9901 116 Street
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
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.
Bulk Barn 668
This restaurant has been inspected 8 times since March 20, 2024, with 4 in compliance, 4 not in compliance, and 0 closures on record.
No violations
1 violation
In the meat department:, A heat pad cover is in disrepair on the plastic wrap machine., , Ensure all equipment (heat pads) are smooth, durable, easily cleanable, and in good repair.
2 violations
In the meat department:, A heat pad cover is in disrepair on the plastic wrap machine., , Ensure all equipment (heat pads) are smooth, durable, easily cleanable, and in good repair.
Minor cleaning is required in the following areas:, , Fridge/Freezer curtains in the following locations: , , -receiving entrance to meat cooler., , Ensure all areas of the facility are maintained in a clean and sanitary condition.
4 violations
In the CDS/cage room:, Food safe sanitizer is stored on a shelf above melons. , , Ensure chemicals (food safe sanitizers) are stored separately from food products. , , PHI moved the food safe sanitizer to another shelf at the time of the inspection.
1. In the bakery:, In clean dishes storage by the cake decorating station, residue is noted on the icing tool handles., , 1. Ensure all utensils in clean storage are clean and maintained in a sanitary condition. , Staff washed the utensils during the inspection., , 2. In the deli walk-in:, - An apron hanging via a magnet is in contact with the yellow dirty apron bins., , 2. Ensure equipment (aprons) are stored in a manner that protects from contamination. , The meat manager moved the apron during the inspection., , 3. In the rotisserie chicken area: a food safe sanitizer bucket is stored under the paper towel dispenser, when hands are washed, water drips into the sanitizer bucket., , 3. Ensure food safe sanitizers are stored in a manner that prevents contamination. , The Food safe sanitizer was moved during the inspection., , 4. Butter wrapper is damaged on a few of the butters in the large walk-in cooler. , , 4. Ensure all food (butter) is protected from contamination at all times.
No violations
No violations
No violations
3 violations
In the Butcher/Meat cutting area: , 1. The QUAT sanitizer is noted at 0 ppm in the 3- compartment sink. , 2. The QUAT sanitizer is noted at 50 ppm in the chicken prep area. , , 1-2. Please ensure the QUAT sanitizer is maintained at a concentration of 200 to 400 ppm. , During the inspection the Assistant Manager:, 1. Manually mixed the QUAT sanitizer ant it measured 200 ppm. , 2. Replaced the QUAT sanitizer and it measured 400 ppm. , , Please monitor the QUAT sanitizer dispenser on the three-compartment sink, and ensure it is dispensing the sanitizer at the proper concentration.
The emergency egress door is blocked in the maintenance bay. , , Please ensure all emergency egress doors are unobstructed at all times., , Staff moved the items during the inspection.
In the meat department:, A heat pad cover is in disrepair., , Ensure all equipment (heat pads) are smooth, durable, easily cleanable, and in good repair.
Minor cleaning is required in the following areas:, , Coffee grinding station:, -the cupboard under the grinders., , In the baking supply isle:, -The area around the strong baker's flour. , , In the bakery: , -The handle on the pizza dough press. , , In the Ansel freezer:, -floors , , Fridge/Freezer curtains in the following locations: , -bakery, -deli, , Ensure all areas of the facility are maintained in a clean and sanitary condition.
In the Meat Butchering/Cutting Cooler: , 1. Boots are stacked on-top of each other and the corner by the equipment storage cabinet is a bit disorganized. , , 1. Please organize the boots and the items in the corner and ensure the area is easily cleanable. The assistant manager moved the boots during the inspection, the items in the corner still require some organizing. , , 2. The equipment storage cabinet doors require some minor cleaning. , , In the grocery store:, 3. Deli bunker 19 requires some cleaning near the front edge of the unit. , , 4. The auxiliary freezer requires some cleaning between the pallets., , 2-4. Please clean all indicated areas and ensure all areas, surfaces and equipment are kept in a clean and sanitary condition., , , ,