270 - 11801 100 Street
This restaurant has been inspected 4 times since July 26, 2024, with 4 passes and 0 closures on record.
Hand soap was not available at the hand washing sink, Operator obtained hand soap during the inspection , , ** Ensure hand sink is supplies at all times.
In Progress:, , Chlorine test strips were not available , , ** Ensure chlorine test strips are obtained
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Food handling permit was not displayed and is not available on site, , ** Ensure the food handling permit is displayed in a visible location, ** Copy of permit sent to manager
The inside of the stand-up freezer containing packaged cheesecake slices had remnants of food left on the shelf that had molded, , ** Ensure the noted area is cleaned and maintained in a sanitary manner
A heavily soiled sponge was noted in the 2-compartment sink basin by the stand-up freezer. , , Sponge was discarded , , ** Ensure cleaning tools are maintained in a sanitary condition and regularly changed out
An approved food safe surface sanitizer was not available - facility is using Clorox Clean Up which is not food safe as it requires a rinse step, , ** Bleach was available for dishwashing - ensure a chlorine sanitizing solution is prepared using the bleach measured at 100-200ppm
Temperature logs were not available for review, , ** Ensure temperature logs are being maintained, ** Templates sent to operator with report
Hand washing and dishwashing is taking place in the same 2-compartment sink. An additional 2 compartment sink is available in close proximity. Operator was not able to clearly explain proper manual dishwashing procedure. , , ** Ensure one 2-compartment sink is dedicated for dishwashing and the other 2-compartment sink is dedicated for hand washing., ** Ensure the first dishwashing compartment is used for washing and rinsing dishes. The second compartment sink will be used for sanitizing. Fill the sink to a depth that allows all dishes/utensils to be fully submerged. Confirm that the concentration is at 100ppm for chlorine using testing strips and let soak for 2 minutes. Then air dry on a clean and sanitary surface.
Chlorine test strips were not available , , ** Ensure chlorine test strips are obtained
Food handling permit was not displayed and is not available on site, , ** Ensure the food handling permit is displayed in a visible location
Operator/manager has limited knowledge of food safety. , , ** Ensure, at minimum, a store manager has food safety training
The noted areas were noted in an insanitary manner:, - the ice machine had an accumulation of slime inside , - the compartment sinks were noted dirty with an accumulation of build up, - the inside of the stand-up freezer containing packaged cheesecake slices had remnants of food left on the shelf that had molded, , ** Ensure the noted areas are cleaned and maintained in a sanitary manner, ** Ensure all areas of the facility are maintained in a sanitary manner even if not mentioned above
A written cleaning schedule was not available for review , , ** Ensure a daily, weekly, and monthly written cleaning schedule is implemented and followed.
A sanitizer solution was not available during the inspection. Operator noted they wipe counters with water. , - Operator was educated on how to mix an appropriate sanitizer using the available bleach that is used for dishwashing. , - Ensure an adequate sanitizer is prepared daily or as required. Check concentration with test strips regularly to confirm concentration.
Chlorine test strips were not available to confirm concentration, - ensure to obtain test strips
OUTSTANDING:, - None of the staff members had a food safety training certificate., , **Ensure to provide certification. , , , Ensure a surpervisor has a food safety certification.