1 - 6858 50 Avenue
6 octobre 2025
ConformeAucune infraction trouvée
Ce restaurant a été inspecté 11 fois depuis le 8 juillet 2024, avec 4 conformes, 7 non conformes et 1 fermeture au dossier.
---, Observation:, The facility is purchasing large restaurant-sized cases of eggs, removing the eggs from their original graded cartons, and rewrapping rows in saran wrap without any labels before selling them to customers., , Action Required:, When you take eggs out of the big box and rewrap them, each package must have a clear label. The label must show what the product is (for example, “Eggs, Grade A”), the best before date or lot code from the box, and the name and address of your store. This way, the eggs can still be traced back to the original supplier. Please Do not sell eggs in plastic wrap with no label., ---, Observation:, Whole chickens are stored in plastic bags with no labels., Action Required:, When you put whole chickens into new bags, each bag must have a label. The label must show what the product is (for example, “Whole Chicken”), the best before date or lot code from the original package, and the name and address of your store. This information is important for customers and for food safety, so the chicken can be traced back if there are any problems. Do not sell whole chickens in plain bags with no labels., ---, Observation: Glass jars of olives are on site with no labels., Action Required:, When you take olives out of the big bulk container and put them into jars to sell, each jar must have a simple label. The label needs to say what the product is (for example, “Olives”), how much is inside (for example, 250 g or 500 g), a best before date from original packaging, and the name and address of your store or business.
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 back door did not have a tight seal around its perimeter, with light observed leaking through in some areas., , Action Required: Please ensure the door seal is repaired so that the door forms a tight seal, preventing the possible entry of insects or other pests into the facility.
The facility permit was posted next to the entrance; however, it was expired (2024)., , Action Required: Please ensure the most recent valid permit is posted in a visible location.
The two cutting boards in use (one for chicken and one for beef) were significantly overworn and discolored., , Action Required: Please ensure these cutting boards are replaced with new ones, and that all cutting boards are routinely monitored so they are removed from use before becoming significantly damaged. Given that your processes involve frequent meat cutting, it is recommended to keep spare cutting boards on hand so that overworn boards can be promptly discarded and replaced., , Deep grooves and worn surfaces can harbor bacteria that cannot be effectively removed through cleaning and sanitizing, creating a potential source of cross-contamination and foodborne illness.
---, Observation:, The facility is purchasing large restaurant-sized cases of eggs, removing the eggs from their original graded cartons, and rewrapping rows in saran wrap without any labels before selling them to customers., , Action Required:, When you take eggs out of the big box and rewrap them, each package must have a clear label. The label must show what the product is (for example, “Eggs, Grade A”), the best before date or lot code from the box, and the name and address of your store. This way, the eggs can still be traced back to the original supplier. Please Do not sell eggs in plastic wrap with no label., ---, Observation:, Whole chickens are stored in plastic bags with no labels., Action Required:, When you put whole chickens into new bags, each bag must have a label. The label must show what the product is (for example, “Whole Chicken”), the best before date or lot code from the original package, and the name and address of your store. This information is important for customers and for food safety, so the chicken can be traced back if there are any problems. Do not sell whole chickens in plain bags with no labels., ---, Observation: Glass jars of olives are on site with no labels., Action Required:, When you take olives out of the big bulk container and put them into jars to sell, each jar must have a simple label. The label needs to say what the product is (for example, “Olives”), how much is inside (for example, 250 g or 500 g), a best before date from original packaging, and the name and address of your store or business.
The operator had a chlorine clean-in-place bucket prepared for storing used cloths. The chlorine concentration was measured to be above 1000 ppm., , The sanitizer was diluted during the inspection to the correct concentration of 100–200 ppm., , Action Required: Please ensure that for each litre of water, approximately ½ teaspoon of bleach is added, and test the solution regularly to confirm it remains within the required 100–200 ppm concentration range.
Raw cuts of meat in the walk-in cooler were being stored directly on a wire table shelf without protection. The operator was instructed to store meat on trays or another suitable barrier to prevent direct contact with shelving surfaces, which are not sanitized regularly., , Sanitizing the wire-type shelving is not practical, as cleaning each individual wire would not be effective., , Action Required:, Raw meat must always be stored on clean, sanitized trays or other protective surfaces that are smooth, non-porous, and easy to clean. Surfaces must be cleaned and sanitized on a regular basis. Trays and containers are also required to be cleaned and sanitized between different products and after each use. These practices prevent direct contact with shelving and significantly reduce the risk of cross-contamination.
