635 3 Street SE
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.
King Bagel Bakery
This restaurant has been inspected 12 times since November 1, 2023, with 5 in compliance, 7 not in compliance, and 0 closures on record.
No violations
1 violation
Two fluorescent lamps in the kitchen are burned out.
1 violation
Two fluorescent lamps in the kitchen are burned out.
1 violation
Two fluorescent lamps in the kitchen are burned out.
1 violation
Two fluorescent lamps in the kitchen are burned out.
3 violations
Gravy is not being first rapidly heated, and this to 74°C, before being placed in the "Winco Food Warmer"; it is at 41°C.
The chlorine and detergent containers hooked up to and supplying the dishwasher are empty., Please ensure this critical situation is addressed immediately.
Two fluorescent lamps in the kitchen are burned out.
No violations
No violations
3 violations
The dishwasher was not dispensing sanitizer. Upon inspection, the operator determined that the sanitizer supply was empty and indicated that additional sanitizer would be obtained.
Paper towels were not available at the hand sinks in the kitchen and the women's washroom., , The operator restocked paper towels at the kitchen sink and indicated that additional paper towels will be purchased for the women's washroom.
A scoop was left in the flour container with its handle in contact with the flour. The operator promptly removed the scoop.
3 violations
There was no sanitizing solution prepared when inspection was performed. , , Operator mixed and tested a bucket of chlorine sanitizing solution (200ppm) before the inspection was finished. , Please ensure that sanitizing solution is always prepared and available for cleaning.
Food in the hot holding was measured to be 45°C. , , Operator promptly turned up the temperature on the hot holding units. The temperature was measured to be above 60°C before the inspection was finished. , Please ensure that all food is kept either below 4°C or above 60°C to prevent bacterial growth.
There were no paper towels available at the handwashing station. , , Operator promptly stocked the paper towels before the inspection was finished.
No violations
1 violation
test strips not available to measure sanitiser strength, , Action: obtain chlorine test strips