12 Conway Street
This restaurant has been inspected 7 times since June 21, 2024, with 7 passes and 0 closures on record.
Quat's sanitizer in sanitizer buckets and spray bottles was initially tested at 400-500 ppm. The onsite manager and kitchen staff remade the solution, when re-tested the concentration was 200 ppm, which is an appropriate level. Please ensure that the sanitizer solutions are prepared according to the manufacturer's instructions.
Food items were left uncovered in the standalone fridge located in the entrance of the kitchen. The onsite manager covered the items when asked. Please ensure that all items are protected from contamination by covering them.
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.
Chlorine dishwasher test strips were expired as of 2022. Please purchase new test strips in order to accurately test chlorine solutions.
A scoop placed in the flour container was observed during the inspection. Onsite staff were asked to remove it due to the risk of contamination, which was promptly completed. Please ensure that all scoops are stored in a manner that lowers the risk of cross contamination.
Foods seen stored correctly in the cooler and freezers., Cold storage temperatures were found to be less than 4 C except for the small prep cool at the start of the cooking line., Temperature of this unit was 8 - 9 C., Freezers temperatures were found to be less than minus 19 C, Temperature control is appropriate for foods served., Hot holding temperatures were found to be greater than 60 C., Both hold holding and cold storage units were found to be within acceptable parameters, Cooling, thawing, and reheating are being done correctly., , Remember that food maybe cooled on a counter from 60°C to 20°C within 2 hours., Then, food is to be place in the cooler and cooled from 20°C to 4°C or colder within 4 hours., Temperature logs are to always be maintained.
Dishwasher tested and found to have no chlorine in the rinse water., , Empty chlorine jug was replaced, and the dishwasher was tested again.
Oil from deep fat fryers seen on the floor under the equipment. This is either from a leak or from staff spilling the oil when filling or draining., Staff were in the process of cleaning this spill.
-Clean in place sanitizer bucket in the front Bar Area was measured with test strips and at over 500ppm quats., , -Clean in place sanitizer bucket in the back kitchen was measured with test strips and at 100ppm quats., , , The operator remade these solutions, which were remeasured with test strips and confirmed to have the correct concentration of 200 ppm quats., , Please use test strips after preparing quats sanitizer solutions to ensure they are the correct concentrations of 200ppm quats.
*The hot holding drawer in the back kitchen was initially holding food at 50°C. After adjusting the equipment to its maximum setting, the temperature did not exceed 53°C. The operator ensured food products were not stored for more than 2 hours at this temperature and moved the gravy and mashed potatoes to the tabletop hot holding unit capable of maintaining temperatures above 60°C., , Please do not use this hot holding drawer unit until it is repaired or replaced and can consistently maintain a temperature above 60°C., , *The bar cooler fridge, located in the middle of the island closest to the kitchen, was unable to achieve temperatures below 10°C. Some fruit garnishes were being stored here and were promptly moved to another cooler that demonstrated a temperature below 4°C., , Please ensure that perishable fruit and dairy products are not stored in this cooler. Alcohol storage is acceptable., , **All other temperature-controlled points were being maintained satisfactorily:, , -Refrigerators were holding temperatures below 4°C (39°F)., -Freezers were holding temperatures below -18°C (0°F)., -Hot holding units were maintaining temperatures above 60°C (140°F)., , -A minor ice buildup has started to form on the ceiling in the walk-in freezer. Please ensure the ice is removed promptly to prevent excessive accumulation.
The bar had an iodine dishwasher. Initially, the dishwasher measured 0 ppm iodine, as it was determined that the iodine sanitizer supply had run out. The operator refilled the iodine solution and primed the lines, resulting in a correct measurement of 12.5 ppm iodine, as confirmed with test strips., , Please ensure the iodine supply is monitored more frequently to prevent it from running out., , The back kitchen has a chlorine dishwasher, which was measured with test strips and confirmed to have the correct concentration of 100 ppm chlorine sanitizer.
The back door was propped open with a piece of cardboard. , , Please ensure all exterior doors in the kitchen remain closed to minimize the risk of pests entering the facility., , Once closed, the door had a tight seal with a good condition door sweep.
The bar iodine dishwasher was observed to be leaking, creating a puddle beneath the machine., , It was determined that a loose screw and a misaligned hose clamp were the causes. The screws were tightened, and the hose clamp was properly adjusted, to create a better seal, which resolved the leak., , Please ensure all plumbing issues are addressed promptly and that no leaks are present to prevent future moisture-related problems.
The floor under the fryers has a buildup of grease and dirt. Please give this area a good cleaning.