3 - 3301 50 Avenue
13 avril 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 8 fois depuis le 4 novembre 2024, avec 8 réussites et 1 fermeture au dossier.
The facility had chlorine spray bottles prepared and in use, measured at 200 ppm, which is within the effective concentration range of 100–200 ppm., ---, Multiple cleaning cloths were observed soiled, in use, and stored dry on counters. , , The operator prepared a Clean-in-Place (CIP) bucket with chlorine, measured at 200 ppm, and placed the cloths in the solution., ---, Please ensure all cleaning cloths in use are stored in an appropriate sanitizer solution between uses(should have at least three clean in place buckets for size of facility, where cleaning clothes were observed to be in use). When cloths are left out at room temperature, bacteria can easily grow on the food debris and moisture within the cloth. Using these cloths without proper sanitizer storage can spread bacteria to food contact surfaces and other areas of the facility, increasing the risk of contamination.
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.
Multiple food products, both cooked and raw meats, were observed stored in refrigerators and freezers without adequate lids or covers., , Please ensure all food products are adequately covered with a lid or plastic wrap during storage to prevent potential environmental contamination., ---, Multiple scoops and cups were observed stored with handles inside dry food products., , Please ensure all dry products are not scooped using cups, and that scoops are stored with handles outside the food or kept in a clean container separate from the bulk supply.
Multiple scoops and cups were observed stored in dry food products, with handles in food product., , The operator removed all items and sent them for dishwashing., , Please ensure scoops are not stored with handles inside food products and that cups are not used to dispense dry products. It is recommended that scoops be stored in a clean container outside of the products and rotated regularly when they become heavily soiled., ---, 50 lb bagged onions were observed stored directly on the floor. The operator placed them on plastic risers, elevating them at least 6 inches off the floor., , Please ensure no food products are stored directly on the floor and that they are kept at least 6 inches off the ground to prevent potential contamination and pest attraction.
The facility did not have test strips available for verifying the chlorine sanitizer solutions., , Please ensure chlorine test strips capable of confirming sanitizer concentrations within the range of 100–200 ppm are acquired and used regularly to confirm all sanitizer solutions are within the effective range.
Monthly pest control checks are performed by a professional pest control contractor; however, no records of work completed or pest control reports were available at the time of inspection., , Please ensure pest control reports are received and retained in a book or other suitable storage method, and are stored onsite for future inspections to confirm effective pest control measures are in place.
Permit was posted by the bar, easily visible to customers, however it was expired., , Please ensure most recent valid Food handling permit is printed and posted in a location that is easily visible to customers.
The walk-in freezer door did not form a tight seal. Ice buildup was observed on the floor and along the perimeter of the door and frame. The frame also had loose trim material that was not secured., , Please ensure the trim is repaired or replaced so it is properly secured, and that the walk-in freezer door forms a tight seal to prevent ice accumulation. Please remove any existing ice buildup, ensuring the unit remains in good working condition and is able to effectively maintain proper temperatures.
A significant amount of flour was observed in the back kitchen, including on surfaces and on the floor near the flour mixer., , Significant dirt and debris were observed underneath equipment, including the two-compartment sink near the grills and under the grills., , Vent filter plates had significant black residue buildup., , Please ensure all areas of food handling, including underneath equipment, are cleaned and maintained free of debris, grease, and other buildup., , Please ensure regular cleaning practices are implemented to maintain consistent cleanliness and ensure the facility remains clean, to prevent pest attraction and enable a safe food handling space.
Floors, walls, counters and other surfaces were cleanable and in good condition., The hood over the fryers, woks and grills was professionally cleaned in August 2025. , , 1- The filters in the ventilation hood and the edge of the hood had grease and dust building up and it was indicated the filters are cleaned every two weeks. Please increase the cleaning to once a week and give the edges of the hood a good cleaning., , 2- The 2-compartment prep sink near the cookline has a long hose attached that is used to have flowing water over defrosting foods. The hose end is submerged in the water creating a backflow risk if water pressure on the watermain is lost. Please install a backflow preventer on the tap.
In general the kitchen and prep areas were clean and in good condition but the following areas need some work:, , 1- The floor under the woks and fryers near the back wall have grease and debris building up. Please give these a thorough cleaning., , 2- The bottom shelf of the prep table across from the woks has spills and debris building up. Please pull the food containers, trays and other items off and give is a good cleaning.
Please ensure that canned good are transferred to food grade containers for storage.
Please remove/replace tape peeling on cookline.
Interior of ice machine observed requiring deep cleaning. Please remove all removable parts (wash, rinse, sanitize), remove ice. Use clean-in-place method for non-removable parts.
Please ensure all food is off the floor (portion sauces and store bulk containers on shelving)., , Please ensure canned goods are removed from cans and portioned into reusable food grade containers for longer term storage in the cooler., , Please ensure hose in prep sink is not stored outside inside the basin while items are thawing in basin. Hose is not washed/sanitized frequently.
Please keep high risk food under temperature control:, - pork wonton measured 36 C., - whole chickens stored at room temperature, - cooked shrimp observed in cold water in prep sink (CDI - shrimp was placed in cooler), - sticky rice wrapped in lotus leaf observed on the counter (CDI - sticky rice placed in steamer). Bowl of rice observed on the counter - measured 31.8 C., - unshelled raw eggs observed on the counter and measure 9.5 C., , ** Please to keep high risk food such as rice, eggs, and meat/meat items in hot holding (60 C and above), or cold holding (below 4 C).
The following areas require repair:, - lighting by the rear Exit door, - Walk-in freezer threshold observed with exposed/unfinished wood. Please repair to ensure surface is smooth, non-porous and easy to clean., - replace ceiling tiles, , Please keep black hose out of food prep sink (above flood rim of the sink).
The following areas require cleaning:, - storage area for take-out utensils (wash/sanitize blue containers), - Serving utensils and utensil bins storage (wash/sanitize), - Shelving on the cookline across wok fryers, - inside and outside of coolers, - Floors behind/beside/below cooking equipment on the cookline, - walls on cookline