4614 50 Avenue
This restaurant has been inspected 6 times since July 23, 2024, with 6 passes and 0 closures on record.
Staff were observed to not be adequately washing their hands in-between tasks or when changing gloves. The staff were informed of the concerns. , , Please ensure that hand hygiene is completed regularly, in-between tasks, and when changing gloves to ensure safe and sanitary food handling.
A bleach sanitizer bottle was observed to have no labelling at the time of inspection. The operator was informed and a label was provided for the bottle of concern., , Please ensure that all chemicals are labeled to indicate their contents to ensure safe food handling.
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.
The high-temperature dishwasher was observed to be in disrepair/not in use. The bleach sanitizer in the two-compartment sink for dishwashing was measured at 50 ppm at the time of inspection. The operator was informed and the solution was topped up and measured at 100 ppm., , Please ensure that two-compartment sink method is properly implemented with 100 ppm of chlorine sanitizer to adequately sanitize dishware until the dishwasher is repaired/replaced.
Clean-in-place buckets were measured to be over 200 ppm chlorine, with test strips. The operator remade the solution and confirmed with test strips that it was adjusted to 100 ppm., , Please ensure all sanitizers are tested with strips after preparation to verify that the correct concentrations of 100ppm, are achieved, , Test strips were available, and valid. They expire in April 2025.
Onions and Garlic were observed stored in containers on the ground, in dry storage. , , The operator found buckets to elevate the produce 6 inches off the floor, addressing the issue., , Please ensure all perishable food products are stored at least 6 inches off the floor to prevent potential cross-contamination.
- Hand hygiene was not observed when switching between certain tasks. , , A conversation was held with the operator, explaining the importance of hand hygiene. , , Note: Please ensure that handwashing is performed when changing tasks (e.g.: when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, etc.).
The meat slicer in the facility had an accumulation of food debris. , , A conversation was held with the operator, and it was informed that anything that comes in contact with food must be washed and sanitized in a manner that removes contamination., , Note: Please ensure that the equipment is taken apart and then cleaned to remove the accumulation of debris. Please follow the manufacturer's instructions for effective cleaning.