1475 St. Edwards Boulevard N
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.
Great Adventures Active Learning Centre North - Food Service
This restaurant has been inspected 10 times since September 26, 2024, with 2 in compliance, 8 not in compliance, and 0 closures on record.
No violations
No violations
1 violation
The exhaust hood filters were observed to have a buildup of grease and must be cleaned.
1 violation
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.
1 violation
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.
1 violation
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.
3 violations
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.
6 violations
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.
2 violations
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!
3 violations
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!
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.