The backroom handwashing sink was missing paper towels; however, the operator promptly refilled the supply during the inspection., , Aside from this, all handwashing sinks were accessible, capable of delivering warm water, and stocked with soap. The front handwashing sink was also supplied with paper towels.
The back door did not have a tight seal around its perimeter, with light observed leaking through in some areas., , Action Required: Please ensure the door seal is repaired so that the door forms a tight seal, preventing the possible entry of insects or other pests into the facility.
The facility permit was posted next to the entrance; however, it was expired (2024)., , Action Required: Please ensure the most recent valid permit is posted in a visible location.
The two cutting boards in use (one for chicken and one for beef) were significantly overworn and discolored., , Action Required: Please ensure these cutting boards are replaced with new ones, and that all cutting boards are routinely monitored so they are removed from use before becoming significantly damaged. Given that your processes involve frequent meat cutting, it is recommended to keep spare cutting boards on hand so that overworn boards can be promptly discarded and replaced., , Deep grooves and worn surfaces can harbor bacteria that cannot be effectively removed through cleaning and sanitizing, creating a potential source of cross-contamination and foodborne illness.
In the customer cooler, there are glass jars with pieces of white cheese submerged in oil. The jars are not labeled to indicate the food product, the food source, or that the product must be refrigerated., , This food item must be refrigerated to reduce the risk of anaerobic bacterial growth which can lead to diseases such as botulism., , ACTION:, Please label food items to demonstrate their source, their ingredients, and if refrigeration is required., , You can review labeling here:, https://open.alberta.ca/dataset/754e0a72-fe56-498a-80b2-cf655a7286fa/resource/a689edea-eed2-4e64-8cd3-efa16fd2e0ca/download/af-labelling-your-food-product-infographic-2021-05.pdf
Both hand sinks in food handling areas and the hand sink in the staff washroom are not supplied with paper towel, demonstrating that frequent, proper handwashing is not being performed by food handlers., , ACTION:, Food handlers must perform handwashing after using the washroom, when entering the food handling area, when visibly soiled, when changing from food handling to non-food handling tasks.
No chlorine test strips for sanitizing solution and dishwashing sanitizer concentration measurement., , ACTION:, Ensure that test strips for sanitizing solution are available. If choosing to sanitize with chlorine bleach, test strips should be able to verify concentration of 100ppm.
In the customer cooler, there are glass jars with pieces of white cheese submerged in oil. The jars are not labeled to indicate the food product, the food source, or that the product must be refrigerated., , This food item must be refrigerated to reduce the risk of anaerobic bacterial growth which can lead to diseases such as botulism., , ACTION:, Please label food items to demonstrate their source, their ingredients, and if refrigeration is required., , You can review labeling here:, https://open.alberta.ca/dataset/754e0a72-fe56-498a-80b2-cf655a7286fa/resource/a689edea-eed2-4e64-8cd3-efa16fd2e0ca/download/af-labelling-your-food-product-infographic-2021-05.pdf
Corrected during inspection:, There was no sanitizing solution available during inspection. Operator and PHI prepared a 100ppm chlorine solution., , ACTION:, Ensure that sanitizing solution is always available in food handling areas when food handling is occurring and when cleaning occurs.
Both hand sinks in food handling areas and the hand sink in the staff washroom are not supplied with paper towel, demonstrating that frequent, proper handwashing is not being performed by food handlers., , ACTION:, Food handlers must perform handwashing after using the washroom, when entering the food handling area, when visibly soiled, when changing from food handling to non-food handling tasks.
The handwashing sinks in the front and back food handling areas were not supplied with paper towel. The staff washroom was also not supplied with paper towel., , Lack of handwashing supplies at handwashing sinks is a repeated violation at this facility., , Convenient and supplied handwashing sinks encourages handwashing by food handlers. Frequent, proper handwashing is one of the most effective ways to prevent contamination of food that leads to foodborne illness., , ACTION:, ALL handwashing sinks MUST be fully supplied with the following at ALL times: , -Hand soap in a dispenser, -Paper towel, -Hot and cold running water, -Garbage/trash can
No chlorine test strips for sanitizing solution and dishwashing sanitizer concentration measurement., , ACTION:, Ensure that test strips for sanitizing solution are available. If choosing to sanitize with chlorine bleach, test strips should be able to verify concentration of 100ppm.
