4607 Lakeshore Drive
5 février 2026
RéussiThe countertop on the first prep cooler along the cook line has missing laminate. Areas that are not properly sealed can harbour bacteria that can lead to contamination. , , Please have the countertop repaired/replaced with a smooth, non-absorbent and easily cleanable material or cutting board.
Ce restaurant a été inspecté 7 fois depuis le 31 juillet 2024, avec 7 réussites et 1 fermeture au dossier.
The countertop on the first prep cooler along the cook line has missing laminate. Areas that are not properly sealed can harbour bacteria that can lead to contamination. , , Please have the countertop repaired/replaced with a smooth, non-absorbent and easily cleanable material or cutting board.
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 solution in the sanitizer bucket in the bar area had no sanitizer when tested on test strips. The solution was changed during inspection. , , Please ensure the sanitizer is at either 100 ppm chlorine, or quat between 200 - 400 ppm according to manufacturer's instructions and staff are testing it on a test strip and changing it out as needed.
Sprouts were being stored at 12.4 C. These can harbor bacteria that can lead to illness if not maintained at or below 4 C. , , The salad prep cooler was between 8 - 14 C. Items in the unit were relocated. , , All other units were maintaining 3.3 C or colder., , The thermometer in the salad cooler was reading inaccurately and was discarded and accurate ones were provided in the unit.
No soap was placed within reach at the bar sink. Soap was located and placed at this sink during inspection.
The salad prep cooler was not maintaining 4 C. Please have the unit adjusted or repaired so it is holding temperatures at or below 4 C. Do not store hazardous food items in the unit until adjusted/repaired.
The countertop on the first prep cooler along the cook line has missing laminate. Areas that are not properly sealed can harbour bacteria that can lead to contamination. , , Please have the countertop repaired/replaced with a smooth, non-absorbent and easily cleanable material or cutting board.
Glass washer was using iodine for sanitizing but no iodine test strips were readily available for testing the concentration of the sanitizer. , , Please locate or acquire iodine test strips and ensure all bar staff are trained to test the glass washer daily before use.
The countertop on the first prep cooler along the cook line has missing laminate. Areas that are not properly sealed can harbour bacteria that can lead to contamination. , , Please have the countertop repaired/replaced with a smooth, non-absorbent and easily cleanable material or cutting board.
Glass washer was using iodine for sanitizing but no iodine test strips were readily available for testing the concentration of the sanitizer. , , Please locate or acquire iodine test strips and ensure all bar staff are trained to test the glass washer daily before use.
The countertop on the first prep cooler along the cook line has missing laminate. Areas that are not properly sealed can harbour bacteria that can lead to contamination. , , Please have the countertop repaired/replaced with a smooth, non-absorbent and easily cleanable material or cutting board.
Knives were being stored between the ends of two prep coolers. Staff removed knives during inspection. , , Ensure knives are stored in a sanitary manner as the sides of appliances cannot be cleaned and sanitized frequently leading to possible contamination when placing knives there.
Garlic butter made with roasted garlic was observed at room temperature. Garlic in an oil/butter/margarine environment stored at room temperature can produce botulism toxins that can lead to foodborne illness. , , Please ensure garlic butter is stored in the cooler or used within 2 hours of being held at room temperature. Discard any garlic butter that has been out for 2 hours.
One of the ice wells in the bar had a scoop laying in the ice. Scoop handles can contaminate the ice going in customers drinks. Scoops must be stored out of the ice in a sanitary manner.
Rice that had been cooked at 11:00 am was left at room temperature until 2:30 when it was being portioned. Rice was probed at 41 C. Rice was all discarded. , , Please ensure foods are cooled in shallow containers, stirred frequently and/or placed on an ice bath to facilitate quick cooling. Foods must be cooled from 60 - 20 C within 2 hours and from 20 - 4 C in the fridge within 4 hours.
1. No hot water was on to the hand sink in the staff washroom. , 2. No paper towel was provided at the bar hand sink and no dispenser is provided at this sink. Operator placed a roll at this sink for use. , 3. Paper towel was not in a dispenser in the staff washroom., , Please ensure hot and cold water under pressure is at the staff washroom sink, and paper towel is provided in dispensers at all hand sinks.
A scoop and bottles of beer and wine were observed being stored in contact with the ice in the ice well that provides ice to customers. , , Ice that comes in contact with the outside of containers or handles can become contaminated.
The black bar fridge was above 8.8 C and after aprox half an hour the cooler had not dropped to 4 C. Cooler is primarily used for storing beverages, but some mixes that require refrigeration were to be relocated until the unit is adjusted or repaired. , , Please ensure the cooler is maintaining 4 C or colder before storing items that require refrigeration.