PO Box 21510
This restaurant has been inspected 3 times since August 16, 2024, with 2 in compliance, 1 not in compliance, and 0 closures on record.
At time of inspection:, , 1. All refrigeration units were tested and were at or below 4c/40F - SATISFACTORY., , 2. All hot-holding units (both inside the kitchen and outside) were not functional and could not be tested., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Submit photographs to the acting Executive Officer indicating that all hot-holding units are at or above 60c/140F.
At time of inspection:, , 1. The high temperature dishwasher (after five attempts) measured a maximum temperature of 66.0 Degrees Centigrade. The dish level temperature required is 71 Degrees Centigrade or greater., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Make necessary repairs to the high temperature dishwasher to ensure a sanitize temperature of 71c or greater is capable at the dish level. , , 2. If item #1 cannot be achieved, the next option is to run all dishware / utensils through the dishwasher and then immerse them in the compartment sink for 2 minutes in a 100-200 PPM chlorine bleach and water sanitizing solution. After 2 minutes, remove dishware / utensils and airdry.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
At time of inspection:, , 1. All hand wash sinks inside this kitchen contained hot and cold potable water, liquid hand soap, and disposable hand towels - SATISFACTORY., , 2. The barbeque exterior to this volunteer kitchen did not contain a hand wash sink close to where food was being handled / cooked., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure a temporary handwash station is set up extremely close to where raw meat / food is being handled / cooked.
At time of inspection:, , 1. A light was not functional in a walk-in freezer., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Make all necessary repairs to the light fixture or have a "buddy system" plan in place in case an employee is locked inside this freezer with no light available. No individual shall enter into this walk-in freezer without another employee present - waiting exterior from inside this appliance., , 2. If using this modular kitchen next year, this light fixture must be repaired and functional prior to next season's event.
At time of inspection:, , 1. Chemical test strips were not available to test the sanitizer buckets / containers or any sanitizing solutions in the compartment sinks., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Obtain chemical test strips and ensure they are used to ensure the correct concentration of sanitizer being used. In the case of using chlorine, ensure a 100-200 PPM chlorine solution is kept in all sanitizer buckets / containers and in any of the compartment sinks (where cookware is being sanitized).
At time of inspection:, , 1. Some doors leading to the inside of this mobile kitchen were left open. This allowed pests to enter., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure the doors (leading to the exterior) are kept closed as much as feasibly possible.