5005 50 Avenue
Conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 janvier 2026
Food warming equipment containing rice and beans, vegetables, mac and cheese, goat curry, and mashed potatoes were measured at 44.9-58.9C at the time of inspection. The operator was informed and the foods were reheated. , , Please ensure that hot-held food is maintained at 60C or greater to prevent the growth of illness-causing bacteria.
The hand sink was observed to be obstructed with several bucket lids at the time of inspection. The items were removed and a discussion was held with the operator., , Please ensure that handwashing stations are kept unobstructed to help ensure proper and regular hand hygiene.
An invalid permit was observed to be posted at the time of inspection. The operator was informed and replaced the permit with the current one., , Please ensure that a valid permit is available and posted for patrons to observe.
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.
Potters Hands Ministries
Ce restaurant a été inspecté 7 fois depuis le 20 décembre 2023, avec 6 conformes, 1 non conforme et 1 fermeture au dossier.
3 infractions
Food warming equipment containing rice and beans, vegetables, mac and cheese, goat curry, and mashed potatoes were measured at 44.9-58.9C at the time of inspection. The operator was informed and the foods were reheated. , , Please ensure that hot-held food is maintained at 60C or greater to prevent the growth of illness-causing bacteria.
The hand sink was observed to be obstructed with several bucket lids at the time of inspection. The items were removed and a discussion was held with the operator., , Please ensure that handwashing stations are kept unobstructed to help ensure proper and regular hand hygiene.
An invalid permit was observed to be posted at the time of inspection. The operator was informed and replaced the permit with the current one., , Please ensure that a valid permit is available and posted for patrons to observe.
1 infraction
The hand sink was stocked with soap and paper towel. , Initially, the garbage bin was in front of the hand sink, blocking access. Please ensure that the hand sink is freely accessible at all times.
Aucune infraction
5 infractions
- Jerk chicken was measured at 57.1 degrees C. After the conversation with the operator, the heat of the hot holding unit was increased, and the jerk chicken was reheated in the oven and measured at 75.2 degrees C., , - Eggs were stored at room temperature, the operator informed that it has been a day. The eggs were then discarded., , Please ensure high risk foods were stored at either less than 4 degrees C or higher than 60 degrees C at all times.
The facility does not have valid chlorine test strips.
The filters of the ventilation system had accumulation of dust.
1 infraction
Bleach sanitizer was not available at the time of inspection. After a discussion with the operator, a solution was prepared and measured to 100 ppm., , Please ensure that bleach sanitizer is available at all times during food preparation to ensure safe food operation.
2 infractions
Frozen raw chicken was observed to be defrosting in still water at the right basin of the three-compartment sink. Two containers of macaroni and cheese were also observed to be reheating in the front hot-holding unit. The operator mentioned that the containers had just been placed in the hot-holding unit. A discussion was held with the operator on correct procedures and the importance of proper reheating and defrosting. The frozen chicken was then run under cold running water to finish defrosting. The mac and cheese was also placed back in the cooler to await reheating in the oven. , , , Please ensure that proper reheating and thawing procedures are conducted to ensure safe food handling. High-risk foods should be reheated quickly to 74C to avoid extended time in the Danger Zone of 4-60C. Proper thawing can be performed by storing in the fridge, microwaving, heating as part of the cooking process, or under cold running water.
The kitchen hand sink was observed to be obstructed by a bowl at the time of inspection. The bowl was removed from the basin shortly after., , Please ensure that the handwashing sink is not obstructed to allow for regular and proper handwashing.
1 infraction
Some food in the containers does not have cover on them. Please ensure to cover them to protect from any contaminants.
- Scoops were observed stored inside the bulk rice container., , Corrective action: The scoop was removed from the container., , Note: Please ensure that scoops are either stored outside the container or in a manner that the handle , does not come in contact with food.
The indicated areas require cleaning and organizing:, , - Back shelf area. , - Behind the line. , , Please ensure the facility is maintained in a clean and sanitary condition.