1 Old Lodge Road
14 avril 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 8 fois depuis le 26 août 2024, avec 8 réussites et 1 fermeture au dossier.
The Sink and Surface Cleaner/Sanitizer solution collected from the wall‑mounted dispenser at the bakery kitchen sink was tested and found to have DDBSA lower than 272 ppm and lactic acid lower than 704 ppm, both below the required concentration ranges., A separate bottle of Sink and Surface Cleaner/Sanitizer available in the kitchen was also tested. The concentrations of DDBSA and lactic acid were within the manufacturer’s instructed ranges, indicating that the issue is specific to the wall‑mounted dispenser., - Requirement: Discontinue use of the solution from the wall‑mounted dispenser immediately until the unit is serviced and corrected by the contractor., Obtain properly prepared sanitizer solution from the dispenser in the GM kitchen until the bakery dispenser has been repaired and verified to dispense chemicals at the required active concentrations.
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.
No hot water was supplied to the hand sink in the bakery.
The concentration of sanitizer solutions from the wall-mounted dispenser and in the spray bottles was measured at levels lower than the manufacturer’s recommended concentration. - Adjust the sanitizer dispenser to ensure the solution meets the manufacturer’s specifications. Verify concentrations regularly with the available test kit. Staff were advised to obtain sanitizer solution from another kitchen’s functional dispenser until the issue is resolved.
1. No hand soap was available at the hand sink in the meat cutting room; the dispenser was being replaced., 2. No paper towels were available at the hand sink in the chocolate room. , - Ensure all hand sinks are always supplied with soap and paper towels to support proper hand hygiene.
The temperatures of foods inside the preparation line cooler labeled as Unit #049 at the main cooking line in the kitchen were measured in a range of 9-12 degrees. - Ensure all high-risk foods are stored at 4 degrees or below. Remove the high-risk foods that have been stored in the cooler for extended hours.
No hand paper towels were available at the hand sink at Emeral Lounge. - Ensure hand sinks are always supplied with soap and paper towels. Manager corrected it during inspection.
The preparation line cooler Labeled as Unit #049 in the main kitchen is not in good working order as the temperatures inside measured in a range of 9-12 degrees. - Ensure the unit is serviced and kept in good working order.