407 Patricia Street
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 août 2025
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
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.
Jasper Pizza Place
Ce restaurant a été inspecté 11 fois depuis le 7 décembre 2023, avec 3 conformes, 8 non conformes et 1 fermeture au dossier.
2 infractions
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
3 infractions
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.
Aucune infraction
3 infractions
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.
Aucune infraction
Aucune infraction
3 infractions
The concentration of chlorine sanitizer in the final rinse of the low-temperature dishwasher was not detectable. - Ensure all dishes/utensils are manually sanitized with 100 ppm chlorine solution in a sink until the machine is fixed. All washed dishes/utensils must be manually sanitized.
The concentration of sanitizer in the rinse water of the dishwasher is not being regularly tested - Ensure the testing is done on a daily basis.
The dishwashing machine is not operational. , 1. The concentrations of the sanitizer in the rinse water were tested a few times after runs during inspection, and all results were 0 ppm. , 2. There is water leaking from the fixture in the back top of the machine.
1 infraction
The faucet of the hand washing station is dripping; the food handlers have to use the valves on the water supply lines to turn on or turn off the tap. - Ensure the faucet is repaired. Operator indicates parts for the repair have been ordered.
1 infraction
The faucet of the hand washing station is dripping; the food handlers have to use the valves on the water supply lines to turn on or turn off the tap. - Ensure the faucet is repaired. Operator indicates parts for the repair have been ordered.
2 infractions
A large bin of precooked potato cuts are held at the deep fryer. - Precooked foods must be held in a cooler or in a hot holding unit. Staff was allowed to move the food into a cooler during inspection.
The faucet of the hand washing station is dripping; the food handlers have to use the valves on the water supply lines to turn on or turn off the tap. - Ensure the faucet is repaired. Operator indicates parts for the repair have been ordered.
3 infractions
A large bin of precooked potato cuts were being held at room temperature by the fryer. - Ensure precooked foods are held at a temperature out of the danger zone to prevent disease causing bacteria growths until processing. (Staff moved the bin into a cooler upon notification.)
Hot/cold water supplies to the hand washing sink were turned off as the faucet is dripping. - Ensure the sink is kept in operation all the time to facilitate adequate hand hygiene practices by food handlers.
The faucet of the hand washing station is dripping. - Ensure the faucet is repaired and the handwashing station is kept in good working order.