10210 85A Street
This restaurant has been inspected 11 times since July 9, 2024, with 11 passes and 0 closures on record.
REPEAT:, , Unsatisfactory bacteriological water results from resample:, Presence of total coliforms, , ** Operator was instructed to disinfect the tank and water lines prior to resampling, , Update: water sample submitted May 19. Awaiting results
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.
A sanitizer that requires since step for food contact surfaces is being used. Bleach and chlorine test strips for dishwashing is available. , , ** Ensure to prepare a bleach sanitizing solution at 100-200ppm.
No thermometer is available for the stand-up fridge unit , , ** Ensure all cooler units are equipped with a functional thermometer
REPEAT:, , Unsatisfactory bacteriological water results from resample:, Presence of total coliforms, , ** Operator was instructed to disinfect the tank and water lines prior to resampling
A wooden cutting board is used for cutting vegetables., , Wooden cutting boards are porous and can retain moisture., , Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
REPEAT:, , Unsatisfactory bacteriological water results from resample:, Presence of total coliforms, , ** Operator was instructed to disinfect the tank and water lines prior to resampling
A wooden cutting board is used for cutting vegetables., , Wooden cutting boards are porous and can retain moisture., , Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
Unsatisfactory bacteriological water results from resample:, Presence of total coliforms, , ** Operator was instructed to disinfect the tank and water lines prior to resampling
A wooden cutting board is used for cutting vegetables., , Wooden cutting boards are porous and can retain moisture., , Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
Unsatisfactory bacteriological water sample results:, Presence of total coliforms, , ** Ensure to disinfect the water tank prior to resampling
A wooden cutting board is used for cutting vegetables., , Wooden cutting boards are porous and can retain moisture., , Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
Raw meat products were stored above lettuce in the refrigerator. There did not appear to be any raw meat drippings on the food products stored below., , Staff removed the raw meat products and placed them on the bottom shelving unit in the refrigerator., , , Ensure to always store vegetables above raw meat products to prevent cross contamination.
A wooden cutting board is used for cutting vegetables., , Wooden cutting boards are porous and can retain moisture., , Ensure to replace the wooden cutting board to an option that is impervious to moisture and easily cleanable.
The freezer unit is not equipped with a thermometer, , ** Ensure freezer unit is equipped with a functional thermometer
1. Chlorine test strips for dishwashing was not available at the time of the inspection, , 2. Bleach available is scented with fabric guard , , ** Ensure test strips are obtained. , ** Ensure bleach with no fabric guard or scent is obtained
A garbage receptacle was not available at the time of the inspection, , ** Ensure unit is equipped with a garbage receptacle
Temperature logs were not available, - Ensure temperature logs are established
3-compartment sink available for dishwashing , - ensure dishwashing detergent is obtained.
Ensure chlorine test strips for dishwashing sanitizer is obtained.
Pest control records were not available , - ensure to conduct pest control monthly and retain records onsite.
Ensure an approved food safety certification is obtained.
A written sanitiation plan was not available., - ensure a written sanitization plan is established