61 - 6320 50 Avenue
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
9 juin 2026
Observed one staff member taking off gloves and putting on new gloves without washing their hands. in between. Discussed that staff must be hand wash after removing gloves and before putting on fresh gloves. Reviewed when to practice hand washing with all staff members. Staff members are instructed to wash hands every 10 minutes as per companies' policy.
There was a buildup of food, debris and grease underneath the hot holding equipment next to hand sink. Please clean area.
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.
Sobeys
Ce restaurant a été inspecté 8 fois depuis le 14 novembre 2024, avec 6 conformes, 2 non conformes et 1 fermeture au dossier.
2 infractions
Observed one staff member taking off gloves and putting on new gloves without washing their hands. in between. Discussed that staff must be hand wash after removing gloves and before putting on fresh gloves. Reviewed when to practice hand washing with all staff members. Staff members are instructed to wash hands every 10 minutes as per companies' policy.
There was a buildup of food, debris and grease underneath the hot holding equipment next to hand sink. Please clean area.
Aucune infraction
3 infractions
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.
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.
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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.