9258 94 Avenue
17 avril 2026
RéussiAt time of inspection:, , 1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event., , The owner / operator of this facility is requested to immediately conduct the following, namely:, , 1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
Ce restaurant a été inspecté 5 fois depuis le 30 novembre 2024, avec 5 réussites et 1 fermeture au dossier.
At time of inspection:, , 1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event., , The owner / operator of this facility is requested to immediately conduct the following, namely:, , 1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
At time of inspection:, , 1. All hot-held high risk food items were not yet set up and able to be tested to ensure (after cooked to 74c/165F) that they are held hot at 60c/140F or greater., , 2. A functional thermometer was not available to test all hot-held high risk foods., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure all hot holding units are set up and are measured to be at or greater than 60c/140F., , 2. Ensure a functional thermometer is made available to test all hot-held high risk food products.
At time of inspection:, , 1. A temporary hand wash station was not yet set-up., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure a temporary hand wash station is fully set-up and equipped with warm water, liquid hand soap, and disposable hand towels.
At time of inspection:, , 1. Chemical test strips were not available to test the concentration of the sanitizer being used for this food booth., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Obtain chemical test strips in order to test the sanitizer solution being used for this food booth.
At time of inspection:, , 1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event., , The owner / operator of this facility is requested to immediately conduct the following, namely:, , 1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
The bleach food safe sanitizer is missing. , , Ensure prior to any food handling and preparation, the food safe sanitizer is available for use. To mix a bleach sanitizer at a concentration of 200 ppm: mix 1/2 tsp of bleach in 1 L of water., , The food safe sanitizer was mixed during the event.