101 - 11510 Westgate Drive
10 septembre 2025
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 5 fois depuis le 6 août 2024, avec 5 réussites et 1 fermeture au dossier.
Cleaning cloths used to sanitizer the steamer wand was not stored inside the sanitizer bucket after use., , Food handler was again educated on wiping cloths.
Chlorine sanitizer solution in the buckets was not at 100 ppm. , , Ensure sanitizer solution is at 100 ppm. Use test papers to verify the concentration and change solution every few hours. Food handler was educated & shown how to mix a sanitizer.
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.
New mini bar cooler was not equipped with a thermometer to monitor temperature. , , A spare thermometer was available, and this was placed inside the cooler during inspection.
Food handlers are lacking food safety knowledge., , Ensure food safety training requirements are met and staff complete food safety refresher course., , Update: July 7, 2025, Operator has completed the Alberta recognized food safety training course. Staff completing the refresher course is pending., , Update: July 25, 2025, Staff has yet to complete the refresher food safety course.
2 compartment sink faucet is leaking. , , Ensure faucet is repaired., , Update: July 25, 2025, Faucet is still leaking. Operator was instructed to repair it soon.
Dishwasher is not in good repair. Not in compliance with initial approval. , , Ensure dishwasher is repaired., , Update: July 7, 2025, Operator is in the process of either leasing or buying a new dishwasher., , Update: July 25, 2025, Dishwasher has been purchased and is stored inside the kitchen for installation. Electrical outlet requires an upgraded power supply for dishwasher to work.
Dirty/used cutting board and knife was stored next to the oven., , Staff washed and sanitized them during inspection.
QUAT sanitizer is used at the 2-compartment sink., QUAT test papers are not available to verify sanitizer concentration. , , Obtain QUAT sanitizer test papers., , July 7, 2025, Test papers are on order.
Pest control, monitoring program has not been implemented, and monthly records are not kept. , , Implement pest control monitoring program and keep monthly records. You can either use a third a party or do it in house (set up mouse traps and complete AHS checklist once a month).
Food handlers are lacking food safety knowledge., , Ensure food safety training requirements are met and staff complete food safety refresher course., , July 7, 2025, Operator has completed the Alberta recognized food safety training course. Staff completing the refresher course is pending.
2 compartment sink faucet is leaking. , , Ensure faucet is repaired.
Dishwasher is not in good repair. Not in compliance with initial approval. , , Ensure dishwasher is repaired., , July 7, 2025, Operator is in the process of either leasing or buying a new dishwasher.
One mini bar cooler is not working and maintaining temperature. Operator has ordered several coolers. , Display cooler for baked goods is still not maintaining temperature but is only used to store shelf stable baked food items only. , , Ensure all coolers used in the facility are in good repair and can maintain a temperature of 4 Deg C or colder.
Vinegar was used as a sanitizer in the sanitizer buckets. Vinegar is not an approved sanitizer. This was corrected during inspection., , Ensure either QUATS or Chlorine (Bleach) is used for sanitizing purposes.
Daily temperature logs are not kept for refrigeration units (fridge & freezer)., , Ensure daily temperature logs are kept for all refrigeration units.
Baked food items in the display cooler are not dated for tacking purposes., , Ensure all baked goods are dated for tracking purposes. Practice FIFO, First in First out or discarded.
Observed open bag of flour. , , Ensure once a food package is opened, it is either stored in food grade bins/container with a lid or in resealable bags to prevent contamination.
Chest freezer, upright chest freezer, large fridge and mini fridge are not equipped with a thermometer to monitor temperature., , Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
Carrot cream cheese cake and cookies filled with cream cheese was kept in a display fridge which ranged from was 19 - 24 Deg C. Temperature of carrot cake was at 17.4 Deg C and cookies with cream cheese was at 23.1 Deg C., Both food items were discarded (2 carrot cake & 2 cookies with cream cheese)., , Ensure display fridge is not used to store high risk food items until it is repaired and has a temperature of 4 Deg C or colder.
One of the mini coolers used for milk storage temperature was 10 Deg C. All the milk from the cooler was transferred to another fridge. , , Ensure milk mini cooler is not used until it is repaired and can maintain 4 Deg C or colder.
Liquid soap in a pump style dispenser is not available at the 2-compartment sink for hand washing. Food handler will use detergent in the interim. , , Ensure hand washing liquid soap in a pump style dispenser is provided at the 2-compartment sink for hand washing.
Single use paper towel at the front service area and in one public washroom's is not placed in the dispenser. Staff stated wrong paper towel was purchased. , , Ensure single use paper towels are correct type/size and placed inside the dispenser in a sanitary manner.
Single use disposable customer spoons and forks are randomly stored in a box. They are not individually wrapped. , , Ensure single use utensils are stored in a manner where the business end does not get contaminated during handling.
QUAT sanitizer is used at the 2-compartment sink., QUAT test papers are not available to verify sanitizer concentration. , , Obtain QUAT sanitizer test papers.
Pest control, monitoring program has not been implemented, and monthly records are not kept. , , Implement pest control monitoring program and keep monthly records. You can either use a third a party or do it in house (set up mouse traps and complete AHS checklist once a month).
Food handling permit was not displayed in a location where it is was easily visible to the public. this was corrected during inspection. , , Ensure food handling permit is always displayed in a conspicuous location.
Operator is using a countertop deep fryer without a fire suppression to deep fry donuts. This is in contravention of the conditions stated in the food handling permit. , , Ensure deep fryer is not used and removed it from the facility. The City of Grande Prairie Fire Department will be informed as well for further follow-up.
Food handlers are lacking food safety knowledge., , Ensure food safety training requirements are met and staff complete food safety refresher course.
2 compartment sink faucet is leaking. , , Ensure faucet is repaired.
Dishwasher is not in good repair. Not in compliance with initial approval. , , Ensure dishwasher is repaired.
Mini milk storage coolers (10 & 7 Deg C) and large upright fridge (7 Deg C) is not maintaining 4 Deg C or colder., , Ensure all the coolers are good repair and can maintain a temperature of 4 Deg C or colder.
The following food equipment(s) are dirty and requires deep cleaning:, - microwave, - oven, - coffee grinder(s), - garbage bin cabinet , - large upright fridge, - mini coolers, - domestic ventilation surface & filter
Cleaning schedule has not been implemented, and cleaning records are not kept. , , Implement cleaning schedule and keep daily weekly and monthly cleaning records.
Floors, walls and shelves are dirty especially hard to reach areas. buildup of dirt, dust and debris. , , Ensure the entire kitchen is cleaned thoroughly.
The kitchen is not organized, and items are stored on the floor. A large collection is recycling bags are stored on the floor as well. , , Ensure kitchen is organized and everything is stored 6 inches off the floor for easy cleaning and remove all recycling bags including items not needed for day-to-day operation.