310 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.
Union Salon & Barbershop - Beverage Service
This restaurant has been inspected 12 times since August 25, 2023, with 3 in compliance, 9 not in compliance, and 0 closures on record.
No violations
1 violation
The chemical dishwasher was measured at 0 ppm of chlorine. Please ensure that the dishwasher is dispensing sanitizer at 100 ppm of chlorine.
No violations
2 violations
A thermometer is not available in the prep cooler located in the food preparation area. Please ensure that a thermometer is placed in the cooler to monitor the temperature.
Scoops were observed stored inside the flour and rice containers. The operator promptly removed them to mitigate the risk of cross-contamination.
1 violation
The washroom doors and some walls require cleaning.
1 violation
There was a damp cloth sitting on the prep counter and was removed during the inspection. Wiping cloths must be stored in sanitizer when not in use.
2 violations
Dishwasher measured 0 ppm chlorine; technician came during inspection and fixed the hose. Chlorine remeasured 100 ppm.
There is a buildup of dirt, grease, and food debris under the grill and prep cooler area that requires a deep clean.
1 violation
The hard to reach and high tough areas had buildup of grime., There was buildup of dust on the ceiling tiles.
2 violations
The cutting board, being used on the prep table across the cook line, was worn down and discolored. Please replace the cutting board to ensure that utensils are properly sanitized and to prevent cross contamination.
There was some improvement in the cleanliness of the facility. , , The hard to reach and high tough areas had buildup of grime. , , The basement floors required cleaning. , , Please ensure that the facility is clean and organized.
6 violations
Staff were not washing hands in between tasks (touching raw meat and cooking). Staff were educated on proper hand hygiene practices.
A frozen meat package was placed into a bucket of cold water to thaw. This was immediately corrected at the time of inspection. , Please ensure that the food products are thawing using approved thawing methods such as thawing in a refrigerator at 4°C or less, completely submerging in cold running water, and by microwaving.
The facility received a delivery of frozen chicken prior to the inspection. The boxes of frozen chicken were in the hallway at room temperature. This was corrected during inspection. , , Please ensure high risk food products are maintained at 4°C or below
2 violations
The cutting board, being used on the prep table across the cook line, was worn down and discolored. Please replace the cutting board to ensure that utensils are properly sanitized and to prevent cross contamination.
The hard to reach and high tough areas had build up of grime. Pleas ensure that the floors and walls regularly are cleaned regularly. , The area by the dishwasher was clean.
1 violation
Cleaning has improved through-out the kitchen since the last inspection. The floor under the equipment shelf to the left of the dishwasher has a significant build-up of dirt., Please clean the floor under this shelf, and continue to clean floors and walls regularly.
The metal pot containing dough was being stored on the floor with no lid/cover. This was corrected during inspection. Please ensure that all food products are stored at least 6 inches off the floor to prevent contamination.
The cutting board, being used on the prep table across the cook line, was worn down and discolored. Please replace the cutting board to ensure that utensils are properly sanitized and to prevent cross contamination.
The hard to reach and high tough areas had buildup of grime. , The dry food shelves had build up of food debris. , The shelves in the coolers had spills and build up of food debris. , The basement floors required cleaning. , , Please ensure that the facility is clean and organized.