4923 Lakeshore Drive
30 mars 2026
RéussiBleach solution in the front dining area was below 25 ppm. Staff adjusted the solution to 100 ppm during inspection. , , Please ensure all sanitizer solutions being prepared are tested on a test strip to ensure proper concentration.
1. One bottle of bleach and a bottle of Mr. Clean were not labeled to identify their contents. Staff labeled the spray bottles during the inspection., , 2. Containers of chemicals were being stored on top of the ice machine and door was also left open. Containers must be stored separately from food to prevent potential contamination. Chemicals were relocated. , , Ensure all chemicals are stored in properly labeled containers away from food.
Ce restaurant a été inspecté 10 fois depuis le 15 août 2024, avec 10 réussites et 1 fermeture au dossier.
Bleach solution in the front dining area was below 25 ppm. Staff adjusted the solution to 100 ppm during inspection. , , Please ensure all sanitizer solutions being prepared are tested on a test strip to ensure proper concentration.
1. One bottle of bleach and a bottle of Mr. Clean were not labeled to identify their contents. Staff labeled the spray bottles during the inspection., , 2. Containers of chemicals were being stored on top of the ice machine and door was also left open. Containers must be stored separately from food to prevent potential contamination. Chemicals were relocated. , , Ensure all chemicals are stored in properly labeled containers away from food.
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.
Cloths were being stored in a bucket of water in the kitchen with no sanitizer added. A solution was prepared during inspection. , , Please ensure the sanitizer is made to 100 ppm bleach and tested on a test strip.
There was no working thermometer that could be located for use to verify the internal temperature of foods. , , Please ensure staff have accurate thermometers easily accessible and are using them to verify hazardous foods when cooked.
A deep container of sausages and a 1/3 full container of bacon were being stored between the grill and flattop and were probed at 14 and 25 C respectively. These had been out for over two hours. Both were discarded due to temperature abuse. , , Hazardous foods must be stored either at/below 4 C or at/above 60 C. Any hazardous foods left at room temperature for 2 hours must be discarded.
1. Ladles/paddles for gravy and rice were being stored in room temperature water, which can promote bacterial growth. Utensils were placed in an ice bath for storage while in use. , 2. a bag of potatoes was being stored on the cutting board. The outside of the bag could contaminate food contact surfaces, , Store utensils and food in a manner that prevents contamination.
High touch surfaces require cleaning, including the paper towel dispenser, behind hand sink and cupboard doors and shelves. , , Vents above food prep on ceiling have dust trailing down from them. , , Please have all noted areas cleaned.
Reviewed process of preparing the salad dressing in canning jars that had been offered for sale. Steps did not include a pressure canning or water bath method and no testing was performed for shelf stability. Operator has agreed to keep the dressing refrigerated and include a statement on the label that product must be kept refrigerated., , Please also ensure each batch has a unique identifier and a means of logging each batch, to allow for one step of traceback of the product.
Sanitizer in the pail was at 50 ppm. Staff mixed a new solution during inspection. , , Please ensure the sanitizer is at 100 ppm and tested on a test strip. Ensure sanitizer is within reach to ensure it is being used as needed.
Hand sink is not working and was taken out of use due to a clog. , , Hands are temporarily being washed at the 2-compartment sink. Soap and paper towels are present. , , Please have the sink repaired as it is essential for proper hand washing.
Cleaning required of the following areas:, 1. lids on all dry ingredient bins, 2. stove top
Sanitizer in the spray bottle and the bucket were reading 0-25 ppm. Operator mixed fresh bleach solution during inspection. , , Please ensure the bleach solution used for sanitizing surfaces is mixed to 100 ppm.
The prep cooler closest to the dishwasher was holding between 6.6 - 7.8 C. There was a container in front of the air intake impeding air flow. Operator adjusted the unit and cleared the intake. Temperature dropped to 3.3 C. , , Please ensure the temperature is being checked twice daily and action is taken if temperatures are found above 4 C (40 F).
The chest refrigerator in the kitchen did not have a thermometer in it to verify the storage temperature of foods. , , Please provide a thermometer in that refrigerator and ensure temperatures are being checked twice daily.
Test strips present were discolored (yellowing) and were not reading accurately. , , Please obtain new test strips for chlorine so you are able to properly verify the concentration of the sanitizer solution. Ensure solution is mixed to 100 ppm. .
Dirty cloths were again observed on food contact surfaces. Staff placed them in a container of sanitizing solution. , , Cleaning cloths cannot be left on food contact surfaces as bacteria can grow on the cloth which can then contaminate surfaces. Cloths must be stored in sanitizer solution when not in use.
A container of potatoes was again sitting in the sink obstructing it from use. Staff indicated they wash their hands over the dishwashing sink. , , Hand sinks are to be used for hand washing, not the dishwashing sink and hand sinks must remain accessible at all times when washing hands.
Update: lights were replaced but at time of inspection they were not on and did not come on when turned on. Lights flickered, but didn't stay on. Further repair or adjustment required. , , Ceiling lights in the walk-in cooler were not working. Proper lighting is necessary to facilitate proper cleaning of storage areas. , , Please have the lights replaced or repaired if necessary.
Dirty cleaning cloths were observed being left on food contact surfaces and on the grill in a pile of food debris. , , Cloths are to be stored in a sanitizing solution between uses and not left on food contact surfaces as they can lead to cross contamination.
1. Mr. Clean was being used on sinks to clean and sanitize. Only chemicals that are safe for use on food contact surfaces can be used, and chemicals used for sanitizing food contact surfaces must have a test strip to verify the concentration. Use chemicals only in accordance with the manufacturer's instructions and ensure all sanitizers used have an appropriate test strip. , , 2. A spray bottle of Mr. Clean and one with a bleach solution were not labelled as to their contents. Ensure all chemicals are properly labelled.
There were containers of chicken, chicken wings and beef left on the counter to thaw. Foods must be thawed either under cold running water, in the cooler, as part of the cooking process or in the microwave, if being further cooked/reheated immediately. , , Cheese curds were left on the counter at room temperature. , Potentially hazardous foods must be kept out of the danger zone to prevent bacterial growth or the formation of toxins.
The upright freezer had an ambient temperature between -3 C to 12 C. Some items in the freezer were not frozen and some hazardous foods were only partially frozen. Its that were still frozen were relocated. , , Please have the freezer adjusted or repaired and able to maintain -18 C before storing potentially hazardous foods in it.
The hand sink in the kitchen was filled by a pail of diced potatoes and not available for hand washing. Staff were washing hands over the dishwashing sink. , , Please ensure the hand sink is used for hand washing and is readily available at all times.
Ceiling lights in the walk-in cooler were not working. Proper lighting is necessary to facilitate proper cleaning of storage areas. , , Please have the lights replaced or repaired if necessary.
This is a long outstanding violation. Please address immediately. , , Shelves under ketchup dispenser were worn down on the edges exposing particle board beneath. Surfaces must be smooth, non-absorbent and easily cleanable. , , Please resurface the shelves with a material that is smooth, non-absorbent and easily cleanable.