6852 66 Street
This restaurant has been inspected 11 times since October 21, 2024, with 11 passes and 0 closures on record.
Pizza area hot holding measured 53C. Needs to be 60C or greater. , Monitor and adjust as required or implement smaller portions and discard. , , All other hot holding at 60C or greater. All coolers at 4C or less., Temperature monitoring program in place. Recommend including hot holding to daily temperature cooler checks.
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.
Scarred cutting boards replace during inspection with new ones.
1. Dust buildup on ceiling and top shelf in main kitchen area. Difficulty with ventilation., 2. Grease/debris under steam fryer., , Will explore other options for keeping ceiling free of debris. , Clean floor. , Recommend including date and time on cleaning sign ins for liability purposes.
Initial kitchen dishwasher measured 69C. Ran through a second cycle and it measured 72C at the plate. Requires a second cycle at the start of the day for proper temperature to be reached., , Iodine bar dishwasher working., Chlorine basement dishwasher working.
Pizza hand washing station soap dispenser not easily used. Switched to easy use hand pump., , Sanitizer bucket in basement hand sink prevents easy access to handwashing., Removed.
Expired permit from Aug 2024 posted in bar area. , Replace with current permit.
Dust on ceiling and on surfaces on and around the ice machine., Clean.
Wipe cloths stored outside of solution., Solution prepared., , QUATs sanitizer used. 200ppm measured.
Foods in ice bath measured 15C. Ice water needs to be along edges of containers to maintain temperature of 4C or less., Modified., , All other coolers at 4C or less., Hot holding at 60C or greater., Thawing in coolers or under cold running water., Foods cooked prior to hot holding.
Inadequate water pressure from pizza and back kitchen area hand sinks. , Require more pressure to permit adequate hand washing. Please repair.
Ceiling tiles observed missing in prep kitchen (basement) ceiling by the ovens.
The ice machine in the main kitchen requires deep cleaning. , , - Removable parts may be removed and washed/sanitized at 2-compartment sink or dish-machine and remainder of the equipment can be cleaned using the clean-in-place method., , **Please have the equipment cleaned and sanitized. (in progress as of October 25, 2024).
Ceiling tiles observed missing in prep kitchen (basement) ceiling by the ovens.
The ice machine in the main kitchen requires deep cleaning. **Observation was made in the last two inspections by colleague (March 27th and February 27th). PHI will follow-up October 24th, 2024., - Removable parts may be removed and washed/sanitized at 2-compartment sink or dish-machine and remainder of the equipment can be cleaned using the clean-in-place method., , **Please have the equipment cleaned and sanitized.
1. Shelled eggs observed at room temperature, measure 17.3C. Eggs are a high-risk food items and should be stored under temperature control (refrigeration) at all times. Staff placed eggs in the cold well during inspection. Please consider a solution to keep eggs refrigerated and also accessible on the cookline to maintain food safety integrity of the product., , 2. Buttermilk and breadcrumbs observed stored in room temperature by the fryers. Discard both after 2 hours or store in the cooler to avoid temperature abuse of high-risk food item., , 3. Cubed cantaloupe observed sitting on a pan that's on ice. Cantaloupe measure 9.8C. Ensure to directly ice insert with cantaloupe or place in the fridge to prevent temperature abuse of high-risk food item., , 4. Portioned chicken in cold well across from Forno oven measured 9.1C internal temperature. Salami in the same unit measure 8.2C. Adjust unit to ensure products are maintained at the proper temperature at all times., , 5. Ensure all refrigerated units have functional and easy to find/see thermometers in them.
1. Bags of cloths observed on the floor in dry storage (basement). Cloths also observed stored on top of equipment that is not regularly cleaned/sanitized on the cook line (upstairs). , , **Please ensure to store cloths/linens in clean container (upstairs kitchen) and off the floor. Ensure linens are stored off the floor in the basement dry storage room., , 2. Boxes of salmon observed stored on the floor below shelving in the walk-in freezer. Store food/food related items off the floor to prevent potential food contamination and to facilitate ease of cleaning.
Iodine and Quat test strips observed not available at the time of inspection. Please ensure to verify iodine and quats sanitizers frequently (at least once daily) to ensure adequate sanitation of equipment and surfaces.
1. Dust and dirt regularly build up observed around the vents in the ceiling. This indicates that the system does not have adequate filters to clean the outside air coming into the building. Please have a qualified professional should inspect and service the kitchen ventilation. , , 2. Ceiling tiles observed missing in prep kitchen (basement) ceiling by the ovens., , 3. Ceiling tile above the Combi oven requires cleaning. Please clean or replace tile.
The door seal for the cooler behind the counter (Hash Breakfast) is in disrepair., , **Please have the seal replaced to ensure maintenance of adequate temperatures., , - From previous inspection: The operator indicated that the door seals on order have been received and will be installed in the coming days., , PHI will give facility 2 weeks to repair unit gaskets/seal and remove tape. Follow-up will be conducted November 4th, 2024.
Cutting boards observed with black debris in the deep score marks. Re-plane, deep clean or replace cutting boards on main cook line and Forno cook-line.