7414 50 Avenue
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This restaurant has been inspected 5 times since February 2, 2024, with 4 in compliance, 1 not in compliance, and 0 closures on record.
No violations
No violations
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.
Quality Inn & Conference Centre - Events
4 violations
The open-faced cooler, which holds prepackaged sandwiches and snacks, was measured at 8-15C with an infrared thermometer. , , Sandwich internal temperatures measured with probe thermometer at: 10C, 12C, 9.5C, 13C. Sandwiches measuring over 4C were removed from sales floor (to be processed by operator to return to manufacturer)., , Cooler thermometer was located at the back of the unit and measured 6-7C., , ACTION:, -Repair or replace the cooler so that it can maintain food at 4C or less., -Do not overfill the cooler, including blocking airflow outlets., -Do not put removed sandwiches back into the cooler.
The taquito roller:, Two taquitos that were not rotating were measured at 50-55C (infrared thermometer). Operator noted that the taquitos do not spin occasionally due to the breading around them. The taquito unit heat setting was turned up and the taquitos were manually rotated., , ACTION:, If the non-rotating taquitos and the front-most foods on the shelf are not maintained at 60C or higher, please foods rotate regularly (every 30 minutes or so) OR increase the heat so that all hot-held foods are 60C or higher.
The sandwich hot holding unit:, Sandwiches stored at the front of the unit were measured with a probe thermometer at 51C. The sandwiches measured below 60C were discarded by PHI. Discussed temperature Danger Zone (4C-60C) with operator.
The hand sink in the backroom was not supplied with paper towels for hand drying., , ACTION:, Ensure that all handwashing sinks are fully supplied with paper towels, hand soap, and a garbage can.
1 violation
Taquito hot holder - measured at 55C with probe thermometer. Operator increased temperature and 62C was reached., , Sandwich hot holder - measured at 48-60C with probe thermometer on bottom. Temperature increased to maintain over 60C.
No violations