1475 St. Edwards Boulevard N
20 avril 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 10 fois depuis le 26 septembre 2024, avec 10 réussites et 1 fermeture au dossier.
The exhaust hood filters were observed to have a buildup of grease and must be cleaned.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Build up of grease noted underneath deep fryers on the cook line. Please pull out the deep fryers and clean underneath. Ensure this area is cleaned more frequently and the cleaning schedule is updated.
General sanitation was satisfactory. Discussed areas that require more attention:, , 1. Build up of grease noted underneath deep fryers on the cook line. Please pull out the deep fryers and clean underneath. Ensure this area is cleaned more frequently and the cleaning schedule is updated. , , 2. Grime noted on walk in cooler and freezer doors. Please clean these areas. Also, ensure staff are reminded about proper hand hygiene, as poor hand hygiene and lead to grime build up in high touch areas.
The temperature of the food in the hot holding buffet table measured between 40°C and 50°C., The temperature of the food in the cold holding buffet table measured 12°C. , , Please ensure that high-risk food is being stored either below 4°C or above 60°C at all times to mitigate bacterial growth from occurring., , It was discussed with kitchen manager the time limit for the buffet to be operating (2 hours) since buffet tables are unable to maintain the food at necessary temperatures.
The cleaning cloths in the kitchen were not being stored in a sanitizing solution when not in use., , Please ensure that all cleaning cloths are stored in a sanitizing solution while not in use to mitigate bacterial growth and cross-contamination from occurring.
The temperature of the food in the hot holding buffet table measured between 40°C and 50°C., The temperature of the food in the cold holding buffet table measured 12°C. , , Please ensure that high-risk food is being stored either below 4°C or above 60°C at all times to mitigate bacterial growth from occurring.
General sanitation is satisfactory. , , Build up of food noted in hard to reach areas and under heavy shelving. , , Please ensure these areas are on a cleaning schedule. Kitchen manager indicated he has implemented a cleaning schedule for staff - great!, , March 17th, 2025 - Build-up of food debris underneath of the shelves in the dry storage area.
The cleaning cloths in the kitchen were not being stored in a sanitizing solution when not in use., , Please ensure that all cleaning cloths are stored in a sanitizing solution while not in use to mitigate bacterial growth and cross-contamination from occurring.
Quats sanitizer measured 50ppm. , , Operator immediately discarded the solution and refilled the bottle. Quats sanitizer measured 200-400ppm.
The temperature of the food in the hot holding buffet table measured between 40°C and 50°C., The temperature of the food in the cold holding buffet table measured 12°C. , , Please ensure that high-risk food is being stored either below 4°C or above 60°C at all times to mitigate bacterial growth from occurring.
The walk-in cooler temperature was measured to be 7°C. Operator was instructed to move all high-risk foods to other coolers until the walk-in cooler can reach and maintain a temperature of 4°C or colder. , , Please ensure that all refrigerated high-risk foods are kept at a temperature of 4°C or colder.
Two dented cans of tomato sauce were found during the inspection., , Operator immediately discarded the cans.
General sanitation is satisfactory. , , Build up of food noted in hard to reach areas and under heavy shelving. , , Please ensure these areas are on a cleaning schedule. Kitchen manager indicated he has implemented a cleaning schedule for staff - great!, , March 17th, 2025 - Build-up of food debris underneath of the shelves in the dry storage area.
QUATS dispenser measured at 0ppm. , , Inspector primed system to dispense 200ppm. , , Discussed issue with kitchen manager. Ensure that chemical can be seen in the line and that solution being dispensed is 200ppm by using appropriate test strips.
General sanitation is satisfactory. , , Build up of food noted in hard to reach areas and under heavy shelving. , , Please ensure these areas are on a cleaning schedule. Kitchen manager indicated he has implemented a cleaning schedule for staff - great!
QUATS solution 0ppm upon inspection. , , Dispenser system was primed during inspection. Bottles and bar cloth bucket refilled with 200ppm solution. , , Ensure that system is primed after changing bucket and sanitizer is tested for concentration.
Flies noted in kitchen. , , Discussed hanging more fly strips, but only in areas with no food or food equipment storage. , , PCO is contracted for facility. You can also contact your PCO for help with fly control.
General sanitation is satisfactory. , , Build up of food noted in hard to reach areas and under heavy shelving. , , Please ensure these areas are on a cleaning schedule. Kitchen manager indicated he has implemented a cleaning schedule for staff - great!