102 - 6829 Kateri Drive
25 juin 2025
RéussiThe tap on the two-compartment sink is in disrepair. , , Ensure all taps are maintained in good repair.
A broken green cutting board is noted in the walk-in fridge. , , Ensure all cutting boards are maintained in good repair and are easily cleanable.
One of the cooking pots is leaking soup. , , Ensure all pots are maintained in good repair.
A written sanitation plan was made but unfilled as of yet. , , ENSURE:, , Staff who complete a cleaning duty sign the sanitation schedule. , , Update June 24, 2025: Templates of cleaning schedule -daily, weekly, monthly, and introduction to sanitation plan dropped provided during inspection.
Cleaning is required in the following area: , -scale., , Ensure all areas of the kitchen are maintained in a clean and sanitary kitchen.
Ce restaurant a été inspecté 3 fois depuis le 12 juin 2025, avec 3 réussites et 1 fermeture au dossier.
The tap on the two-compartment sink is in disrepair. , , Ensure all taps are maintained in good repair.
A broken green cutting board is noted in the walk-in fridge. , , Ensure all cutting boards are maintained in good repair and are easily cleanable.
One of the cooking pots is leaking soup. , , Ensure all pots are maintained in good repair.
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.
A written sanitation plan was made but unfilled as of yet. , , ENSURE:, , Staff who complete a cleaning duty sign the sanitation schedule. , , Update June 24, 2025: Templates of cleaning schedule -daily, weekly, monthly, and introduction to sanitation plan dropped provided during inspection.
Cleaning is required in the following area: , -scale., , Ensure all areas of the kitchen are maintained in a clean and sanitary kitchen.
Temperature logs were made up but are unfilled., , ENSURE:, , Temperature logs are filled out twice per day for all hot-holding, cold-holding units any cooling products., , Update June 24, 2025: Templated for temperature logs dropped off onsite.
Soup is leaking from one pot to another on a lower shelf., , Ensure soups are stored in pots and in a manner that prevents contamination into another pot. , , Staff removed the soup at the time of the inspection.
The tap on the two-compartment sink is in disrepair. , , Ensure all taps are maintained in good repair.
One of the cooking pots is leaking soup. , , Ensure all pots are maintained in good repair.
A broken green cutting board is noted in the walk-in fridge. , , Ensure all cutting boards are maintained in good repair and are easily cleanable.
A written sanitation plan was made but unfilled as of yet. , , ENSURE:, , Staff who complete a cleaning duty sign the sanitation schedule. , , Update June 24, 2025: Templates of cleaning schedule -daily, weekly, monthly, and introduction to sanitation plan dropped provided during inspection.
Cleaning is required in the following area: , -scale., , Ensure all areas of the kitchen are maintained in a clean and sanitary kitchen.
1. Used cleaning cloths are noted on the counters., , 1. Ensure used cleaning cloths are stored in a sanitizer bucket. Replace the sanitizer every 4 hours or more frequently as required., , The operator removed the cleaning cloths at the time of the inspection., , 2. Used steel wool is noted on the kitchen line., , 2. Ensure steel wool, scrub pads, and sponges are discarded after-use, as these products are porous and uncleanable. , , The operator discarded the steel wool during the inspection.
Temperature logs were made up but are unfilled., , ENSURE:, , Temperature logs are filled out twice per day for all hot-holding, cold-holding units any cooling products.
1. Tendon is noted at 14.3 degrees Celsius in standing water. Staff thawed the tendon under hot running water. , , Ensure meat products are thawed in one of the following ways:, -Under cold running water., -In the microwave and cooked immediately., -in the walk-in fridge at 4 degrees Celsius and below. , , 1. Staff indicated the tendon was taken out around 10:25 am. Staff moved the tendon the fridge during the inspection as they were unable to cook the tendons immediately., , 2. Bean sprouts are noted in water at room temperature. Bean sprouts have the potential to cause food borne illness outbreaks associated with E. coli and Salmonella. , , 2. Ensure high-risk vegetables such as bean sprouts are stored at 4 degrees Celsius and below. , , The manager placed the bean sprouts in an ice bath at the time of the inspection.
Two of the handwashing sinks are obstructed by boxes and other items. , , Ensure all handwashing sinks are accessible at all times for proper hand hygiene at all times. , , The operator moved the boxes and items during the inspection.
The tap on the two-compartment sink is in disrepair. , , Ensure all taps are maintained in good repair.
The following items are in disrepair: , -A couple of clear storage bins. , -A red cutting board., , Please repair or replace the items and ensure all equipment is in good repair and easily cleanable. , , Not observed on June 12, 2025
A broken green cutting board is noted in the walk-in fridge. , , Please ensure all cutting boards are maintained in good repair and are easily cleanable. , , Not observed on June 12, 2025.
A red strainer is noted in disrepair in the walk-in fridge, posing a potential physical contamination hazard. , , Please ensure all equipment is maintained in good repair and easy to clean. , , Not observed on June 12, 2025.
Cleaning is required in the following areas: , -microwave oven., -tiered rack shelves. , -scale., -black net patterned table. , -back door area. , -floors in freezer., , Ensure all areas of the kitchen are maintained in a clean and sanitary kitchen.
A written sanitation plan was made but unfilled as of yet. , , ENSURE:, , Staff who complete a cleaning duty sign the sanitation schedule. , ,