6301 Memorial Trail
27 mai 2025
RéussiEvidence of pest activity observed in the bar cart, please ensure no food items, utensils or equipment or rags are stored in or on the bar cart overnight. , , Please take extra precautions when cleaning mice droppings. PHI will send a fact sheet on how to clean droppings to prevent staff from falling ill.
Ce restaurant a été inspecté 3 fois depuis le 31 juillet 2024, avec 3 réussites et 1 fermeture au dossier.
Evidence of pest activity observed in the bar cart, please ensure no food items, utensils or equipment or rags are stored in or on the bar cart overnight. , , Please take extra precautions when cleaning mice droppings. PHI will send a fact sheet on how to clean droppings to prevent staff from falling ill.
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.
Unable to confirm violation as booth is close for off season. , , BBQ Booth, Portable burger prep cooler observed to not be able to keep temperatures below 4 degrees C or lower. Please ensure foods are out for a maximum of 2 hours than discarded or alternatively find another solution to keep foods cool such as temporary ice packs, smaller amounts of food, or an enclosed prep cooler lid. Please monitor temperatures routinely. , , Main Concorse-, Hot holding units observed to not be able to keep foods at above 60 degrees C or higher. Water from hot holdings units had evaporated causing this issue. Ensure hot holding is above 60 degrees C or higher.
Cilantro and Chive booth, - cleaning cloths observed to be in the open counter with no available sanitizers.
Please have all chemical bottles labeled around the facility. Observed chemical sanitizers in the main concourse unlabeled.
BBQ Booth, Portable burger prep cooler observed to not be able to keep temperatures below 4 degrees C or lower. Please ensure foods are out for a maximum of 2 hours than discarded or alternatively find another solution to keep foods cool such as temporary ice packs, smaller amounts of food, or an enclosed prep cooler lid. Please monitor temperatures routinely. , , Main Concorse-, Hot holding units observed to not be able to keep foods at above 60 degrees C or higher. Water from hot holdings units had evaporated causing this issue. Ensure hot holding is above 60 degrees C or higher.
Cilantro and Chive Booth, - Handwashing station cistern observed to be 7/8ths full. Staff mentioned cistern is filled in the beginning of the season and remainder of the water is dumped at the end of the season. This indicates that staff are not washing their hands routinely. This is also a concern as the water has been sitting in a cistern for 4 months untreated and overtime non potable. Water was observed to have a pungent odor., , All cisterns must be change routinely, prior to start up all cisterns must be cleaned and shock chlorinated. Water must be tested prior to start up and then routinely throughout the season. Water must be emptied and refilled regularly.
Onions observed to be stored on the floor in the walk-in-cooler of the main concourse. CDI