L01 - 501 1 Avenue S
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
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.
Galaxy Cinemas 3101
This restaurant has been inspected 25 times since September 27, 2023, with 5 in compliance, 20 not in compliance, and 0 closures on record.
No violations
1 violation
The top lining inside the ice machine was observed to have grime buildup., , Please ensure that it is cleaned and maintained in a sanitary condition.
No violations
1 violation
Hand gloves were not worn when handling food. The operator advised the employees to put on gloves, and they complied promptly.
No violations
1 violation
Manager informed inspectors that several staff members were currently enrolled to obtain their safe food handling certification. , , Please ensure that proof of certification is provided to inspector upon completion.
7 violations
For any food that is not kept below 4°C or above 60°C staff need to record of the time the food/dishes finish cooking in order to ensure that food is not being kept in the "danger zone" for more than two hours total., , Please ensure that adequate records are being maintained to mitigate potential harmful bacterial growth from occurring.
The temperature of the food in the hot holding units in the front-of-house were measured to be between 40-60°C. , , Employees were instructed to turn up the hot holding units, monitor the temperatures regularly, stir the food to distribute the heat, and to not overfill containers. , , Please ensure that you are holding all of your food at the appropriate temperature as to mitigate harmful bacterial growth. All foods need to be stored either below 4°C or above 60°C and must not remain in the "danger zone" (between 4-60°C) for any longer than 2 hours TOTAL.
8 violations
High-risk food was observed being stored at inappropriate temperatures, in hot holding units as well as in the storage room, without records available to indicate when the food was initially cooked, or how long it had been out for. , , Please ensure that you are keeping records of times and temperatures when cooking and holding high-risk foods to ensure that high-risk foods are not undergoing temperature abuse to mitigate harmful bacterial growth.
The temperature of the food in the hot holding units in the front-of-house were measured to be between 40-60°C. , , Employees were instructed to turn up the hot holding units, monitor the temperatures regularly, stir the food to distribute the heat, and to not overfill containers. , , Please ensure that you are holding all of your food at the appropriate temperature as to mitigate harmful bacterial growth. All foods need to be stored either below 4°C or above 60°C and must not remain in the "danger zone" (between 4-60°C) for any longer than 2 hours TOTAL.
No violations
1 violation
The cooler, by the door, is broken and being replaced today (September 24). Only whole produce inside the cooler.
2 violations
Cooler by the back door measured 16°C. High risk foods (rice and beef) were recently placed in the cooler as the facility just opened. Do not store high risk foods in this cooler until it is repaired; a technician was contacted the day prior. High risk items were moved during the inspection.
The cooler, by the door, was not working. The temperature was 16°C. There was water accumulation on the bottom shelf of the cooler. , The cooler was emptied out during the inspection. , Please ensure the cooler is operating before placing any food items back into the cooler.
5 violations
Thet temperature of the cooler, beside the front door, was 16°C. The food items were removed from the cooler and placed in the walk in cooler.
The hand wash station, located in the back, did not have paper towels in the dispenser. This was corrected during inspection.
Fruit flies were observed by the dish washing area. Please ensure that the area is clean to prevent the attraction of pests., , June 19: Fruit flies were observed by the dish washing area. Please ensure that the garbage is covered and the area is clean.
2 violations
Fruit flies were observed by the dish washing area. Please ensure that the area is clean to prevent the attraction of pests.
The hard to reach areas such as corners had buildup of debris. , The walls and floor near the three-compartment sink had build of debris and grime.
4 violations
The chlorine sanitizer, in the three compartment sink, was 0ppm. This was corrected at the time of inspection.
The hand wash station at the back contained utensils (bowl) in the basin. This was corrected at the time of inspection. Please ensure designated hand wash stations are only used for hand washing and are not obstructed.
Two of the containers of chicken, in the cooler, was being covered with garbage bags.
4 violations
Staff observed not washing hands between changing gloves and changing tasks, such as dishwashing, cutting vegetables, and cooking meat., Please ensure staff are washing their hands in-between tasks to prevent the risk of cross contamination.
There was a large amount of pork at room temperature. The internal temperature of the meat was 18.4°C. Staff reported it was out at room temperature for over 2 hours. The meat was discarded at the time of inspection.
Flies were observed in the kitchen., Please ensure pest control measures are in place, and work on housekeeping and keeping foods covered.
1 violation
The hard to reach areas such as corners had buildup of debris. ,
2 violations
Flies were observed in the food preparation area and the back storage area. , , The facility has installed more fly strips. Please ensure that the fly strips are regularly changed/replaced.
The hard to reach areas such as corners had buildup of debris. , , The clean utensil rack, above the three compartment sink, had build up of dust and debris.
9 violations
Some of the cleaning clothes were dirty and not being stored in the sanitizer.
Staff observed not washing hands between changing tasks, such as handling raw meats and other food contact surfaces.
Many foods are at room temperature including cooked at raw meat. As space in the kitchen is limited, these foods are often being stored in close proximity to each other (above, beside, etc.)., Raw meat was being stored a dirty surface beside the three-compartment sink. The sink compartments were full of dirty dishes at the time of inspection. , Please ensure that raw and cooked foods are kept separate at all times, to ensure the raw foods do not contaminate the cooked foods.
2 violations
Some of the food containers in the coolers were not covered. Please ensure that food is covered to prevent the risk of cross contamination.
The floors in the walk in cooler had spills and build up of food debris. , ,
4 violations
The hand wash station in the back of the kitchen was not equipped with paper towels. This was corrected at the time of inspection.
In the walk in cooler, there was water dripping from the ceiling vent into a bucket of water that contained lettuce. The staff reported that the lettuce was not going to be used and was set aside to discard. The lettuce was thrown out at the time of inspection.
