407 Patricia Street
August 19, 2025
Pass1. Precooked food items, such as ground beef, were observed being held at room temperature. All potentially hazardous foods must be maintained at safe temperatures—either below 4°C or above 60°C., 2. Frozen chicken wings were observed being thawed at room temperature. Frozen foods must be thawed in a cooler at 4°C or below, under cold running water, or as part of the cooking process., - Staff were instructed to store all perishable items in a cooler or a hot holding unit, and to thaw frozen foods using approved methods to prevent bacterial growth and production of its toxin.
Written sanitation records were incomplete at the time of inspection., - Maintain comprehensive written records of food safety and sanitation procedures. This includes:, Cleaning and sanitation schedules, Temperature logs for refrigeration and hot holding, Documentation of corrective actions taken, Records of sanitizer concentration in the dishwasher’s rinse water
This restaurant has been inspected 5 times since August 16, 2024, with 5 passes and 0 closures on record.
1. Precooked food items, such as ground beef, were observed being held at room temperature. All potentially hazardous foods must be maintained at safe temperatures—either below 4°C or above 60°C., 2. Frozen chicken wings were observed being thawed at room temperature. Frozen foods must be thawed in a cooler at 4°C or below, under cold running water, or as part of the cooking process., - Staff were instructed to store all perishable items in a cooler or a hot holding unit, and to thaw frozen foods using approved methods to prevent bacterial growth and production of its toxin.
Written sanitation records were incomplete at the time of inspection., - Maintain comprehensive written records of food safety and sanitation procedures. This includes:, Cleaning and sanitation schedules, Temperature logs for refrigeration and hot holding, Documentation of corrective actions taken, Records of sanitizer concentration in the dishwasher’s rinse water
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Temperatures of potentially hazardous food items in the non-operational pizza prep cooler and the walk-in cooler were measured above 4°C., - All affected food items were removed or relocated to functional coolers capable of maintaining temperatures at or below 4°C to ensure food safety.
The pizza preparation cooler and the walk-in cooler were found not in proper working order. Temperatures of food items stored in these units were measured above 4°C. - Operator reported maintenance service had been ordered. - Ensure coolers are repaired and verify they maintain temperatures at or below 4°C before resuming use. Monitor and document temperatures in all fridges regularly.
Written sanitation records were not available at the time of inspection. - Maintain written records of food safety and sanitation procedures, including cleaning schedules, temperature logs, and corrective actions.
A bin of precooked potato cuts was being held at room temperature. - Ensure the precooked food is held in a cooler or in a hot holding unit. Staff was directed to move the food into a cooler during inspection.
No hand soap was available at the hand sink in the kitchen at the time of inspection. , - Ensure hand soap is available at the sink at all times. Corrected it during inspection.
No chlorine sanitizer testing kit is available. - Ensure the kit is provided for staff monitoring the dishwashing machine's working condition.