5016 51 Avenue
This restaurant has been inspected 6 times since December 12, 2024, with 6 passes and 0 closures on record.
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.
Deli Department:, The sanitizer spray bottle was tested with test strips and measured at 100 ppm. The operator remade the solution, which was retested and confirmed to have the correct concentration of 200 ppm., , Meat Department:, No sanitizer spray bottles were stocked at the time of inspection. , , Sanitizer spray bottle was prepared from dispenser and confirmed with test strips to be the correct concentration of 200ppm., , Seafood, PC Express Backroom, Bakery, and Produce Departments:, All had quats sanitizer spray bottles available, and each was tested and confirmed to have the correct concentration of 200 ppm.
The deli refrigerator, located in front of the bento box kiosk, was measured at 9°C in the front-right, bottom corner (cooler facing the produce department) during the inspection., , This elevated temperature may have resulted from overstocking. If so, ensure the area is stocked only up to the fill line to maintain temperatures below 4°C. If this is insufficient, the refrigerator should be repaired, and food products such as pepperoni and cheese platters should not be stored in this warmer section until it can consistently maintain a temperature of 4°C or below, for food products., , , All other departments: temperature-controlled points were being maintained satisfactorily:, , -Refrigerators, were holding temperatures below 4°C (39°F)., -Freezers were holding temperatures below -10°C, -Hot holding units, such as rotisserie chicken storage in the deli were maintaining temperatures above 60°C (140°F)., , Temperature logs were being recorded throughout the facility.
-Deli Department:, The 3-sink dishwashing system was used for cleaning equipment and utensils., , The sanitizer solution was initially tested with strips and measured at 100 ppm quats. It was determined that an air lock had formed due to the sanitizer bag being stored below the dispenser., , The dispenser system was purged to remove the air lock, and the sanitizer solution was retested with strips, confirming the correct concentration of 200 ppm quats., , To prevent future issues, consider storing the sanitizer solution above the dispenser line to minimize air locks, or purge the line regularly to remove air bubbles. Always confirm the concentration with test strips after purging to ensure correct quats sanitizer concentrations are achieved., , -Other Departments:, The Meat, Seafood, Bakery, and Produce departments all utilized 3-sink dishwashing systems for cleaning equipment and utensils. The dispensers in these departments were tested with strips and confirmed to be dispensing sanitizer at the correct concentration of 200 ppm quats.
Produce Walk-In Cooler:, The front condenser was observed to have a noticeable buildup of frost and ice., , Please clear the surrounding area and remove the ice buildup to prevent potential contamination of food products stored underneath.