61 - 6320 50 Avenue
This restaurant has been inspected 7 times since November 14, 2024, with 7 passes and 0 closures on record.
Quat's sanitizer's concentration from the dispenser of the three-compartment sinks and in red sanitizer buckets was found to be above acceptable limits. Test strips indicated that the concentration exceeded 400 ppm, which is outside of appropriate range. , , The onsite supervisor was made aware that a company needs to adjust the concentration of the quats that is dispensing from the system to 200 ppm. Until fixed, diluting the concentration either in sanitizer buckets or at the three-compartment sink is permitted. , , However, the concentration levels at the dispenser of the three- compartment sink need to be fixed within a two-week period. Follow-up is required to ensure that levels are measuring at 200 ppm.
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.
Hot holding of the meatballs was not at the required temperature of 60 degrees C or above. When probed with a calibrated thermometer, the meatballs were a temperature of 32 C. , , Food held between 4-60 degrees C for more than two hours is at risk for the growth of harmful bacteria that can cause foodborne illness., , The onsite supervisor was made aware of this temperature, and the temperature of the hot holding unit was increased immediately. The meatballs had been at this temperature for less than ten minutes. The supervisor was instructed to recheck the internal temperature of the meatballs again after 20 mins to ensure that the meatball reached 60 degrees C or higher. , , Please ensure that all foods are cooked to an internal temperature of 74 C and then transferred to a preheated hot holding unit maintained at 60 C or above. This will assist at reducing the risk of foodborne illness.
A scoop was noted to be stored in the meat section of the sandwich preparation area. Onsite supervisor corrected this and took scoop out. Please ensure that all scoops are placed outside of containers to reduce cross contamination.