Feb 14: , The handwashing sink in the back room was still not supplied with hand soap or paper towel or a garbage can. , , Further enforcement action will be taken should this violation persist. Handwashing is the first line of defense against contaminating food, which leads to foodborne illness., , Previously:, The hand washing sink in the back room was not obstructed., The hand sink was not supplied with hand soap in a dispenser, paper towel, or a trash can., , ACTION: , Please ensure that ALL handwashing sinks are unobstructed and fully supplied with soap, paper towel, and a garbage can at all times.
The hand sink in the front area has been installed and is operational, however, no hand soap or paper towel or garbage can is available., , ACTION: , Please ensure that the hand sink has hot and cold running water, hand soap in a dispenser, paper towel in a dispenser, and a garbage can.
Feb 14: The table-top meat grinder was observed at room temperature on the counter - operator noted it had been used recently (infrared reading 9C). Operator wrapped the grinder in plastic wrap and placed in walk-in cooler., , Previously:, The table-top meat grinder in the front display area on the counter (room temperature) still had ground meat inside the grinder. Operator noted that she needs assistance opening the grinder to clean it and that this grinder sat with meat in it overnight., , ACTION:, Please thoroughly clean and sanitize meat grinders after each use to prevent bacterial growth. If cleaning cannot be performed after use of the grinder, you may store the grinder in the walk-in cooler to minimize bacterial growth.
Prepared foods in the front coolers were noted by operators to have been prepared in their private home kitchens. Operators were provided education regarding food coming from approved sources and food being prepared in approved kitchens., , ACTION:, Please do not prepare any food in private home kitchens. These foods may be prepared in the food facility (Alberta Fresh Market) or in another approved kitchen.
Food handling occurs in the front area. The area has a small 2 compartment sink for dishwashing, however, there is not a dedicated handwashing sink in this area., , Discussed the renovation plans operators plan to make and the installation of a dedicated hand sink. Operators are agreeable to installing this hand sink by the end of January 2025., , Please ensure that the hand sink has hot and cold running water, hand soap in a dispenser, paper towel in a dispenser, and a trash can.
The hand washing sink in the back room was not obstructed., , The hand sink was not supplied with hand soap in a dispenser, paper towel, or a trash can., , ACTION: , Please ensure that ALL handwashing sinks are unobstructed and fully supplied with soap, paper towel, and a trash can at all times.
The table-top meat grinder in the front display area on the counter (room temperature) still had ground meat inside the grinder. Operator noted that she needs assistance opening the grinder to clean it and that this grinder sat with meat in it overnight., , ACTION:, Please thoroughly clean and sanitize meat grinders after each use to prevent bacterial growth. If cleaning cannot be performed after use of the grinder, you may store the grinder in the walk-in cooler to minimize bacterial growth.
The meat grinder in the back room was not in use during inspection. There was a large accumulation of meat debris that appeared to be dry, indicating that it was not used earlier that same say as indicated by staff., , ACTION:, The meat grinder should be thoroughly cleaned AND sanitized after use so that it is not stored contaminated.
The customer-accessible display cooler that opens from the top was measured at 6.5C. There was containers with cut produce stored in brine, and foods of animal origin (such as cheeses)., , Operator directed to relocated food items to a cooler that maintains less than 4C., , ACTION:, Do not store food in this cooler until it can maintain 4C or less. This cooler should be repaired or removed.
The hand washing sink in the back room was obstructed with a large accumulation of cardboard boxes., , Operator moved these during inspection., , The hand sink was not supplied with hand soap, paper towel, or a trash can., , ACTION: , Please ensure that ALL handwashing sinks are unobstructed and fully supplied with soap, paper towel, and a trash can at all times.
Raw shell eggs stored in customer-accessible cooler - were not wrapped or labeled., , ACTION:, Please wrap and label eggs, including the animal of origin and the source location.
The meat grinder in the back room was not in use during inspection. There was a large accumulation of meat debris that appeared to be dry, indicating that it was not used earlier that same say as indicated by staff., , ACTION:, The meat grinder should be thoroughly cleaned AND sanitized after use so that it is not stored contaminated.
A large accumulation of debris including empty cardboard boxes was observed in the back room. The boxes significantly obstruct the floor space and prevent movement and cleaning. Given that there is food equipment and food handling in the back room, this is not acceptable., , ACTION:, Please remove the excess clutter in the back room so that food handling can occur safely and cleaning can be done easily.