102 - 1860 Strachan Road SE
This restaurant has been inspected 7 times since October 1, 2024, with 7 passes and 0 closures on record.
Chicken was being thawed in warm water in the prep sink. The operator drained the water and proceeded to thaw the chicken under cold running water.
1. The scoop in the rice container was stored with the handle pointing down. The operator removed the scoop and hung it up., 2. A bag of onions and rice were being stored on the floor. The operator promptly moved them to the shelf.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
1. The vent hood is overdue for a service. Please ensure the vent hood is up to date with servicing., 2. There is accumulated grime and dust build up on the vent hood. Please ensure the vent hood is properly cleaned to prevent cross-contamination of food.
Ground beef in the steam table measured 40 degrees C. The operator reheated the food to 74 degrees C.
Scoops were left in the black bean and rice bulk storage containers with the handles touching the food. The operator moved the scoops to the hanging position in the container.
The hot water of the hand sink in the washroom closer to the entrance kept running unless the valve under the sink was turned off.
There is no hand soap in one of the customer washrooms.
The hot water of the hand sink in the washroom closer to the entrance kept running unless the valve under the sink was turned off.
Cooked food was left at room temperature to cool down. The operator placed the cooked item under the heat lamp promptly.
Frozen meat was thawed in stagnant water. The operator placed the meat into a fridge.
The prepped produce and sauces placed on cold table were measured at 8 °C and the ones stored inside were measured at 6.8 °C. The operator checked the temperature setting and it was below 4 °C. The operator stated that he would contact maintenance personnel to check. In the meantime, he transferred the stored items into another functioning fridge.
The hot water of the hand sink in the washroom closer to the entrance kept running unless the valve under the sink was turned off.