Rice and quinoa were being held in a rice cooker and instant pot with no heat on. Rice was at 27.3 C. Both items were discarded. , , All hazardous foods after cooking must either be kept at or above 60 C or at or below 4 C in a working cooler. Hazardous foods cannot be stored at room temperature.
The hand sink in the washroom closest to the serving area had no soap or paper towel and the hand sink in the back kitchen had no soap or paper towel in the dispenser. Soap was provided at the kitchen sink. , , Provide soap and paper towel in dispensers at all hand sinks.
Hot water was only warm during inspection. It was indicated that the facility runs out of hot water mid-day and then replenishes later in the day. If hot water runs out, the facility is to close until hot water is restored as it is necessary for proper hand washing, cleaning and dishwashing to prevent cross contamination from dirty hands or utensils to food. , , Hot water must be available at all fixtures under pressure during operations. If the tank is not large enough to provide hot water throughout the daily operation, then a larger tank is required. Have the tank assessed, adjusted, replaced or repaired so it is capable of providing hot water throughout the day.
Ants were visible on the counter in the kitchen area and no pest records were being kept to indicate pest control measures are in place. , , Ensure pest control measures are in place and pest records are being completed monthly.
1. One container of rice was being hot held between 50 - 52 C and had been in the container for over 3 hours. Rice was discarded. , , 2. Tofu was being stored in water that was at 7 C in a prep cooler. Water had been added that wasn't below 4 C. Ice was added to cool water. Prep cooler temperature was below 4 C. , , Hot held hazardous foods must be held at or above 60 C and cold held hazardous foods at or below 4 C to prevent the growth of pathogenic microorganisms.
**Repeat violation**A valid permit was not posted. , , Have a valid permit posted where customers can easily view it.
Cooked rice in hot holding well measured 22.3C. Staff discarded rice voluntarily during the inspection., , Ensure probe thermometer is available to verify cook temperature of cooked/reheated food.
Test strips for verifying sanitizer concentration (quat and chlorine) observed expired: Feb 20224 and Nov 2023. Replace test strips.
Permit posted was invalid. Date on permit was Aug. 31, 2023. , , Have a valid permit posted where customers can easily view it. , , , -- Violation observed January 11, 2024 and again during this inspection : September 17, 2024.