In the walk-in cooler, there was water dripping from the ceiling vent into a bucket. Please ensure that this is corrected to prevent the risk of cross contamination.
1 violation
Some of the containers in the coolers were not covered. Please ensure food items are covered to prevent cross contamination.
1 violation
Some of the containers in the coolers were not covered. Please ensure food items are covered to prevent cross contamination.
4 violations
The hand wash station at the front did not have paper towels. Please ensure that hand wash stations are fully equipped at all times to promote hand hygiene.
Some of the containers in the coolers were not covered. Please ensure food items are covered to prevent cross contamination.
The hot water tap, at the hand wash station in the back of the kitchen, was not working. , Please ensure the tap is repaired, and hot water is always supplied to the handwash sink.
1 violation
The hot water tap at the handwash sink in the back kitchen area has been turned off, as it causes the faucet to leak., Please ensure the tap is repaired, and hot water is always supplied to the handwash sink.
1 violation
The hot water tap at the handwash sink in the back kitchen area has been turned off, as it causes the faucet to leak., Please ensure the tap is repaired, and hot water is always supplied to the handwash sink.
The inside and outside of the bulk container had a build-up of food debris on it. , , Please ensure that the bulk containers are cleaned and maintained accordingly.
Manager informed inspectors that several staff members were currently enrolled to obtain their safe food handling certification. , , Please ensure that proof of certification is provided to inspector upon completion.
There was a build-up of mold on the inside of the ice-machine., , Please ensure that the indicated equipment is cleaned and sanitized.
There was a build-up of meat juices on the floors and shelves in the walk-in coolers. , , Please ensure that the indicated areas are adequately cleaned, sanitized, and maintained accordingly.
There were not sufficient cleaning schedules available. , , Please ensure that you have daily, weekly, and monthly cleaning schedules tailored to your facility's needs. Please ensure that you retain the records of the cleaning schedules to show inspectors upon request.
There were four containers of high-risk foods left in the back storage area to cool before putting them in the cooler. The outside and inside temperatures were both measured to be approximately 25°C. Employees stated that they had only been left out for an hour but was unable to provide evidence or documentation of this. , , Inspector instructed employees to immediately put the items in the cooler, which they did. , Please ensure that food is being stored adequately at the appropriate temperatures for the appropriate amount of time.
Inspector observed frozen meat thawing in the three-compartment sink. An employee was then observed washing dishes immediately after in the same sink without having cleaned it after thawing meat. The employee had to be directed multiple times to wash the sink and continued to wash dishes. , , Please ensure that all of your employees are adequately trained on proper dishwashing procedures to mitigate the likelihood of cross-contamination from occurring.
Scoops were being stored improperly in the bulk ingredients. , The inside and outside of the bulk container had a build-up of food debris on it. , , Please ensure that scoops in bulk ingredients are properly stored to mitigate the likelihood of cross-contamination from occurring., Please ensure that the bulk containers are cleaned and maintained accordingly.
None of the seven staff members present during the inspection had completed or obtained safe food handling certification. Upon speaking with employees about dishwashing procedures, temperature control, and cross-contamination it indicated to the inspector that there was a clear lack of safe food handling knowledge and that more staff need to obtain their safe food handling certification for this facility to operate safely. , , Please ensure that additional staff members enroll and complete safe food handling certification programs.
There was a build-up of mold on the inside of the ice-machine., There were multiple white chest freezers in the back storage area that had a build-up of food debris inside of them. , , Please ensure that the indicated equipment is cleaned and sanitized.
There was a build-up of meat juices on the floors and shelves in the walk-in freezer and cooler. , , Please ensure that the indicated areas are adequately cleaned, sanitized, and maintained accordingly.
The cooler, by the front door, was not working. The temperature was 16°C. There was water accumulation on the bottom shelf of the cooler. , The cooler was emptied out during the inspection. , Please ensure the cooler is operating before placing any food items back into the cooler.
The hard to reach areas such as corners had buildup of debris. , The walls and floor near the three-compartment sink had build of debris and grime., , June 19: The walls had food splatter. , The walls and floor near the three-compartment sink had build of debris and grime.
The hard to reach areas such as corners had buildup of debris. , The walls and floor near the three-compartment sink had build of debris and grime.
The hard to reach areas such as corners had buildup of debris. , The walls and floor near the three-compartment sink had build of debris and grime. , The walk in cooler floors in the back had food spills and food debris.
Many foods are at room temperature - cooked foods that are cooling, raw foods that are being cooked, and cooked foods that are going to be reheated. Food items include cooked meats and raw meats. The staff were not aware of how long the food had been out. , Foods should only be out at room temperature for two hours maximum. Foods that are cooling have up to two hours to cool before being stored in the cooler. Foods that are being reheated or raw foods being cooked should only be at room temperature for a short period of time before they are cooked.
The hot water tap was not working at hand sink located in the food preparation area. The hand wash station was not easy to access due to the amount of food containers being stored in the kitchen.
Some of the food containers in the coolers at at room temperature were not covered. Please ensure that food is covered to prevent the risk of cross contamination.
Flies were observed in the food preparation area and the back storage area.
The food contact surfaces (such as the cutting block) were not clean sanitary. , The knife stored on the knife holder was dirty with raw meat.
The floor by the three compartment sink and hard to reach areas such as corners had buildup of debris. , ,
The floors in the back storage area and in the food preparation area had build up of food debris and spills. , , The shelves in the coolers and freezer had a build up of food debris. ,
The floor, by the three compartment sink, had buildup of dust and debris. , The floor in the back storage room had food debris., There was milddew growing inside of the ice machine. , , Please ensure that the facility is clean and sanitary to prevent cross contamination. ,