4924 Lakeshore Drive
18 décembre 2025
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 5 fois depuis le 31 mars 2025, avec 5 réussites et 1 fermeture au dossier.
Ongoing violation - Two partial pizzas were being held at 42 C and had been in the holding unit for over two hours. No system was in place to monitor the time as control. Pizzas were discarded due to temperature abuse. , , Pizzas are being held in the hot holding unit at 108 F and there is no system in place to monitor the length of time in the danger zone. , , Please either hold the pizza at or above 140 F (60 C) or have a system in place to track and monitor the time spent in the danger zone and when to discard.
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.
Pizzas being hot held are not being monitored for time as a control, and the temperature they are being held at is below 60 C. No thermometer was in the holding unit to verify the holding temperature. , , Either provide a thermometer and maintain the pizzas at a temperature of 60 C or greater, or have a system in place to monitor time and discard after two hours.
Ongoing violation - Two partial pizzas were being held at 42 C and had been in the holding unit for over two hours. No system was in place to monitor the time as control. Pizzas were discarded due to temperature abuse. , , Pizzas are being held in the hot holding unit at 108 F and there is no system in place to monitor the length of time in the danger zone. , , Please either hold the pizza at or above 140 F (60 C) or have a system in place to track and monitor the time spent in the danger zone and when to discard.
Pizzas being hot held are not being monitored for time as a control, and the temperature they are being held at is below 60 C. No thermometer was in the holding unit to verify the holding temperature. , , Either provide a thermometer and maintain the pizzas at a temperature of 60 C or greater, or have a system in place to monitor time and discard after two hours.
Sanitizer was in a spray bottle for use. Used cleaning cloth was left on the counter which can harbor bacteria. , , Please ensure sanitizer is prepared in a bucket when food handling is occurring and cloths are stored in sanitizer solution between uses. A solution was prepared during the inspection.
Pizzas are being held in the hot holding unit at 108 F and there is no system in place to monitor the length of time in the danger zone. , , Please either hold the pizza at or above 140 F (60 C) or have a system in place to track and monitor the time spent in the danger zone and when to discard.
Manual process described did not include a sanitizer step, only a wash and rinse step. , , Reviewed proper manual dishwashing with staff. Ensure dishes are washed in soapy water, rinsed, then sanitized in a 400 ppm quat solution for 2 minutes.