300 Arbour Hills Boulevard
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This restaurant has been inspected 4 times since September 19, 2023, with 1 in compliance, 3 not in compliance, and 0 closures on record.
No violations
4 violations
Prepackaged sandwiches, pies, salads etc. are not labeled. , , Ensure all repackaged foods are dated, contains business information and complete ingredient list.
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.
The Reach Center
No thermometer is available for the hot-holding oven and the display cooler. , , Ensure all hot and cold holding units is equipped with an oven thermometer and temperatures are measured daily.
Bar cooler is not equipped with a thermometer to monitor temperature., , Ensure bar coolers is equipped with a thermometer to monitor temperature.
Written cleaning procedures have not been implemented, and cleaning records are not kept. , , Implement cleaning procedures and keep daily, weekly and monthly cleaning logs.
8 violations
Prepackaged sandwiches, pies, salads etc. are not labeled. , , Ensure all repackaged foods are dated, contains business information and complete ingredient list.
Observed food handler dry hand on a cloth towel. Food handler also had a ring on. , , Ensure only single use papers towels are used to dry hands. If ring cannot be removed, then food handler should wear gloves after washing hands. Note: glove use does not replace hand washing and hands must be washed prior to wearing gloves. Gloves must be discarded after each use as well.
Raw eggs were stored with lettuce and other ready to eat foods inside the cooler. , , Ensure raw eggs are stored separately from ready to eat foods. Also, ensure staff wash their hands after handling raw eggs.
Sanitizer bucket was not appropriately labeled. , , Ensure all chemical solution not in their original container are appropriately labeled.
Bar cooler is not equipped with a thermometer to monitor temperature., , Ensure bar coolers is equipped with a thermometer to monitor temperature.
No thermometer is available for the hot-holding oven and the display cooler. , , Ensure all hot and cold holding units is equipped with an oven thermometer and temperatures are measured daily.
Pest control monitoring records were not available for review. School maintenance receives the monthly records., , Ensure monthly records are kept on site.
Written cleaning procedures have not been implemented, and cleaning records are not kept. , , Implement cleaning procedures and keep daily, weekly and monthly cleaning logs.
4 violations
The chlorine sanitizing solution was at 50 ppm at the time of inspection., Staff made a new sanitizing solution and was measured at 100 ppm. , , Ensure the sanitizing solution is measured when prepared and should be at 100-200 ppm. Make sure to check the concertation every 4 hours.
The sausages were at 31 degrees Celsius., Staff indicated that the sausages would be kept hot (above 60*C) in their hot holding unit. , , Ensure the sausages are held hot above 60 degrees Celsius or held cold below 4 degrees Celsius. Ensure the temperature is recorded when the sausages are reheated (74*C).
, The display cooler is at 6.5 *C. The display cooler has high-risk food (Caesar salad, sandwich)., Staff is informed to keep the high-risk food in the walk-in cooler until the display cooler is fully operational and can maintain the temperature below 4*C. , , Ensure the temperature of the display cooler is held at 4 *C or below.
No thermometer is available for the hot-holding oven and the display cooler. , , Ensure all hot and cold holding units are equipped with a thermometer and temperatures are measured daily.