11220 132 Avenue
September 24, 2024
Not in ComplianceNo thermometer is available in the prep-cooler. , , Ensure a thermometer is available for the prep-cooler.
The weatherstripping of the exit door of the Banquet Hall needed to be appropriately placed. , , ENSURE ALL EXIT DOORS CLOSE PROPERLY AND HAVE WEATHERSTRIPPING SO THAT THE PEST HAS NO ACCESS.
Food equipment is being stored on the ground in the dry storage shed, , ENSURE FOOD EQUIPMENT AND PACKAGING ARE BEING STORED OFF THE FLOOR
This restaurant has been inspected 2 times since September 10, 2024, with 0 in compliance, 2 not in compliance, and 0 closures on record.
No thermometer is available in the prep-cooler. , , Ensure a thermometer is available for the prep-cooler.
The weatherstripping of the exit door of the Banquet Hall needed to be appropriately placed. , , ENSURE ALL EXIT DOORS CLOSE PROPERLY AND HAVE WEATHERSTRIPPING SO THAT THE PEST HAS NO ACCESS.
Food equipment is being stored on the ground in the dry storage shed, , ENSURE FOOD EQUIPMENT AND PACKAGING ARE BEING STORED OFF THE FLOOR
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.
Soiled wiping cloths are being left on counters and food-handling surfaces in the main kitchen and Banquet Hall. , , Ensure a sanitizer bucket is set up and that clothes are in the bucket between uses. If heavily soiled, the cloth should be replaced and removed to be laundered.
No thermometer is available in the prep-cooler. , , Ensure a thermometer is available for the prep-cooler.
Hand sinks in Banquet Hall are not stocked with soap and paper towel, , ENSURE HAND SINKS ARE FULLY STOCKED WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS FOR ALL EVENTS AND FOOD-HANDLING ACTIVITIES.
No pest control plan or checks are in place. , , IMPLEMENT A PEST CONTROL PLAN FOR ALL FOOD HANDLING AND STORAGE AREAS, - PEST CONTROL CHECKLIST ATTACHED AND TO BE COMPLETED ON A MONTHLY BASIS
The weatherstripping of the exit door of the Banquet Hall needed to be appropriately placed. , , ENSURE ALL EXIT DOORS CLOSE PROPERLY AND HAVE WEATHERSTRIPPING SO THAT THE PEST HAS NO ACCESS.
Food equipment is being stored on the ground in the dry storage shed, , ENSURE FOOD EQUIPMENT AND PACKAGING ARE BEING STORED OFF THE FLOOR