101 - 1865 Dunmore Road SE
This restaurant has been inspected 12 times since August 15, 2024, with 12 passes and 0 closures on record.
The sanitizer bucket with cleaning cloths measured approximately 10 ppm chlorine. A new solution was prepared measuring 100 ppm chlorine.
The weatherstripping at the back door is damaged.
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.
The following areas require cleaning:, - spaces behind all the chest freezers, - bar area where there is food debris buildup on the side of the counter, - dust on the ceiling in the kitchen
Several silverfish were observed in the staff washroom.
The area underneath the pallets in the dry storage area has a buildup of debris and requires cleaning., , The staff washroom is cluttered and requires organization. The floors in the staff washroom have a buildup of dirt and require cleaning.
The following areas require cleaning:, - shelving in the walk-in cooler has a building of dust/debris., - floors underneath the prep coolers have a buildup of food debris/grime.
Gravy was being reheated in a crock pot and measured 14 degrees C. The operator put it back in the cooler and said they would reheat it prior to dinner service., , Potentially hazardous foods are to be reheated to 74 degrees C in a manner where they pass through the danger zone (4-60 degrees C) as quickly as possible. Hot holding equipment is not designed for the rapid reheating of food.
There are several areas requiring cleaning, mainly:, - the accumulation of grease/debris underneath and beside the fryer equipment in the kitchen, - the buildup of grease by the fryer (not in use) in the back storage area., - the shelving adjacent to the grill station in the kitchen.
The mechanical dishwasher measures 0 ppm chlorine. The operator called a technician to service the dishwasher.
A lid to bulk food items was dirty. It was removed by the operator (along with several other lids in the storage area) for cleaning.
There is an accumulation of grease/grime on the floor by the chest freezers in the kitchen and underneath cooking equipment.
Gravy recently placed in the crockpot measured 36°C. The operator removed it for recooking to 74°C. Ensure reheated foods are first recooked to 74°C, and then held at 60°C or greater for the duration of service.
Several bulk storage containers and lids have a buildup of debris and require cleaning.
Some areas of the facility require cleaning, mainly underneath the frying station and underneath the two-compartment sink beside the chest freezers in the kitchen. Office area's floors require cleaning.