313 5 Street 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.
How Sweet Inc.
This restaurant has been inspected 17 times since August 24, 2023, with 7 in compliance, 10 not in compliance, and 0 closures on record.
No violations
3 violations
A thermometer is not available in the white refrigerator located next to the two-compartment sink for the purpose of monitoring its temperature.
The chemical dishwasher was measured at 0 ppm of chlorine. Please ensure that the concentration of chlorine in the dishwasher is maintained at 100 ppm.
A scoop was observed in the bag of flour. The operator removed it to mitigate the risk of cross-contamination from the handle of the scoop to the flour.
No violations
2 violations
The chemical dishwasher was not dispensing chlorine, as the concentration measured 0 ppm. Please ensure that the dishwasher is checked and repaired as needed, and that the chlorine concentration is verified to be at 100 ppm.
The ceiling above the food preparation area had visible dust accumulation. Please ensure that this area is cleaned and maintained in a sanitary condition.
1 violation
Hand sink was obstructed with dishes inside. The hand sink should always be available and accessible for handwashing; dishes removed during the inspection. Employee changed gloves and washed hands.
1 violation
An accumulation of dust and debris was observed in both the kitchen and washroom areas. The cart located in the kitchen requires cleaning. Equipment must be moved to facilitate a thorough deep cleaning of the kitchen.
5 violations
Dirty eggs were observed in the prep cooler; staff could not specify where they were from. These were removed during the inspection.
During the inspection, it was observed that the QUAT sanitizer dispenser hose was incorrectly connected to a floor cleaner instead of the concentrated QUAT sanitizer solution. The operator was instructed to immediately discontinue use of the incorrect chemical for sanitizing purposes. A jug of QUAT sanitizer was available on-site, and a sanitizer bucket and spray bottle were prepared (200 ppm). The owner indicated they would contact their chemical technician to replace and correctly connect the dispenser hoses.
Sauces (anchovie & shrimp sauce) which state refrigerate after opening were left out at room temperature overnight. These were discarded during the inspection. Ensure to read food labels and follow instructions for foods that require temperature control.
No violations
1 violation
The hand wash basin was not draining. Please ensure that the hand wash station is operational to promote hand hygiene.
3 violations
Bags of fried and battered chicken skins were being kept at room temperature. These were prepared on site. They were removed from the shelf. , The operator reported that they are shelf stable. They were asked to provide documentation to support that they are shelf stable.
There was a box of frozen battered cold fillets at room temperature. The staff reported that it had been delivered before the inspection. The fish was frozen and was moved to the freezer at the time of inspection.
The hand wash basin was not draining. Please ensure that the hand wash station is operational to promote hand hygiene.
No violations
2 violations
There were flies observed in the kitchen., The staff reported that they have ordered pest control devices for the flies.
There was build-up of dust on the ceiling tiles/ceiling vents in the kitchen.
3 violations
The chlorine, in the chemical dishwasher, was 0ppm. The facility will use the two-compartment sink for manual dishwashing until the dishwasher is serviced., , Sept 5- The dishwasher had been booked for servicing. The technician is scheduled to come on September 6 at 11am. , The facility had manual dishwashing set up and will use single use disposable customer utensils in the meantime.
There were flies observed in the kitchen., The staff reported that they have ordered pest control devices for the flies.
There was build-up of dust on the ceiling tiles/ceiling vents in the kitchen.
4 violations
There was pig meat thawing in the sink at room temperature. This was immediately corrected at the time of inspection.
The chlorine, in the chemical dishwasher, was 0ppm. The facility will use the two-compartment sink for manual dishwashing until the dishwasher is serviced.
There were flies observed in the kitchen., The staff reported that they have ordered pest control devices for the flies.
1 violation
The quats sanitizer bucket was empty at the time of inspection. This was corrected at the time of inspection.
No violations
4 violations
Trays of eggs in the downstairs refrigerator appear to be ungraded., Staff were advised to stop using the ungraded eggs immediately, and to remove them from the premise., Please ensure eggs are from approved sources.
Spray bottles of sanitizer were not labelled., Spray bottles of sanitizer were labelled at time of inspection.
The temperature of the prep cooler across from the deep fryers is approximately 21C., Staff removed foods from the cooler at time of inspection, and were advised to not put any food items in the prep cooler until it could consistently maintain a temperature of 4C.
Dishwasher measured 0 ppm of chlorine. Owner indicated they would contact their chemical technician to address this. The 2-compartment sink method was discussed and must be used in the meantime.
An accumulation of dust and debris was observed in both the kitchen and washroom areas. The cart located in the kitchen requires cleaning. Equipment must be moved to facilitate a thorough deep cleaning of the kitchen.
There was build-up of dust on the ceiling tiles/ceiling vents in the kitchen.
The dishwasher is dispensing between 10ppm and 50ppm chlorine., Staff advised to manually wash and sanitize dishes until the dishwasher is dispensing 100ppm chlorine.