5003 Lakeshore Drive
15 décembre 2025
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 6 fois depuis le 20 novembre 2024, avec 6 réussites et 1 fermeture au dossier.
Food items prepped in containers were not being dated to ensure proper rotation of food. Items were dated during inspection., , Please ensure food items are dated when preparing batches.
A pot of soup was being kept hot on a hot plate set on a stool in an aisle of the kitchen. The pot could be easily knocked over and poses a risk to staff. Pot and hot plate were relocated. , , Please ensure food is stored in a safe manner.
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.
Quat is used as a sanitizer but no strips were present to test the quat concentration. , , The chlorine test strips had expired. , , Please obtain new test strips for all sanitizers used on food contact surfaces in the facility.
Beef has been cooked in a home kitchen for use in this establishment. Food must be obtained from an approved source and cannot be prepared in a home kitchen as it isn't subject to inspection. 2 remaining packets of beef were discarded.
Sanitizer was prepared but not in use as several of the counters and cutting boards at the prep table area were left in an unsanitary condition. , , Used cleaning cloths were found left on food contact surfaces. Cloths can harbour bacteria. , , Ensure sanitizer is prepared in a bucket whenever food handling is occurring. Store cleaning cloths in solution between uses to prevent bacterial growth.
Staff was observed putting used gloves on to cut a sandwich without washing hands or getting a clean glove. Glove was also left on the cutting board. , , Single-use gloves are intended to be used once, and hands must be washed before and after glove use as gloves can become contaminated by dirty hands when putting them on, and
Soup was being reheated in a microwave without verifying the temperature of the food being reheated prior to service. , , Microwaves can produce uneven heating of food. Potentially hazardous foods must be reheated to their original cooking temperature. When heating foods in a microwave, ensure the product is stirred if possible and the internal temperature verified.
The dairy cooler used to store milk and milk substitutes for coffee was at 10 C on the thermometer in the unit. Milk and other products were probed above 9 C. Items were discarded by staff. , , Please have the unit adjusted or repaired and able to maintain 4 C. Do not store hazardous foods in this unit until repaired., , There is only one thermometer which is used for temping milk. No thermometer was readily available to verify temperatures of food being reheated. , , Please obtain another probe thermometer that reads both hot and cold temperatures.
The soap dispenser at the hand sink in the kitchen was empty. Another container was provided. Soap is necessary for proper hand washing.
1. Personal belongings were left on counters in the kitchen used for food preparation (purse, wallet, phones) and coats were being hung on racks that store food and food related items. , 2. A stack of used, single-use cake boxes were being kept and were found with crumbs still in them. As paper boxes can't be washed and sanitized they cannot be reused and should be discarded. , , Personal belongings are to be stored separately from areas where food preparation is occurring, and where food equipment/containers are stored.
The Turbo Chef had grease build up inside and was not kept in a clean state. , , Please ensure the oven is cleaned as often as necessary to maintain in a sanitary condition.
1. Bins used to store utensils had crumbs in the bottom. , 2. counters in kitchen were not clean or being cleaned after use. , 3. washroom sink and toilet require cleaning. Garbage was overflowing in the washroom.