10612 99 Avenue
This restaurant has been inspected 5 times since November 4, 2024, with 5 passes and 0 closures on record.
Chili was frozen in ice inside the walk-in freezer. Manager had no idea what it was used for and discarded it during inspection.
Cleaning cloths are not kept in a sanitizer solution. , , Ensure all cleaning cloths are kept in a sanitizer solution after each use.
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.
Dishwasher: concentration of chlorine in final rinse water was 50 ppm. , , Ensure chlorine concentration in final rinse water is at 100 ppm.
Paper towel dispenser near the dishwasher hand washing sink is missing. A roll of paper towel was placed for interim use. , , Ensure new paper towel dispenser is installed.
Liquid soap dispenser at 3 hand washing sinks in the kitchen were all empty. Liquid soap dispenser was refilled during inspection. , , Ensure hand washing sinks are adequately supplied with liquid soap and single use paper towels at all times.
Temperature logs are not kept for bar cooler and walk in cooler., , Ensure daily temperature logs are kept for all coolers that store high risk products or perishable food items.
Chest freezer and bar coolers is not equipped with a thermometer to monitor temperature., , Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
Hand washing sink in the server station: Colding running water is not available. Paper towel dispenser is empty. Liquid soap dispenser is not available., , Ensure hand washing sink is always supplied with single use paper towels and liquid soap. Running hot and cold water must be available as well.
Bar: Liquid soap and single use paper towels were not supplied at the hand washing sink. A roll of paper towel was placed on the counter and liquid detergent was provided for now., , Provide a counter top paper towel holder and liquid soap in a pump style dispenser at the handwashing sink.
Paper towel dispenser near the dishwasher was empty. It was refilled at the time of inspection. , , Ensure paper towel dispenser is refilled immediately once its empty.
Handwashing sink in the dishwashing are is not in good repair. There is no running hot water and not supplied with liquid soap or single use paper towels. Mop was also stored inside the handwashing sink. , , Ensure hand washing sink is repaired. Install liquid soap and paper towel dispenser at the sink. Do not store mop or anything else inside the hand washing sink.
Bulk bin for pancake: scoop handles are touching the food product. , , Ensure handles of the scoop do not touch the food product.
QUAT sanitizer test papers are not available to verify sanitizer concentration. , , Obtain QUAT sanitizer test papers.
Pest control records were not available for review., , Ensure monthly pest control records are kept in the kitchen with all other records.
Light fixtures above the dishwasher: light bulbs have burnt out., , Ensure new light bulbs are installed.
Light fixtures above the dishwasher: shatter proof covers are missing for the light fixture. , , Ensure shatter proof covers are installed for the light fixtures.
Men's Public Washroom: walls are damaged inside the stall., , Ensure walls are repaired.
Ceiling tile is missing in the kitchen., , Ensure ceiling tile is installed.
Ice machine is not in function. , , Ensure the ice machine is maintained in good repair. , Until repair ensure ice is used from the ice machine (as stated by the chef) for making the ice bath for vegetables.
Written sanitation procedures and logs are not kept for food equipment's. , , Ensure written sanitation procedures and cleaning logs are kept for all food equipment's.