411 2 Avenue S
This restaurant has been inspected 6 times since October 10, 2024, with 2 in compliance, 4 not in compliance, and 0 closures on record.
A garbage bin was in front of the handwashing station, making it inaccessible. , , Employees immediately moved the bin and consulted about potential solutions for positioning their bin.
There was an opened can in the cooler being used to store food. , , Operator stated that they had opened the can within the past hour. Food was transferred to a food safe container immediately.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
A bag of sugar was found being stored on the floor., Packages of spices were found being stored in a suitcase., , Please ensure that the indicated items are being stored in an adequate manner, at least 6" off of the floor and protected from contamination.
The operator did not wash her hands before putting on gloves to prepare shawarma for a customer., Proper hand hygiene must always be performed before and after preparing meals to prevent contamination and ensure food safety.
The operator's phone was on the food preparation counter., The food preparation counter must always be kept clean and used exclusively for food preparation to prevent contamination.
Ready to eat vegetables was not kept at appropriate temperature., High risk food in coolers was not kept at proper temperature, Please ensure vegetables and high-risk food are kept less than 4°C.
During inspection, the operator was observed performing manual dishwashing but skipped the sanitizing step, completing only the wash and rinse stages., The operator was educated on manual dishwashing procedures on site.
The handwashing station was not easily accessible; a garbage bin was blocking it, and soap and paper towels were not available., Please ensure the handwashing station is easily accessible at all times and is properly stocked with soap and paper towels to support proper hygiene practices.
The facility leaves the door open, allowing flies to enter the premises. A shisha was observed in the kitchen. The operator stated it is for personal use., Remove all personal use items from the facility., Please ensure the door remains closed at all times until an insect screen is installed.
There are some dirt build-ups around the food preparation area and in between equipment., There is grease accumulation on the kitchen hood., All food preparation areas and equipment need to be maintained in clean and sanitary condition.
The sanitizer solution bottle was not labeled. All cleaning agents and chemicals need to be clearly labeled to identify their contents.
The handwash station was not accessible and missing supplies for hand drying. Hand washing sinks should be accessible and equipped with appropriate supplies.
There are some dirt build-ups around the food preparation area and in between equipment., There is grease accumulation on the kitchen hood., All food preparation areas and equipment need to be maintained in clean and sanitary condition.