11005 106 Avenue
11 mars 2026
ConformeWiping cloth was not kept submerged in sanitizer-solution., , Owner/operator prepared an appropriate sanitizer solution of quats tested to be at 200ppm in a solution container and submerged the used wiping cloth in the sanitizer., , Ensure used wiping cloths are kept submerged in sanitizer solution.
The facility was preparing hot-dogs by heating the sausages in boiling water for 10 minutes. The maximum internal temperature reached by this method was 69 Celsius. , , The sausage was heated for five more minutes, and the temperature was noted to be at 85 Celsius. This facility will now onwards boil the sausage for 15 minutes to achieve the highest safe cooking temperature.
Ce restaurant a été inspecté 7 fois depuis le 27 novembre 2024, avec 3 conformes, 4 non conformes et 1 fermeture au dossier.
Wiping cloth was not kept submerged in sanitizer-solution., , Owner/operator prepared an appropriate sanitizer solution of quats tested to be at 200ppm in a solution container and submerged the used wiping cloth in the sanitizer., , Ensure used wiping cloths are kept submerged in sanitizer solution.
The facility was preparing hot-dogs by heating the sausages in boiling water for 10 minutes. The maximum internal temperature reached by this method was 69 Celsius. , , The sausage was heated for five more minutes, and the temperature was noted to be at 85 Celsius. This facility will now onwards boil the sausage for 15 minutes to achieve the highest safe cooking temperature.
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.
Paper towel is not placed inside the dispenser. , , Ensure single use paper towel is placed inside the dispenser.
Monthly pest control records are not kept., , Ensure monthly pest control records are kept. Complete AHS checklist that was provided once a month.
Light fixtures in the food storage room do not have shatter proof covers., , Ensure shatter proof covers are installed for the light fixtures.
Cleaning logs are not kept., , Ensure daily cleaning logs are kept.
Sanitizer test papers are not available to verify sanitizer concentration. , , Ensure sanitizer test papers are obtained and kept on site.
Probe thermometer was not available on site. , , Ensure a probe thermometer is always available on site to verify food safety temperatures.
Sanitizer test papers are not available to verify sanitizer concentration. , , Ensure sanitizer test papers are obtained and kept on site.
Cleaning schedule and logs are incomplete., , Ensure appropriate schedule are developed and kept for the kitchen & bar.
Temperature logs are not available., , Ensure daily temperature logs are kept.
Four refrigeration units are not equipped with a thermometer to monitor temperature. , , Ensure all refrigeration units that store high risk or perishable foods items are equipped with a thermometer to monitor temperature.
Probe thermometer was not available on site. , , Ensure a probe thermometer is always available on site to verify food safety temperatures.
Bar handwashing sink: Liquid soap and single use paper towel is not provided at the sink., , Ensure liquid soap and single use paper towels in a dispenser is provided at all hand washing sinks.
Sanitizer test papers are not available to verify sanitizer concentration. , , Ensure sanitizer test papers are obtained and kept on site.
Monthly pest control monitoring records are not kept. , , Ensure AHS checklist is completed once a month.
Food handling permit is not posted., , Ensure a valid food handling permit is posted in a location that is visible to the public.
Single use spoon was not stored a proper manner. Business end is facing up., , Ensure business end is facing down to prevent contamination when handled.
Cleaning schedule and logs are incomplete., , Ensure appropriate schedule are developed and kept for the kitchen & bar.