120 - 333 6 Street
11 mai 2026
ConformeA spray bottle of sanitizer was observed to be unlabeled. The operator labeled it during the inspection.
Ce restaurant a été inspecté 7 fois depuis le 15 août 2024, avec 2 conformes, 5 non conformes et 1 fermeture au dossier.
A spray bottle of sanitizer was observed to be unlabeled. The operator labeled it during 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.
The ventilation hood is past its cleaning due date.
A thermometer was not observed in the white fridge located in the back storage area. Ensure a thermometer is placed in the fridge to monitor its temperature.
The ventilation hood is past its cleaning due date.
Three of four sanitizer spray bottles measured 0 ppm chlorine as staff were filling them from a dispenser that is no longer in use (no chemical supplied to it). Please make all staff aware that the sanitizer must be mixed manually by adding 1/2 teaspoon of unscented bleach per litre of water. , , This was corrected during the inspection.
Meats in the hot holding unit were measured between 30–50°C. Staff were placing food directly from the fridge into the hot holding unit to reheat. These units are not designed to reheat food quickly or to safe temperatures. All potentially hazardous foods must be reheated to an internal temperature of 74°C before being placed in hot holding. Once reheated, food must be maintained at 60°C or higher. Staff began preparing a steam bath to properly reheat all foods before placing them in the warmer. A thermometer was available to confirm temperatures.
A few chlorine test strips were provided to the operator; please obtain your own.
The chlorine sanitizer, in the sanitizer bottles, was higher than 200ppm. , This was corrected at the time of inspection.
The facility uses the three-compartment manual dishwashing method. Chlorine test strips were not available for testing the chlorine sanitizer concentrations. Please ensure that testing strips are provided to ensure correct concentration of the chemical is achieved for effective sanitizing.
The hood vents were due for servicing in 2020. Please ensure that the hood vents are serviced to prevent the risk of a fire.
There was no sanitizer in the sanitizing compartment for manual dishwashing. , This was corrected at the time of inspection.
The facility uses the three-compartment manual dishwashing method. Chlorine test strips were not available for testing the chlorine sanitizer concentrations. Please ensure that testing strips are provided to ensure correct concentration of the chemical is achieved for effective sanitizing.
The food handling permit was not posted in the facility. Please ensure that the permit is printed and posted in a location where it is visible to the public.
The hood vents were due for servicing in 2020. Please ensure that the hood vents are serviced to prevent the risk of a fire.