105 - 11735 105 Street
26 mars 2026
ConformeAucune infraction trouvée
Ce restaurant a été inspecté 8 fois depuis le 24 avril 2025, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
High temperature glasswasher is not sanitizing. Temperature of final rinse water was 65.3 Deg C. Out of order sign is posted., , Ensure all glasswasher is repaired. Until glasswasher is repaired, use the dishwasher to wash glassware.
The hot water faucet of the one handwash sink is not operational., , Ensure the hot water faucet of the handwash sink is repaired/replaced.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
High temperature glasswasher is not sanitizing. Temperature of final rinse water was 65.3 Deg C. Out of order sign is posted., , Ensure all glasswasher is repaired. Until glasswasher is repaired, use the dishwasher to wash glassware.
High temperature glasswasher is not sanitizing. Temperature of final rinse water was 65.3 Deg C. Out of order sign is posted., , Ensure all glasswasher is repaired. Until glasswasher is repaired, use the dishwasher to wash glassware.
Food safety training requirements have not been met. , , Ensure Alberta approved food safety course is completed by operator., , May 22, 2025, Online course modules completed. Exam pending.
High temperature dishwasher is not sanitizing. Temperature of final rinse water was 64.5 Deg C., , Ensure dishwasher is repaired. In the meantime, manually sanitize in 100 ppm chorine solution (5 minutes contact time) in the prep sink until dishwasher is repaired. This is a short-term solution as facility lacks sinks., , April 28, 2025, Temperature of final rinse water was 64 Deg C. Technician has scheduled for repairs., , May 8, 2025, Temperature of final rinse water after several runs were 68.6, 69.7 & 69.8 Deg C. Repair Order issued., , May 22, 2025, Operator is working with service provider to repair. Looking at switching the dishwasher to chemical sanitizer.
High temperature glasswasher is not sanitizing. Temperature of final rinse water was 65.3 Deg C., , Ensure all glasswasher is repaired. In the meantime, manually sanitize in 100 ppm chlorine solution for 5 minutes., , May 8, 2025, Glasswasher is still out of order. Out of order sign is posted.
Food safety training requirements have not been met. , , Ensure Alberta approved food safety course is completed by operator., , May 22, 2025, Online course modules completed. Exam pending.
High temperature dishwasher is not sanitizing. Temperature of final rinse water was 64.5 Deg C., , Ensure dishwasher is repaired. In the meantime, manually sanitize in 100 ppm chorine solution (5 minutes contact time) in the prep sink until dishwasher is repaired. This is a short-term solution as facility lacks sinks., , April 28, 2025, Temperature of final rinse water was 64 Deg C. Technician has scheduled for repairs., , May 8, 2025, Temperature of final rinse water after several runs were 68.6, 69.7 & 69.8 Deg C. Repair Order issued.
High temperature glasswasher is not sanitizing. Temperature of final rinse water was 65.3 Deg C., , Ensure all glasswasher is repaired. In the meantime, manually sanitize in 100 ppm chlorine solution for 5 minutes., , May 8, 2025, Glasswasher is still out of order. Out of order sign is posted.
Food safety training requirements have not been met. , , Ensure Alberta approved food safety course is completed by operator.
High temperature dishwasher is not sanitizing. Temperature of final rinse water was 64.5 Deg C., , Ensure dishwasher is repaired. In the meantime, manually sanitize in 100 ppm chorine solution (5 minutes contact time) in the prep sink until dishwasher is repaired. This is a short-term solution as facility lacks sinks., , April 28, 2025, Temperature of final rinse water was 64 Deg C. Technician has scheduled for repairs.
High temperature glasswasher is not sanitizing. Temperature of final rinse water was 65.3 Deg C., , Ensure all glasswasher is repaired. In the meantime, manually sanitize in 100 ppm chlorine solution for 5 minutes.
One handwashing sink is not in good repair. Low water pressure and leaking., , Ensure hand washing sink is repaired.
Cleaning logs were not available for review. , , Implement cleaning schedule and keep daily weekly and monthly cleaning logs.
Mouldy paneer was observed inside the walk-in cooler., , Five bite size paneer was discarded during inspection. Operator was educated on the importance of dating food.
Cleaning cloths were not kept in a sanitizer., , Ensure all cleaning cloths are kept in a 100-ppm chlorine solution. Chlorine solution must be changed every 2 hours or as needed.
Observed staff use cloth towel to dry hands. Further questioning revealed that cloth towel is used for drying & cleaning hands as well. Operator was educated on the importance of proper hand washing., , Ensure only liquid soap and water is used to clean hands. Afterwards hands must be dried using single use paper towels. Do not use cloth towels to clean or dry hands.
Temperature logs are not kept for all refrigeration units. , , Ensure daily temperature logs are kept for all refrigeration units.
High risk food items are not dated for tracking purposes. , , Ensure all high-risk food items are dated.
Raw unwrapped shrimp was kept next to other foods. Potential cross contamination., , Ensure all raw meats/seafoods are properly covered and stored in a manner to prevent cross contamination.
Garlic in oil was kept at room temperature overnight. Approx.. 50 g of garlic in oil was discarded during inspection., , Ensure garlic in oil is kept inside the cooler at 4 Deg C.
High temperature dishwasher is not sanitizing. Temperature of final rinse water was 64.5 Deg C., , Ensure dishwasher is repaired. In the meantime, manually sanitize in 100 ppm chorine solution (5 minutes contact time) in the prep sink until dishwasher is repaired. This is a short-term solution as facility lacks sinks.
High temperature glasswasher is not sanitizing. Temperature of final rinse water was 65.3 Deg C., , Ensure all glasswasher is repaired. In the meantime, manually sanitize in 100 ppm chlorine solution for 5 minutes.
Paper towel dispenser at all hand washing sinks were empty in the kitchen. , , Ensure single use paper towel dispenser is refilled immediately when its empty. Same applies to liquid soap dispensers.
Liquid soap dispenser was empty at one of the handwashing sinks. Liquid soap in a pump style dispenser was provided during inspection., , Ensure single use paper towel and liquid soap is always supplied at handwashing sinks.
One handwashing sink is not in good repair. Low water pressure and leaking., , Ensure hand washing sink is repaired.
Food items inside the walk in cooler and walk in freezer are not covered with lids or plastic wrap. , , Ensure all foods items are properly stored in containers with lids or properly wrapped with food grade plastic wrap.
Spices, flour etc., are kept on the counter with no lids., , Ensure all food items are appropriately covered during storage to prevent potential contamination.
Chlorine test papers were not available to verify sanitizer concentration. Operator purchased some during inspection. , , Ensure chlorine test papers are always available on site.
Pest control monitoring program has not been implemented, and month records are not kept. , , Implement pest control monitoring program (set up mouse traps) and complete AHS checklist once a month.
Carpet mat is used on the kitchen floors., , Ensure carpet mat is removed.
Stove and inside of the upright fridge is dirty., , Ensure stove and fridge are cleaned.
Cleaning logs were not available for review. , , Implement cleaning schedule and keep daily weekly and monthly cleaning logs.
All spice containers have a thick layer of coating. Spices are refilled without cleaning the containers first., , Ensure all spice containers are cleaned and maintained.