Highway 93 South
6 août 2025
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 5 fois depuis le 14 juin 2024, avec 5 réussites et 1 fermeture au dossier.
The concentration of the sink and surface cleaner/sanitizer solution dispensed from the wall-mounted unit was measured above the manufacturer's recommended level. Ensure that the sanitizer solution is prepared and used in accordance with the manufacturer's instructions to maintain effective and safe sanitizing practices.
The final rinse temperature of the high-temperature dishwasher, measured at plate level, was 56°C—below the required minimum of 71°C. Additionally, no detectable chlorine sanitizer was present in the rinse water, despite its use as an interim sanitizing measure. - Ensure all dishes/utensils are sanitized by manual method in the 3rd sink with the available 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.
The mechanical dishwasher is not functioning properly. Ensure the unit is promptly serviced and maintained in good working condition to support effective dish/utensil sanitization.
No sanitizer solution was supplied to the glasswasher at the bar counter, as the sanitizer bottle was found to be completely empty., During the inspection, staff were instructed to replace the sanitizer bottle, prime the dispensing pump, and verify the concentration of the iodine sanitizer solution in the rinse water.
The concentration of sanitizing agent in the rinse water of the glasswasher at the bar counter was not monitored or recorded on a regular basis. - Monitor the concentration of the sanitizing agent in the rinse water before the start of the operation for the day.
No cold water was supplied to the hand washing sink in the back preparation area in the kitchen. Tap water temperature was at 51C. - Ensure cold water is supplied to the sink and the sink is kept in good working order at all times.
The pep line cooler in the chalet's kitchen is in disrepair and out of service. - Ensure the cooler is fixed or replaced to ensure adequate refrigeration is available for the operation.
The floors under the dishwasher is in the kitchen and in the walk-in cooler (#2) require cleaning. Accumulation of spoiled food waste and grime was observed in the above area.
Uncooked pizzas are being held at room temperature for up to 4 hours. - Ensure the potentially hazardous food is held in a cooler, to keep the food temperatures at 4C or below.
The hand washing station at the chalet's preparation line was blocked by stacked food boxes, which made it inaccessible. - Ensure the hand washing station is accessible all the time.
A cooler's door in the chalet's kitchen is in disrepair. - Ensure the door is re-installed.