6350 67 Street
This restaurant has been inspected 8 times since September 6, 2024, with 4 in compliance, 4 not in compliance, and 0 closures on record.
Multiple cleaning cloths throughout the facility were observed being used and stored dry., , The operator corrected this during the inspection by storing all cleaning cloths in a 400 ppm quaternary ammonium (Quats) bucket solution., , Please ensure that all cleaning cloths are stored in sanitizer when not in use, moving forward., , All sanitizer spray bottles and Clean in place buckets were measured at the correct concentration of 400 ppm Quats.
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.
Dry food storage for flour, sugar, and various other products was observed with open bags, some containing scoops stored directly inside the food products., , Several open bags were stored in containers with lids that were not tight fitting, or properly attached, providing insufficient protection from potential environmental contamination., , Please ensure all dry goods are properly protected by storing them in sealed containers or bags secured with twist ties., , Additionally, please ensure that scoops are stored outside of food products when not in use to prevent contamination.
The food permit was originally stored in the back kitchen., , The operator relocated the permit to the bar area, where it is easily visible to customers., , The permit was verified to be current and not expired.
Ceiling tiles in the cooking area above the new oven were missing due to recent installation work., , Please ensure that all ceiling surfaces in the food preparation area are fully sealed to protect against potential contamination.
The walk-in freezer to the left of the dishwasher station had a significant amount of ice buildup on the condenser. Freezer was measured to be -15C., , Food products in sealed boxes were observed beneath the ice accumulation. The operator was instructed to remove all food products from this area to prevent potential contamination., , Action:, Please ensure that no food products are stored beneath ice accumulation and that the condenser is cleared of significant ice buildup before resuming storage of food products directly underneath.
The backroom pop dispenser was observed leaking from the hose connected to the box of concentrate, with a bowl placed underneath to catch the drip., , Action: Please ensure the pop tubing is repaired or replaced to prevent product leakage.
1) Corrected: The glassware dishwasher at the bar uses iodine to sanitize. Iodine could be detected 12.5ppm., , 2) Outstanding: No iodine test strips on-site., , 3) Outstanding: Dishwasher is also not heating the water and water can be heard running in the machine when the machine is not operating- operator noted that parts are on order. , Note: Most detergents have a specification by the manufacturer for use in warm to hot water to help remove oils (such as lipsticks) during the wash cycle., , ACTIONS:, 2) Ensure that iodine test strips are available to test the iodine concentration., 3) Ensure that the water in the glassware dishwasher reaches the temperature required by the manufacturer of the chemicals and/or machine., , In the meantime, please wash and sanitize glassware and bar dishes in the low temperature dishwasher in the kitchen.
1) No sanitizing solution was observed at the food handling/cooking area. , , 2) Cleaning cloths were observed on food contact surfaces., , ACTIONS:, 1) Sanitizing solution should be in-use at food handling areas to help reduce bacterial loads on food surfaces and prevent cross-contamination., , 2) Cleaning cloths should be stored in sanitizing solution to prevent bacterial growth and subsequent cross-contamination. Alternatively, paper towel can be used.
1) Used cooking utensils were stored in sani buckets of water., , ACTION:, , 1) If choosing to 'wet hold' cooking utensils that are actively in use, please submerge them in sanitizing solution to help prevent cross-contamination between utensils.
Low temperature dishwasher measured at 0ppm chlorine., , PHI noted that chlorine supply was empty and changed it with the help of one of the food handlers. Chlorine measured at 100ppm after priming., , ACTION:, Please test the dishwasher regularly to ensure chlorine is dispensing.
1) The glassware dishwasher at the bar uses iodine to sanitize. No iodine could be detected using both of the test strips that PHI attempted, even after changing out the iodine bottle. , , 2) No iodine test strips on-site., , 3) Dishwasher is also not heating the water and water can be heard running in the machine when the machine is not operating- operator noted that parts are on order. , Note: Most detergents have a specification by the manufacturer for use in warm to hot water to help remove oils (such as lipsticks) during the wash cycle., , ACTIONS:, 1) Ensure that 12.5-25ppm iodine is detected during the rinse cycle at the glassware dishwasher., 2) Ensure that iodine test strips are available to test the iodine concentration., 3) Ensure that the water in the glassware dishwasher reaches the temperature required by the manufacturer of the chemicals and/or machine., , In the meantime, please wash and sanitize glassware and bar dishes in the low temperature dishwasher in the kitchen.
No paper towels seen at the food kitchen hand sink.