9 - 6200 67A Street
27 juin 2025
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 3 fois depuis le 25 juin 2025, avec 3 réussites et 1 fermeture au dossier.
Used cleaning cloths observed on counters and in sinks. No cleaning cloths submerged in sanitizing solution., , Used cleaning cloths left on the counter rapidly grow germs, such as bacteria. When used, these cloths contaminate food contact surfaces., , ACTION:, If choosing to use cloths, please store them submerged in sanitizing solution (such as 100ppm chlorine bleach)., , Alternatively, paper towel (single-use) may be used., , In compliance:, 100ppm chlorine bleach solution in spray bottle observed.
Balut eggs (cooked) were stored in the steamer and measured 31C with infrared thermometer. Operator noted that the steamer is equipped with a timer and turns off when time runs out., , Discussed acquiring a hot-holder or steamer that maintains steady temperature on its own., , Steamer activated and reached 74C within 3 minutes., , ACTION:, Ensure that ALL potentially hazardous foods, including cooked foods, are maintained outside of the Danger Zone (4C to 60C or 39F to 140F)., , Potentially hazardous foods should be stored either below 4C (39F) or above 60C (140F) to prevent rapid growth of germs, including bacteria.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
The hot-holder on the cash counter was not turned on. The suman (sweet rice cake made from rice cooked in coconut milk and often wrapped in banana leaves) was measured at 30C with an infrared thermometer. This is a potentially hazardous food that requires refrigeration or hot holding. , , Rice is particularly high risk due to the lack of acidity and presence of available moisture - the bacteria that grow in cooked rice at room temperature release toxins that are not destroyed by cooking., , Operator noted he will take this home to consume and it will not be for sale. He also noted he will turn on the hold-holder to maintain 60C (140F) or higher for the suman., , ACTION:, Ensure that potentially hazardous food are stored below 4C (39F) or above 60C (140F) to prevent rapid growth of germs that can cause foodborne illness.
The hand sink was physically obstructed by a trolly/cart,and was being used to air-dry dishes. It was not accessible for handwashing. Operator on-site noted that the dishwashing sink is used for handwashing. The soap dispenser at the hand sink was empty., , Blocking the handwashing sink discourages food handlers for washing their hands., , Handwashing MUST occur ONLY in the handwashing sink. The germs that are removed from hands during the washing process pose a contamination risk to clean dishes when handwashing is performed in the dish sink., , Soap is required to be supplied in a dispenser at the hand sink., , ACTION:, 1) Do not block the hand sink or put anything inside the hand sink., , 2) Use ONLY the hand sink for handwashing. Do not use the dish sink for handwashing., , 3) Ensure that soap is provided at the hand sink in a dispenser.
Used cleaning cloths observed on counters and in sinks. No cleaning cloths submerged in sanitizing solution., , Used cleaning cloths left on the counter rapidly grow germs, such as bacteria. When used, these cloths contaminate food contact surfaces., , ACTION:, If choosing to use cloths, please store them submerged in sanitizing solution (such as 100ppm chlorine bleach)., , Alternatively, paper towel (single-use) may be used., , In compliance:, 100ppm chlorine bleach solution in spray bottle observed.
The hot-holder on the cash counter was not turned on. The suman (sweet rice cake made from rice cooked in coconut milk and often wrapped in banana leaves) was measured at 30C with an infrared thermometer. This is a potentially hazardous food that requires refrigeration or hot holding. , , Rice is particularly high risk due to the lack of acidity and presence of available moisture - the bacteria that grow in cooked rice at room temperature release toxins that are not destroyed by cooking., , Operator noted he will take this home to consume and it will not be for sale. He also noted he will turn on the hold-holder to maintain 60C (140F) or higher for the suman., , ACTION:, Ensure that potentially hazardous food are stored below 4C (39F) or above 60C (140F) to prevent rapid growth of germs that can cause foodborne illness.
Balut eggs (cooked) were stored in the steamer and measured 31C with infrared thermometer. Operator noted that the steamer is equipped with a timer and turns off when time runs out., , Discussed acquiring a hot-holder or steamer that maintains steady temperature on its own., , Steamer activated and reached 74C within 3 minutes., , ACTION:, Ensure that ALL potentially hazardous foods, including cooked foods, are maintained outside of the Danger Zone (4C to 60C or 39F to 140F)., , Potentially hazardous foods should be stored either below 4C (39F) or above 60C (140F) to prevent rapid growth of germs, including bacteria.
The hand sink was physically obstructed by a trolly/cart,and was being used to air-dry dishes. It was not accessible for handwashing. Operator on-site noted that the dishwashing sink is used for handwashing. The soap dispenser at the hand sink was empty., , Blocking the handwashing sink discourages food handlers for washing their hands., , Handwashing MUST occur ONLY in the handwashing sink. The germs that are removed from hands during the washing process pose a contamination risk to clean dishes when handwashing is performed in the dish sink., , Soap is required to be supplied in a dispenser at the hand sink., , ACTION:, 1) Do not block the hand sink or put anything inside the hand sink., , 2) Use ONLY the hand sink for handwashing. Do not use the dish sink for handwashing., , 3) Ensure that soap is provided at the hand sink in a dispenser.
Food safety training certificate not observed at time of inspection., , PHI observed significant gaps in food safety knowledge, including:, -Temperature Danger Zone range and what it means,, -The risk of leaving cooked foods at room temperature,, -Required temperatures for cooling and hot holding., , ACTION:, Please send me a copy of the most recent completion of a recognized food safety course. , , Please complete a food safety course. Retaking a food safety course can be a helpful way to refresh forgotten knowledge and learn new safe food handling practices (and the rationale for them),, , Recognized food safety courses can be found here:, https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf