5317 50 Avenue
Conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
1 avril 2026
Bleach sanitizer was noted to be mixed with dish soap at the time of inspection. The operator was informed and a new solution was mixed., , Please ensure that bleach sanitizer is not mixed with dish soap to ensure effective sanitizing of dishware and food contact surfaces.
An insert of carne asada was measured at 41.3C at the time of inspection. The operator was informed and asked to reheat the food item., , Please ensure that food is reheated to 74C and maintained at 60C to prevent the growth and/or presence of illness-causing pathogens.
The hand sink was observed to be obstructed with a tray and some other items at the time of inspection. The operator was informed and the items were removed., , Please ensure that the handwashing sink is kept unobstructed to ensure regular and proper hand hygiene.
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.
Snaxnrelax Shopnspa - Events - Food
Ce restaurant a été inspecté 10 fois depuis le 3 janvier 2024, avec 5 conformes, 5 non conformes et 1 fermeture au dossier.
3 infractions
Bleach sanitizer was noted to be mixed with dish soap at the time of inspection. The operator was informed and a new solution was mixed., , Please ensure that bleach sanitizer is not mixed with dish soap to ensure effective sanitizing of dishware and food contact surfaces.
An insert of carne asada was measured at 41.3C at the time of inspection. The operator was informed and asked to reheat the food item., , Please ensure that food is reheated to 74C and maintained at 60C to prevent the growth and/or presence of illness-causing pathogens.
The hand sink was observed to be obstructed with a tray and some other items at the time of inspection. The operator was informed and the items were removed., , Please ensure that the handwashing sink is kept unobstructed to ensure regular and proper hand hygiene.
3 infractions
Gloves were worn for food handling but were not being taken off when touching non-food contact surfaces. , , Operator and staff were advised on proper glove use and the importance of hand hygiene.
Chlorine test strips in the kitchen have expired., , Please ensure that test strips are within their usage date so as to get the most accurate reading when being used.
Food handling permit that is posted is not the most recent version and is expired., , The operator was able to produce the facility's current food handling permit through her email. , , Please ensure that the latest version of your food handling permit is printed and posted for the public to view.
Aucune infraction
2 infractions
Bulk bags of onions and red beans were observed to be stored on the basement floor at the time of inspection. Some bags including the red beans were observed to be left open. The bags stored on the floor were moved and opened bags were closed. The operator was informed shortly after. , , Please ensure that food is stored at least 6 inches off of the floor to prevent their contamination.
Plastic bowls without handles and a set of tongs were observed to be stored inappropriately in bulk food containers at the time of inspection. The tongs were removed and the operator was informed., , Please ensure that appropriate utensils are acquired, used and stored in a manner that prevents the contamination of food.
Aucune infraction
Aucune infraction
1 infraction
An invalid permit was observed to be posted at the time of inspection., , Please ensure that a valid permit is posted for patrons to observe.
2 infractions
Cups without handles were observed to be stored in bulk flour containers in the dry storage area at the time of inspection. , , Please ensure that the appropriate tools/utensils are stored in a manner that prevents the contamination of food.
An invalid permit was observed to be posted at the time of inspection., , Please ensure that a valid permit is posted for patrons to observe.
2 infractions
Cups without handles were observed to be stored in bulk flour containers in the dry storage area at the time of inspection. Scoops were observed to have handles inappropriately stored in hot-held food. , , Please ensure that the appropriate tools/utensils are stored in a manner that prevents the contamination of food.
An invalid permit was observed to be posted at the time of inspection., , Please ensure that a valid permit is posted for patrons to observe.
2 infractions
A tray of cheese was observed placed near the handwashing sink. Staff complied to remove and place away from the handwashing sink., , - Please ensure all food are always covered and protected from any potential contaminants.
A container of cooked meat was observed left on a table for 45 mins and was measured at 32 degrees C. Staff complied to place the food back in a hot holding unit to maintain at above 60 degrees C. All other temperature holding units were measured satisfactory. , , - Please ensure to keep all cooked food maintain at above 60 C and below 4 C to prevent the growth of bacteria causing foodborne illnesses.