9925 114 Avenue
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This restaurant has been inspected 5 times since August 21, 2023, with 2 in compliance, 3 not in compliance, and 0 closures on record.
No violations
5 violations
Cleaning cloths were noted in the fruit preparation area not being stored in sanitizing solution, , Cloths were stored in sanitizing solution during the inspection , , ** Ensure cleaning cloths are stored in sanitizing solution in between 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.
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.
The sanitizer bottle in the deli department was noted empty , , The sanitizing bottle was refilled during the inspection, , ** Ensure a sanitizer is available at all times in all departments.
The thermometer for the walk-in cooler in the bakery department is not operational, , ** Ensure cooler is equipped with a functioning thermometer
The hand washing sink in the deli department was not equipped with soap, , A new soap dispenser was obtained for the hand washing sink during the inspection, , ** Ensure hand washing sinks are equipped at all times
The hand washing sink in the deli prep/ready to eat food area has a loose faucet that requires repair, , ** Ensure hand sink facuet is repaired.
3 violations
The sanitizing solution in the meat department was measured at 50ppm, The sanitizing solution in the deli department was measured at 0ppm , , - Sanitizing solutions were changed during the inspection and measured at 200ppm, - Ensure sanitizing solution is changed regularly and measured using test strips to confirm concentration
The wooden shelving/storage space in the bakery department, where take-out containers are stored, was noted with exposed wood, , - Ensure wood is sealed and finished to provide a smooth and easy to clean surface
An accumulation of debris was noted in the take-out container storage area, , - Ensure regular cleaning of noted area
3 violations
The prepping for rotisserie chicken was conducted on the prep sink next to the utensils drying area of the 3-compartment sink. , , Ensure the prep station is moved to different location to limit the contamination from the raw meat or chicken to cleaned utensils. ,
At the time of inspection,, , The hot holding unit for rotisserie chicken was at 47 * C. , Staff increased the temperature to 60*C. The plastic lid of the rotisserie chicken container was melted when the temperature was increased to 60 *C., , Ensure the chicken is always hot held above 60 * C. , Ensure a compatible lid is being used in hot holding unit. ,
The sanitation program for daily, weekly and montly is not up to date., , Ensure the sanitation log is filled everyday and retained onsite for 2 years.
1 violation
- Meat slicers were unclean and have been in continous use for about 6 hours., - Slicer was taken apart during inspection for thorough cleaning and sanitizing., , Ensure slicers are taken apart and cleaned thouroughly after every 4 hours of continous use.