2 - 3608 50 Avenue
26 mars 2026
ConformeAucune infraction trouvée
Ce restaurant a été inspecté 8 fois depuis le 19 novembre 2024, avec 4 conformes, 4 non conformes et 1 fermeture au dossier.
A box of iceberg lettuce stored in the walk-in cooler had multiple heads with significant spoilage and browning. , , The spoiled iceberg lettuce was discarded. Please ensure all food that begins to spoil is removed and discarded promptly to prevent spoilage from spreading to other products.
Chlorine sanitizer spray bottles were available and measured to be significantly above 500 ppm., , Proper dilution procedures were discussed with the operator, and a new spray bottle was prepared that measured 200 ppm., ---, Cleaning cloths in use were stored dry on the counter. The operator had a bucket with a soapy solution and no chlorine and had originally placed the cloths in this solution. The operator was instructed on the correct procedure for preparing a clean-in-place chlorine solution with no soap., , Please ensure no soap is mixed with chlorine solutions, as soap can react with chlorine and reduce its effectiveness., , Please ensure all cleaning cloths in use are stored in clean-in-place solutions containing 100–200 ppm chlorine to prevent pathogen growth and ensure the cloths remain safe for use, and do not introduce possible contamination when cleaning food contact surfaces., ---, The operator was provided with a chlorine sanitizer preparation guide.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
The facility had two meat cones in use, and the heating element on the right-side meat cone was off during the inspection. The surface temperature of the cone was measured to be 35 °C (operator stated it had been off for less than 30 minutes). The operator was instructed to ensure the heating element remains on at all times during use and turned it back on, after which the outside of the cone was measured above 60 °C., , Please ensure that meat cone heating elements are in operation at all times during use., ---, The operator follows correct end-of-day procedures. At the end of the day, any remaining meat on the cone is removed, cooked to an internal temperature of 74 °C, and cooled in the fridge or freezer. , , During service, meat is shaved from the cone and subjected to a secondary cooking step to ensure the meat reaches an internal temperature of 74 °C prior to serving customers.
The facility had two meat cones in use, and the heating element on the right-side meat cone was off during the inspection. The surface temperature of the cone was measured to be 35 °C (operator stated it had been off for less than 30 minutes). The operator was instructed to ensure the heating element remains on at all times during use and turned it back on, after which the outside of the cone was measured above 60 °C., , Please ensure that meat cone heating elements are in operation at all times during use., ---, After correcting the shawarma heating element being turned on:, All temperature control equipment was operating effectively., -Refrigerators were maintained below 4°C, -Freezer was maintained below -18°C,, -Hot holding above 60°C., Thawing is conducted according to planned schedule, allowing food to be thawed appropriately below 4°C in the refrigerator
A 50 lb bag of onions and a box of potatoes were observed stored directly on the floor., , Please ensure that onions and potatoes are stored at least 6 inches off the floor, such as on shelving or on an inverted empty box that provides adequate elevation.
The facility did not have test strips available for verifying the chlorine sanitizer solutions., , Please ensure chlorine test strips capable of confirming sanitizer concentrations within the range of 100–200 ppm are acquired and used regularly to confirm all sanitizer solutions are within the effective range.
The facility conducts its own pest control, however no monthly pest control records were available to confirm that routine pest control checks are being completed., , A pest control record template was emailed to the operator., , Please ensure the template is printed and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
The permit was posted behind the till counter and was easily visible to customers; however, the permit was expired in 2025., , Please ensure the current permit is printed and displayed in a location that is easily visible to customers.
The vent filter plates were black and had significant soot buildup., , Please ensure the vent plates are removed and thoroughly cleaned to restore their stainless steel finish. , , Please ensure the regular cleaning schedule is updated to ensure these are cleaned routinely to prevent them from becoming heavily soiled in the future.
Chlorine solution is made and stored in a spray bottle for surfaces and equipment., , Chlorine test strip measured the concentration of the solution to be over 200 ppm., The solution was diluted to 100 ppm and a pipette was given to the operators to allow for 100 ppm sanitizing solutions to be consistently made.
A probe thermometer was placed inside the walk-in and prep cooler and measured the ambient temperature of the cooling units to be at 12.3C and 6C respectively. , , High risk food items, like raw ground beef, was removed from the walk-in cooler. The operator was advised to not store high risk food items above 4C for longer than two hours to ensure protection from bacterial contamination., , A repair technician arrived near the end of the inspection to fix the walk-in cooler and ensure that it is holding food at a temperature of 4C and below.
Please provide valid food safety training certificate. Please ensure training is within the last five years.
Please provide valid food safety training certificate. Please ensure training is within the last five years.
Bucket with sanitizer prepared during the inspection for cloths that are in use.
Test strips to verify sanitizer concentration observed not available at the time of inspection. Please obtain test strips and test solution daily or when changed and ensure concentration is 100 ppm.