104 - 10408 67 Avenue
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 février 2025
Non conformeLysol is being used for food contact surfaces., , Ensure to use a food safe sanitizer for food contact surfaces and sanitizing dishes. Use one of the following:, -Bleach sanitizer at a concentration of 100 ppm to 200 ppm. , To mix a bleach sanitizer: mix 1/2 tsp of bleach in 1 L of water. , -QUAT Sanitizer at a concentration of 200 ppm to 400 ppm. , To mix a QUAT sanitizer: as per manufacturer's instructions. , - Iodine sanitizer at a concentration of 12.5 ppm to 25 ppm., To mix iodine sanitizer: as per manufacturer's instructions., , Test with a test strip., , Staff mixed bleach sanitizer at the time of the inspection.
Dishes are not sanitized with a food safe sanitizer after being washed. , , Ensure dishes are washed using the two-compartment sink method:, In the first sink:, - Wash with soap and water., -Rinse. , In the second: , -Fill the sink with a food safe sanitizer. , -Test the concentration with a test strip., -Soak dishes for two minutes in food safe sanitizer., , Onsite consult provided by the Public Health Inspector., , Staff filled one of the compartments of the two-compartment sink with bleach.
At time of inspection:, , 1. This facility does not appear to have a pest control plan or records available for review., , Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:, , 1. Hire a qualified pest control professional (invoices / receipts must be kept on-site for review) or, , 2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections., , The owner / operator of this facility shall perform the following, namely:, , 1. Ensure a pest control plan / records are made available for review for this facility.
Ce restaurant a été inspecté 2 fois depuis le 3 février 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
3 infractions
Lysol is being used for food contact surfaces., , Ensure to use a food safe sanitizer for food contact surfaces and sanitizing dishes. Use one of the following:, -Bleach sanitizer at a concentration of 100 ppm to 200 ppm. , To mix a bleach sanitizer: mix 1/2 tsp of bleach in 1 L of water. , -QUAT Sanitizer at a concentration of 200 ppm to 400 ppm. , To mix a QUAT sanitizer: as per manufacturer's instructions. , - Iodine sanitizer at a concentration of 12.5 ppm to 25 ppm., To mix iodine sanitizer: as per manufacturer's instructions., , Test with a test strip., , Staff mixed bleach sanitizer at the time of the inspection.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Dishes are not sanitized with a food safe sanitizer after being washed. , , Ensure dishes are washed using the two-compartment sink method:, In the first sink:, - Wash with soap and water., -Rinse. , In the second: , -Fill the sink with a food safe sanitizer. , -Test the concentration with a test strip., -Soak dishes for two minutes in food safe sanitizer., , Onsite consult provided by the Public Health Inspector., , Staff filled one of the compartments of the two-compartment sink with bleach.
At time of inspection:, , 1. This facility does not appear to have a pest control plan or records available for review., , Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:, , 1. Hire a qualified pest control professional (invoices / receipts must be kept on-site for review) or, , 2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections., , The owner / operator of this facility shall perform the following, namely:, , 1. Ensure a pest control plan / records are made available for review for this facility.
3 infractions
Lysol is being used for food contact surfaces., , Ensure to use a food safe sanitizer for food contact surfaces and sanitizing dishes. Use one of the following:, -Bleach sanitizer at a concentration of 100 ppm to 200 ppm. , To mix a bleach sanitizer: mix 1/2 tsp of bleach in 1 L of water. , -QUAT Sanitizer at a concentration of 200 ppm to 400 ppm. , To mix a QUAT sanitizer: as per manufacturer's instructions. , - Iodine sanitizer at a concentration of 12.5 ppm to 25 ppm., To mix iodine sanitizer: as per manufacturer's instructions., , Test with a test strip.
Dishes are not sanitized with a food safe sanitizer after being washed. , , Ensure dishes are washed using the two-compartment sink method:, In the first sink:, - Wash with soap and water., -Rinse. , In the second: , -Fill the sink with a food safe sanitizer. , -Test the concentration with a test strip., -Soak dishes for two minutes in food safe sanitizer., , Onsite consult provided by the Public Health Inspector.
At time of inspection:, , 1. This facility does not appear to have a pest control plan or records available for review., , Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:, , 1. Hire a qualified pest control professional (invoices / receipts must be kept on-site for review) or, , 2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections., , The owner / operator of this facility shall perform the following, namely:, , 1. Ensure a pest control plan / records are made available for review for this facility.